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.

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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

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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.

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Etymology

Origin of amylase

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