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maltose

maltose (môl´tōs) or malt sugar, crystalline disaccharide (see carbohydrate). It has the same empirical formula (C12H22O11) 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

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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maltose

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

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

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

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

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

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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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