ENZYMES AND ENZYMATIC ACTION 



MS 



ferred to already which act upon starch, hydrolyzing it to maltose 

 sugar, are known as amyl-ases, the prefix amyl coming from the 

 word amylum for starch. Similarly, an enzyme hydrolyzing 

 sucrose is known as sucrase, one hydrolyzing maltose as maltase. 

 In the same way fat-splitting or lipolytic enzymes are lipases 

 and protein-hydrolyzing enzymes are proteases. 



A brief list of the more important plant and animal enzymes 

 may be given. 



TABLE IV 



Enzymes 



