amylase
See also: Amylase
English edit
Etymology edit
Pronunciation edit
Noun edit
amylase (countable and uncountable, plural amylases)
- (biochemistry) Any of a class of digestive enzymes, present in saliva and also contributed to the gut by the exocrine pancreas, that break down complex carbohydrates such as starch into simpler sugars such as glucose.
- egg yolk amylase
- 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.
Derived terms edit
Related terms edit
Translations edit
enzyme, present in saliva, that breaks down carbohydrates such as starch
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Further reading edit
French edit
Pronunciation edit
Audio (file)
Noun edit
amylase f (plural amylases)
Further reading edit
- “amylase”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.