amylase


noun Biochemistry.

  1. any of a widely distributed class of enzymes that catalyze the hydrolysis of starch, glycogen, and related polysaccharides to oligosaccharides, maltose, or glucose.
  2. any of several digestive enzymes that break down starches.

noun

  1. any of several enzymes that hydrolyse starch and glycogen to simple sugars, such as glucose. They are present in saliva
n.

enzyme which brings about the hydrolysis of starch, 1893, from amyl + chemical suffix -ase.

n.

  1. Any of a group of enzymes that catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives.

  1. Any of various enzymes that cause starches to break down into smaller sugars, especially maltose, by hydrolysis. There are two types of amylases, alpha-amylases and beta-amylases. In humans, an alpha-amylase known as ptyalin is present in saliva and is also produced by the pancreas for secretion into the small intestine. Beta-amylases are found in bacteria, molds, yeasts, and the seeds of plants.

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