Maltose

Definition

noun, plural: maltoses

A reducing disaccharide formed when two glucose monomers join together via α(1→4) glycosidic bond; the structural unit of glycogen and starch


Supplement

Maltose is commercially used as a sweetener, a nutrient in infant feeding, and in bacteriological culture media. It is also used in pastries. It makes bread dough to rise when carbon dioxide is produced and released during the conversion of starch into maltose by reacting the starch with enzymes.


Word origin: malt + -ose (a suffix used in chemical naming of sugars)

Molecular formula: C12H22O11

Also called:

See also:

Related term(s):

Mentioned in:


Please contribute to this project, if you have more information about this term feel free to edit this page



This page was last modified on 13 September 2012, at 14:30. This page has been accessed 18,335 times. 
What links here | Related changes | Permanent link