Diastase

Diastase (or amylase) liver, etc., malt starch (amylum) maltose and dextrin 6-0 (liver) 5-2 (malt)... 

Diastase or amylase is formed when malt is produced by the germination of barley grains. Malt is therefore a good source of the enzyme. Diastase is also secreted by the salivary glands (when it is known as ptyalin), and also by the pancreas. Its function is to hydrolysef starch to a mixture of maltose and dextrin ... 

The optimum pH for ptyalin is 6 7 and that of malt diastase is 4 9. Hence it would seem that the enzyme differs in some way according to its origin. 

Or alternatively add o-1-0 2 g. of the diastase obtainable from chemical dealers. 

In 1833 an amylase from germinating barley was recovered and called diastase (1). Like malt itself, this product converted gelatinized starch into sugars, primarily maltose. Shordy thereafter, BerzeHus proclaimed the existence of non-living catalysts, and Schwaim (2) reported on his observation and purification of pepsin. 

Starch is converted enzymatically toglucose either by diastase present in sprouting grain or by fungal amylase. The resulting dextrose is fermented to ethanol with the aid of yeast, producing CO2 as a coproduct. Other by-products depend on the type of process. 

The glucosides are compounds, which, under the influence of hydrolytic agents are decomposed into glucose or an allied aldose or ketose, and one or more other bodies, which, in the cases under consideration, form constituents of essential oils. The hydrolytic agents which bring about these changes are soluble ferments, such as diastases, enzymes and similar... 

Malz, n. malt, -aufgnss, m. infusion of malt, wort, -auszug, m. malt extract wort, -bot-tich, m. malt vat, malt tub. -darre, /. malt kiln, -eiweiss, n. diastase. 

Schultz AR Enzyme Kinetics From Diastase to Multi-enzyme Systems. Cambridge Univ Press, 1994. 

SDS-PAGE, MALDI TOP MS, 2-D Gel HPLC, GC, GC-MS GC, GC-MS HPLC, FTIR Diastase analysis GC, enzymatic assay LC, LC-MS, CE Pollen analysis AES and ICP-AES... 

The diastase activity was traditionally determined according to the Schade method in the earlier years (Schade et al., 1958). One unit of diastase activity (or more specifically, a-amylase), DN, is defined as that amoimt of enz)nne that converts 0.01 g of starch to the prescribed endpoint in 1 h at 37 °C under the experimental conditions. In this assay, a standard solution of starch, which reacts with iodine to produce a color solution, is used as a substrate for honey enzymes under the standard conditions (Rendleman, 2003). A recently developed procedure uses an insoluble, dyed starch substrate (Persano Oddo and Pulcini, 1999). As this substrate is hydrolyzed by ot-amylase, soluble dyed starch fragments are released into solution. After reaction termination and insoluble substrate removal by centrifugation, absorbance of the supernatant solution (at 620 nm) is measured. The absorbance is proportional to the diastase activity. This procedure has been widely adopted in the honey industry due to the convenience of a commercially available substrate and the simple assay format. 

Enzyme activity can indicate the exposure of honey to heating and long storage. This criterion is not more accurate than the HMF content value because enzyme activities vary with honey samples. The diastase activity is usually associated with heat treatment. However, its activity gives only an indication about the processing (heat treatment) of the honey but is not suitable for the detection of the origin. 

Serra Bonvehi, J. (1988). Determination of methyl anthranilate in citrus honey (Citrus sp.) of eastern Spain and its influence on the diastase activity of the honey. Alimentaria 197,... 

Haldane, J. B. S. (1930), Enzymes, Longmans, Green. Reprinted by MIT Press, Cambridge (1965). Henri, V. (1903), Lois generates de Taction des diastases, Hermann, Paris. 

Myrback66 74-77 studied products obtained from a number of different starches after the prolonged action of unpurified taka diastase. He... 

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