amylopsin


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amylopsin

(ăm'əlŏp`sĭn): see amylaseamylase
, enzyme having physiological, commercial, and historical significance, also called diastase. It is found in both plants and animals. Amylase was purified (1835) from malt by Anselme Payen and Jean Persoz.
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amylopsin

[‚am·ə′läp·sən]
(biochemistry)
An enzyme in pancreatic juice that acts to hydrolyze starch into maltose.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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