Taka-diastasen.
/takəˈdʌɪəsteɪz/ A preparation containing a variety of enzymes which is obtained after the treatment of rice or bran with the mould Aspergillus oryzæ; now a proprietary name.
ΚΠ
1896 Jrnl. Amer. Med. Assoc. 27 374 Notes on taka-diastase.
1928 Official Gaz. (U.S. Patent Office) 6 Nov. 10/2 Takamine Ferment Company, New York... Taka-diastase... For koji, moyashi, diastase, ferments, and converting agents. Claims use since 1895.
1928 H. D. Kay in Biochem. Jrnl. 22 1446 Both kidney extract and takadiastase..contain, therefore, a pyrophosphatase.
1955 Trade Marks Jrnl. 9 Mar. 258/2 Taka-diastase... Diastase for pharmaceutical purposes.
1960 A. E. Bender Dict. Nutrition & Food Technol. 122/1 Takadiastase. Or Koji, an enzyme preparation produced by growing the fungus, Aspergillus oryzae, on bran, leaching the culture mass with water and precipitating with alcohol.
1969 G. Smith Introd. Industr. Mycol. xv. 312 Takamine introduced into commerce..products of high enzymic activity, particularly suitable for the dextrination of starch and the desizing of textiles. These products have been sold under the names ‘Taka~diastase’..and ‘Oryzyme’.
1976 Ann. Rev. Microbiol. 30 8 During our studies of adenylate deaminase, we observed that the enzyme from Takadiastase..would deaminate approximately 50% of the adenylate added to the reaction vessel.
This entry has not yet been fully updated (first published 1933; most recently modified version published online March 2020).
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