maltase

American  

[mawl-teys, -teyz] / ˈmɔl teɪs, -teɪz /

noun

Biochemistry.

1. an enzyme that converts maltose into glucose and causes similar cleavage of many other glucosides.

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maltase British  

/ ˈmɔːlteɪz /

noun

1. Also: α-glucosidase.  an enzyme that hydrolyses maltose and similar glucosides (α-glucosides) to glucose

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Etymology

Origin of maltase

First recorded in 1885–90; malt + -ase

Example Sentences

Saliva contains an enzyme called maltase, which starts chemical digestion in the mouth by breaking down carbohydrates.

From Textbooks • Jun. 9, 2022

Starch and glycogen are broken down into glucose by amylase and maltase.

From Textbooks • Jun. 9, 2022

For instance, carbohydrates are broken down by amylase, sucrase, lactase, or maltase.

From Textbooks • Jun. 9, 2022

S. exiguus and S. Ludwigii contain only invertase and not maltase, and therefore ferment cane sugar but not maltose.

From Encyclopaedia Britannica, 11th Edition, Volume 10, Slice 3 "Fenton, Edward" to "Finistere" by Various

Fischer found that maltase, an enzyme occurring in yeast cells, hydrolysed α-glucosides but not the β; while emulsin, an enzyme occurring in bitter almonds, hydrolyses the β but not the α.

From Encyclopaedia Britannica, 11th Edition, Volume 12, Slice 2 "Gloss" to "Gordon, Charles George" by Various