'alpha-amylase' originates from a combination of Modern scientific elements: the prefix 'alpha' from Greek 'alpha' meaning 'first or primary', and 'amylase' from New Latin/French 'amylase', where 'amyl-' derives from Latin 'amylum' and Greek 'amylon' meaning 'starch', plus the enzyme suffix '-ase' used to denote proteins that catalyze reactions.

'amylase' comes from New Latin/French 'amylase' (19th century), which traces back to Latin 'amylum' and Greek 'amylon' meaning 'starch'; the suffix '-ase' was later coined in enzyme nomenclature to mark catalytic proteins, and the prefix 'alpha-' (Greek) was added to specify the enzyme's action on alpha glycosidic bonds, producing the modern compound 'alpha-amylase'.

Initially the roots referred broadly to 'starch' ('amylon') and the letter 'alpha' meant 'first'; over time the combined term 'alpha-amylase' came to mean specifically the enzyme that hydrolyzes alpha-1,4 bonds in starch, rather than referring to starch itself or simply the letter 'alpha'.