Maltose

__** Maltose **__



Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4)bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond. Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer). 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. Isomaltose is broken by isomaltase. Maltose is present in many foods, and has a very sweet taste. The production of maltose from 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 is the process by which these amylases convert the cereal's starches into maltose. Metabolism of maltose by yeast during fermentation then leads to the production of ethanol and carbon dioxide.

Maltose or malt sugar is the least common disaccharide in nature. It is present in germinating grain, in a small proportion in corn syrup, and forms on the partial hydrolysis of starch. It is a reducing sugar. The two glucose units are joined by an acetal oxygen bridge in the alpha orientation. To recognize glucose look for the down or horizontal projection of the -OH on carbon # 4. See details on the galactose page towards the bottom. || Beer is made from four basic building blocks: water, malted barley, and hops. Barley, a basic cereal grain, is low in gluten, and is not particularly good for milling into flour for use in products such as bread. Barley is the preferred grain to make beer. The barley grains must be "malted" before they can be used in the brewing process. Malting is a process of bringing grain to the point of its highest possible starch content by allowing it to begin to sprout roots and take the first step to becoming a photosynthesizing plant. At the point when the maximum starch content is reached, the seed growth is stopped by heating the grain to a temperature that stops growth but allows an important natural enzyme diastase to remain active. Barley, once "malted" is very high in the type of starches that an enzyme called diastase (found naturally on the surface of the grain, just under the husk) can convert starch quite easily into the disaccharide called Maltose. This sugar is then fermented or metabolized by the yeasts to create carbon dioxide and ethyl alcohol. || Maltose, also called malt sugar, is a disaccharide. It is found in germinating malt. It is made up of two glucose molecules bound together. It is only about 30% as sweet as ordinary sugar, but it has a very high glycemic index of 105 making it unsuitable for diabetics.
 * **Maltose is made from two glucose units:**
 * **Malted Barley:**

Not suitable for diabetics. Harmful to teeth. Produced by germinating grains. maltose syrup, Not usually sold on its own. It is an important component in the production of beer. However most beer contains very little Maltose as it is converted into alcohol.
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