amylase A member of a group of enzymes that hydrolyse (see HYDROLYSIS) starch or glycogen by the splitting of glucosidic bonds (see GLUCOSIDE), so giving rise to the sugars glucose, dextrin, or maltose. They are widely distributed in plants and animals, but occur particularly richly in germinating seeds e.g. those of barley, peas, and maize) in which the amylase mobilizes food reserves for the growth of the seedling.

amylase Any of a group of closely related enzymes that degrade starch, glycogen, and other polysaccharides. Plants contain both α- and β-amylases; the name diastase is given to the component of malt containing β-amylase, important in the brewing industry. Animals possess only α-amylases, found in pancreatic juice (as pancreatic amylase) and also (in humans and some other species) in saliva (as salivary amylase or ptyalin). Amylases cleave the glycosidic bonds of the long polysaccharide chains, producing a mixture of glucose and maltose.

amylase Digestive enzyme secreted by the salivary glands (salivary amylase) and the pancreas (pancreatic amylase. It aids digestion by breaking down starch into maltose (a disaccharide) and then glucose (a monosaccharide).

amylase A member of a group of enzymes that hydrolyse starch or glycogen by the splitting of glycosidic bonds, so giving rise to the sugars glucose, dextrin, or maltose. Amylases are widely distributed in plants and animals, occurring in microorganisms and, for example, in pancreatic juices and salivary glands.

am·yl·ase / ˈaməˌlās; -ˌlāz/ • n. Biochem. an enzyme, found chiefly in saliva and pancreatic fluid, that converts starch and glycogen into simple sugars.