Which enzyme is commonly involved in the hydrolysis of starch?

• A. Amylase
• B. Lipase
• C. Protease
• D. Nuclease

Answer: (A)

Starch is a carbohydrate polymer made of glucose units, and hydrolysis means breaking the glycosidic bonds with water. The enzyme that specifically cleaves those bonds in starch is amylase. It targets the alpha-1,4 glycosidic linkages in starch, producing smaller sugars such as maltose and glucose. In the body, digestion starts with salivary amylase in the mouth and continues with pancreatic amylase in the small intestine. The other enzymes listed are for different types of biomolecules: lipase breaks down fats, protease breaks down proteins, and nuclease breaks down nucleic acids. So amylase is the one linked to starch hydrolysis.