diastase

American  

[dahy-uh-steys, -steyz] / ˈdaɪ əˌsteɪs, -ˌsteɪz /

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

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diastase British  

/ ˈdaɪəˌsteɪs, -ˌsteɪz /

noun

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

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Other Word Forms

• diastasic
  adjective

Etymology

Origin of diastase

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

Example Sentences

See Examples For:

diastase

It was formerly believed that by the action of diastase on starch the latter is first converted into a gummy substance termed dextrin, which is then subsequently transformed into a sugar—glucose.

From Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria" by Various

Yeast is a plant or vegetable growth produced from grain which has commenced to bud or sprout, and which forms the substance called diastase.

From Public School Domestic Science by Adelaide Hoodless

Dextrine.—When starch is exposed to a heat of about 400°, or when treated with sulphuric acid, or with a substance extracted from malt called diastase, it is converted into dextrine.

From Elements of Agricultural Chemistry by Thomas Anderson

Digestion experiments show that toast more readily yields to the diastase and other ferments than does wheat bread.

From Human Foods and Their Nutritive Value by Harry Snyder

Previous to its being consumed by the plant in which it is amassed, it is by various means, but chiefly by diastase, transformed into sugar.

From The Church of England Magazine - Volume 10, No. 263, January 9, 1841 by Various