amylase

[am-uh-leys, -leyz] /ˈæm əˌleɪs, -ˌleɪz/

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

1890-95; amyl- + -ase

Examples from the web for amylase

High-fructose corn syrup is corn syrup treated with amylase and other enzymes, which together help convert glucose into fructose.
Alpha-amylase, a key protein in saliva, would be effective at disintegrating carbohydrate clogs.
When the pancreas is diseased or inflamed, amylase releases into the blood.

British Dictionary definitions for amylase

amylase

/ˈæmɪˌleɪz/

noun

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

Word Origin and History for amylase

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

amylase in Medicine

amylase am·y·lase (ām'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

(ām'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.

Encyclopedia Article for amylase

any member of a class of enzymes that catalyze the hydrolysis (splitting of a compound by addition of a water molecule) of starch into smaller carbohydrate molecules such as maltose (a molecule composed of two glucose molecules). Two categories of amylases, denoted alpha and beta, differ in the way they attack the bonds of the starch molecules.

Learn more about amylase with a free trial on Britannica.com