Amylase is an enzyme that primarily acts on starches, breaking them down into simpler sugars. Starch is a polysaccharide made up of two types of glucose molecules: amylose, which is a linear chain of glucose units, and amylopectin, which is a branched chain of glucose units.
Amylase is particularly effective at breaking the α-1,4-glycosidic bonds found in both amylose and amylopectin. It cleaves these bonds, ultimately producing maltose (a disaccharide composed of two glucose molecules) and other smaller carbohydrate fragments.
So, amylase reacts on both amylose and amylopectin, which are the two main types of starch found in plants.