[ Greek ... separation, from ..., ... to stand apart; dia`
through + ..., ..., to stand, set: confer French diastase
. Confer Diastasis
.] (Physiol. Chem.)
A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar. » The n
Found on http://www.encyclo.co.uk/webster/D/59
<physiology> A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar. ... The name is more particularly applied to that ferment formed during the germination of grain, as in the malting of barley; but it is also occasionally used to designate the amylolytic ferment contained in animal fluids, as in the saliva. ...
Found on http://www.mondofacto.com/facts/dictionary?diastase
(di´ә-stās) a combination of enzymes produced during germination of seeds, and contained in malt; it converts starch into maltose and then into glucose.
Found on http://www.encyclo.co.uk/local/21001
• (n.) A soluble, nitrogenous ferment, capable of converting starch and dextrin into sugar.
Found on http://thinkexist.com/dictionary/meaning/diastase/
Type: Term Pronunciation: dī′a-stās Definitions: 1. A mixture, obtained from malt and containing amylolytic enzymes (principally α- and β-amylases), that converts starch into dextrin and maltose; used to make soluble starches, to aid in digestion of starches in certain types of dyspepsia, and to digest glycogen in histolog
Found on http://www.medilexicon.com/medicaldictionary.php?t=24538
A mixture of enzymes present in malt which converts starch into maltose. This action forms the basis of the brewing process.
Found on http://www.daviddarling.info/encyclopedia/D/diastase.html
diastase (dī'ustās") : see amylase.
Found on http://www.infoplease.com/ce6/sci/A0912527.html
Diastase is a complex nitrogenous organic compound contained in germinating barley, oats, saliva and in the secretions of the pancreas. It is an enzyme which causes the fermentation of starch first into dextrine and then into glucose. The diastases from different sources are perhaps different. It is obtained by digesting in a mixture of three parts
Found on http://www.probertencyclopaedia.com/browse/GD.HTM
An enzyme possessing the power to convert starches into dextrose and maltose.
Found on http://www.cookeryindia.com/dictionaries_glossaries/bakery_terms.htm
An enzyme mixture capable of gelatinizing and converting starch to dextrins and sugars.
Found on http://www.winning-homebrew.com/brewing-terms.html
No exact match found