amylopsin

Also found in: Medical, Encyclopedia.

am·y·lop·sin

 (ăm′ə-lŏp′sĭn)
n.
The starch-digesting amylase that is produced by the pancreas and is present in pancreatic juice.
[amylo- + (try)psin.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

amylopsin

(ˌæmɪˈlɒpsɪn)
n
(Biochemistry) an enzyme of the pancreatic juice that converts starch into sugar; pancreatic amylase
[C19: from amylo(lysis) + (pe)psin]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
References in periodicals archive
The pancreatic juice contains enzymes for digesting proteins (trypsin), carbohydrates (amylopsin), lipids (steapsin), and rennin for coagulating milk.
The discovery of insulin: a case study of scientific methodology
Copyright © 2003-2025 Farlex, Inc Disclaimer
All content on this website, including dictionary, thesaurus, literature, geography, and other reference data is for informational purposes only. This information should not be considered complete, up to date, and is not intended to be used in place of a visit, consultation, or advice of a legal, medical, or any other professional.