释义 |
amylase Biochem.|ˈæmɪleɪs, -z| [f. amyl2 + -ase.] An enzyme or organic catalyst which disintegrates starch, present in animals and plants; = diastase.
1893Jrnl. Chem. Soc. LXIV. ii. 587 The dried, as well as the fresh, organism contains an enzyme ‘amylase’, similar to the diastase of malt. 1899J. R. Green Soluble Ferments ii. 15 (heading) Diastase (Amylase, Ptyalin). 1910Practitioner June 823 The hydrolysis is brought about by means of enzymes, such as ptyalin, amylopsin or amylase, lactase and glucase. |