diastase

简明释义

英[ˈdaɪəˌsteɪs]美[ˈdaɪəˌsteɪs]

n. 淀粉糖化酵素

英英释义

单词用法

同义词

反义词

例句

1.The mid-lateral amd mid-dorsal of cercarial body contain granule-shaped masses mucoprotein and diastase-fast PAS positive substances.

尾蚴体的中部含有呈颗粒团的粘蛋白和抗淀粉酶的PAS阳性物质。

2.The mid-lateral amd mid-dorsal of cercarial body contain granule-shaped masses mucoprotein and diastase-fast PAS positive substances.

尾蚴体的中部含有呈颗粒团的粘蛋白和抗淀粉酶的PAS阳性物质。

3.The tumor cells were surrounded by PAS-positive, diastase-resistant membrane.

PAS染色示瘤细胞周围绕以耐淀粉酶膜。

4.The test of diastase findings even more confirmed the reliability of the means's curative action from the objective Angle.

淀粉酶的检测结果也从客观的角度进一步证实本法治疗作用的可靠性。

5.Laboratories often measure diastase levels to assess pancreatic function.

实验室通常测量diastase水平以评估胰腺功能。

6.Some plants produce diastase to aid in their own carbohydrate metabolism.

一些植物产生diastase以帮助自身的碳水化合物代谢。

7.The enzyme diastase plays a crucial role in breaking down starches into sugars during digestion.

酶diastase在消化过程中分解淀粉为糖的过程中发挥着至关重要的作用。

8.The presence of diastase in saliva initiates the digestion of carbohydrates in the mouth.

唾液中存在的diastase启动了口腔中碳水化合物的消化。

9.In brewing, diastase helps convert malt starches into fermentable sugars.

在酿造中，diastase有助于将麦芽淀粉转化为可发酵的糖。

作文

The world of biochemistry is filled with fascinating processes that sustain life, and one such process involves the action of enzymes. Among these enzymes, there exists a particular one known as diastase, which plays a crucial role in the digestion of carbohydrates. To truly appreciate the significance of diastase, it is essential to understand its function and the biochemical reactions it facilitates.Diastase refers to a group of enzymes that catalyze the breakdown of starch into simpler sugars, specifically maltose and glucose. This process is vital for humans and many other organisms because starch, a complex carbohydrate found in various foods like potatoes, rice, and bread, must be converted into simpler sugars to be absorbed by the body. Without the action of diastase, our bodies would struggle to extract the necessary energy from these dietary sources.The presence of diastase is particularly notable in the saliva of humans and other mammals. Salivary diastase, also known as salivary amylase, begins the digestive process in the mouth, where it starts breaking down starch as we chew our food. This initial step is crucial, as it prepares the carbohydrates for further digestion in the stomach and small intestine.In addition to its role in human digestion, diastase is also significant in the brewing and baking industries. In brewing, diastase is used to convert starches from grains into fermentable sugars, which yeast then transforms into alcohol. Similarly, in baking, diastase aids in the fermentation process, contributing to the rise and texture of bread. The ability to manipulate diastase levels in these processes can greatly affect the quality and flavor of the final product.Moreover, the study of diastase extends beyond its practical applications. Researchers are continuously exploring how variations in diastase activity can influence health and nutrition. For instance, some individuals may have a deficiency in diastase, leading to difficulties in digesting certain carbohydrates, which can result in gastrointestinal discomfort. Understanding how diastase functions at a molecular level can provide insights into potential treatments for such conditions.In conclusion, diastase is more than just an enzyme; it is a vital component of our digestive system and has far-reaching implications in various industries. By breaking down complex carbohydrates into simpler sugars, diastase ensures that our bodies can efficiently utilize the energy stored in our food. Its role in brewing and baking highlights its importance in our daily lives, while ongoing research into its functions promises to enhance our understanding of human health and nutrition. As we continue to unravel the complexities of biochemistry, the significance of diastase remains clear—it is an essential player in the intricate dance of life.

淀粉酶是生物化学世界中一种重要的酶，负责将淀粉分解为更简单的糖分，尤其是麦芽糖和葡萄糖。这个过程对人类及许多其他生物至关重要，因为淀粉是一种存在于各种食物中的复杂碳水化合物，如土豆、米饭和面包，必须转化为更简单的糖分才能被身体吸收。如果没有淀粉酶的作用，我们的身体将难以从这些饮食来源中提取必要的能量。淀粉酶在人体和其他哺乳动物的唾液中尤为显著。唾液淀粉酶，也称为唾液淀粉酶，在我们咀嚼食物时开始消化过程，它开始分解淀粉。这一步骤至关重要，因为它为在胃和小肠中的进一步消化做好准备。除了在人体消化中的作用外，淀粉酶在酿造和烘焙行业中也具有重要意义。在酿造过程中，淀粉酶用于将谷物中的淀粉转化为可发酵的糖分，酵母随后将其转化为酒精。同样，在烘焙中，淀粉酶有助于发酵过程，促进面包的发酵和质地。控制这些过程中的淀粉酶水平可以显著影响最终产品的质量和风味。此外，淀粉酶的研究超越了实际应用。研究人员持续探索淀粉酶活性的变化如何影响健康和营养。例如，一些个体可能缺乏淀粉酶，导致消化某些碳水化合物时出现困难，从而引发胃肠不适。理解淀粉酶在分子层面的功能可以为此类情况的潜在治疗提供见解。总之，淀粉酶不仅仅是一种酶；它是我们消化系统的重要组成部分，并在各个行业中具有深远的影响。通过将复杂的碳水化合物分解为更简单的糖分，淀粉酶确保我们的身体能够有效利用食物中储存的能量。它在酿造和烘焙中的作用突显了它在我们日常生活中的重要性，而对其功能的持续研究承诺将增强我们对人类健康和营养的理解。随着我们不断揭示生物化学的复杂性，淀粉酶的重要性依然显而易见——它是生命复杂舞蹈中的一个重要角色。