1. ENZYMES
Diastase and Yeast

2. 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

3. 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

4. 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.

5. 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.

6. 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

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

8. 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

9. 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.,

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

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

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

13. Yeast Chemical constituents : Enzymes Invertase Diastase Zymase
Maltase

14. 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

15. 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

16. Quiz
Diastase contains
Vitamins
Enzymes
Minerals
None of the above

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

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

19. Quiz 4. Yeast belongs to Leguminosae Caricaceae Solanaceae
Saccharomycetaceae

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

21. 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