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.
maltose
maltose [′mȯl‚tōs]
Maltose
..... 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.
maltose
a disaccharide of glucose formed by the enzymic hydrolysis of starch: used in bacteriological culture media and as a nutrient in infant feeding. Formula: C12H22O11
maltose [′mȯl‚tōs]
(biochemistry)
C12H22O11A crystalline disaccharide that is a product of the enzymatic hydrolysis of starch, dextrin, and glycogen; does not appear to exist free in nature. Also known as maltobiose; malt sugar.
Maltose
An oligosaccharide, known as malt sugar, a reducing disaccharide (see illustration). It is fermentable by yeast in the presence of d -glucose.
)
Formula for maltose (α form; * indicates reducing group)
The action of animal (salivary and pancreatic) as well as plant (germinating cereals, sweet potato) amylases on starch, dextrin, and glycogen produces maltose as the main end product. Maltose is hydrolyzed by acids and the enzyme maltase to two molecules of d -glucose. See Glucose, Maltase, Oligosaccharide
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