So the two types of proteolytic enzymes found in the mouth are amylase, also known as Tylen, as well as lipase, also known as lingual lipase. Now, amylase is a proteolytic enzyme that catalyzes the breakdown of carbohydrates, specifically of starch. It breaks down our carbohydrate, known as starch, into our maltose, as well as dextrin. On the other hand, lipase is a proteolytic enzyme that catalyzes the hydrolysis, the breakdown of fats, of lipids into their constituents. So we see that in the mouth we initiate the actual chemical breakdown of not only carbohydrates, but also of fats. Now, proteins are not actually broken down inside our mouth so we increase the surface area via mechanical digestion but we do not actually chemically break down our proteins in the mouth.