Maltose
Maltose
Maltose (pronounced: /ˈmɔːltoʊs/ or /ˈmɔːltoʊz/), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. It is a type of sugar that is less sweet than glucose, fructose or sucrose.
Etymology
The term "maltose" comes from "malt", derived from Old English mealt, and the suffix "-ose", a chemical term used in biochemistry to form names of sugars.
Structure and Properties
Maltose is a disaccharide, meaning it is made up of two monosaccharide units. These two glucose units are linked by an α(1→4) glycosidic bond. This type of bond is formed during the process of dehydration synthesis, where a water molecule is removed to join two smaller units together.
Function and Uses
Maltose is an important carbohydrate that provides energy to the body. It is produced when the body breaks down starch, a process that begins in the mouth with the action of the enzyme amylase.
In the food industry, maltose is used as a sweetener and for brewing beer. It is also used in the production of malt syrup and in the preparation of bread and other baked goods.
Related Terms
- Glucose: A simple sugar that is an important energy source in living organisms and is a component of many carbohydrates.
- Disaccharide: Any of a class of sugars whose molecules contain two monosaccharide residues.
- Amylase: An enzyme, found chiefly in saliva and pancreatic fluid, that converts starch and glycogen into simple sugars.
- Malt syrup: A sweet, sticky condiment made from maltose.
External links
- Medical encyclopedia article on Maltose
- Wikipedia's article - Maltose
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