<P> An amylase (/ ˈæmɪleɪs /) is an enzyme that catalyses the hydrolysis of starch into sugars . Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion . Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar . The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy . Plants and some bacteria also produce amylase . As diastase, amylase was the first enzyme to be discovered and isolated (by Anselme Payen in 1833). Specific amylase proteins are designated by different Greek letters . All amylases are glycoside hydrolases and act on α - 1, 4 - glycosidic bonds . </P> <Table> <Tr> <Th_colspan="2"> Alpha - Amylase </Th> </Tr> <Tr> <Td_colspan="2"> Human salivary amylase: calcium ion visible in pale khaki, chloride ion in green . PDB 1SMD </Td> </Tr> <Tr> <Th_colspan="2"> Identifiers </Th> </Tr> <Tr> <Th> EC number </Th> <Td> 3.2. 1.1 </Td> </Tr> <Tr> <Th> CAS number </Th> <Td> 9000 - 90 - 2 </Td> </Tr> <Tr> <Th_colspan="2"> Databases </Th> </Tr> <Tr> <Th> IntEnz </Th> <Td> IntEnz view </Td> </Tr> <Tr> <Th> BRENDA </Th> <Td> BRENDA entry </Td> </Tr> <Tr> <Th> ExPASy </Th> <Td> NiceZyme view </Td> </Tr> <Tr> <Th> KEGG </Th> <Td> KEGG entry </Td> </Tr> <Tr> <Th> MetaCyc </Th> <Td> metabolic pathway </Td> </Tr> <Tr> <Th> PRIAM </Th> <Td> profile </Td> </Tr> <Tr> <Th> PDB structures </Th> <Td> RCSB PDB PDBe PDBsum </Td> </Tr> <Tr> <Th> Gene Ontology </Th> <Td> AmiGO / QuickGO </Td> </Tr> <Tr> <Td_colspan="2"> <Table> <Tr> <Th_colspan="2"> (show) Search </Th> </Tr> <Tr> <Th> PMC </Th> <Td> articles </Td> </Tr> <Tr> <Th> PubMed </Th> <Td> articles </Td> </Tr> <Tr> <Th> NCBI </Th> <Td> proteins </Td> </Tr> </Table> </Td> </Tr> </Table>

Amylase is a digestive enzyme that breaks down starch into sugars through