amylase

See also: Amylase

English

Pronunciation
  • IPA(key): /ˈæmɪleɪs/

Noun

amylase (countable and uncountable, plural amylases)

  1. (biochemistry) Any of a class of digestive enzymes, present in saliva, that break down complex carbohydrates such as starch into simpler sugars such as glucose.
    • 2004, Harold McGee, chapter 2, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
      Egg yolks contain a starch-digesting enzyme, amylase, that is remarkably resistant to heat. Unless a starch-egg mix is brought to a full boil, the yolk amylase will survive, digest the starch, and turn the stiff cream into a pourable one.
    egg yolk amylase

Derived terms

Translations

Further reading

French

Noun

amylase f (plural amylases)

  1. (biochemistry) amylase
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