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.
Historical Examples

The influence of small amounts of asparagine in enormously increasing the hydrolytic effect of amylase is an example.
The Chemistry of Plant Life Roscoe Wilfred Thatcher

amylase: removal of starch (paste), small in proportion to begin with.
The Propaganda for Reform in Proprietary Medicines, Vol. 2 of 2 Various

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

enzyme which brings about the hydrolysis of starch, 1893, from amyl + chemical suffix -ase.

amylase am·y·lase (ām’ə-lās’, -lāz’)
Any of a group of enzymes that catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives.
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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  • Amylase-creatinine clearance ratio

    amylase-creatinine clearance ratio amylase-creatinine clearance ratio n. The ratio between amylase and creatinine in serum and urine, used to diagnose acute pancreatitis.

  • Amylene

    any of five unsaturated isomeric hydrocarbons having the formula C 5 H 10 . Historical Examples amylene (C5H10), an ethereal liquid with an aromatic odour, prepared from fusel-oil. The New Gresham Encyclopedia. Vol. 1 Part 2 Various noun another name (no longer in technical usage) for pentene

  • Amylasuria

    amylasuria amylasuria am·y·la·su·ri·a (ām’ə-lā-sur’ē-ə, lās-yur’-) n. The presence of an excess of amylase in the urine. Also called diastasuria.

  • Amylin

    amylin amylin am·y·lin (ām’ə-lĭn) n. The insoluble envelope of starch grains; starch cellulose. Historical Examples As the process of hydrolysis proceeds, the amyloins become gradually poorer in amylin and relatively richer in maltose-groups. Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 Various

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