Diastase

Diastase is a peculiar ferment developed during the germination of all seeds. An impure solution of diastase may be procured by adding one part of hot water to two parts of ground malt (see BEER), or freshly germinated barley, and, after standing for a short time, straining through a cloth. The proportion of diastase in malt is not more than 1 part in 500 parts, and yet it performs important functions. Thus diastase has a powerful action upon starch, and at a temperature of 150° F. one part is considered powerful enough to change 2000 parts of starch into dextrine, and then into maltose, a variety of sugar. When obtained separately, diastase is a white tasteless substance, soluble in water and in weak alcohol, and having no action on gum or sugar. A similar principle is found in the saliva of animals, the action of which on starch is identical with that of diastase. When bread is masticated, the saliva is rapidly secreted, and the animal diastase converts the starch into sugar. See GERMINATION, COOKERY, DIGESTION.