What enzyme is responsible for breaking down starches?

Amylase is the enzyme responsible for breaking down starches into smaller sugars. It begins working in the mouth, where salivary amylase starts digesting starch in foods such as bread, rice, potatoes, and pasta.

The pancreas also produces alpha-amylase, which enters the small intestine and continues breaking starch into compounds such as maltose and shorter carbohydrate chains. Other enzymes then convert these products into glucose that the body can absorb and use for energy.

Amylase is a family of enzymes rather than one single protein. Alpha-amylase is the main form in humans, while beta- and gamma-amylases occur in plants and microorganisms. The enzyme breaks specific bonds connecting glucose units in starch molecules.

A common mix-up is thinking that amylase turns starch directly into glucose. It first produces smaller sugars and dextrins; additional digestive enzymes complete the conversion. Amylase is also important in brewing, baking, and the production of fuel alcohol from grain starch.