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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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An enzyme in pancreatic juice that acts to hydrolyze starch into maltose.