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Enzyme Information




Starch-breaking enzymes, such as diastase work together to break both α-1,4 and α-1,6 bonds to more fully digest the various types of dietary starches.

The food grade diastase used in National Enzyme Company products is obtained by the controlled fermentation of Aspergillus oryzae. This enzyme will randomly hydrolyze the interior alpha-1,4-glucosidic bonds of starch. This enzyme has a dextrinizing action that reduces the viscosity of gelatinous starch, amylose and amylopectin solutions yielding soluble dextrins. Its saccharifying action liberates glucose and maltose.


FCC Diastase Activity Units are expressed as degrees diastatic power. The assay is based on a 30-min. hydrolysis of a starch substrate at pH 4.6 and 20°C. The reducing sugar groups produced during the reaction are measured in a titrimetric procedure using alkaline ferricyanide.


This enzyme is used for the hydrolysis of starch, in various industries, including the brewing and baking industries. In the health and wellness industry, diastase is used as a digestive aid.

Shelf Life:

To maintain optimum enzyme activity this product should be stored in a cool, dry place in a tightly sealed container. When properly stored this product can be expected to lose less than 10% of its activity in twelve months.

Typical Side Activities:

α-amylase and glucanases


  • Form: Dry powder
  • Color: Light tan
  • Odor: Free of offensive odor
  • Taste: Free of offensive taste
  • Effective pH Range: pH 3 to 7
  • Optimum pH: pH 4 to 5
  • Effective Temperature Range:26°C to 55°C
  • Optimum Temperature: 55°C

Nothing disclosed above is to be construed as a recommendation to use our product in violation of any patents. The information presented above is believed to be accurate. However, said information and products are offered without warranty or guarantee except as to the composition and purity stated herein since the ultimate conditions of use and variability of the materials treated are beyond our control.

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