Maltose



Maltose
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 [1]
Melting point

102-103 °C (monohydrate)

Solubility in water 1.080 g/ml (20 °C) in water[1]
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 starch.

Maltose can be broken down into two glucose molecules by strong acid for several minutes will produce the same result.

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 carbon dioxide.

See also

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

References

  1. ^ a b MSDS for maltose monohydrate


General: Aldose | Ketose | Pyranose | Furanose
Geometry: Triose | Tetrose | Pentose | Anomer | Mutarotation
Small/Large: Erythrulose | Sedoheptulose
Trioses: ketotriose | Aldotriose
Tetroses: Erythrulose | Erythrose | Threose
Pentoses: Xylose | Xylulose
Hexoses: Rhamnose
Disaccharides: Trehalose | Maltose
Polymers: Dextrin
Glycosaminoglycans: Heparan sulfate | Dermatan sulfate | Keratan sulfate
Aminoglycosides: Amikacin
 
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Maltose". A list of authors is available in Wikipedia.