Sucrase is the enzyme (called a disaccharidase) that digests sucrose, the major disaccharide in table sugar.
Amylase is the enzyme that digests starch.
the enzyme sucrase
When the enzyme lactase digests lactose, it breaks it down into two simpler sugars: glucose and galactose. These monosaccharides can then be easily absorbed by the body for energy. Lactase is particularly important for individuals with lactose intolerance, as they lack adequate levels of this enzyme to properly digest lactose.
what enzyme digests vegetable oil
The name of the type of enzyme that digests stains containing fats is Lipase.
A protease is an enzyme that digests protein. These enzymes are also known as peptidases.
Amylase is an enzyme that helps break down carbohydrates, specifically starches, into sugars. Carbohydrates are a broad category that includes sugars, starches, and fibers. Therefore, carbohydrates are the substrates acted upon by amylase, rather than belonging to it.
The enzyme that digests protein is called pepsin, which is primarily active in the stomach and helps break down protein into smaller peptides.
The enzyme that digests starch is called amylase. Amylase is produced in both the saliva (salivary amylase) and the pancreas (pancreatic amylase) and breaks down starch into smaller sugar molecules like maltose.
The enzyme that digests proteins into peptides is called protease.
The enzyme secreted by the salivary glands that digests starch is called salivary amylase. It helps break down complex carbohydrates in food into simpler sugars like maltose and dextrin.
In the mouth, there is the enzyme called salivary amylase, which digests carbohydrates into sugars, such as glucose. When this enzyme mixes with the carbohydrate in phlegm, they are digested into sugars, hence tasting sweet in the mouth. In addition, there may already be sugars in the phlegm.