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

There's amylase, which converts complex sugars into simple sugars that yeast are then able to feed on and produce alcohol and CO2; there's maltase and invertase, which together produce much of the glucose needed by the yeast for fermentation.

From Salon

One difference causes dogs to produce longer versions of maltase.

From Science Magazine

These differences make the dog maltase more efficient, the researchers report.

From Science Magazine

Dogs and wolves have the same number of copies of another gene, MGAM, which codes for maltase, another enzyme important in starch digestion.

From Science Magazine

Fortunately, the yeast used in bread-making contains the enzyme maltase, which breaks maltose into glucose.

From Scientific American