See also: Amylase
- (biochemistry) Any of a class of digestive enzymes, present in saliva, that break down complex carbohydrates such as starch into simpler sugars such as glucose.
- 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.
- egg yolk amylase
enzyme, present in saliva, that breaks down carbohydrates such as starch
amylase f (plural amylases)