amylopsin

/ (ˌæmɪˈlɒpsɪn) /

an enzyme of the pancreatic juice that converts starch into sugar; pancreatic amylase

Word Origin for amylopsin

C19: from amylo ( lysis) + ( pe) psin

One part of amylopsin can change forty thousand times its bulk of starch to glucose.

Encyclopedia of Diet |Eugene Christian
Amylopsin is much more powerful and rapid than the ptyalin of the saliva, especially on uncooked starch.

The Chemistry of Food and Nutrition |A. W. Duncan
Amylopsin, the starch-digesting enzym, appears to be very similar to ptyalin in its power to digest carbohydrates.

Encyclopedia of Diet |Eugene Christian
Amylopsin completes the digestion of starch that was begun by the saliva.

Encyclopedia of Diet |Eugene Christian

The amylopsin likewise in the pancreatic secretion acts upon the starch and dextrin, changing them to maltose.

Dietetics for Nurses |Fairfax T. Proudfit

amylopsin

[ ăm′ə-lŏp′sĭn ]

The starch-digesting amylase produced by the pancreas and present in pancreatic juice.