ENZYMES Diastase and Yeast

Objectives On completion of this lesson, you would be able to know about : Definition and classification of the Enzymes monograph of The monographs Diastase and Yeast

Known to Unknown What is the other name of salivary amylase? Is it Ptyalin (or) Amylopsin? Can you tell how many enzymes are present in fungi diastase? Ans: more than 25

Recap contd…. 4. Lyases : Catalyse the addition of groups to double bonds or vice-versa 5. Isomerases : are responsible for intramolecular re arrangements 6. Synthetases : Catalyse the condensation of two molecules coupled with the clevage of pyrophosphate bond of ATP.

Diastase Synonyms : Amylase, Salivary diastase, Malt diastase Biological sources: It is one of the Amylolytic enzymes present in saliva. i.e. Salivary diastase or Ptyalin and Pancreatic diastase or Amylopslin, found in digestive tract of the animals It is formed during the germination of Barley grains and known as Malt-diastase.

Diastase Description : Colour : Yellowish white amorphous powder Odour : Faint characteristic Solubility : Soluble in water forming colloidal solution It is precipitated by alcohol Fig.57.1 Diastase

Diastase Uses : Digestant In the production of predigested starchy foods Conversion of starch to fermentable sugars in fermentation and brewing industries

Yeast Yeast is a collective term for fungi which, under normal conditions of growth, contains a vegetative body of simple individual cell. Yeast are classified according to their uses and which they are put or based on their morphological characters. Wine yeast, Baker’s yeast Brewer’s yeast Distiller’s yeast Fig.57.2 Yeast

Yeast Biological source : It consists of unicellular fungal micro-organisms Saccharomyces cerevisiae Family : Saccharomyetaceae The natural habitat of this micro-organism is Food, Juice, Bread and Several fermented and fermenting media. On large scale Yeast is produced by using citrus, molasses, molasses wort, grain wort etc.,

Yeast Description : Color : Whitish powder. Odour : Characteristic Size : Unicellular micro- organism measuring less than 1.5 µ Fig.57.3 Yeast

Yeast Chemical constituents : It contains about 65 to 85% of moisture Nitrogenous compounds (Proteins) Glycogen Fat

Yeast Chemical constituents : Vitamins Thiamine Riboflavine Nicotinic acid Pantothenic acid Folic acid Biotin

Yeast Chemical constituents : Enzymes Invertase Diastase Zymase Maltase

Yeast Uses : In manufacture of alcohol, beer and various wines In Bakery industry to raise dough Irradiated yeast as a source of Vitamin D In manufacture of Glutathion and Invertase Source of protein

Summary In this class we learnt about : Diastase is formed during the germination of barley grains and known as Malt-diastase It is used as Digestant and in production of predigested starchy foods. Yeast is produced by using citrus, molasses, molasses wort, grain wort etc., It is used in manufacture of alcohol, beer and various wines and also in bread industry

Quiz Diastase contains Vitamins Enzymes Minerals None of the above

Quiz Diastase is used as Digestant Carminative Antacid All of the above

Quiz 3. Yeast is a source of Vitamins Enzymes Proteins All of the above

Quiz 4. Yeast belongs to Leguminosae Caricaceae Solanaceae Saccharomycetaceae

Quiz 5. Yeast is used in Manufacture of Alcohol Source of Vitamin D Bread industry All of the above

Frequently asked Questions Write the Biological source and uses of Diastase Write the family and Biological source of yeast. Give the list of Chemical constituents and uses of yeast