Definition: The term "amylohydrolysis" comes from the Greek words "amylos" (which means glue) and "hydrolysis" (the splitting of compounds). It refers to a process in which certain types of sugars (amylose, amyglucose, and amylopectin) are converted into simpler forms, often through the action of enzymes. The specific details of how this happens depend on the nature of the sugar and its structure. For example, when amylose is broken down, it yields glucose, a type of sugar. However, when amyglucose is hydrolyzed or amylopectin is decarboxylated, these sugars can also be converted into simpler forms (glycine, alanine, and leucine). The resulting compounds are then further degraded to form other simple sugars. The process of "amylohydrolysis" has a number of industrial applications in the food industry. It's particularly useful when sugar is being used as an intermediary in processing, such as during the production of glucose-based sweeteners or in the manufacturing of dietary supplements containing these sugars.

amylohydrolysis