[am-uh-leys, -leyz]
noun, Biochemistry:

  • 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.

In simple terms, amylase enzymes break down bigger molecules (starch, glycogen, maltose, glucose, etc.) into smaller, simpler molecules.


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