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12y ago
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4mo ago

There are three main types of amylase: salivary amylase, pancreatic amylase, and fungal amylase. Salivary amylase is produced in the mouth, while pancreatic amylase is produced in the pancreas. Fungal amylase is produced by fungi and is often used in commercial applications such as in the food industry.

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Q: How many kinds of amylase?
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Related questions

Is ptylin an alpha amylase or beta amylase?

Ptyalin is an alpha-amylase. It is the alpha-amylase found in saliva


What enzyme dissolves starch?

Amylase is the enzyme that breaks down starch into maltose, a type of sugar. It is found in saliva in the mouth and in the pancreas.


What dissolves starch?

amylase:) amylase:)


What Enzymes are responsible for breakdown of starches?

They are Broken down by Amylase Enymes.


How does saliva alpha amylase work?

Amylase is an enzyme that induces hydrolysis of starches, breaking them down into sugar. Saliva alpha amylase is simply a type of amylase.


What macromolecules are targeted amylase?

Carbohydrates are targeted by amylase.


Why is amylase testing performed?

Amylase testing is performed to diagnose a number of diseases that elevate amylase levels. Pancreatitis, for example, is the most common reason for a high amylase level.


What is the composition of salivary amylase?

Amylase is a enzyme.And composed of proteins


Where is the enzyme amylase created?

Amylase is produced by the exocrine pancreas .


Where is amylase released?

Amylase is primarily released in the mouth by the salivary glands and in the pancreas. In the mouth, amylase begins the digestion of starches in the food we eat, while in the pancreas, amylase is released into the small intestine to further break down carbohydrates into simpler sugars.


What is the name of the enzyme that digests starch?

The enzyme that digests starch is called amylase. It breaks down starch into smaller carbohydrate molecules such as maltose and glucose for absorption in the body.


How does starch affects amylase?

Amylase breaks starch down into sugars.