Saliva contains amylase, which breaks down complex sugars such as starch. However starch can't ever be broken down into proteins. They are fundamentally different, starch is a polysaccharide while protein is a polypeptide.
Maltase
Salivary amylase is an enzyme that specifically targets and breaks down starch molecules into smaller sugars like maltose. It does not have the ability to target or break down proteins because its active site is designed to interact with starch molecules. Proteins are typically broken down by enzymes like pepsin in the stomach or trypsin in the small intestine.
the enzyme ptylin or some amylase and it converts starch to maltose
The general name for these enzymes is proteases
The enzyme that digests starch is called amylase. It breaks down starch into smaller carbohydrate molecules such as maltose and glucose for absorption in the body.
The enzyme that breaks down starch is called amylase.
The enzyme that breaks down starch in the digestive system is called amylase.
The enzyme that breaks down starch in the digestive system is called amylase.
The enzyme amylase breaks down starch in the process of digestion.
After the enzyme amylase breaks down a starch molecule, it breaks it into smaller sugar molecules called maltose.
An amylase is an enzyme that breaks starch down into sugar.
starch
No, you need protease to break down meat.
Protease enzyme detergent: It breaks down protein stains like blood and grass by cleaving the peptide bonds in proteins. Amylase enzyme detergent: It targets and breaks down starch-based stains like pasta and potatoes by breaking the glycosidic bonds in starch molecules.
Maltase
Enzyme called alpha-amylase breaks down starch dextrins into maltose.
Yes, it breaks down the starch amylose.