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

(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.
References in periodicals archive ?
On the other hand, diastase activity is also used as marker for the freshness of honeys because its amount decreases in old or heated honeys.
According to variation coefficient, the highest variability in quality characteristics were observed in I'13C protein-honey ratio (CV=175.50), C4% (adulteration) (CV=139.40%) and diastase number (CV=25.82), while the lowest variability was observed in I'13C honey (CV=1.09), I'13C protein (CV=1.11), brix (CV=1.22) and F/G ratio (CV=3.64) respectively.
General requirements for the value of diastase activity are 8 DN, whereas our values ranged from 10.38 to 13.75 DN.
MG bodies are stained with PAS diastase, von Kossa and Perl's Prussian blue stains.
There are 50 different names for sugar and here are just some of the more obscure; Barley malt, cane juice crystals, crystalline fructose, dextran, dextrose, diastase, ethyl maltol, evaporated cane juice, maltodextrin, maltose, mannitol and panocha.
(c) Diastaseresistant eosinophilic globular inclusions, PAS stain with diastase.
In some cases histopathological diagnoses were confirmed using special stains such as: periodic acid-Schiff (PAS), with and without diastase pre-digestion, trichrome and reticulin stains.
They range from phosphatase, catalase, dehydrogenase, and diastase to peroxidase, RNA-polymerase, and more, which are essential to synthesize many important nutrients.
The clear cells were stained with periodic acid-Schiff diastase (Fig.
Memior on diastase the principal products of its reactions and their applications to the industrial arts.
Moisture, reducing sugars, sucrose, ash, free acidity, pH, diastase activity, hydroxymethylfurfural (HMF) content and Pfund color were measured in triplicate for the honey samples, according to the current standard methods (Table I) proposed in the literature (Bianchi, 1981; Komatsu, 1996; Bogdanov et al., 1997; AOAC, 2000; Santos et al., 2003; Vargas, 2006; Borsato et al., 2010).
Abstract.- Nepalese honey samples stored for 8 months showed pH in the range of 3.9-4.6, free acidity 48.5-53meq/kg, lactone 15.5-17.1meq/kg, total acidity 61-70meq/kg, electrical conductivity 0.24-0.64mS/cm, Proline content 148-241mg/kg, HMF content 53.4-122mg/kg, Diastase Number 1.02-13.25DN and Invertase Number 0.58-10.5IN.