amylopsin Biochem.
(æmɪˈlɒpsɪn)
Also -ine.
[f. amylo-, after pepsin: cf. steapsin.]
The amylolytic ferment of the pancreatic juice.
| 1881 Syd. Soc. Lex. s.v., Amylopsine, a name given by Defresne to that ferment of the pancreatic juice which converts starch into sugar. 1886 Buck's Handbk. Med. Sci. II. 452/1 A third ferment, amylopsin, acts on starch as ptyalin does. 1894 Jrnl. Chem. Soc. LXVI. ii. 103 The production of ferments by the pancreatic cell is successive; it is an operation of two acts, of which the first is the formation of amylopsin, the second of trypsin. 1937 Thorpe's Dict. Appl. Chem. I. 690/1 The proteolytic enzyme (trypsin), and the amylolytic enzyme (amylopsin). |