Maltose
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| Maltose | |
|---|---|
| Image:Maltose structure.svg | |
| Other names | 4-O-α-D-Glucopyranosyl-D-glucose |
| Identifiers | |
| CAS number | |
| PubChem | |
| SMILES | C(C1C(C(C(C(O1)OC2C(OC(C(C2O)O)O)CO)O)O)O)O |
| Properties | |
| Molecular formula | C12H22O11 |
| Molar mass | 342.296 |
| Density | 1.54 g/cm3 [1] |
| Melting point |
102-103 °C (monohydrate) |
| Solubility in water | 1.080 g/ml (20 °C) in water[1] |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references | |
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.
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 on 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 then permits the amylases to convert the cereal's starches into maltose. Metabolism of maltose by yeast during fermentation then leads to the production of ethanol and carbon dioxide.
See also
References
External links
cs:Maltosa da:Maltose de:Maltoseet:Maltoos fr:Maltose it:Maltosio he:מלטוז lb:Maltos lt:Maltozė nl:Maltose ja:マルトース no:Maltosesimple:Maltose sl:Maltoza sr:Малтоза fi:Maltoosi sv:Maltos
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