Amylase is present in the saliva of humans and some
other mammals, where it begins the chemical process of digestion. Foods
that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar.(http://en.wikipedia.org/wiki/Amylase)
"Starches are usually processed in this way during seed germination, and turned into sugars. These sugars then provide the main source of energy for the plant during its early development.
Plants are able to store energy from the sun by creating sugars. Amylase assists in the initial development of the plant, before it is able to use energy from photosynthesis. The amylase enzymes begin their role in plant development as the plant's seed begins to germinate, root, and sprout.
In a study of the germination of cereal seeds, alpha amylase was found in the aleurone layer. The amylase works to hydrolyze the endosperm starch into usable sugars. These sugars provide the necessary energy for root growth and act as reserve food storage. Amylase in plants is important for the production of healthy shoots, so they form properly." more info here = > (http://www.wisegeek.org/what-is-the-role-of-amylase-in-plants.htm )
The α-amylases are found in plants, fungi (ascomycetes and basidiomycetes) and bacteria (Bacillus)
Both α-amylase and β-amylase are present in seeds; β-amylase is present in an inactive form prior to germination, whereas α-amylase and proteases appear once germination has begun. Many microbes also produce amylase to degrade extracellular starches. Animal tissues do not contain β-amylase, although it may be present in microorganisms contained within the digestive tract.
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