My watch list
my.bionity.com  
Login  

Maltose



Maltose
Other names 4-O-α-D-Glucopyranosyl-D-glucose
Identifiers
CAS number 69-79-4
PubChem 6255
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.

Additional recommended knowledge

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.

See also

References

  1. ^ a b MSDS for maltose monohydrate


 
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Maltose". A list of authors is available in Wikipedia.
Your browser is not current. Microsoft Internet Explorer 6.0 does not support some functions on Chemie.DE