Editing Amylase (section)

==History==
In 1831, [[Erhard Friedrich Leuchs]] (1800–1837) described the [[hydrolysis]] of starch by saliva, due to the presence of an enzyme in saliva, "[[ptyalin]]", an amylase.<ref>
*{{cite journal|vauthors=Leuchs EF |date=1831 |url=https://books.google.com/books?id=KSEAAAAAMAAJ&pg=PA623 |title=Wirkung des Speichels auf Stärke |trans-title=Effect of saliva on starch |journal=Poggendorff's Annalen der Physik und Chemie|volume=22|issue=8 |page=623|doi=10.1002/andp.18310980814 |bibcode=1831AnP....98..623L }} (Modern citation: ''Annalen der Physik'' '''98''' (8): 623.)
*{{cite journal|vauthors=Leuchs EF|date=1831|url=https://books.google.com/books?id=hecOAAAAYAAJ&pg=PA105|title=Über die Verzuckerung des Stärkmehls durch Speichel|trans-title=On the saccharification of powdered starch by saliva|journal=Archiv für die gesammte Naturlehre|volume=21|pages=105–107}}</ref><ref>{{cite web|url=http://www.pasteur.fr/recherche/unites/REG/causeries/dates_1800.html|title=History of Biology: Cuvier, Schwann and Schleiden|date=8 April 2002|work=pasteur.fr|access-date=17 May 2015|archive-url=https://web.archive.org/web/20150924090421/http://www.pasteur.fr/recherche/unites/REG/causeries/dates_1800.html|archive-date=24 September 2015|url-status=dead|df=dmy-all}}</ref> it was named after the Ancient Greek name for saliva: {{lang|grc|πτύαλον}} - {{lang|grc-Latn|ptyalon}}.

The modern history of enzymes began in 1833, when French chemists [[Anselme Payen]] and [[Jean-François Persoz]] isolated an amylase complex from germinating barley and named it "[[diastase]]".<ref>{{cite journal | title = Mémoire sur la diastase, les principaux produits de ses réactions et leurs applications aux arts industriels |trans-title = Memoir on diastase, the principal products of its reactions and their applications to the industrial arts | year = 1833 | journal = Annales de chimie et de physique | series = 2nd series | vauthors = Payen A, Persoz JF | volume = 53 | pages = 73–92 | url = https://books.google.com/books?id=Q9I3AAAAMAAJ&pg=PA73 }}</ref><ref>{{cite web|url=http://www.anbio.org.br/english/worksh52.htm  |title=Industrial Enzymes for Food Production |archive-url=https://web.archive.org/web/20081205092157/http://www.anbio.org.br/english/worksh52.htm |archive-date=5 December 2008 }}</ref> It is from this term that all subsequent enzyme names tend to end in the suffix -ase.

In 1862, Russian biochemist {{ill|Aleksandr Danilevsky|lt=Aleksandr Yakovlevich Danilevsky|ru|Данилевский, Александр Яковлевич}} (1838–1923) separated pancreatic amylase from [[trypsin]].<ref>{{cite journal|vauthors=Danilewsky AJ |date=1862 |url=https://books.google.com/books?id=cIIvAAAAIAAJ |title=Über specifisch wirkende Körper des natürlichen und künstlichen pancreatischen Saftes |trans-title=On the specifically-acting principles of natural and artificial pancreatic fluid |journal=Virchows Archiv für Pathologische Anatomie und Physiologie und für Klinische Medizin |volume=25 |pages=279–307}} [https://books.google.com/books?id=MVEBAAAAYAAJ&dq=danilewsky&pg=PA226 Abstract (in English).]</ref><ref>{{cite web|url=http://www.navi.net/~rsc/cancer/enzymhis.txt|title=A History of Fermentation and Enzymes|website=navi.net|access-date=2008-10-25|archive-date=2022-01-10|archive-url=https://web.archive.org/web/20220110072036/http://www.navi.net/~rsc/cancer/enzymhis.txt|url-status=dead}}</ref>