Diastase (original) (raw)
الدياستيز هي خميرة أو أنزيمة تحوِّل النشاء إلى سكَّر. والدياستيز يَكون في اللُّعاب، وفي العصارة البنكرياسية، وفي بذور الشعير ونحوها. وهو يُنتَج تجارياً من المَلت.
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| dbo:abstract | الدياستيز هي خميرة أو أنزيمة تحوِّل النشاء إلى سكَّر. والدياستيز يَكون في اللُّعاب، وفي العصارة البنكرياسية، وفي بذور الشعير ونحوها. وهو يُنتَج تجارياً من المَلت. (ar) A diastase (/ˈdaɪəsteɪz/; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. Alpha amylase 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. Diastase was the first enzyme discovered. It was extracted from malt solution in 1833 by Anselme Payen and Jean-François Persoz, chemists at a French sugar factory. The name "diastase" comes from the Greek word διάστασις (diastasis) (a parting, a separation), because when beer mash 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-amylase (all of which are hydrolases) that can break down carbohydrates. The commonly used -ase suffix for naming enzymes was derived from the name diastase. When used as a pharmaceutical drug, diastase has the ATC code A09AA01 (WHO). Amylases can also be extracted from other sources including plants, saliva and milk. (en) La diastasa es una enzima (EC 3.2.1.1) de origen vegetal que se encuentra en determinadas semillas germinadas y otras plantas. Su función es la de catalizar la hidrólisis, primero del almidón en dextrina e inmediatamente después, en azúcar o glucosa. La alfa-amilasa degrada el almidón en una mezcla de disacáridos: maltosa, (la cual contiene dos α (1-4)-residuos de glucosa) y oligosacáridos conocidos como dextrinas, que contienen la α (1-6)- ramas de glucosa. (es) Une diastase est une glycoside hydrolase qui catalyse l'hydrolyse de l'amidon, essentiellement en maltose. Ce terme recouvre à l'origine plusieurs amylases : * α-amylase (EC 3.2.1.1), * β-amylase (EC 3.2.1.2), * γ-amylase (EC 3.2.1.3), et tend aujourd'hui à désigner toute hydrolase susceptible de cliver l'amidon en oligomères osidiques. Utilisée en pharmacie, la diastase porte le numéro ATC A09AA01. L'α-amylase, principale diastase présente chez de nombreux êtres vivants, dégrade ainsi l'amidon en un mélange de maltose (un diholoside), de maltotriose (un triholoside contenant des résidus de glucose avec des liaisons α(1-4)) et de diverses dextrines (oligosaccharides contenant des ramifications α(1-6)). Les diastases furent les premières enzymes identifiées, bien que leur nature chimique ait été alors totalement inconnue — il fallut attendre la première moitié du XXe siècle pour que leur nature protéique soit définitivement établie. La découverte de la diastase en 1833 est due à Anselme Payen et Jean-François Persoz, chimistes français. Ils forgèrent ce substantif à partir du grec ancien ἡ διάστασις, désignant l'action de cliver. Le suffixe -ase dérivé en français de la désinence grecque -ασις, -ασεως a depuis été repris par le biologiste et chimiste français Émile Duclaux (1840-1904) pour désigner les enzymes. (fr) Le diastasi (dal greco διάστασις, "separazione") sono un gruppo di enzimi che catalizzano l'idrolisi (rottura) dell'amido in maltosio ed altri zuccheri. Storicamente è stato il primo tipo di enzima scoperto dai biochimici (nel 1833, da Anselme Payen, che lo individuò in una soluzione di malto). Oggigiorno, per diastasi si intende qualsiasi α-, β-, o γ-amilasi (tutte idrolasi) che può frammentare i carboidrati. L'utilizzo del suffisso ,per dare nome agli enzimi, nasce per la prima volta dal nome delle diastasi. (it) 다이아스테이스(diastase) 또는 디아스타아제는 1833년 프랑스 화학자 (Anselme Payen)이 엿기름 용액에서 발견한 세계 최초의 추출된 효소이다. 