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Glite Dictionary
amylase

amylase

4 5.4
An enzyme in saliva and the pancreas that breaks starch into sugar
  • noun
  • /ˈæmɪleɪs/
  • Specialized
: amilasa
  • Water and mucin, in addition to enzymes such as amylase, ribonuclease, and lipase, initiate the digestion of food by lubricating it and dissolving it into particles.
  • salivary amylase
  • Alpha-amylase
  • amylase and lipase

Examples

  • Our pancreases secrete both digestive amylase (for plant starch) and elastase (for the specifically animal protein elastin).

    Blog text (15)

  • There's a reason why we have more of the starch enzyme amylase in our saliva than any other primate.

    Blog text (28)

  • Actually, people have alpha amylase in their saliva, which is why if you chew grains long enough, they will taste a little bit sweet.

  • The presence of amylase in saliva is essential for the initial digestion of carbohydrates in the mouth.

  • When you chew bread, amylase in your saliva begins to convert the starch into sugar, giving it a sweet taste.

  • Amylase is an enzyme present in saliva that helps break down starch into sugar during digestion.

Synonyms

diastase
vsamylase
  • Specialized
1 8.4

An enzyme that breaks starch into sugar during digestion and in food processing

is the natural digestive enzyme found in saliva and pancreas, not a processing mix
ptyalin
vsamylase
  • Specialized
9.8

A substance in saliva that breaks starch into sugar when you eat

includes enzymes from both saliva and pancreas rather than saliva only

Surface Forms

amylase singular
amylases plural

Morphology

amylase = amyl (opaque) = amyl + ase

Formed from the technical combining form 'amyl' (starch) plus the enzyme suffix '-ase', which are specialist morphemes not transparent to an average B1 learner.

Etymology

Amylase comes from the part amyl- meaning 'starch' and the ending -ase meaning 'an enzyme' or 'a substance that breaks things down'. So, amylase is an enzyme that breaks starch into sugar.