Diastase, malt

Diastase DS. See Diastase Diastase J-P. See Amylase Diastase malt Diastase of malt Diastatic enzyme. See Diastase Diatami. See Diatomaceous earth Diatec 1419. See Polyquaternium-6 Diatec 5000. See Polyaluminum chloride Diatomaceous earth CAS 6067-86-0 7631-86-9 68855-54-9 EINECS/ELINCS 231-545-4 Synonyms Diatomaceous silica Diatomite ... 

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. 

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. 

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. 

Enzymes are also added to catalyze the hydrolysis or saccharification of starch. Malt produced by the germination of barley grain contains the enzymes that catalyze this hydrolysis. Sometimes called diastase, the enzymes are primarily a- and 6-amylase. Glucoamylase is a pure enzyme that can now be used. Both diastase and glucoamylase hydrolyze starch polysaccharide to the disaccharide, maltose. For fuel grade ethanol production, hydrolysis takes place at temperatures ranging from about 120°F to 140°F (50°C to 60°C) for about 1 hour. The final product of hydrolysis is called a wort. Solids can be filtered from the wort before continuing. 

Details for a manufacture of 10 ton/week are given. It was pointed out that the reaction is reversible and that an enzymatic synthesis of fat from glycerol and fatty acid was described by Welter in 1911 (Ullmann, 1914). For the chill-proofing of beer proteolytic enzymes have been used successfully since 1911 in the USA (Tauber, 1949). Lintner, as early as 1890, observed that wheat diastase interacts in dough making. This effect was extensively studied, the addition of malt extract came into practice, and American bakers in 1922 used 30 million pounds of malt extract valued 2.5 million dollars (Tauber, 1949). The production of pectinases began around 1930 for use in the fruit industiy (Schweizerische Ferment, now part of Novo Nordisk). 

Fischer performed a few experiments with the natural disaccharide trehalose. It does not react with phenylhydrazine. A diastase from. green malt has no action on it Froliberg yeast has a weak action (1895). Carp blood hydrolyzes it rapidly, in contrast to the blood of other fishes. Extracts of the mucous membrane from the small intestines of horses and cattle are also active (1906). A. Kalanther, in Fischer s laboratory, found, in 1898. that wine yeasts also hydrolyze this disaccharide. 

Maltose. This sugar is found in suybean. and is produced by the action of ihe enzyme diastase of germinated barley (mall) on starch at 50°C. and is thus an intermediate product in the transformation of starch into alcohol. Maltose CnHiaOn- ILO. melting point IOtf C. when rapidly heated, may be crystallized from the concentrated malt syrup after removal of proteins and insoluble material. Maltose reduces ammonio-cupric salt solulion. and forms osazone. 

Maltose is put on the market in the solid form, and as syrup, which usually contains also other sugars (especially glucose) and dextrin. Of this type, too, are malt extracts, including those which are used industrially —owing to the enzymes (diastases) they contain—to render starch soluble, e.g., Diamalt, Diastojor, etc. 

Maltose (malt Sugar), Cj jHjjOj j. KjO, mw 360.31 when crystd from w, C12H22O11, mw 342.29 when cryst from ale the monohydrate exists as colorl needles, dec at about 102°, d 1.540g/cc V sol in w, si sol in methanol, less sol in et ale, insol in eth. Prepd by action of diastase (usually malt extract) on starch paste, or by heating equimol mixts of a- and 3-glucose in vac at 160° (Ref 1)... 

Maltose can be obtained, among other products, by partial hydrolysis of starch in aqueous acid, (-f )-Maltose is also formed in one stage of the fermentation of starch to ethyl alcohol here hydrolysis is catalyzed by the enzyme diastase, which is present in malt (sprouted barley). ... 

Enzymes. In 1877, E. Duclaux published the first general survey on enzy-mology (7). Duclaux suggested that the suffix -ase should be attached to all the names given to enzymes, in order to show their relation with the first enzyme whose existence had been clearly demonstrated—the diastase from germinated barley, isolated from the malt by Payen and Persoz in 1833. 

Although enzyme usage was in fact widespread, the first recognition of an enzyme was reported in 1833. It was found that malt extract contained a substance that splits (hydrolyses) starch into glucose. This substance was named diastase and is now knovm as amylase . 

Derivation The filtrate from the mash of malted grain is concentrated at low temperature in vacuum. The sugar acts as preservative. The diastase hydrolyzes starch to malt sugar. 

Derivation By the enzymatic action of diastase (usually obtained from malt extract) on starch. 

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