amylopsin

/ ˌæmɪˈlɒpsɪn /

noun

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

Word History and Origins

Origin of amylopsin¹

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

Example Sentences

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

From Project Gutenberg

A similar action takes place in the mouth as the result of the ptyalin in the salivary juices and in the intestines from the action of the starch-splitting enzyme, amylopsin, in the pancreatic juice.

From Project Gutenberg

This hydrolysis may be the result of enzymic action, as occurs upon bringing starch in contact with the ptyalin in the saliva, or with the amylopsin in the pancreatic juice; or it may be the result of boiling starch with acid, as is seen in the manufacture of commercial glucose.

From Project Gutenberg

This action is due to the amylopsin,61 which is similar to ptyalin but is more vigorous.

From Project Gutenberg

Amylopsin is much more powerful and rapid than the ptyalin of the saliva, especially on uncooked starch.

From Project Gutenberg