amylopsinn.

1879 New Sydenham Soc. Lexicon Amylopsine, a name given by Defresne to that ferment of the pancreatic juice which converts starch into sugar.

1886 Buck's Handbk. Med. Sci. II. 452/1 A third ferment, amylopsin, acts on starch as ptyalin does.

1894 Jrnl. Chem. Soc. 66 ii. 103 The production of ferments by the pancreatic cell is successive; it is an operation of two acts, of which the first is the formation of amylopsin, the second of trypsin.

1937 Thorpe's Dict. Appl. Chem. I. 690/1 The proteolytic enzyme (trypsin), and the amylolytic enzyme (amylopsin).