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 978-0-684-80001-1:
- 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)