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Amylase - GCSE Biology Definition

Reviewed by: Lára Marie McIvor

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Amylase is an enzyme that helps digest starch by breaking it down into simpler sugars like maltose. It is produced in the salivary glands, the pancreas, and the small intestine. Amylase begins working in the mouth, where it starts breaking down starch in food. The process continues in the small intestine with amylase from the pancreas. Understanding amylase in GCSE Biology helps show how enzymes act as biological catalysts, speeding up digestion so that nutrients can be absorbed and used by the body.

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Lára Marie McIvor

Reviewer: Lára Marie McIvor

Expertise: Biology, Psychology & Sociology Subject Lead

Lára graduated from Oxford University in Biological Sciences and has now been a science tutor working in the UK for several years. Lára has a particular interest in the area of infectious disease and epidemiology, and enjoys creating original educational materials that develop confidence and facilitate learning.

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