Amylase is a digestive enzyme which helps to dissolve carbohydrates. It is amylase that gives carbohydrate foods (potatoes, bread) a slightly sweet taste without sugar. Alpha-amylase is secreted in the salivary glands (S type) in the mouth, where digestion begins, and in the pancreas (P type). Under normal conditions, 40% of the total amount of amylase in blood serum is P type and 60% is S type.

Under normal conditions, this substance exits the pancreas through ducts into the duodenum, mixed with food, and excreted from the body. When the pancreas is inflamed, it becomes swollen and the discharge ducts become compressed. Thus, the concentration of the enzyme can increase over 10 times!

P-type amylase has specificity for diagnosis of pancreatic inflammation. This analysis is especially necessary for patients with a chronic form of pancreatitis, because the activity of total α-amylase in their blood is within the normal range.

Determination of pancreatic amylase concentration is necessary after abdominal surgery for early diagnosis of postoperative complication called postoperative pancreatitis.