(enzyme) Any of a class of digestive enzymes, present in saliva, that break down complex carbohydrates such as starch into simpler sugars such as glucose.
‘egg yolk amylase’;
(carbohydrate) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.
any of a group of proteins found in saliva and pancreatic juice and parts of plants; help convert starch to sugar
One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
An amylase () is an enzyme that catalyses the hydrolysis of starch (Latin amylum) into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion.
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20-30%.