Amylase By: Mariah Heckathorn

Human salivary amylase: calcium ion visible in pale khaki, chloride ion in green.

According to the research of Abe Yoshida, the catalytic domain has a structure consisting of an eight-stranded alpha/beta barrel that contains the active site, interrupted by a ~70-amino acid calcium-binding domain protruding between beta strand 3 and alpha helix 3, and a carboxyl-terminal Greek key beta-barrel domain.

Production of Amalayze

Substrates Of Amylase

amylase breaks starch into maltose ---> maltase breaks maltose into glucose


Amylase is a digestive enzyme that acts on starch in food, breaking it down into smaller carbohydrate molecules.

Amylase is also used in ethanol production to break starches in grains into fermentable sugars.

Salivary Amylase:

  • made by salivary glands
  • begins the digestive process by breaking down starch when you chew your food, converting it into maltose, a smaller carbohydrate
  • When starchy foods like rice or potatoes begin to break down in your mouth, you might detect a slightly sweet taste as maltose is released.

Pancreatic Amylase:

  • made by the pancreas
  • passes through a duct to reach your small intestine.
  • completes digestion of carbohydrates

Controlling Enzymes

An inhibitor molecule competes with a substrate by binding to the enzyme's active site so the substrate is blocked.

Or an inhibitor binds to an allosteric site; the substrate can still bind to the enzyme, but the enzyme is no longer in optimal position to catalyze the reaction

Works Cited:

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.