Starch hydrolysis

Patent Granted The enzymes that break down or hydrolyze starch into the constituent sugars are known as amylases. Alpha-amylases are found in plants and in animals. Human saliva is rich in amylase, and the pancreas also secretes the enzyme. Individuals from populations with a high-starch diet tend to have more amylase genes than those with low-starch diets;[24] Beta-amylase cuts starch into maltose units. This process is important in the digestion of starch and is also used in brewing, where amylase from the skin of seed grains is responsible for converting starch to maltose (Malting, Mashing).