Organic Chemistry

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maltose

The Columbia Encyclopedia, 6th ed. | 2011 | Copyright

maltose or malt sugar, crystalline disaccharide (see carbohydrate ). It has the same empirical formula (C ₁₂ H ₂₂ O ₁₁ ) as sucrose and lactose but differs from both in structure (see isomer ). Maltose is produced from starch by hydrolysis in the presence of diastase, an enzyme present in malt. Maltose is hydrolyzed to glucose by maltase, an enzyme present in yeast; the glucose thus formed may be fermented by another enzyme in yeast to produce ethanol . Maltose is important in the brewing of beer. It is an easily digested food.

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maltose

A Dictionary of Food and Nutrition | 2005 | | Copyright

maltose Malt sugar, or maltobiose, a disaccharide consisting of two glucose units linked α1–4. Hydrolysed by maltase. Does not occur in foods (unless specifically added as malt) but formed during the digestion of starch. It is one‐third as sweet as sucrose. First used to sweeten foods by the Chinese in the seventh century.

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DAVID A. BENDER. "maltose." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "maltose." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O39-maltose.html

DAVID A. BENDER. "maltose." A Dictionary of Food and Nutrition. 2005. Retrieved May 27, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-maltose.html

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maltose

A Dictionary of Biology | 2004 | Copyright

maltose (malt sugar) A sugar consisting of two linked glucose molecules that results from the action of the enzyme amylase on starch. Maltose occurs in high concentrations in germinating seeds; malt, used in the manufacture of beer and malt whisky, is produced by allowing barley seeds to germinate and then slowly drying them.

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"maltose." A Dictionary of Biology. 2004. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O6-maltose.html

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maltose

The Oxford Pocket Dictionary of Current English | 2009 | Copyright

malt·ose / ˈmôlˌtōs; -ˌtōz/ • n. Chem. a sugar produced by the breakdown of starch, e.g., by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.

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maltose

World Encyclopedia | 2005 | Copyright

maltose (malt sugar) Disaccharide (C₁₂H₂₂O₁₁) that contains two molecules of the simple sugar glucose. It is produced by the hydrolysis of starch by the enzyme amylase and by the breakdown of starches and glycogen during digestion.

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maltose

A Dictionary of Nursing | 2008 | Copyright

maltose (mawl-tohz) n. a sugar consisting of two molecules of glucose. Maltose is formed from the digestion of starch and glycogen.

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"maltose." A Dictionary of Nursing. 2008. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>.

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maltose

A Dictionary of Plant Sciences | 1998 | | Copyright

maltose A disaccharide that consists of two alpha-glucose units linked by an alpha–1, 4-glycosidic (see GLYCOSIDE) bond.

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MICHAEL ALLABY. "maltose." A Dictionary of Plant Sciences. 1998. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>.

MICHAEL ALLABY. "maltose." A Dictionary of Plant Sciences. 1998. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O7-maltose.html

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maltose

maltose A disaccharide composed of two alpha-glucose units linked by an α-1, 4 glycosidic bond.

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MICHAEL ALLABY. "maltose." A Dictionary of Zoology. 1999. Encyclopedia.com. 27 May. 2012 <http://www.encyclopedia.com>.

MICHAEL ALLABY. "maltose." A Dictionary of Zoology. 1999. Encyclopedia.com. (May 27, 2012). http://www.encyclopedia.com/doc/1O8-maltose.html

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