Maltose

Maltose
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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
Melting point	102-103 °C (monohydrate)
Solubility in water	1.080 g/ml (20 °C) in water
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.

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 on 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 then permits the amylases to 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

• Sugar
• Disaccharide
• Glucose
• Fructose
• Maltase
• Isomaltase

External links

• Detailed Views of Maltose Binding Protein
• Elmhurst College Virtual Chembook