diastase

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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

/di·a·stase/ (-stās) a mixture of starch-hydrolyzing enzymes from malt; used to convert starch into simple sugars.

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.

diastase

a combination of enzymes produced during germination of seeds, and contained in malt; it converts starch into maltose and then into dextrose.