My watch list  


A diastase (from Greek διαστασις, "separation") is any one of a group of enzymes which catalyses the breakdown of starch into maltose. It was the first type of enzyme discovered, in 1833, by Anselme Payen, who found it in malt solution. Today, diastase means any α-, β-, or γ-amylase (all of them hydrolases) that can break down carbohydrates.

The commonly used -ase suffix for naming enzymes was derived from the name diastase.

See also

  • Takadiastase

It is commonly found in plants

This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Diastase". A list of authors is available in Wikipedia.
Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE