|diastase (ˈdaɪəˌsteɪs, -ˌsteɪz)|
|See also amylase any of a group of enzymes that hydrolyse starch to maltose. They are present in germinated barley and in the pancreas|
|[C19: from French, from Greek diastasis a separation; see |
diastase di·a·stase (dī'ə-stās', -stāz')
An amylase or a mixture of amylases that converts starch to dextrin and maltose, is found in certain germinating grains such as malt, and is used to make soluble starches, to aid the digestion of starches, and to digest glycogen in histological sections.
any member of a class of enzymes that catalyze the hydrolysis (splitting of a compound by addition of a water molecule) of starch into smaller carbohydrate molecules such as maltose (a molecule composed of two glucose molecules). Two categories of amylases, denoted alpha and beta, differ in the way they attack the bonds of the starch molecules.
Learn more about diastase with a free trial on Britannica.com.