How does amylase break down carbohydrates?

Amylase breaks down carbohydrates by catalysing the hydrolysis of starch into sugars.

Amylase is an enzyme, a type of protein that speeds up chemical reactions in the body. It plays a crucial role in the digestion of carbohydrates, which are a primary source of energy for the body. Amylase is produced in the salivary glands and the pancreas, and it starts to work on the carbohydrates as soon as food enters the mouth.

Carbohydrates, such as starch, are large molecules made up of chains of glucose units. These chains can be straight or branched, and they are too large to be absorbed by the body's cells. Amylase breaks down these chains into smaller, more manageable pieces. It does this by catalysing a reaction known as hydrolysis, which involves the addition of a water molecule to break the bonds between the glucose units.

The process begins when amylase binds to a starch molecule. The enzyme's active site, a region with a specific shape and chemical properties, attaches to the starch molecule in a process called 'enzyme-substrate complex'. This binding induces a change in the shape of the enzyme, which puts stress on the bonds in the starch molecule and makes it easier for them to be broken.

Once the bonds are broken, the smaller sugar molecules are released. These sugars, including maltose and dextrin, are small enough to be absorbed by the body's cells and used for energy. The amylase enzyme is then free to bind to another starch molecule and repeat the process. This is how amylase breaks down carbohydrates, turning them from complex molecules into simple sugars that the body can use.