Biochemistry
Amylase
An enzyme that breaks down starch into sugars. Present in saliva and pancreatic secretions, and produced by germinating seeds.
Biological Context
Salivary amylase begins carbohydrate digestion in the mouth. Germinating seeds produce amylase to convert stored starch into glucose for growth. Different amylases target different starch bonds. Amylase is used industrially in brewing and baking.
Business Application
Organizational amylases: processes that break down stored resources into usable forms—liquidating inventory, converting assets to cash, mobilizing dormant capabilities.