diastase

[ dahy-uh-steys, -steyz ]

Phonetic (Standard)IPA

an enzyme that breaks down starch into maltose, then dextrose, and is present in malt.

diastase

/ ˈdaɪəˌsteɪs; -ˌsteɪz /

noun

any of a group of enzymes that hydrolyse starch to maltose. They are present in germinated barley and in the pancreas See also amylase

< French diastase (1833) < Greek diástasis; diastasis, -ase

C19: from French, from Greek diastasis a separation; see diastasis

You will remember that starch in the growing corn grain was changed to grape sugar by an enzyme called diastase.

The distiller mixes the malt with warm water, whereupon the diastase commences the conversion of the starch of the grain.

This is effected by a secretion called diastase which is found in the tubers in the immediate vicinity of the eyes or buds.

For the conversion of potato or other starch into dextrine, by the action of diastase, see this article.

Gum arabic, cane sugar, and beer yeast, suffer no change from diastase.

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