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 of amylase

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

Words nearby amylase

amyl group, amyl nitrite, amyl propionate, amyl-, amylaceous, amylase, amylase-creatinine clearance ratio, amylasuria, amylene, amylic, amylin

Example sentences from the Web for amylase

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

Medical definitions for amylase

amylase
[ ăm′ə-lās′, -lāz′ ]

n.

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

Scientific definitions for amylase

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.