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

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

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

Water activates the enzyme amylase, which breaks down starch into simple sugars that the yeast and bacteria can eat.

From The Verge

Even people under anaesthetic have been found to produce fewer chemical biomarkers associated with stress – such as amylase in saliva – when played a recording of soft wind or birdsong.

From The Guardian

Researchers detected lower levels of an enzyme called alpha amylase in participants’ saliva, signaling a muted response to stress.

From The Wall Street Journal