Malt
Diastase Malt
diastase is a carbohydrolytic enzyme useful for digestive support and general
nutrition support. Malt diastase is characterized by the ability to break down
amylose and other polysaccharides. The enzyme works with amylase and glucoamylase
to digest carbohydrate rich foods such as grains as well as malt, maltose, and
sugars. Malt diastase is also known as maltase. It is produced by the cells lining
the small intestine. Amylases
are enzymes that catalyze or accelerate the hydrolysis of starch. These
are a widespread group of enzymes that hydrolyse the glycosidic bond between two
or more carbohydrates, or between a carbohydrate and a non-carbohydrate moiety.
Some of the amylases with high commercial importance are discussed below. - a-Amylase:
The alpha-amylase enzyme family is the largest family of glycoside hydrolases.
It contains almost 30 different enzyme specificities covering hydrolases, transferases
and isomerases. Some of the enzyme specificities from this family are closely
related; others less so. Amylases are termed a when the hydrolysis products have
the a-configuration and when they attack the starch polymer in a rapid endo fashion.
This means the enzyme randomly cleaves internal 1-4 bonds to yield shorter water-soluble
chains. These shorter fragments of starch are called dextrins.
Some
of the more important a-amylases have been isolated from strains of Bacillus.
Some of these a-amylases are more thermostable than others. Being metalloenzymes,
a-amylases require calcium ions for activity and stability. As in the case of
most enzymes, amylases are further stabilized by their subsrate. a-amylases have
a general PH optimum from 6.0 to 7.0.
Source:Bacillus
subtilis and Bacillus licheniformis
- ß-Amylase:
These cleaves 1-4 bonds, but attack soluble starch in a different manner, they
attack in an exo fashion i.e. the enzyme splits off maltose in a stepwise manner.
ß-amylase can be used to convert a starch slurry into a syrup with high
amount of maltose.
Source:Malt and Barley
- Fungal
Amylase: These are a-amylases with a slightly different action pattern.
They are more aggressive in the hydrolysis of starch, yielding mostly maltose
and some oligomers. In general fungal amylases are more heat labile than those
from bacterial and plant sources.
Source: A.oryzae and R.oryzae
- Amyloglucosidase:
(Or glucoamylase) is another amylase that catalyzes the hydrolysis of 1-4 linkages
in starch. Single molecules of glucose are cleaved in a stepwise manner from one
end of the starch molecule.It too attacks starch in an exo fashion. Glucoamylases
are sensitive to temperature.They are inactivated by temperatures above 60°C.
Also the recommended PH range is in between 4.0 and 4.5. Glucoamylase is used
in the corn syrup industry to break down dextrins in the production of glucose
syrups.
Source:Aspergillus niger,A. oryzae, and Rhizopus oryzae
Malt
diastase is a light tan powder extracted from barley malts, soluble
in ethanol. Malt diastase is active in the temperature range 20-50°C. Optimum
pH range is 4-8. The product is standardized to 4000° Lintner. Malt diastase
can be manufacturer as a custom blend at any strength below 40000° Lintner. Vegetarian
source:
Malt diastase, or maltase, digests complex and simple sugars.
Maltase also breaks down unused glycogen in muscle tissue. Glycogen is a thick,
sticky substance that is converted from sugars and starches and is stored in your
muscle cells for future use. If stored glycogen continues to build up in the muscle
tissues, it leads to progressive muscle weakness and degeneration. |
