Diastase

A diastase (; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. For example, the diastase α-amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that contain the α (1-6)-linked glucose branches.{{Cite journal| doi=10.1056/NEJM197506052922308| author=Gray, G.M.

Diastase was the first enzyme discovered.See:

• {{cite book|first1=Robert |last1=Hill |first2=Joseph |last2=Needham
• {{cite book |first=Richard B. |last=Silverman |title=The Organic Chemistry of Enzyme-catalyzed Reactions |edition=2nd |location=London
• {{cite book |first=Jochanan |last=Stenesh |title=Biochemistry
• {{cite book |editor1-first=Robert A. |editor1-last=Meyers |title= Molecular Biology and Biotechnology: A Comprehensive Desk Reference Persoz found diastase in the seeds of barley, oats, and wheat, as well as in potatoes (Payen & Persoz (1833), page 76). The name "diastase" comes from the Greek word διάστασις (diastasis) (a parting, a separation), because when beer mash is heated, the enzyme causes the starch in the barley seed to transform quickly into soluble sugars and hence the husk to separate from the rest of the seed. Today, "diastase" refers to any α-, β-, or γ-amylase (all of which are hydrolases) that can break down carbohydrates.{{cite book |last=Oliver |first=Garrett

The commonly used -ase suffix for naming enzymes was derived from the name diastase.The naming of enzymes using the suffix "-ase" has been traced to French scientist Émile Duclaux (1840-1904), who intended to honor the discoverers of diastase by introducing the practice in his book Traité de Microbiologie, vol. 2 (Paris, France: Masson and Co., 1899), Chapter 1, especially page 9.

When used as a pharmaceutical drug, diastase has the ATC code .

Amylases can also be extracted from other sources including plants, saliva and milk.