#starch hydrolysis

• Amylase — An enzyme belonging to the hydrolase class that catalyzes the cleavage of alpha-1,4 glycosidic bonds in polysaccharides such as starch and glycogen, converting them into simpler carbohydrates (maltose, dextrins, and glucose). In the human body, it is structurally secreted mainly by the salivary glands (salivary amylase or ptyalin) and the exocrine pancreas (pancreatic amylase), playing an essential role in initiating and carrying out the chemical digestive process.
• Amylolysis — The biochemical process of decomposition, cleavage, and hydrolysis of starch into structural compounds with a lower molecular weight, such as dextrins, maltose, and glucose. This degradative reaction is catalyzed by specific enzymes called amylases and takes place naturally during digestion in animals and humans, as well as in the germination process of seeds or in various fermentative industries.