enzymolysis


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en·zy·mol·y·sis

(en'zi-mol'i-sis),
1. The splitting or cleavage of a substance into smaller parts by means of enzymatic action.
2. Lysis by the action of an enzyme.
[enzyme + G. lysis, dissolution]

enzymolysis

[en′zīmol′isis]
Etymology: Gk, en, in, zyme, ferment, lysis, loosening
destruction or change of a substance caused by means of enzymatic action.

en·zy·mol·y·sis

(en'zi-mol'i-sis)
1. The splitting or cleavage of a substance into smaller parts by means of enzymatic action.
2. Lysis by the action of an enzyme.
[enzyme + G. lysis, dissolution]

enzymolysis

(ĕn-zī-mŏl′ĭ-sĭs) [Gr. en, in, + zyme, leaven, + lysis, dissolution]
Chemical change or disintegration due to an enzyme.
References in periodicals archive ?
22, defining natural flavorings, states that "natural flavoring" be applied to "the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate or any product of roasting, heating or enzymolysis which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products or fermentation products thereof whose significant function in food is flavoring rather than nutritional.