What are diastases?
Q: What are diastases?
A: Diastases are a group of enzymes that break down starch into the sugar maltose.
Q: Who discovered the first enzyme, diastase, and where was it found?
A: Anselme Payen and Jean-François Persoz, chemists at a French sugar factory, discovered diastase in 1833 from malt solution.
Q: What is the meaning of the word "diastase"?
A: The word "diastase" comes from the Greek word διάστασις (diastasis), which means a parting or separation. The enzymes simply split the starch molecule.
Q: What does diastase mean today?
A: Today, diastase means any α-, β-, or γ-amylase that can break down carbohydrates.
Q: Where does the commonly used -ase suffix for naming enzymes come from?
A: The commonly used -ase suffix for naming enzymes was derived from the name diastase.
Q: What is the general diastase-catalysed reaction for the breakdown of starches?
A: The general diastase-catalysed reaction for the breakdown of starches is: A–B + H2O → A–OH + B–H.
Q: Why is diastase important?
A: Diastase is important because it breaks down starch into maltose, which is used as a source of energy by the body. It is also used in the food industry for the production of beer, wine, and other fermented products.
