Ptyalin

Name:
Ptyalin
Detailed information:
A salivery amylase that acts upon α-1,4-glycosidic linkages, converting starch to various dextrins and maltose. It can act over a pH range of 4.0–9.0; optimum pH 5.6–6.5. It requires the presence of certain negative ions for activation; chlorides and bromides are the most effective.

Use:

Biochemical research.