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am•yl•ase



Pronunciation: (am'u-lās", -lāz"), [key]
n. Biochem.
1. any of a widely distributed class of enzymes that catalyze the hydrolysis of starch, glycogen, and related polysaccharides to oligosaccharides, maltose, or glucose.
2. any of several digestive enzymes that break down starches.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

amyl alcoholamylene
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