- an enzyme that breaks down starch into maltose, then dextrose, and is present in malt.
Origin of diastase
Examples from the Web for diastase
Historical Examples of diastase
Starch converted by the action of acids, diastase, or heat, into a soluble substance resembling gum.
This malt contains a certain chemical “ferment” or enzyme, called “diastase” (“I separate”).
This increases the diastase contained in the grain so germinated, and this diastase is able to transform starch into soluble form.
This is better effected by an acid such as sulphuric acid, or by a diastase.
This saccharification of the starch may be accomplished by sulphuric acid or by the action of diastase.
- any of a group of enzymes that hydrolyse starch to maltose. They are present in germinated barley and in the pancreasSee also amylase
Word Origin for diastase
- An amylase or a mixture of amylases that converts starch to dextrin and maltose, is found in certain germinating grains such as malt, and is used to make soluble starches, to aid the digestion of starches, and to digest glycogen in histological sections.