Amylase vs. Maltase — What's the Difference?

An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin amylum) into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion.

Maltase (EC 3.2.1.20, alpha-glucosidase, glucoinvertase, glucosidosucrase, maltase-glucoamylase, alpha-glucopyranosidase, glucosidoinvertase, alpha-D-glucosidase, alpha-glucoside hydrolase, alpha-1,4-glucosidase, alpha-D-glucoside glucohydrolase) is one type of alpha-glucosidase enzymes located in the brush border of the small intestine. This enzyme catalyzes the hydrolysis of disaccharide maltose into two simple sugars of glucose.

Any of a group of enzymes that catalyze the hydrolysis of starch to sugars. In humans, amylases are produced in the salivary glands and the pancreas.

An enzyme, present in saliva and pancreatic juice, which catalyses the breakdown of maltose and similar sugars to form glucose.

(enzyme) Any of a class of digestive enzymes, present in saliva and also contributed to the gut by the exocrine pancreas, that break down complex carbohydrates such as starch into simpler sugars such as glucose.

An enzyme that catalyzes the hydrolysis of maltose to glucose.

Any of a group of proteins found in saliva and pancreatic juice and parts of plants; help convert starch to sugar

(enzyme) An enzyme that catalyzes the hydrolysis of maltose to glucose; often associated with amylase.

An enzyme,