diastase

[ dahy-uh-steys, -steyz ]

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

diastase

/ 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

Derived Forms

• ˌdiaˈstasic, adjective

Word History and Origins

Origin of diastase¹

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

Word History and Origins

Origin of diastase¹

C19: from French, from Greek diastasis a separation; see diastasis

Example Sentences

Known as diastase, it broke starch down into sugars.

From New York Times

Pasteur considers that the yeast-cell secretes a sort of diastase which changes starch or cane-sugar into glucose, on which the cell then lives, decomposing the glucose into alcohol, carbonic acid, etc.

From Project Gutenberg

Such is the influence of diastase or invertin, which in the seeds of plants brings on the conversion of starch into sugar and of cane-sugar into glucose and levulose.

From Project Gutenberg

Dextrine, deks′trin, n. starch altered by the action of acids, diastase, or heat till it loses its gelatinous character, so called because when viewed through polarised light it turns the plane of polarisation to the right.—n.

From Project Gutenberg

Diastase, dī′as-tās, n. a peculiar ferment developed during the germination of all seeds, which has the power of converting starch into dextrine and then into sugar.—adj.

From Project Gutenberg