amylases

A Dictionary of Food and Nutrition | 2005 | 457 words | Copyright

amylases Enzymes that hydrolyse starch and glycogen. α‐Amylase (dextrinogenic amylase or diastase) acts to produce small dextrin fragments from starch, while β‐amylase (maltogenic amylase) liberates maltose, some free glucose, and isomaltose from the branch points in amylopectin.

Salivary amylase (sometimes called by its obsolete name of ptyalin) and pancreatic amylase are both α‐amylases. See also Z‐enzyme.

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DAVID A. BENDER. "amylases." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

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DAVID A. BENDER. "amylases." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-amylases.html

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