Maltose Information & Maltose Links at HealthHaven.com

Maltose
IUPAC name	α-D-Glucopyranosyl-(1→4)-D-glucose
Other names	4-O-α-D-Glucopyranosyl-D-glucose
Identifiers
CAS number	69-79-4 ,(α- or β-isomer)
PubChem	6255
EC-number	200-716-5
ChemSpider ID	388329
Properties
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/L (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
	(what is this?) (verify); Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
	Infobox 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 (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.

The structure of β-maltose.

[edit] Maltose as food

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

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 biscuits (usually crackers).

Maltose with biscuits

^{[citation needed]}

[edit] References

^ 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 .

[edit] External links

[0] 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 .

[1]