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am·y·lase 'am-ə-.lās, -.lāz n any of a group of enzymes (as amylopsin) that catalyze the hydrolysis of starch and glycogen or their intermediate hydrolysis products
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n.
an enzyme that occurs in saliva and pancreatic juice and aids the digestion of starch, which it breaks down into glucose, maltose, and dextrins. Amylase will also hydrolyse glycogen to yield glucose, maltose, and dextrins.
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am·y·lase (amґə-lās) an enzyme of the hydrolase class that catalyzes the hydrolysis of α-1,4-glucosidic linkages in polysaccharides.Medical dictionary. 2011.