Functions
Under this name are known a class of enzymes that split (hydrolyse) starches. These in saliva were known by the name of ptyalin, while most amylases in our serum derive from the pancreas. These enzymes are energized by calcium, but also by chlorine, bromine, etc. They act on the complex sugars (polysaccharides) or starches of our foods, breaking them down into simpler molecules, like glucose (the sugar we measure in our blood and our principal fuel), maltose (the sugar in beer), and dextrins which are intermediate products in this break down. Amylase will also break down glycogen, the carbohydrate fuel stored in our liver and muscles, and will yield the same glucose, maltose and dextrins, which go into the production of energy, or its storage as fat.
Uses
Amylase enzymes are often used in bread production, to increase the amount of glucose, to help the development of the dough, and to delay staleness. They are given as dietary supplements, where starch digestion is a problem, in such conditions as allergies, colitis, irritable bowel syndrome, excessive flatulence, etc.