* Mouth: Saliva contains the enzyme salivary amylase which begins the breakdown of starch into simpler sugars.
* Stomach: The stomach contains pepsin, an enzyme that breaks down proteins into smaller polypeptides. The acidic environment of the stomach also helps denature proteins, making them more accessible to pepsin.
* Small Intestine: This is where the majority of enzymatic hydrolysis takes place. The small intestine receives enzymes from the pancreas and its own lining:
* Pancreatic amylase continues the breakdown of starch into simpler sugars.
* Pancreatic lipase breaks down fats into fatty acids and glycerol.
* Trypsin, chymotrypsin, and carboxypeptidase (from the pancreas) further break down proteins into smaller peptides and amino acids.
* Lactase, sucrase, and maltase (from the small intestine lining) break down different types of sugars (lactose, sucrose, and maltose, respectively) into simpler sugars like glucose and fructose.
Therefore, enzymatic hydrolysis of food is not confined to a single location, but rather occurs throughout the digestive tract, starting in the mouth and continuing in the stomach and small intestine.
