- an enzyme that breaks down starch into maltose, then dextrose, and is present in malt.
- any of a group of enzymes that hydrolyse starch to maltose. They are present in germinated barley and in the pancreasSee also amylase
enzyme or group of enzymes found in a seed and capable of converting starch into sugar, coined 1833 by Payen and Persoz from Greek diastasis “a setting apart,” from dia- “across” (see dia-) + stasis “a standing” (see stasis).
- An amylase or a mixture of amylases that converts starch to dextrin and maltose, is found in certain germinating grains such as malt, and is used to make soluble starches, to aid the digestion of starches, and to digest glycogen in histological sections.