
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.
| 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 |
The structure of maltose depends entirely on the configuration of the linkage and the resulting orientation of the molecule.
Note:
α- glucose α- glucose Maltose
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.
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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