There are various digestive juices utilized within the human body, but digestive enzymes such as sucralase and peptidase are all in the hydrolase class. Additional juices are produced in the mouth and by other organs.
Human digestion is a complicated process. It begins in the mouth where salivary glands release salivary amylase, which is a fluid that begins the process of breaking down the food as it is chewed. Salivary amylase specifically targets the starch in food. Once food reaches the stomach, the epithelial cells produce what are commonly called gastric juices. Gastric juices include a combination of hydrochloric acid, pepsinogen and mucus. The hydrochloric acid activates pepsin, which controls the process that converts proteins into peptides. The combination of acids and churned foods within the stomach is known as chyme.
Additional chemical processes aid in the digestion process. Bile from the liver aid in digestion of fats, while the pancreatic juices trypsin, lipases and amylase break down the proteins, the fats in starches and the fat that is emulsified by the liver bile. The intestinal enzymes include peptidases, sucrase, lactase and maltase and are responsible for the digestion of peptides, maltose, sucrose and lactose. The names of enzymes in this instance are formed by adding the suffix -ase to the name of the molecule upon which the action takes place. All digestive enzymes fall into the hydrolase class, which means that a water molecule is added to the process in order to break the chemical bond.