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diastase
di·a·stase D0200300 (dī′ə-stās′, -stāz′)n. An amylase or a mixture of amylases that is found in milk and that converts starch to dextrin and maltose.
[French, from Greek diastasis, separation; see diastasis.]
di′a·sta′sic (-stā′sĭk, -zĭk) adj.diastase (ˈdaɪəˌsteɪs; -ˌsteɪz) n (Biochemistry) any of a group of enzymes that hydrolyse starch to maltose. They are present in germinated barley and in the pancreas. See also amylase[C19: from French, from Greek diastasis a separation; see diastasis] ˌdiaˈstasic adjdi•a•stase (ˈdaɪ əˌsteɪs, -ˌsteɪz) an enzyme that breaks down starch into maltose and dextrose and is present in malt. [< French diastase (1833) < Greek diástasis separation] Translationsdiastase
diastase (dī`əstās'): see amylaseamylase
, enzyme having physiological, commercial, and historical significance, also called diastase. It is found in both plants and animals. Amylase was purified (1835) from malt by Anselme Payen and Jean Persoz.
..... Click the link for more information. .diastase[′di·ə‚stās] (biochemistry) An enzyme that catalyzes the hydrolysis of starch to maltose. Also known as vegetable diastase. diastase any of a group of enzymes that hydrolyse starch to maltose. They are present in germinated barley and in the pancreas diastase
diastase [di´ah-stās] a combination of enzymes produced during germination of seeds, and contained in malt; it converts starch into maltose and then into glucose.di·a·stase (dī'a-stās), A mixture, obtained from malt and containing amylolytic enzymes (principally α- and β-amylases), that converts starch into dextrin and maltose; used to make soluble starches, to aid in digestion of starches in certain types of dyspepsia, and to digest glycogen in histologic sections. [Fr., fr. G. diastasis, separation, fr. dia, apart + histēmi, to make to stand] diastase (dī′ə-stās′, -stāz′)n. An amylase or a mixture of amylases that is found in milk and that converts starch to dextrin and maltose.
di′a·sta′sic (-stā′sĭk, -zĭk) adj.di·a·stase (dī'a-stǎs) A mixture, obtained from malt and containing amylolytic enzymes (principally α- and β-amylases), which converts starch into dextrin and maltose; used to make soluble starches, to aid in digestion of starches in certain types of dyspepsia, and to digest glycogen in histologic sections. [Fr., fr. G. diastasis, separation, fr. dia, apart + histēmi, to make to stand]diastase An ENZYME capable of breaking down starch. An amylase.diastase an enzyme mixture common in seeds such as barley, that is responsible for starch hydrolysis. The mixture contains amylases for conversion of starch to MALTOSE (sometimes via DEXTRIN) and MALTASE for conversion of maltose to glucose. |