Maltase is a “Disaccharidase enzyme” closely related to amylase and works to digest grain maltose.
As a carbohydrolytic enzyme, Maltase is useful for both digestive support and general nutrition support.
Maltase breaks down maltose (two sugars) into two single sugars of glucose in a pH range of 4-9.
Malt diastase is characterized by the ability to break down amylose and other polysaccharides. The enzyme works with amylase and glucoamylase to digest carbohydrate rich foods such as grains as well as malt, maltose, and sugars.
Malt diastase may be produced by the cells lining the small intestine.
Maltase can come from Aspergillus oryzae or a barley malt.
†The statements on this Web site have not been evaluated by the Food and Drug Administration (FDA). And are not intended to diagnose, treat, cure or prevent disease. The information presented is not intended to replace medical advice or treatment from your own doctor or healthcare provider. Nothing presented here is intended as a substitute for prescription medication or any other medical treatment prescribed by your doctor.