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The amylopsin likewise in the pancreatic secretion acts upon the starch and dextrin, changing them to maltose.

A similar action takes place in the mouth as the result of the ptyalin in the salivary juices and in the intestines from the action of the starch-splitting enzyme, amylopsin, in the pancreatic juice.

This hydrolysis may be the result of enzymic action, as occurs upon bringing starch in contact with the ptyalin in the saliva, or with the amylopsin in the pancreatic juice; or it may be the result of boiling starch with acid, as is seen in the manufacture of commercial glucose.

This action is due to the amylopsin,61 which is similar to ptyalin but is more vigorous.

Amylopsin is much more powerful and rapid than the ptyalin of the saliva, especially on uncooked starch.