This hydrolysis is brought about by the enzyme "diastase," which is present in the sprouting grain.
Starch converted by the action of acids, diastase, or heat, into a soluble substance resembling gum.
This is better effected by an acid such as sulphuric acid, or by a diastase.
This increases the diastase contained in the grain so germinated, and this diastase is able to transform starch into soluble form.
Fermentation by means of a soluble ferment or diastase, a phenomenon which may almost be called vital, is also a catalytic action.
This is in order that the starchy interior may be easily acted on by the diastase.
For the conversion of potato or other starch into dextrine, by the action of diastase, see this article.
diastase is an unorganized ferment or enzyme produced in the germination of barley, oats, &c.
This diastase and its brother-ferments have qualities resembling those of living creatures.
The action of the diastase of raw barley on starch has been studied by Julian L. Baker.
diastase di·a·stase (dī'ə-stās', -stāz')
An amylase or a mixture of amylases that converts starch to dextrin and maltose, is found in certain germinating grains such as malt, and is used to make soluble starches, to aid the digestion of starches, and to digest glycogen in histological sections.