Amylase and Digestive enzyme

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Difference between Amylase and Digestive enzyme

Amylase vs. Digestive enzyme

An amylase is an enzyme that catalyses the hydrolysis of starch into sugars. Digestive enzymes are a group of enzymes that break down polymeric macromolecules into their smaller building blocks, in order to facilitate their absorption by the body.

Alpha-amylase

α-Amylase is a protein enzyme that hydrolyses alpha bonds of large, alpha-linked polysaccharides, such as starch and glycogen, yielding glucose and maltose.

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Carbohydrate

A carbohydrate is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water); in other words, with the empirical formula (where m may be different from n).

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Digestion

Digestion is the breakdown of large insoluble food molecules into small water-soluble food molecules so that they can be absorbed into the watery blood plasma.

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Enzyme

Enzymes are macromolecular biological catalysts.

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Gastrointestinal tract

The gastrointestinal tract (digestive tract, digestional tract, GI tract, GIT, gut, or alimentary canal) is an organ system within humans and other animals which takes in food, digests it to extract and absorb energy and nutrients, and expels the remaining waste as feces.

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Glucose

Glucose is a simple sugar with the molecular formula C6H12O6.

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Hydrolysis

Hydrolysis is a term used for both an electro-chemical process and a biological one.

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Lipase

A lipase is any enzyme that catalyzes the hydrolysis of fats (lipids).

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Pancreas

The pancreas is a glandular organ in the digestive system and endocrine system of vertebrates.

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Protein

Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.

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Saliva

Saliva is a watery substance formed in the mouths of animals, secreted by the salivary glands.

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Starch

Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.

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Sugar

Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.

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Trypsin

Trypsin is a serine protease from the PA clan superfamily, found in the digestive system of many vertebrates, where it hydrolyzes proteins.

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