Mouth
Salivary amylase begins the breakdown of starch (a polysaccharide) into maltose (a disaccharide) and smaller polysaccharides.
This process starts in the mouth and continues until the enzyme is inactivated by stomach acid after swallowing.
| Feature | Description |
|---|---|
| Enzyme name | Salivary amylase (ptyalin) |
| Source | Salivary glands (especially the parotid glands) |
| Substrate | Starch and glycogen |
| End products | Maltose and dextrins |
| Optimal pH | Around 6.7–7.0 |
Intestine
Second, membrane-bound hydrolases localized to the microvillous membrane (“brush border”) of the epithelial cells lining the villus tips in the small intestine mediate the next stage of digestion. The epithelium is only capable of transporting monosaccharides and so even dietary disaccharides must be digested at the brush border before they can be absorbed.
See: Digestion of Carbohydrates