amylase

[am-uh-leys, -leyz]

noun Biochemistry.

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.

Origin of amylase

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

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for amylase

Historical Examples of amylase

Amylase: removal of starch (paste), small in proportion to begin with.
The Propaganda for Reform in Proprietary Medicines, Vol. 2 of 2
Various
The influence of small amounts of asparagine in enormously increasing the hydrolytic effect of amylase is an example.
The Chemistry of Plant Life
Roscoe Wilfred Thatcher

British Dictionary definitions for amylase

amylase

noun

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

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for amylase

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

amylase in Medicine

amylase

[ăm′ə-lās′, -lāz′]

n.

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

amylase in Science

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.