amylase

American  

[am-uh-leys, -leyz] / ˈæm əˌleɪs, -ˌleɪz /

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.

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amylase British  

/ ˈæmɪˌleɪz /

noun

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

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amylase Scientific  

/ 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.

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Etymology

Origin of amylase

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

Example Sentences

Even outside any racist incidents, instances in which participants reported bad moods were associated with an increase in alpha amylase during the same day.

From Science Magazine

When the researchers sequenced microbial remnants in the fossilized feces, they found evidence of bacteria that produce high amounts of amylase.

From Scientific American

These microbes had a special ability to bind to an abundant enzyme in human saliva called amylase, which frees sugars from starchy foods.

From Science Magazine

It speeds up the action of amylase, an enzyme that breaks down starches into simple sugars.

From New York Times

Carrots, like many root vegetables, contain large reserves of starch, and over time, an enzyme called amylase cuts the starch to release sucrose, or table sugar.

From Washington Post