amylase

American  

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

noun

Biochemistry.

1. any of a widely distributed class of enzymes that catalyze the hydrolysis of starch, glycogen, and related polysaccharides to oligosaccharides, maltose, or glucose.

2. any of several digestive enzymes that break down starches.

---

amylase British  

/ ˈæmɪˌleɪz /

noun

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

---

amylase Scientific  

/ ăm′ə-lās′ /

1. 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.

---

Etymology

Origin of amylase

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

Example Sentences

Cats can’t break down dietary starches easily, as their guts are relatively short, and they don’t produce very much of a starch-dissolving enzyme called amylase.

From Slate • Oct. 30, 2023

Even outside any racist incidents, instances in which participants reported bad moods were associated with an increase in alpha amylase during the same day.

From Science Magazine • Sep. 14, 2022

Neural responses facilitate secretion of salivary amylase needed to digest or break down food as well as secretion of hormones like secretin and gastrin.

From Textbooks • Jun. 9, 2022

An example of an enzyme is salivary amylase, which hydrolyzes its substrate amylose, a component of starch.

From Textbooks • Jun. 9, 2022

The activity of amylase is accelerated by the presence of small quantities of neutral salts, especially by sodium chloride and disodium phosphate.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred