maltose

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maltose

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." The Columbia Encyclopedia, Sixth Edition. 2008. Encyclopedia.com. 1 Dec. 2009 <http://www.encyclopedia.com>.

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maltose

A Dictionary of Nursing | 2008 | Â© A Dictionary of Nursing 2008, originally published by Oxford University Press 2008. (Hide copyright information) 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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A Dictionary of Zoology | 1999 | | Â© A Dictionary of Zoology 1999, originally published by Oxford University Press 1999. (Hide copyright information) Copyright

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. 1 Dec. 2009 <http://www.encyclopedia.com>.

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