Aspergillus oryzae [1] produces a potent amylase; useful for studies of starch digestion.
Both amylase and lipase are sometimes ordered together to diagnose acute pancreatitis.
For example, amylase catalyzes the breakdown of starch-based stains to smaller segments that make up the larger starch molecule.
Health surveillance must be carried out, as flour dust and improvers including amylase are respiratory sensitisers.
In acute pancreatitis, elevated amylase levels usually parallel levels of another enzyme called lipase.
In the mouth, cooked starch is broken down to a disaccharide by amylase, an enzyme in the saliva.
It also contains the enzyme salivary amylase which starts to digest starch into glucose.
Saliva contains the enzyme amylase, which breaks down starchy carbohydrate foods into simpler sugars that can be absorbed into your body.
The " boiled amylase " mentioned below has already been boiled before the class and cooled for your use.
The usual approach is to investigate the effect of the enzyme amylase on the breakdown of starch solution at various temperatures.
Therefore patients on didanosine who are unwell should have an amylase checked.
This produces high levels of alpha amylase which converts the starch to sugar.
Whilst I know this results in hugely raised serum amylase assays, I have not been able to find out how common it is?