Also known as amylase (see ENZYMES).

A collective term for all the amylase enzymes in malt.

The term used to refer to all enzymes in barley and malt involved in the conversion of starch to sugar during mashing.

An enzyme mixture capable of gelatinizing and converting starch to dextrins and sugars.

A diastase (from Greek διαστασις, "separation") is any one of a group of enzymes which catalyses the breakdown of starch into maltose. It was the first type of enzyme discovered, in 1833, by Anselme Payen, who found it in malt solution. Today, diastase means any α-, β-, or γ-amylase (all of them hydrolases) that can break down carbohydrates.