DIASTASE Meaning and
Definition
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Diastase is an enzyme that plays a crucial role in breaking down complex carbohydrates into simpler sugars. It is primarily found in the saliva and pancreatic secretions of animals, as well as in certain germinating grains, malt, and fungi. This enzyme is responsible for initiating the process of starch digestion in the mouth and small intestine.
When diastase comes into contact with starch, it catalyzes the hydrolysis reaction, breaking down starch molecules into smaller components called dextrins, maltose, and glucose. This process enables the body to efficiently absorb and utilize the energy stored in carbohydrates.
Diastase is commonly used in laboratory settings as a diagnostic tool to determine the presence and levels of amylase, another enzyme responsible for starch digestion, in body fluids such as saliva and urine. Changes in the concentration of diastase can indicate certain health conditions, including pancreatitis and salivary gland disorders.
In addition to its role in digestion, diastase is also utilized in various industries. It is commonly employed in the brewing and baking industries, where it helps convert starches into fermentable sugars, facilitating the fermentation process. Diastase is also used in the production of certain food products, such as malt extracts and syrups.
Overall, diastase is an essential enzyme that plays a critical role in the digestion and utilization of carbohydrates in animals and is widely utilized in various industries.
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A peculiar azotised principle having the property of converting starch into sugar; a white amorphous substance produced in germinating seeds, and in buds during their development.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
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Etymology of DIASTASE
The word "diastase" comes from the Greek term "diastasis", which means "separation" or "distinction". It is derived from the Greek root "dia", meaning "through" or "between", and the verb "stasis", meaning "standing" or "position". The term "diastase" was originally coined by French physiologist and chemist Anselme Payen in 1833 to describe a substance that he isolated from malt and recognized as having digestive properties.
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