Maltose


Maltose
Maltose
Identifiers
CAS number 69-79-4 YesY
PubChem 6255, 439193 (isomaltose)
ChemSpider 388329 α-maltose YesY, 6019 β-maltose
UNII 66Y63L379N YesY
EC-number 200-716-5
ChEBI CHEBI:17306 N
ChEMBL CHEMBL1234209 N
Jmol-3D images Image 1
Properties[1]
Molecular formula C12H22O11
Molar mass 342.30 g/mol
Appearance white powder or crystals
Density 1.54 g/cm3
Melting point

160–165 °C (anhydrous)
102-103 °C (monohydrate)

Solubility in water 1.080 g/mL (20 °C)
Chiral rotation [α]D +140.7º (H2O, c = 10)
Hazards
MSDS External MSDS
EU Index not listed
Related compounds
Related Sucrose
Lactose
Trehalose
Cellobiose
 N (verify) (what is: YesY/N?)
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Maltose (pronounced /ˈmɒltoʊz/), or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4)bond, formed from a condensation reaction. The isomer "isomaltose" has two glucose molecules linked through an α(1→6) 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. [2]

The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer).[citation needed]

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.[citation needed]

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.[citation needed]

The structure of β-maltose


Maltose as food

Plain maltose has a sweet taste, about half as sweet as glucose and about one-sixth as sweet as fructose.[citation needed]

Maltose syrup

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 biscuit (usually crackers).[citation needed]

Maltose with biscuits

External links

References

  1. ^ Weast, Robert C., ed (1981). CRC Handbook of Chemistry and Physics (62nd ed.). Boca Raton, FL: CRC Press. p. C-367. ISBN 0-8493-0462-8. .
  2. ^ Journal of Food Science, July 1966.

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Look at other dictionaries:

  • Maltose — Structure chaise du Maltose. Général Nom IUPAC 1 α D Glucopyranosyl 4 α D Glucopyranose …   Wikipédia en Français

  • maltose — [ maltoz ] n. m. • 1860 d ab. n. f.; de malt et 1. ose ♦ Biochim. Diholoside obtenu par action de l amylase sur l amidon (sucre de malt). ● maltose nom masculin Diholoside C12H22O11, obtenu lors de l hydrolyse incomplète de l amidon. (Son… …   Encyclopédie Universelle

  • Maltose — Malt ose (m[add]lt [=o]s ), n. [From {Malt}.] (Biochem.) A crystalline disaccharide ({C12H22O11}) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also {maltobiose} and {malt… …   The Collaborative International Dictionary of English

  • Maltose — (Malzzucker, Maltoblose) C12H22O11.H2O, Zuckerart, findet sich im Dünndarminhalt, entsteht neben Dextrin bei Einwirkung von Malz oder verdünnter Schwefelsäure auf Stärke (daher in der Bier und Branntweinmaische), bei Umwandlung von Stärke oder… …   Meyers Großes Konversations-Lexikon

  • Maltose — Maltose, s. Maltonweine, Malz, Bierbrauerei, Spiritusfabrikation …   Lexikon der gesamten Technik

  • Maltose — Maltōse, Malzzucker, Zuckerart, die sich neben Dextrin aus Stärke durch Einwirkung der im Malz enthaltenen Diastase (s.d.) bildet, eine harte, weiße, aus feinen Nadeln bestehende Kristallmasse, wird häufig mit dem sehr ähnlichen Traubenzucker… …   Kleines Konversations-Lexikon

  • Maltose — Maltose, Malzzucker, Kohlenhydrat aus der Gruppe der ⇒ Oligosaccharide; Disaccharid; besteht aus zwei α 1,4 glykosidisch verknüpften Molekülen Glucose; Grundbaustein von Stärke und Glykogen; wird durch das Enzym Maltase zu Glucose abgebaut …   Deutsch wörterbuch der biologie

  • maltose — s. f. Açúcar que se obtém pela sacarificação incompleta do amido por meio de malte …   Dicionário da Língua Portuguesa

  • maltose — ► NOUN ▪ a sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva …   English terms dictionary

  • maltose — [môl′tōs΄] n. [ MALT + OSE2] a white, crystalline, dextrorotatory disaccharide obtained by the action of the diastase of malt on starch …   English World dictionary


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