starch hydrolysis

Starch hydrolysis is the process where starch, a complex carbohydrate found in foods like potatoes and bread, is broken down into simpler sugars, mainly glucose. This occurs through the action of enzymes, primarily amylase, which cleave the long chains of starch molecules into smaller, more easily digestible units. In the human body, this process begins in the mouth and continues in the digestive system, helping convert starch into sugars that the body can absorb and use for energy. In food production and laboratory settings, starch hydrolysis is used to analyze or modify carbohydrate content.