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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  • Amylic

    of, relating to, or characterized by the . Historical Examples It is soluble in amylic alcohol, scarcely so in absolute alcohol. The Medicinal Plants of the Philippines T. H. Pardo de Tavera amylic Alcohol dissolves all the alkaloids, if they are in a free state, and it also takes up a little of the resin. […]

  • Amylo-

    a combining form representing amylum, in compound words: amylolysis. combining form indicating starch: amylolysis, amylase amylo- or amyl- pref. Starch: amylose.



  • Amylo-1,6-glucosidase

    amylo-1,6-glucosidase amylo-1,6-glucosidase n. An enzyme that catalyzes the hydrolysis of glycogen at specific branch points in its glucose residue chains; debrancher enzyme.

  • Amylogen

    the water-soluble part of a starch granule.



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