amylolysis

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Related to amylolysis: arctation, anginoid, aortoclasia, phlebectopia

am·y·lol·y·sis

(am'i-lol'i-sis),

Hydrolysis of starch into soluble products.

[amylo- + G. lysis, dissolution]

Farlex Partner Medical Dictionary © Farlex 2012

amylolysis

(ăm′ə-lŏl′ĭ-sĭs)

Conversion of starch to sugars by the action of enzymes or acids.

am′y·lo·lyt′ic (-lō-lĭt′ĭk) adj.

am·y·lol·y·sis

(am'i-lol'i-sis)

Hydrolysis of starch into soluble products.

[amylo- + G. lysis, dissolution]

Medical Dictionary for the Health Professions and Nursing © Farlex 2012

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References in periodicals archive ?

The amylolysis pattern of the studied noodles resembles that shown by freshly prepared tortillas from commercial dough and commercial dry dough flour, which were shown to reach a maximal hydrolysis level during the first 15min of reaction and remained constant thereafter (Bello-Perez et al., 2006).

Composite wheat-plantain starch salted noodles. Preparation, proximal composition and in vitro starch digestibility/Tallrines salados de semola de trigo y almidon de platano. Composicion proximal y digestibilidad del almidon in vitro/Talharins salgados de semola de trigo e amido de banana da terra. Composicao proximal e digestibilidade do amido in vitro

The low hydrolysis rate recorded for "ayocote" bean resembles that exhibited by legumes in general; for instance, amylolysis values for a number of black bean cultivars ranged between 7 and 30% after a 90min digestion (Vargas-Torres et al., 2004b).

Similarly, amylolysis rate decreased in samples submitted to prolonged storage, resulting in estimated GI values between 62.9 and 59.7%, which shows that starch in this type of bean is slowly digested, particularly in stored samples.

Almidon resistence y diestibilidad in vitro del almidon del frijol "ayocote" (Phaseolus coccineous)

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