ˈaməˌlās noun
( -s )
Etymology: International Scientific Vocabulary amyl- + -ase
1. : any of the enzymes that accelerate the hydrolysis of starch and glycogen or their intermediate products of hydrolysis — called also diastase
2.
a. : an enzyme that is found especially in malt, in certain molds and bacteria, and in saliva and pancreatic juice and that acts chiefly on starch and glycogen with the formation of dextrins as intermediate products and sugars as final products — called also alpha-amylase, dextrinogenic enzyme
b. : an enzyme that is found especially in grains, malt, and vegetables (as sweet potatoes) and that acts on starch, glycogen, and some dextrins with the formation of maltose — called also beta-amylase, saccharifying enzyme