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Diastase Meaning: Definition, Examples, and Translations

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diastase

[หˆdaษช.ษ™.steษชz ]

Definition

Context #1 | Noun

biochemistry

Diastase is an enzyme that catalyzes the hydrolysis of starch into sugars. It helps in the digestion of carbohydrates by breaking down complex sugars into simpler ones. This enzyme is commonly found in malted foods and beverages.

Synonyms

amylase, enzyme.

Examples of usage

  • Diastase is used in the brewing process to convert starches into fermentable sugars.
  • The diastase activity in malted barley can affect the sweetness of the final beer.
  • Some bread recipes include diastase to enhance the fermentation process.

Translations

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Interesting Facts

Science

  • Diastase is produced in the saliva and pancreas, helping efficiently digest carbohydrates during meals.
  • It plays a critical role in the brewing industry, where it breaks down starches in grains to produce sugars for fermentation.
  • This enzyme is unique because it can function in different environments, indicating its adaptability in various biochemical processes.

Health

  • People with certain digestive disorders may have trouble producing diastase, which can affect their ability to digest starchy foods.
  • Enzyme supplements, including diastase, are sometimes marketed to assist those with digestive issues by aiding in the breakdown of complex carbohydrates.
  • Research is ongoing to explore the benefits of diastase in enhancing digestive health and its potential applications in nutritional therapies.

Culinary

  • In baking, diastase is crucial because it helps convert starches in flour into sugars, leading to better fermentation and rise in bread.
  • Several types of malt are rich in diastase and are often used in brewing and baking to improve flavor and texture.
  • Understanding how this enzyme functions allows chefs and bakers to create recipes that maximize the digestion of carbohydrates.

Industry

  • Diastase has significant utility in the food industry, particularly in products designed for easy digestibility, especially for infants and the elderly.
  • This enzyme is also incorporated in the production of syrups and sweeteners, ensuring a sweeter taste in food products.
  • Innovative research is being conducted to use diastase in biofuel production, converting starch-rich plants efficiently into energy.

Origin of 'diastase'

Main points about word origin

  • The term comes from the Greek word 'diastasis', meaning 'separation', reflecting its role in breaking things down.
  • It was first discovered in the early 19th century when scientists isolated the enzyme from malted barley.
  • The suffix '-ase' is commonly used in biology to indicate an enzyme, showing a bond between structure and function.

The term 'diastase' was first introduced in the early 19th century, derived from the Greek word 'diastasis' meaning 'separation' or 'dissolution', which refers to the enzyme's role in breaking down complex carbohydrates. The suffix '-ase' is commonly used in the naming of enzymes. Diastase was originally identified in malt extract and has played a significant role in food science, particularly in brewing and baking. Its discovery helped to understand the biochemical processes involved in the conversion of starches to sugars, essential for fermentation. Over time, the study of diastase has revealed its various forms, including alpha-amylase and beta-amylase, each with specific functions in carbohydrate metabolism.

Word Frequency Rank

At rank #29,338, this word represents specialized academic or technical vocabulary. It's less frequently encountered but may be valuable in specific contexts.