Amylase is an enzyme that facilitates the breakdown of carbohydrates into simpler sugars. There are three types of amylase—alpha, beta, and gamma—where alpha amylase, produced by the salivary glands, is called ptyalin. It is responsible for initiating the breakdown of polysaccharides, and since the optimal pH at which it operates is 7.1, it ceases to function in the stomach due to a change in pH. The pancreas also produces amylase, this pancreatic amylase contributes to the further decomposition of sugars. In simplified terms, consider the term ptyalin as synonymous with amylase.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.