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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.
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Most of the activity of diastase can be attributed to the activities of two enzymes, alpha and beta amylase, and, to a lesser extent, gamma amylase (together, the amylases), although many other enzymes are also
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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-
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in histology. For example, glycogen is darkly stained by PAS but can be dissolved by diastase. Fungi, on the other hand, stain darkly with PAS even after treatment by diastase.
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Payen & Persoz (1833), page 77. Payen and Persoz found diastase in the seeds of barley, oats, and wheat, as well as in potatoes (Payen & Persoz (1833), page 76).
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and in ruling out post-operative injury to the pancreas; provided that the diastase level is correlated with clinical features of the patient.
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462:(Memoir on diastase, the principal products of its reactions, and their applications to the industrial arts),
460:"Mémoire sur la diastase, les principaux produits de ses réactions et leurs applications aux arts industriels"
417:(1840-1904), who intended to honor the discoverers of diastase by introducing the practice in his book
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98:, chemists at a French sugar factory. The name "diastase" comes from the Greek word διάστασις (
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Amylases can also be extracted from other sources including plants, saliva and milk.
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The naming of enzymes using the suffix "-ase" has been traced to French scientist
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Urine diastase is useful in diagnosing uncertain abdominal cases (especially when
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423:, vol. 2 (Paris, France: Masson and Co., 1899), Chapter 1, especially page 9.
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Foged, Jens (March 1935). "The diagnostic value of urine diastase".
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The
Chemistry of Life: Eight Lectures on the History of Biochemistry
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Molecular
Biology and Biotechnology: A Comprehensive Desk Reference
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Diastase was the first enzyme discovered. It was extracted from
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suffix for naming enzymes was derived from the name diastase.
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Gray, G.M. (1975). "Carbohydrate digestion and absorption".
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283:(2nd ed.). London: Academic Press. p. 1.
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The
Organic Chemistry of Enzyme-catalyzed Reactions
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262:. London: Cambridge University Press. p. 17.
62:διάστασις, "separation") is any one of a group of
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383:. Oxford: Oxford University Press. p. 49.
102:) (a parting, a separation), because when beer
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304:. Vol. 2. New York: Plenum. p. 83.
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175:Diastase is also used in conjunction with
483:at the U.S. National Library of Medicine
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491:Introduction and Uses of Diastase Enzyme
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356:Payen & Persoz (1833), pages 75-76.
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256:Hill, Robert; Needham, Joseph (1970).
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325:. New York: Wiley-VCH. p. 296.
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458:Payen, A. et J.-F. Persoz (1833)
464:Annales de chimie et de physique
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435:The American Journal of Surgery
319:Meyers, Robert A., ed. (1995).
220:New England Journal of Medicine
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160:is suspected), stones in the
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78:. For example, the diastase
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232:10.1056/NEJM197506052922308
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298:Stenesh, Jochanan (1998).
177:periodic acid–Schiff stain
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485:Medical Subject Headings
377:Oliver, Garrett (2011).
609:Carbohydrate metabolism
420:Traité de Microbiologie
366:Etymology of "diastase"
526:Digestives, including
114:) that can break down
152:Clinical significance
96:Jean-François Persoz
90:solution in 1833 by
166:choledocholithiasis
132:, diastase has the
130:pharmaceutical drug
121:The commonly used
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583:Citric acid
614:Hydrolases
603:Categories
554:Pancreatin
396:2013-12-27
205:References
112:hydrolases
100:diastasis
80:α-Amylase
68:catalyses
549:Diastase
481:Diastase
402:present.
183:See also
170:jaundice
134:ATC code
21:diastase
541:Enzymes
528:enzymes
240:1093023
199:Amylase
139: (
137:A09AA01
108:amylase
76:maltose
64:enzymes
58:; from
564:Pepsin
487:(MeSH)
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72:starch
252:See:
74:into
66:that
60:Greek
574:Acid
385:ISBN
327:ISBN
306:ISBN
285:ISBN
264:ISBN
236:PMID
123:-ase
104:mash
94:and
88:malt
532:A09
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142:WHO
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