0 an enzyme (= substance that causes chemical change) that helps maltose change to glucose -- maltaza
It is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase.
When wheat flour and water are in solution together, the amylase enzymes present breakdown the starch into maltose, and maltase performs a further breakdown into glucose.
Acid maltase deficiency is categorized into three separate types based on the age of onset of symptoms in the affected individual.
Maltase catalyzes the hydrolysis of maltose to the simple sugar glucose.
Maltase, a similar enzyme that cleaves maltose, is nearly functionally equivalent.
The enzyme maltase decomposes it into glucose and mandelic nitrile glucoside; the latter is broken down by emulsin into glucose, benzaldehyde and prussic acid.
Other brush border enzymes are maltase, sucrase and lactase.
Adding a small quantity of diastatic malt provides maltase and simple sugars to support the yeasts initially.
