The enzyme used in the hydrolysis of starch to dextrin and maltose is

Step 1: Analyze the question The question asks which enzyme breaks down starch into dextrin and maltose. This is a hydrolysis reaction, so we need the enzyme whose substrate is starch.

Step 2: The concept Enzymes are named after the substrate they act on, usually ending in "-ase". Match each enzyme to its substrate:

• Zymase: found in yeast, converts glucose to ethanol and CO₂ (fermentation).
• Sucrase (invertase): hydrolyses sucrose into glucose and fructose.
• Amylase: hydrolyses starch (amylum) into dextrins and maltose.
• Lactase: hydrolyses lactose into glucose and galactose.

Step 3: Solution Starch → (amylase) → dextrin + maltose

The reaction proceeds further: Maltose → (maltase) → glucose

Amylase is present in saliva (salivary amylase, also called ptyalin) and in pancreatic juice. This is why a piece of bread or yam tastes slightly sweet if you chew it for a while: the starch is being broken down into maltose.

Step 4: Answer The correct option is C. Amylase.

Step 5: Exam tip Link the enzyme name to the substrate:

• Amylase → amylum (starch)
• Sucrase → sucrose
• Lactase → lactose
• Maltase → maltose

Zymase is the odd one out because it is tied to fermentation, so remember "Zymase = Zymotic = Yeast fermentation". Well done for practicing, and keep going!