The main source of amylase are the pancreas, which secrete amylase and other enzymes into the duodenum.
In addition, saliva contains amylase which also begin the process of digestion when the food into the mouth.
production
Amylase in the saliva (spit) from the parotid gland, submandibular, and sublingual. The gland is made up of smaller units called acini (acini), which is lined by cells that produce amylase.
During the production of saliva, added bicarbonate and potassium while sodium and chloride are absorbed. The body produces about 50 ounces of saliva every day, especially when responding to parasympathetic stimulation.
Gullet (esophagus)
When was chewing and when food is in the esophagus after ingestion, actively amylase helps break the chemical bonds of polysaccharide or starch, so the molecules become smaller and closer to a form that can be absorbed by the body.
Carbohydrates by amylase hydrolysis product is a sugar called maltose, maltotriose, and alpha-limit dextrins. However, the sugar product yet small enough to be absorbed the body.
side
Once food reaches the stomach, the focus will shift from food digestion of carbohydrates to protein digestion.
Acidity or pH optimum for salivary amylase is around 6.8 (pH approached the mouth). More acidic conditions of the stomach that causes salivary amylase activity slows down drastically.
intestine
After food passes the stomach, bicarbonate is secreted into the duodenum thereby increasing the pH to a more neutral level. At that time, additional amylase of the pancreatic duct into the intestine.
Maltose and other sugars result from the breakdown of starch by amylase is further broken down in the small intestine, resulting monosaccharides that can be absorbed by the body.
Amylase alone then broken down into amino acids and absorbed in the small intestine with protein from food.
However, some evidence suggests that amylase is transported intact into the blood and recycled back in the pancreas and salivary glands.
