Important in the brewing process of some beers, this enzyme is also known as "diastase."  
In humans and some animals its most notable form may be ptyalin.  First purified from malt in 1835 by Anselme Payen and Jean Persoz, its discovery prompted the theorization of enzymes.  Important in the brewing process of some beers, this enzyme is also known as "diastase."  It hydrolyzes starch to create glucose, maltose and the limit-dextrins.  Necessary for the digestion of carbohydrates, FTP, name this enzyme most well known for its role in saliva.
In humans and some animals its most notable form may be ptyalin.  
Amylase  [Accept "Diastase" before it's mentioned.]