What term describes an enzyme that acts upon starches?

The term that describes an enzyme that acts upon starches is "amylolytic." Amylolytic enzymes, commonly referred to as amylases, specifically catalyze the hydrolysis of starch into sugars such as glucose and maltose. These enzymes play a crucial role in the digestion of carbohydrates, as they break down complex starch molecules into simpler sugars that can be easily absorbed by the body.

Understanding the role of amylolytic enzymes is essential in fields such as nutrition and food science, where the breakdown of starch is significant for both digestion and food processing. For instance, in the production of fermented foods or in baking, the action of amylases can influence the texture and flavor of the final product. This terminology is important for public health sanitarians who must consider the implications of enzyme activity in both health and food safety contexts.