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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.