The product of the controlled germination of barley. This substance
presents as a clear amber to dark brown liquid or white to tan
powder. The major active principles are (1) α-amylase, IUB No.
3.2.1.1, CAS No. 9000-90-2 and; (2) (3-amylase, IUB No. 3.2.1.2,
CAS No. 9000-91-3.
Textile desizing, conversion of starch to glucose sugar in syrups (especially corn syrups), baking (to improve crumb softness and shelf life), dry cleaning (to attack food spots and similar stains).
A class of enzymes which convert starch into sugars. Fungal and bacterial amylases from specific fungi and bacteria have been suggested for commercial fermentation processes.
Diastase (Taka-Diastase) is derived from theaction of a fungus, Aspergillus oryzae Cohn (Ahlburg), on ricehulls or wheat bran. It is a yellow, hygroscopic, almost tastelesspowder that is freely soluble in water and can solubilize300 times its weight of starch in 10 minutes. It is used in dosesof 0.3 to 1.0 g in the same conditions as malt diastase. Taka-Diastase is combined with alkalies as an antacid in Takazyme,with vitamins in Taka-Combex, and in other preparations.
Amylase is an enzyme that hydrolyzes starch. These
enzymes, widely distributed in animals and plants, break
down starch or glycogen to dextrin, maltose or glucose.
Amylase in human saliva is called ptyalin.
