Which enzyme is involved in the digestion of starch in the mouth?

The enzyme that is primarily involved in the digestion of starch in the mouth is ptyalin, which is a form of amylase. Ptyalin is secreted by the salivary glands and begins the process of breaking down starches into simpler sugars as soon as food enters the mouth. This process is crucial because it facilitates the digestion of carbohydrates right from the moment of food intake, allowing for more efficient nutrient absorption later in the digestive process.

Amylase is a general term for enzymes that break down starch, and ptyalin is specifically the type of amylase found in saliva. Understanding the distinctions between these terms is important in the context of digestive enzymes, as they serve specialized functions in various stages of digestion.

Pepsin, on the other hand, is an enzyme that digests proteins and is active in the stomach, while lactase is responsible for breaking down lactose, which is a sugar found in milk, and is primarily active in the intestines. Therefore, ptyalin is correctly identified in this context as the enzyme that initiates starch digestion in the mouth.