Diastase

Diastase is an enzyme (EC 3.2.1.1) of plant origin found in certain sprouted seeds and other plants. Its function is to catalyze the hydrolysis, first of starch into dextrin and immediately after, into sugar or glucose. Alpha-amylase breaks down starch into a mixture of disaccharides: maltose, maltotriose trisaccharide (which contains two α(1-4)-glucose residues), and oligosaccharides known as dextrins, which contain the α(1-6)-branch. of glucose.

History

Diastase was the first enzyme discovered. In 1833 it was extracted from malt solution by Anselme Payen and Jean-François Persoz, two chemists from a French sugar factory. The name "diastase" comes from the Greek word διάστασις (diastasis) (a separation), since when the beer mixture is heated, the diastase causes the starch in the barley seed to quickly transform into soluble sugar and therefore the husk becomes separate from the rest of the seed. The suffix -ase is commonly used for enzymes.

Distribution in plants

The name of diastases corresponds to a synonym of amylases, although it is used mainly to designate alpha-amylase, which is extracted from cereals.

• Origin of alpha-amilass: Fúngico (Aspergillus oryzae), bacterial (B. stearothermophilus, B. subtilis), cereals and pancreas.
• Origin of beta-amilasa: cereals, soy and sweet potatoes.

The alpha-amylase enzyme is found in low amounts in wheat and is more abundant in wheat that has been partially germinated. Beta-amylase, on the other hand, is found in large quantities in this cereal.

Action on the human body

This enzyme helps break down carbohydrates into sugar, making them easier to digest. Amylase and glucoamylase are enzymes found in human saliva that help break down carbohydrates into sugar so they can be digested.

Starch is made up of the straight-chain amylose fraction of glucose molecules linked by alpha-1,4 glycosidic bonds; while the amylopectin fraction, in addition to the straight chain, presents branches with 1,6 glycosidic bonds.

Alpha-amylase catalyzes the hydrolysis of the straight chain (amylose) and the branched chain (amylopectin) of starch, breaking internal 1,4 bonds (endoamylase) to form a mixture of dextrins; for this reason it is known as a dextrinogenic enzyme (mixture of amylodextrin, erythrodextrin, acrodextrin and maltodextrin) with little production of maltose.

By its action, alpha-amylase provides smaller fragments that can be used by the enzyme beta-amylase. The alpha-amylase enzyme requires an activator such as sodium chloride. It is sensitive to high acidity and becomes inactive at pH 3.3 or at pH less than 0 °C for 15 min. The optimal pH of action is within the range 5-7, being 6.5 for bacterial and pancreatic alpha-amylase. The enzyme is resistant to heat, since at 70 °C it retains 70% of its activity. It acts on raw and gelatinized starches.

Beta-amylase is known by the name of sucarogenic enzyme, since it acts on amylose, breaking 1,4 units, giving maltose. On amylopectin, it acts on the alpha-1,4 unions of the straight chain, and stops its action at a distance of 2 glucose units before attacking the alpha-1,6 unions. It is an exo-amylase, since it acts on the terminal of the molecule; while amylose is totally transformed into maltose, the branched chain of amylopectin is conserved in a 40-45% without hydrolysis.

Beta-amylase does not need an activator to act, but it is less stable to heat, inactivating at 70 °C for 15 min. The optimum pH of beta-amylase is 4.5.

Food Application

Honey

Starch digesting enzymes. There is alpha-amylase that splits starch chains at random, producing dextrins, and beta-amylase that splits the reducing sugar maltose from the ends of starch chains. The origins of this are much discussed and it is not known for sure if they come from the pollen in the nectar or from the bee. Darker honeys tend to have higher diastase activity. Diastase activity is an excellent indicator of the quality of a honey. Europeans have long considered honey with low diastase activity to be honey that has been overheated and therefore unfit for table consumption. The higher the content of this enzyme, the higher its quality.

Brewing malt

Beer is barley grain that has been allowed to germinate a bit, dried and treated. Sprouting sets in motion new enzymatic systems, especially diastases that hydrolyze starch into dextrins, in order to also provide sugars such as maltose.^{[citation needed]}

Therapeutic area

Diastase supplements are taken to aid digestion and increase the metabolism of sugars. Amylase supplements can be taken to raise levels of the enzyme to control psoriasis, eczema, allergies, and herpes outbreaks, which are the result of an asthma deficiency; emphysema may also benefit from diastase supplementation. Diastase is often included in enzyme supplement complexes, specifically for digestive disorders.

Takadiastase which is a form of diastase is currently administered to improve digestion. As already stated, the agent possesses a diastatic and fermentative property. His specific field is the correction of diastatic imperfections. Converts 100 times its dry weight of starch into sugar. Digests starches and prevents constipation, flatulence, malaise, insomnia, headache and dizziness, which result from undigested starch tomains breaking down.