α-Amylase　activity　differs　between　individuals　and　is　influenced　by　dietary　behavior　and　salivary　constituents,　but　limited　information　is　available　on　the　relationship　between　α-amylase　activity　and　saliva　components.　This　study　investigated　the　impact　of　salivary　proteins　on　α-amylase　activity,　their　various　correlations,　the　effect　of　mucin　(MUC5B　and　MUC7)　and　lactoferrin　on　the　enzymatic　kinetics　of　α-amylase,　and　the　mechanisms　of　these　interactions　using　the　quartz　crystal　microbalance　with　dissipation　(QCM-D)　technique　and　molecular　docking.　The　results　showed　that　α-amylase　activity　was　significantly　correlated　with　the　concentrations　of　MUC5B　(R2　=　0.42,　p　＜　0.05),　MUC7　(R2　=　0.35,　p　＜　0.05),　and　lactoferrin　(R2　=　0.35,　p　＜　0.05).　An　in　vitro　study　demonstrated　that　α-amylase　activity　could　be　significantly　increased　by　mucins　and　lactoferrin　by　decreasing　the　Michaelis　constant　(Km)　of　α-amylase.　Moreover,　the　results　from　the　QCM-D　and　molecule　docking　suggested　that　mucin　and　lactoferrin　could　interact　with　α-amylase　to　form　stable　α-amylase-mucin　and　α-amylase-lactoferrin　complexes　through　hydrophobic　interactions,　electrostatic　interactions,　Van　der　Waals　forces,　and　hydrogen　bonds.　In　conclusion,　these　findings　indicated　that　the　salivary　α-amylase　activity　depended　not　only　on　the　α-amylase　content,　but　also　could　be　enhanced　by　the　interactions　of　mucin/lactoferrin　with　α-amylase.　©　2023　Elsevier　B.V.