amylin am·y·lin (ām’ə-lĭn)
The insoluble envelope of starch grains; starch cellulose.
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
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. […]
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 n. An enzyme that catalyzes the hydrolysis of glycogen at specific branch points in its glucose residue chains; debrancher enzyme.
the water-soluble part of a starch granule.