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maltose |
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maltose (môl`tōs) or malt sugar, crystalline disaccharide (see carbohydrate carbohydrate, any member of a large class of chemical compounds that includes sugars, starches, cellulose, and related compounds. These compounds are produced naturally by green plants from carbon dioxide and water (see photosynthesis ). ..... Click the link for more information. ). It has the same empirical formula (C12H22O11) as sucrose and lactose but differs from both in structure (see isomer isomer (ī`səmər), in chemistry, one of two or more compounds having the same molecular formula but different structures ..... Click the link for more information. ). Maltose is produced from starch by hydrolysis in the presence of diastase, an enzyme enzyme, biological catalyst . The term enzyme comes from zymosis, the Greek word for fermentation , a process accomplished by yeast cells and long known to the brewing industry, which occupied the attention of many 19th-century chemists. ..... Click the link for more information. present in malt. Maltose is hydrolyzed to glucose glucose, dextrose, or grape sugar, monosaccharide sugar with the empirical formula C6H12O6 . ..... Click the link for more information. by maltase, an enzyme present in yeast; the glucose thus formed may be fermented by another enzyme in yeast to produce ethanol ethanol (ĕth`ənōl') or ethyl alcohol, CH3CH2 ..... Click the link for more information. . Maltose is important in the brewing of beer. It is an easily digested food. |
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Fermentation of glucose, lactose, and maltose is often observed but not of raffinose and inulin. In this stage, called mashing, barley enzymes convert the plant's starch to sugar, primarily maltose. Thus formed the Maltose Falcons Home Brewing Society, a devoted band of beer artisans who linked up to further the then-illicit art of ale making. |
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maltose
