amylase /am′ilās/ [Gk, amylon, starch] , an enzyme that catalyzes the hydrolysis of starch into smaller carbohydrate molecules. Alpha-amylase, found in saliva, pancreatic juice, malt, certain bacteria, and molds, catalyzes the hydrolysis of starches to dextrins, maltose, and maltotriose. Beta-amylase, found in grains, vegetables, malt, and bacteria, is involved in the hydrolysis of starch to maltose. Normal blood findings are 56 to 190 IU/L.
