What prevents salivary amylase from functioning in the stomach?

Salivary amylase, an enzyme produced in the mouth, initiates the breakdown of carbohydrates into simpler sugars. When food is ingested, it passes through the esophagus and into the stomach, where the environment is notably different from the mouth. The key factor that prevents salivary amylase from functioning effectively in the stomach is the low pH created by stomach acid, primarily hydrochloric acid.

The stomach has a highly acidic environment, with a pH typically ranging from 1.5 to 3.5, which is essential for digestion and the activation of other enzymes like pepsin. This low pH denatures salivary amylase, disrupting its structure and, consequently, its ability to function. Once the enzyme is denatured, it loses its catalytic properties and can no longer facilitate the breakdown of carbohydrates, leading to a halt in that specific enzymatic activity.

While factors such as having insufficient food presence, the absence of carbohydrates, and inactivation by digestive enzymes play roles in the overall digestive process, they do not directly address the primary reason salivary amylase is rendered ineffective in the stomach. The acidic environment is the crucial element that directly deactivates the enzyme, making it the