amylase enzyme definition
am·y·lase. Any of various enzymes that break down starches into their component sugars, such as glucose. Amylase is present in fluid secreted by the pancreas, in saliva in some mammals, and in plants. An amylase (/ˈaemɨleɪs/) ˈæmɨleɪs is an enzyme that catalyses the hydrolysis of starch into. Sugars amylase is present in the saliva of humans and some other, mammals where it begins the chemical process of. digestion 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. amylase. (ăm`əlās') , enzyme enzyme,biological catalyst. The term enzyme comes from zymosis, the Greek word for fermentation, a process accomplished by yeast cells and long known to the brewing industry, which occupied the attention of many 19th-century chemists...... Click the link for more information. Amylase. An enzyme which breaks down (hydrolyzes) starch, the reserve carbohydrate in plants, and glycogen, the reserve carbohydrate in animals, into reducing fermentable sugars, mainly maltose, and reducing nonfermentable or slowly fermentable dextrins. The pancreas and salivary gland make amylase (alpha amylase) to hydrolyse dietary starch into disaccharides and trisaccharides which are converted by other enzymes to glucose to supply the body with energy. Plants and some bacteria also produce amylase. Amylase. any of the enzymes which catalyze the hydrolysis of starches, glycogen, and related polysaccharides by splitting the glucoside bonds between the first and fourth carbon atoms. Three types of amylase are differentiated: alpha-amylase, beta-amylase, and glucoamylase. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large amounts of starch but little sugar, such as rice and potatoes, may acquire a slightly sweet taste as they are chewed because amylase degrades some of their starch into sugar. It is comprised of active protease that is a variant of a protease that has at least 95% identity with the amino acid sequence of SEQ ID NO:1, wherein said variant comprises mutations at G116V, S126L, P127Q, and S128A; and an active low temperature. Amylase. (ăm`əlās') , enzyme enzyme,biological catalyst. The term enzyme comes from zymosis, the Greek word for fermentation, a process accomplished by yeast cells and long known to the brewing industry, which occupied the attention of many 19th-century chemists...... Click the link for more information.
Any of various enzymes that break down starches into their component sugars, such as glucose.