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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.


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

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Etymology

Origin of diastase

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

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

In 1925 Seubert of Germany found plant-stimulating substances outside of plants�in saliva, pepsin, malt extract, diastase.

From Time Magazine Archive

The diastase of the malt has the same action on starch as the ptyalin in the saliva.

From The Chemistry of Food and Nutrition by Duncan, A. W.

These foods may require the addition of Taka diastase to make them more readily digested.

From Dietetics for Nurses by Proudfit, Fairfax T.

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 Hoodless, Adelaide

The diastase promotes starch digestion and makes a good addition to foods of the cereal order.

From The Healthy Life, Vol. V, Nos. 24-28 The Independent Health Magazine by Daniel, Charles William

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