α-Amylase is an enzyme that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose: Endohydrolysis of -α-D-glucosidic linkages in polysaccharides containing three or more -α-linked D-glucose unitsIt is the major form of amylase found in humans and other mammals. Wikipedia