amylase
See also: Amylase
English
editEtymology
editPronunciation
edit- IPA(key): /ˈæmɪleɪs/
Audio (Southern England): (file)
Noun
editamylase (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
editRelated terms
editTranslations
editenzyme, present in saliva, that breaks down carbohydrates such as starch
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Further reading
edit
French
editPronunciation
editAudio: (file)
Noun
editamylase f (plural amylases)
Further reading
edit- “amylase”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.
Categories:
- English terms prefixed with amyl-
- English terms suffixed with -ase
- English 3-syllable words
- English terms with IPA pronunciation
- English terms with audio pronunciation
- English lemmas
- English nouns
- English uncountable nouns
- English countable nouns
- en:Enzymes
- English terms with collocations
- English terms with quotations
- French terms with audio pronunciation
- French lemmas
- French nouns
- French countable nouns
- French feminine nouns
- fr:Enzymes