The Effect of Salivary Amylase on Starch
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2 min read
Chewing starchy foods like bread or potatoes can make them taste slightly sweet over time, a direct result of salivary amylase beginning the chemical breakdown process. This enzyme, secreted in your saliva, initiates the digestion of complex carbohydrate molecules almost instantly as food enters your mouth. Understanding the effect of salivary amylase on starch reveals the fascinating biochemistry that underlies our ability to process the most common energy source in our diets.
