maltoseˈmɔl toʊs
maltose (n)
English Definitions:
maltose, malt sugar (noun)
a white crystalline sugar formed during the digestion of starches
maltose (Noun)
A disaccharide, CHO formed from the digestion of starch by amylase; is converted to glucose by maltase.
Maltose
Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α bond. Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. The addition of another glucose unit yields maltotriose; further additions will produce dextrins and eventually starch. Maltose can be broken down into two glucose molecules by hydrolysis. In living organisms, the enzyme maltase can achieve this very rapidly. In the laboratory, heating with a strong acid for several minutes will produce the same result. Isomaltose is broken by isomaltase.
Maltose
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.
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