Definition of Maltase

1. Noun. (enzyme) An enzyme that catalyzes the hydrolysis of maltose to glucose; often associated with amylase. ¹



¹ Source: wiktionary.com

Definition of Maltase

1. an enzyme [n -S] - See also: enzyme

Medical Definition of Maltase

1. That hydrolyzes maltose (and the glucose trimer maltotriose) to glucose, during the enzymic breakdown of starch. This entry appears with permission from the Dictionary of Cell and Molecular Biology (11 Mar 2008)

Maltase Pictures

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Lexicographical Neighbors of Maltase

malshapen
malstick
malsticks
malt
malt-worker's lung
malt liquor
malt loaf
malt shop
malt sugar
malt vinegar
malt whiskey
malt whiskeys
malt whisky
malta
maltalent
maltase (current term)
maltases
malted
malted milk
malted milks
malteds
maltene
maltenes
malter
malteries
malternative
malternatives
malters
maltery
maltese

Literary usage of Maltase

Below you will find example usage of this term as found in modern and/or classical literature:

1. Enzymes and Their Applications by Jean Effront, Samuel Cate Prescott (1902)
"maltase of yeast.—Properties.—Differences between the optimum temperatures of different ... maltase of moulds.—Manner of action upon starch. ..."

2. Enzymes and Their Applications by Jean Effront (1902)
"maltase of yeast.—Properties.—Differences between the optimum temperatures of ... maltase of moulds.—Manner of action upon starch.—Processes of secretion. ..."

3. Organic Agricultural Chemistry (the Chemistry of Plants and Animals): A by Joseph Scudder Chamberlain (1916)
"The isolation of diastase and maltase from germinating seeds and their hydrolytic ... In fact both the enzyme maltase and the sugar maltose, or malt sugar, ..."

4. General Chemistry of the Enzymes by Hans von Euler, Thomas Henry Pope (1912)
"maltase As with ... so also with maltase, EFArmstrong (Proc. Roy. Soc., 1904, 73, 508) found the reaction-constants of the first order to diminish ..."

5. Ferments and Their Actions by Karl Oppenheimer (1901)
"There exists, therefore, a specific enzyme which decomposes maltose into two molecules of glucose, and which is best described by the name of maltase. ..."

6. The Physiology of Alimentation by Martin Fischer (1907)
"... process upon the food; and in the use of too cold water, whereby the reaction velocity of all fermentative changes is markedly decreased. 2. maltase ..."

7. Intracellular Enzymes: A Course of Lectures Given in the Physiological by Horace Middleton Vernon (1908)
"Glycogen content of tissues of adult and embryonic animals in relation to intracellular amylase. maltase, invertase, and lactase in animal tissues. ..."

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