Which enzyme is responsible for starch conversion?

Amylase is the enzyme specifically responsible for the conversion of starch into sugars. It catalyzes the hydrolysis of starch, breaking down the long chains of glucose molecules into simpler sugars such as maltose and dextrin. This process is essential in brewing and fermentation, as starch is a primary source of fermentable sugars derived from grains.

In contrast, other enzymes listed have different roles: Protease breaks down proteins into peptides and amino acids, Lactase hydrolyzes lactose into glucose and galactose, and Glucoamylase continues the starch breakdown process further by converting oligosaccharides into glucose. Although glucoamylase does play a role in starch conversion, amylase is the primary enzyme responsible for the initial stages of starch degradation. Understanding the specific functions of these enzymes is crucial for comprehending various processes in brewing and other related fields.