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Maltose Structure

Maltose Structure

Maltose or malt sugar is a disaccharide sugar comprising two D-glucose units linked together by a glycosidic bond. It is broken down in the human body into constituent glucose molecules with the help of maltase enzyme found in the small intestine. The body further absorbs the released glucose units. Maltose also finds industrial applications as a fermentation ingredient in the brewing industry.

Details About Maltose

Chemical Formula C12 H22 O11
Other Names Cextromaltose, Maltobiose, Maltodiose, D-Maltose
Molecular Weight 342.3 g/mol
Density 1.54 g/cm3
Specific Rotation +130.5 [α]20D

Structure of Maltose

The structure of maltose depends entirely on the configuration of the linkage and the resulting orientation of the molecule.

  • Two α-D-glucose molecules take part in the production of maltose. The reaction involves the condensation of these two glucose molecules, where a water molecule is eliminated; a bond is formed between the anomeric (first) carbon of one glucose molecule and the fourth carbon of the other
  • The α(1→4) glycosidic linkage creates an oxygen bridge between the C1 carbon of the first glucose unit and the C4 carbon of the second one, forming a covalent bond.
  • At C1 of the second glucose unit, an aldehyde group can be formed, which makes maltose a reducing sugar.

Note:

  • The alpha (α) designation describes the position of the –OH (hydroxyl) group. It refers to the placement of the hydroxyl group in the downward direction or ‘below’ the plane of the sugar ring.
  • The D in D-glucose means that the –OH (hydroxyl) group on the second-last carbon is on the right side.


α- glucose    α- glucose    Maltose

Uses of Maltose

  • Maltose lacks the sweetness and hence is not commonly used as the typical food sweetener (like sucrose). Instead, it is extensively used in alcohol production, where it is mostly used in the malting of barley.
  • Maltose increases blood sugar levels.
  • Maltose is often used in bread to enhance the crust colour, texture, and flavour
  • It is used in some oral solutions as a stabilising agent.
  • Due to its relatively mild sweetness, maltose is used in nutritional supplements or infant formulas.

Summary

Maltose is a disaccharide sugar made of two α-D-glucose units joined by an α(1→4) glycosidic bond. It is broken down in the small intestine by the enzyme maltase into glucose. It is less sweet than sucrose and is mainly used in brewing, bread-making, oral solutions, nutritional supplements, and infant formulas.

Frequently Asked Questions (FAQs)

Q1. What is maltose made up of?

Maltose is made up of two α-glucose molecules linked together by an α-(1→4) glycosidic linkage.

Q2. Does maltose give a positive result in Fehling’s test?

Yes, maltose gives a positive Fehling’s test.

Q3. Why is maltose soluble in water?

Maltose contains several free-OH groups that are polar and strongly attracted to water molecules. Thus, due to its bonding capacity, it is soluble in water.

 

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