amylase

See also: Amylase

English

Etymology

amyl- +‎ -ase

Pronunciation

• IPA^(key): /ˈæmɪleɪs/

• Audio (UK)

  (file)

Noun

amylase (countable and uncountable, plural amylases)

1. (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.
   • 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

Derived terms

• amylasic
• endoamylase
• exoamylase
• glucoamylase
• isoamylase
• macroamylase

 

Related terms

• amyl
• amylose
• diastase

Translations

enzyme, present in saliva, that breaks down carbohydrates such as starch

• Catalan: amilasa (ca) f
• Chinese:

  Mandarin: 澱粉酶／淀粉酶 (zh) (diànfěnméi)

• Czech: amyláza
• Danish: amylase (da)
• Dutch: amylase (nl)
• Esperanto: amelazo
• Estonian: amülaas
• Finnish: amylaasi
• French: amylase (fr)
• German: Amylase (de)
• Greek: αμυλάση (el) f (amylási)
• Hebrew: עמילאז‎ (he)
• Hungarian: amiláz (hu)
• Indonesian: amilase (id)
• Irish: amaláis f
• Italian: amilasi (it)
• Japanese: アミラーゼ (amirāze)
• Korean: 아밀레이스 (amilleiseu), 아밀라아제 (amillaaje)
• Maori: whākōkī hūware
• Norwegian: amylase
• Polish: amylaza, diastaza f
• Portuguese: amilase (pt) f, amílase f
• Russian: амила́за (ru) f (amiláza)
• Spanish: amilasa (es) f
• Swedish: amylas (sv) c
• Ukrainian: амілаза (amilaza)

Further reading

• amylase on Wikipedia.Wikipedia

French

Pronunciation

• Audio

  (file)

Noun

amylase f (plural amylases)

1. (biochemistry) amylase

Further reading

• “amylase”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.