We are independent & ad-supported. We may earn a commission for purchases made through our links.

Advertiser Disclosure

Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.

How We Make Money

We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently from our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Are the Effects of Amylase on Starch?

By Brandon May
Updated Mar 03, 2024
Our promise to you
The Health Board is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At The Health Board, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Amylase is an enzyme present in human saliva designed to break down starch present in foods like potatoes, rice and cereal grains. The main effect of amylase on starch is to break it down into simple sugars, which are used as an immediate energy source for the body. One reason why foods that contain a high amount of starch start to taste slightly sweet as a person chews the food is due to the amylase breaking down the starch into sugar. Another source of amylase production is the pancreas, which catalyzes the breakdown of dietary starch in the body for energy use.

In humans, as well as some animals, amylase is an enzyme commonly present in saliva that helps break down starch present in carbohydrate-rich foods like grains, beans and some vegetables. This effect of amylase on starch helps predigest the food before it enters the digestive system, saving some time and energy in the digestion process. The enzyme amylase breaks down the starch in foods like potatoes and rice into simple sugars, which are used as energy sources for the body. Although this enzyme is very common in most individuals, some people can have very low levels of this enzyme in their saliva.

Also, amylase helps the carbohydrates in a food break down more quickly and easily, which can help avoid gas or bloating. Some supplement companies produce artificial amylase for this very reason, but current studies are needed to determine their full effects on human health. The pancreas produces amylase as well, which further helps break down dietary starch in the human body. This effect that amylase has on starch within the pancreas also helps provide the body energy by breaking down the carbohydrates into simple sugars.

In bread making, the main effect of amylase on starch involves the breakdown of yeast, which is then converted into simple sugars. These simple sugars provide nourishment for the yeast which helps it grow, aiding the bread in rising properly. Amylase is also added to yeast during some beer and wine making, as it also helps break down starch into simple sugars and aids in fermentation. More often than not, the effect of amylase on starch in beer and wine making involve adding amylase enzymes to grains such as barley and rye, as well as pure sugar in some cases.

The Health Board is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.

Discussion Comments

By Glasis — On Feb 21, 2014

It is a constant job keeping kids from swallowing things or putting something gross in their mouth. As a toddler they just want to learn everything they can, so they use all the senses they can on something. Why just look or feel a bug when you can taste it?

By Telsyst — On Feb 20, 2014
The human digestive system is what breaks down the food we eat to create energy for the body to function. Our diet needs may change over our lifetime, but we all need to eat.

The interesting fact is that when a child is born, they have a natural instinctive knowledge on how to use there mouth in a sucking motion. Sustenance is a base need and it is automatically triggered.

The mouth is an important learning tool for children as well. With toddlers, when they try to learn something more about a toy or bug or whatever they are looking at, they put it in their mouth. It's a natural instinct. Lips have a lot of nerves in them. With your mouth you can get a good idea of texture, temperature and of course, taste.

The Health Board, in your inbox

Our latest articles, guides, and more, delivered daily.

The Health Board, in your inbox

Our latest articles, guides, and more, delivered daily.