noun, plural: maltoses
Carbohydrates are one of the major classes of biomolecules. They are classified into monosaccharides, disaccharides, oligosaccharides, and polysaccharides. The simplest form of carbohydrates is a monosaccharide. Combining two monosaccharides by a glycosidic linkage forms a disaccharide. Maltose is one of the most common types of disaccharides; others are sucrose and lactose.
Maltose is digested or broken down into its monosaccharide units through hydrolysis with the help of the enzyme, maltase. The bond that joins the two glucose units is broken, converting maltose to two glucose units.
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.
Isomaltose is an isomer of maltose.
Word origin: malt + -ose (a suffix used in chemical naming of sugars)
- malt sugar