amylase

am·y·lase  (m-ls, -lz)

n.

Any of a group of enzymes that are present in saliva, pancreatic juice, and parts of plants and catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives.

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amylase [ˈæmɪˌleɪz]

n

(Life Sciences & Allied Applications / Biochemistry) 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  (m-ls)

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.

Thesaurus

Noun

1.

amylase - any of a group of proteins found in saliva and pancreatic juice and parts of plants; help convert starch to sugar enzyme - any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions ptyalin - an amylase secreted in saliva

Translations

amylase [ˈæmɪˌleɪz] n → amilasi f