amylase
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See also: Amylase
English[edit]
Etymology[edit]
Pronunciation[edit]
Noun[edit]
amylase (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[edit]
Related terms[edit]
Translations[edit]
enzyme, present in saliva, that breaks down carbohydrates such as starch
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Further reading[edit]
French[edit]
Pronunciation[edit]
Audio (file)
Noun[edit]
amylase 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 links
- English lemmas
- English nouns
- English uncountable nouns
- English countable nouns
- en:Enzymes
- English terms with usage examples
- English terms with quotations
- French terms with audio links
- French lemmas
- French nouns
- French countable nouns
- French feminine nouns
- fr:Enzymes