The enzyme used in the hydrolysis of starch to dextrin and maltose is

The enzyme used in the hydrolysis of starch to dextrin and maltose is called amylase. Starch is a complex carbohydrate found in many foods, including grains, potatoes, and vegetables. It consists of long chains of glucose molecules that are linked together. To digest starch, our bodies use the enzyme amylase, which breaks down the long chains into smaller molecules of dextrin and maltose. These smaller molecules are more easily absorbed into the bloodstream and used as energy by the body. Amylase is produced in the salivary glands and pancreas and is released into the digestive system when we eat. In the mouth, amylase begins breaking down starch as we chew our food, and then continues its work in the small intestine where it is released by the pancreas. In summary, amylase is the enzyme responsible for breaking down starch into smaller molecules of dextrin and maltose during digestion.