Amylase (definition)

Amylase is an enzyme that breaks down starch into maltose, maltotriose and α-dextrin. The enzyme is produced by acinar cells of either serous salivary glands (salivary amylase) or exocrine pancreas (pancreatic amylase). There are three forms of amylase - alpha, beta and gamma. Alpha-amylase is present in human digestive juices, the enzymatic activity of which is conditioned by the presence of Ca2 +. Salivary alpha-amylase is also referred to as ptyalin.

Related articles

 * Amylase
 * Amylase/laboratory determination

Source



 * https://www.wikiskripta.eu/w/Amyláza_(heslo)