#starch cleavage
- Amylolytic — Decomposing, cleaving, or hydrolyzing the starch molecule into simpler structural compounds (dextrins, maltose, glucose); relating to amylolysis. The term characterizes specific biocatalysts, such as enzymes called amylases (salivary, pancreatic, or plant-derived), which break glycosidic bonds in polysaccharides during digestive or industrial processes.