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Examples of amylase
amylase
The study went on to demonstrate a genetic influence on salivary amylase activity.
From the sciencedaily.com
The answer could depend on your genes for the starch-digesting enzyme amylase.
From the newscientist.com
Amylase is an enzyme that helps break down starch into a liquid simple sugar solution.
From the online.wsj.com
It is responsible for encoding for the enzyme that directs amylase starch production.
From the en.wikipedia.org
Amylase is present in human saliva, where it begins the chemical process of digestion.
From the en.wikipedia.org
Other amylase enzymes may convert starch to glucose or to oligosaccharides.
From the en.wikipedia.org
The role of amylase and the rate of starch breakdown also has implications for diabetes.
From the online.wsj.com
By adding an enzyme called maltogenic amylase to the flour, bread stays fresher longer.
From the en.wikipedia.org
To remove the ink when recycling, you simply spray the enzyme a-amylase onto the paper.
From the newscientist.com
- Any of a group of proteins found in saliva and pancreatic juice and parts of plants; help convert starch to sugar
- Amylase is an enzyme that breaks starch down into sugar. Amylase is present in human saliva, where it begins the chemical process of digestion. ...
- Any of a class of digestive enzymes, present in saliva, that break down complex carbohydrates such as starch into simpler sugars such as glucose
- A group of enzymes (alpha amylase, beta amylase) present in most malted grains which are responsible for converting starches in the grain into both fermentable and unfermentable sugars. Each enzyme has a specific temperature range in which it is most active. ...
- A pancreatic digestive enzyme. Elevated in pancreatitis, or with injury to the bowel.
- An enzyme that helps the body digest starches.
- An enzyme group that converts starches to sugars, consisting primarily of alpha and beta amylase. Also referred to as the diastatic enzymes.
- Any enzyme that breaks the bonds that hold starch molecules together.
- Enzymes that liquefy starches and convert them to maltose (sugar) and dextrins.
