What happens to starch in the presence of amylase?

In the presence of amylase, starch is hydrolyzed into glucose. Amylase is an enzyme specifically designed to break down starch, which is a polysaccharide made up of numerous glucose units linked together. When amylase acts on starch, it catalyzes the hydrolysis of the glycosidic bonds between the glucose molecules, leading to the production of smaller sugar units, ultimately resulting in glucose.

This enzymatic reaction is important for organisms that use starch as a source of energy, as glucose can be readily utilized in cellular processes such as respiration or fermentation. The specificity of amylase ensures that starch is effectively broken down into its simpler glucose components without altering it into proteins or lipids, which are entirely different macromolecules. Thus, the role of amylase in starch digestion is crucial for energy metabolism in various living organisms.