Question

What is the $pH$ level of salivary amylase?

Answer 1

Hint: Salivary amylase may be a glucose-polymer cleavage enzyme that's produced by the salivary glands. It comprises a little portion of the entire amylase secreted, which is usually made by the pancreas. Amylases digest starch into smaller molecules, ultimately yielding maltose, which successively is cleaved into two glucose molecules by maltase. Starch comprises a big portion of the standard human diet for many nationalities.

Complete answer:
Saliva has many crucial roles in promoting health, including protecting the mouth and facilitating eating. Within the mouth, saliva hydrates mucosal tissues, removes cell and food debris, buffers oral pH, lubricates the mouth aiding mastication and preventing dental wear, forms food boli to help swallowing, protects against teeth demineralization, has antimicrobial activity and prevents infections, and closes wounds while stimulating healing. Saliva also plays essential roles in food perception and digestion.
The anticipatory phase of digestion is labeled the “cephalic phase responses” and serves to prime the body to metabolize ingested nutrients efficiently, making it a crucial step in food digestion and therefore the prevention of dysglycemia and dyslipidemia.
Additionally, saliva contains an outsized number of proteins involved in lipase, peptidase, and hydrolase activities. When comparing the saliva and plasma proteomes, it's clear that the distributions of the salivary proteins are geared toward metabolic and catabolic processes.
Therefore, the $pH$ of salivary amylase is 6.7, which is almost neutral.

Note:
The pancreas and exocrine gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to provide the body with energy. Plants and a few bacteria also produce amylase.