엿기름에 알코올을 첨가하면 침전되는 흰 분말이 당화 작용을 하는 것을 발견하고 이 효소를 다이아스테이스라고 명명하였다. 현재 디아스타제는 탄수화물을 분해할 수 있는 알파(α)-아밀레이스, 베타(β)-아밀레이스, 감마(γ)-아밀레이스를 통칭하는 말이다. 효소 명칭에 붙는 영어 접미사 '-ase'는 이 다이아스테이스에서 유래했다. (ko) A diastase ou diástase é uma enzima de origem vegetal com a função de catalisar a hidrólise, primeiro do amido em dextrina e imediatamente a seguir, em açúcar ou glucose. A Alfa-amilase decompõe o amido numa série de dissacarídeos: maltose, maltotriose trissacarídea e oligossacarídeos conhecidos como dextrinas. (pt) |
| dbo:wikiPageExternalLink | http://www.websparrow.org/pharmacy/introduction-and-uses-of-diastase-enzyme https://books.google.com/books%3Fid=Q9I3AAAAMAAJ&pg=PA73%23v=onepage&q&f=false |
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| rdfs:comment | الدياستيز هي خميرة أو أنزيمة تحوِّل النشاء إلى سكَّر. والدياستيز يَكون في اللُّعاب، وفي العصارة البنكرياسية، وفي بذور الشعير ونحوها. وهو يُنتَج تجارياً من المَلت. (ar) La diastasa es una enzima (EC 3.2.1.1) de origen vegetal que se encuentra en determinadas semillas germinadas y otras plantas. Su función es la de catalizar la hidrólisis, primero del almidón en dextrina e inmediatamente después, en azúcar o glucosa. La alfa-amilasa degrada el almidón en una mezcla de disacáridos: maltosa, (la cual contiene dos α (1-4)-residuos de glucosa) y oligosacáridos conocidos como dextrinas, que contienen la α (1-6)- ramas de glucosa. (es) Le diastasi (dal greco διάστασις, "separazione") sono un gruppo di enzimi che catalizzano l'idrolisi (rottura) dell'amido in maltosio ed altri zuccheri. Storicamente è stato il primo tipo di enzima scoperto dai biochimici (nel 1833, da Anselme Payen, che lo individuò in una soluzione di malto). Oggigiorno, per diastasi si intende qualsiasi α-, β-, o γ-amilasi (tutte idrolasi) che può frammentare i carboidrati. L'utilizzo del suffisso ,per dare nome agli enzimi, nasce per la prima volta dal nome delle diastasi. (it) 다이아스테이스(diastase) 또는 디아스타아제는 1833년 프랑스 화학자 (Anselme Payen)이 엿기름 용액에서 발견한 세계 최초의 추출된 효소이다. 엿기름에 알코올을 첨가하면 침전되는 흰 분말이 당화 작용을 하는 것을 발견하고 이 효소를 다이아스테이스라고 명명하였다. 현재 디아스타제는 탄수화물을 분해할 수 있는 알파(α)-아밀레이스, 베타(β)-아밀레이스, 감마(γ)-아밀레이스를 통칭하는 말이다. 효소 명칭에 붙는 영어 접미사 '-ase'는 이 다이아스테이스에서 유래했다. (ko) A diastase ou diástase é uma enzima de origem vegetal com a função de catalisar a hidrólise, primeiro do amido em dextrina e imediatamente a seguir, em açúcar ou glucose. A Alfa-amilase decompõe o amido numa série de dissacarídeos: maltose, maltotriose trissacarídea e oligossacarídeos conhecidos como dextrinas. (pt) A diastase (/ˈdaɪəsteɪz/; from Greek διάστασις, "separation") is any one of a group of enzymes that catalyses the breakdown of starch into maltose. Alpha amylase 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. The commonly used -ase suffix for naming enzymes was derived from the name diastase. When used as a pharmaceutical drug, diastase has the ATC code A09AA01 (WHO). (en) Une diastase est une glycoside hydrolase qui catalyse l'hydrolyse de l'amidon, essentiellement en maltose. Ce terme recouvre à l'origine plusieurs amylases : * α-amylase (EC 3.2.1.1), * β-amylase (EC 3.2.1.2), * γ-amylase (EC 3.2.1.3), et tend aujourd'hui à désigner toute hydrolase susceptible de cliver l'amidon en oligomères osidiques. Utilisée en pharmacie, la diastase porte le numéro ATC A09AA01. (fr) |
| rdfs:label | دياستيز (ar) Diastasa (es) Diastase (en) Diastasi (it) Diastase (fr) 다이아스테이스 (ko) Diastase (pt) Диастаза (ru) |
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