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 hot porridge is transferred from the cooking pot to another pot in which fermentation and amylolysis will take place.
The lowered metabolic responses in the presence of high-amylose starch could be associated with a lowered rate of amylolysis and this may be due to the increased time of gastrointestinal transit after ingestion of high-amylose (Goddardet al., 1984; Granfeldt et al., 1994; Weurding et al., 2001).