An enzyme which stops working starch.
An enzyme stated in the pancreas and salivary glands that helps in the food digestion of starches. Elevation of blood amylase is typical in pancreatitis.
enzyme which results in the hydrolysis of starch, 1893, from amyl + chemical suffix -ase.
Term accustomed reference a particular chemical that the pancreas creates to assist in digestion of particular starches.
some of a team of proteins found in saliva and pancreatic liquid and components of plants; help transform starch to sugar