Answer: Glycogen and starch
Explanation:
Amylase, (more properly amylases, since there are several) is a hydrolase enzyme that has the function of catalyzing the hydrolysis reaction of the 1-4 bonds between glucose units when glycogen and starch are digested to form glucose fragments (dextrins, maltose) and free glucose. In animals it occurs mainly in the salivary glands (especially in the parotid glands) and in the pancreas.
Amylases are calcium-dependent enzymes that are completely functional in the absence of calcium ions. They act along any point in the carbohydrate chain, breaking them down into dextrin from amylopectin. Since α amylases can act at any point in the chain, they are faster than β-amylase. In animals it is a major digestive enzyme and its optimum pH is between 6.7 and 7.2.