amylase

[ am-uh-leys, -leyz ]

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.

amylase

/ ˈæmɪˌleɪz /

noun

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

amylase

/ ăm′ə-lās′ /

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.

Word History and Origins

Origin of amylase¹

First recorded in 1890–95; amyl- + -ase

Example Sentences

So “we can use amylase and cortisol as representatives of stress,” she says.

From Science News For Students

The influence of small amounts of asparagine in enormously increasing the hydrolytic effect of amylase is an example.

From Project Gutenberg

Amylase: removal of starch (paste), small in proportion to begin with.

From Project Gutenberg