Amylase enzyme acts on theA. StarchB. ProteinC. FatD. Cane sugar

The correct answer is: A. Starch
Amylase is an enzyme that primarily acts on starch, a polysaccharide made up of glucose units. It catalyzes the breakdown of starch into simpler sugars like maltose and dextrin. Amylase plays an important role in the digestion of carbohydrates in humans and many other organisms.
Here’s a breakdown of how amylase works:
1. Types of Amylase:
o There are two main types of amylase in humans:
 Salivary amylase (also called ptyalin): Secreted by the salivary glands in the mouth, it starts the process of starch digestion as soon as food enters the mouth. It breaks down starch into maltose and smaller polysaccharides.
 Pancreatic amylase: Secreted by the pancreas into the small intestine, it continues the breakdown of starch into maltose and other smaller carbohydrates.
2. Function of Amylase:
o Amylase acts on starch, which is a complex carbohydrate (polysaccharide) found in many plant-based foods like potatoes, rice, and bread.
o Amylase hydrolyzes (breaks down) the bonds between glucose units in starch, converting it into maltose (a disaccharide of two glucose molecules) and dextrins (shorter chains of glucose molecules). These simpler sugars are then further broken down and absorbed by the body for energy.
3. Amylase in Digestion:
o When you chew food, salivary amylase begins to break down starches into sugars. After swallowing, the food enters the stomach, where the acidic environment temporarily deactivates amylase.
o In the small intestine, pancreatic amylase resumes the breakdown of starch into maltose and smaller sugars, which are eventually absorbed into the bloodstream and used for energy.
Why Other Options Are Incorrect:
• B. Protein:
o Proteins are broken down by proteases (such as pepsin, trypsin, and chymotrypsin), not amylase. These enzymes act on peptide bonds to break proteins into smaller peptides and amino acids.
• C. Fat:
o Fats are broken down by lipases, not amylase. Lipases hydrolyze triglycerides (fats) into fatty acids and glycerol.
• D. Cane sugar:
o Cane sugar (sucrose) is broken down by sucrase or invertase into glucose and fructose, not by amylase. Amylase specifically targets starch, not simple sugars like sucrose.
Amylase acts on starch, breaking it down into simpler sugars. Therefore, the correct answer is A. Starch.