maltasen.
/ˈmɔːlteɪz/, /ˈmɒlteɪz/, U.S. /ˈmɔlteɪz/, /ˈmɑlteɪz/, /ˈmɔlteɪs/, /ˈmɑlteɪs/ Biochemistry.
Any of a group of enzymes that hydrolyse maltose to glucose (or, more generally, hydrolyse terminal α-glucosidic bonds of oligosaccharides to yield glucose); α-glucosidase.
ΚΠ
1890 Jrnl. Chem. Soc. 58 998 The author starts with the assumption that the diastase of malt is composed of a mixture of two enzymes—maltase and dextrinase.
1899 19th Cent. No. 265. 412 It [sc. sucrase] is now named maltase, the termination in -ase being reserved for the names of all liquid ferments, or rather enzymes.
1933 S. W. Cole Pract. Physiol. Chem. (ed. 9) vi. 154 The specific enzymes that act on these sugars are called maltase, lactase and sucrase (invertase) respectively.
1946 Thorpe's Dict. Appl. Chem. (ed. 4) VII. 481/2 Maltase also hydrolyses..α-glycosides but not β-glycosides.
1968 A. White et al. Princ. Biochem. (ed. 4) xviii. 387 Maltases IV and V account for about two-thirds of the total maltase activity.
1988 P. W. Kuchel et al. Schaum's Outl. Theory & Probl. Biochem. xi. 324 Maltose is..cleaved via the enzyme maltase to produce two glucose molecules.
1999 Neuromuscular Disorders 9 136 Glycogenosis II or Pompe's disease, is a metabolic disorder caused by acid maltase deficiency and is characterized by glycogen accumulation in lysosomes in various tissues, including skeletal muscle.
This entry has been updated (OED Third Edition, June 2000; most recently modified version published online March 2022).
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