Maltose
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| Maltose | |
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| IUPAC name |
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| Other names | 4-O-α-D-Glucopyranosyl-D-glucose |
| Identifiers | |
| CAS number | [],(α- or β-isomer) |
| PubChem | |
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| Properties | |
| Molecular formula | C12H22O11 |
| Molar mass | 342.30 g/mol |
| Density | 1.54 g/cm3 [1] |
| Melting point |
102-103 °C (monohydrate) |
| Solubility in water | 1.080 g/mL (20 °C)[1] |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox references |
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Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. It is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer).
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.
The production of maltose from germinating cereals, such as barley, is an important part of the brewing process. When barley is malted, it is brought into a condition in which the concentration of maltose-producing amylases has been maximized. Mashing is the process by which these amylases convert the cereal's starches into maltose. Metabolism of maltose by yeast during fermentation then leads to the production of ethanol and carbon dioxide.
[edit] Maltose as food
Plain maltose has a sweet taste, about half as sweet as glucose and about one-sixth as sweet as fructose.
In Southern China, Taiwan, Hong Kong and Macau, maltose is a common ingredient in confectionery. The most common way to consume it is to put a layer of maltose between two pieces of biscuits (usually crackers).
[edit] Common Disaccharides
- Maltose
- Sucrose
- Lactose
- Trehalose
- Cellobiose
[edit] See also
[edit] References
[edit] External links
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