amylase

(am′ĭ-lās″)

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[amyl + -ase]
Any of a class of enzymes that split or hydrolyze starch. Those found in animals are called alpha-amylases; those in plants, beta-amylases. Serum levels of amylase become elevated in mumps, pancreatitis, and intraperitoneal organ rupture, among other diseases and conditions.
SEE: macroamylase

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