Introduction and Uses of Diastase Enzyme

By Ankita Rai | Last Updated: July 16, 2018 Previous       Next

Diastase has come from the Greek word diastatis that means separation. Diastase is an enzyme that is present in malt, it is produced during germination of seeds. Diastase is helpful for the transformation of starch into maltose and then finally it converts into glucose.

Diastase is 1^st enzyme discover from malt extract. It is also known as malt-diastase.

Synonyms:

Amylase, Martin, Maltose

Biological Source:

Amylolytic enzyme present in saliva e.g. salivary diastase and pancreatic diastase, found in the digestive tract of animal.

Also forming during germination of the barley grain.

Description:

• Color– yellowish white in color
• Amorphous powder
• Obtain from infusion of malt
• Odor– faint characteristic

Solubility:

• Soluble in water colloidal solution appear.
• Precipitate formation in alcohol.

Properties:

• Thermolabile
• Sensitive to temperature more then 45℃
• Diastase enzyme active between 35℃ to 40℃
• Diastase enzyme is active in solution having pH range 6 to 7
• Acidic range of pH up to 4 cause its deactivation.
• Diastase catalyzed the hydrolysis of 1.4-glucosidic of polysaccharide such as starch and glycogen.
• Diastase convert 50 times its weight of potato starch into sugar.

Uses:

• Various sources of diastase use as digestant.
• Production of predigested starching food.
• Conversion of starch to fermentable sugar in fermentation industries.