The enzyme salivary amylase was previously known as “ptyalin”. The word ptyalin has been derived from the Greek word “Ptyalon ”(saliva) or “Ptyein ”(spit). Amylases are enzymes that hydrolyze or breakdown starch into oligosaccharides such as dextrin and maltose. They are present in saliva, known as salivary amylase, and pancreatic juice, called pancreatic amylase. a-Amylase, a major protein in saliva, catalyzes the hydrolysis of 1, 4-á-glucosidic linkages in starch and other polysaccharides leading to the formation of smaller oligosaccharides, dextrins and maltoses. The enzyme also plays an important role in the colonization and metabolism of bacteria leading to the formation of dental plaque. It is the major enzyme having physiological significance that is secreted by the parotid glands. Salivary amylase hydrolyzes starch into dextrins, maltose, maltotriose, limit dextrins, etc. However, only a small fraction of starch (5–10%) is hydrolyzed by ptyalin before the food is swallowed. The digestion of starch continues in the small intestine where a most of the food starch is digested by the pancreatic amylase.
Ptyalin, salivary amylase, saliva, starches
