Amylase is the name given to glycosie hydrolase enzymes that break down starch into maltose molecules. It is mainly found in the saliva, which is the reason why we can feel the sweetness when eating rice (contains glucose). However, the glucose is absorbed into the bloodstream from the small intestines, not in the mouth. Although the amylases are designated by different Greek letters, they all act on α-1,4-glycosidic bonds. Under the original name of diastase, amylase was the first enzyme to be found and isolated (by Anselme Payen in 1833).