Amylase

Amylase is an enzyme that hydrolyzes starch and related carbohydrates into smaller sugars. It occurs in animals, plants, fungi, and microorganisms.

Alpha-amylase: An endo-acting amylase that cleaves internal α-1,4 glycosidic bonds in starch. It breaks starch chains into shorter dextrins and sugars.
Amylose: A mostly linear starch polysaccharide made of glucose units linked by α-1,4 bonds. Its long chains provide repeated sites for amylase cleavage.
Salivary amylase: An amylase secreted by salivary glands that begins starch digestion in the mouth. It is the first major human amylase encountered by dietary starch.
Glucoamylase: An enzyme that releases glucose from the ends of starch and dextrin chains. It can further digest products that α-amylase leaves behind.
Cellulase: An enzyme that hydrolyzes cellulose, a glucose polymer with β-1,4 linkages. Its bond specificity lets it digest cellulose, which amylase cannot.
Beta-amylase: An exo-acting enzyme that releases maltose from the nonreducing ends of starch chains. It trims starch from chain ends rather than cutting internally.
Amylopectin: A branched starch polysaccharide with α-1,4-linked chains and α-1,6 branch points. Its branches limit which bonds amylase can reach or cleave.
Pancreatic amylase: An amylase released by the pancreas into the small intestine. It continues starch digestion after food leaves the stomach.
Maltase: An enzyme that hydrolyzes maltose into two glucose molecules. It completes digestion of a common disaccharide product of amylase.
Sucrase: An enzyme that hydrolyzes sucrose into glucose and fructose. It acts on a disaccharide rather than starch polymers.

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