[am-uh-leys, -leyz] 
| 1. | any of a widely distributed class of enzymes that catalyze the hydrolysis of starch, glycogen, and related polysaccharides to oligosaccharides, maltose, or glucose. |
| 2. | any of several digestive enzymes that break down starches. |
| am·y·lase (ām'ə-lās', -lāz') n. Any of a group of enzymes that are present in saliva, pancreatic juice, and parts of plants and catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives. |
amylase am·y·lase (ām'ə-lās', -lāz')
n.
Any of a group of enzymes that catalyze the hydrolysis of starch to sugar to produce carbohydrate derivatives.
amylase
any member of a class of enzymes that catalyze the hydrolysis (splitting of a compound by addition of a water molecule) of starch into smaller carbohydrate molecules such as maltose (a molecule composed of two glucose molecules). Two categories of amylases, denoted alpha and beta, differ in the way they attack the bonds of the starch molecules.
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əˌleɪs