Amylase is an enzyme that catalyzes the hydrolysis of starch into smaller carbohydrates such as maltose and glucose. It is found in various organisms, including humans, where it is produced primarily in the pancreas and salivary glands. Amylase is essential in the digestion of carbohydrates, breaking down complex starch molecules into simpler forms that can be absorbed by the body. There are several types of amylase, including alpha-amylase, beta-amylase, and gamma-amylase, which differ in their specificity for different types of carbohydrate molecules. Amylase is also widely used in various industries, such as food, brewing, and textile, as a catalyst for various processes.