Amylase

n. enzyme that accelerates the hydrolysis of starch (Chemistry)

Amylase is the name given to glycoside hydrolase enzymes that break down starch into glucose molecules. Amylase is also known as Ptyalin. Although the amylases are designated by different Greek letters, they all act on α-1,4-glycosidic bonds. Under the original name of diastase, amylase was the first enzyme to be found and isolated (by Anselme Payen in 1833).
See more at Wikipedia.org...

Amylase /am·y·lase/ an enzyme that catalyzes the hydrolysis of starch into simpler compounds. The a-a's occur in animals and include pancreatic and [more]Amylase - Community and Resources

Noun
1. any of a group of proteins found in saliva and pancreatic juice and parts of plants; help convert starch to sugar
(hypernym) enzyme
(hyponym) ptyalin

n. amylase, enzyme that accelerates the hydrolysis of starch (Chemistry)