amylolysis


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Related to amylolysis: arctation, anginoid, aortoclasia, phlebectopia

amylolysis

[‚am·ə′läl·ə·səs]
(biochemistry)
The enzyme-catalyzed hydrolysis of starch to soluble products.
References in periodicals archive ?
The low hydrolysis rate recorded for "ayocote" bean resembles that exhibited by legumes in general; for instance, amylolysis values for a number of black bean cultivars ranged between 7 and 30% after a 90min digestion (Vargas-Torres et al.
Similarly, amylolysis rate decreased in samples submitted to prolonged storage, resulting in estimated GI values between 62.