amylase
[am-uh-leys, -leyz]
- any of a widely distributed class of enzymes that catalyze the hydrolysis of starch, glycogen, and related polysaccharides to oligosaccharides, maltose, or glucose.
- any of several digestive enzymes that break down starches.
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Origin of amylase
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for amylase
Historical Examples
Amylase: removal of starch (paste), small in proportion to begin with.
The influence of small amounts of asparagine in enormously increasing the hydrolytic effect of amylase is an example.
The Chemistry of Plant LifeRoscoe Wilfred Thatcher
amylase
- any of several enzymes that hydrolyse starch and glycogen to simple sugars, such as glucose. They are present in saliva
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Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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Word Origin and History for amylase
Online Etymology Dictionary, © 2010 Douglas Harper
amylase
(ăm′ə-lās′, -lāz′)- Any of a group of enzymes that catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives.
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The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
amylase
[ăm′ə-lās′]
- 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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The American Heritage® Science Dictionary
Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.