amylase

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Related to A-amylase: Amyloglucosidase, glucoamylase, Salivary amylase
  • noun

Words related to amylase

any of a group of proteins found in saliva and pancreatic juice and parts of plants

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References in periodicals archive ?
Partial inhibition of activity of a-amylase and [alpha]-glucosidase enzymes lead to lowered sugar absorption and consequently useful for the management of blood sugar levels in hyperglycaemia and type II diabetic subjects [30, 31].
To test for a-amylase production, a single streak of a test culture was made on modified MRS agar plates that contained 0.
A comparative look into the levels of a-amylase and its distribution in bold and small grains, disclosed that smaller grains were endowed with its relatively higher levels at all stages of investigations.
The premetrologic CVs were negligible for the remaining 30% (apolipoproteins B, CA 19-9 antigen, luteinizing hormone, magnesium, pancreatic a-amylase, prostate-specific antigen, rheumatoid factors, testosterone, triacylglycerol lipase, and serum osmolality).
There are three categories of a-amylase on the market: high temperature-resistant a-amylase, medium temperature a-amylase and fungal a-amylase.
The a-amylase and lactase activities were assayed using starch and ONPG (o-nitrophenyl-[beta]-D-galactoside), respectively, as substrates.
This is done by retarding the absorption of glucose through the inhibition of the carbohydrate-hydrolysing enzymes a-glucosidase and a-amylase in the digestive tract.
3 a-amylase business of major enzyme producers in China, 2006-2010
Determination of a-amylase using a new blocked substrate (2-chloro-4-nitrophenyl [4.
However, the output is still less than those of other main enzymes, such as a-amylase and gluco-amylase.
Similarly a-amylase from Penicillium olsonii is purified by gel filtration and ion chromatography with 25.
2 a-Amylase preparations and related characteristics
Production of a-amylase by thermotolerant Bacillus subtilis in the presence of some carbon, nitrogen containing compounds and surfactants.