maltose

Also known as 4-(alpha-D-glucopyranosido)-alpha-glucopyranose, Cextromaltose, maltobiose, D-maltose, 4-O-alpha-D-glucopyranosyl-D-glucose, alpha-D-Glcp-(1->4)-D-Glcp, 4-O-alpha-D-glucopyranosyl-D-glucopyranose, D-(+)-maltose

AI overview

Maltose is a sugar produced when the enzyme amylase breaks down starch molecules like amylose. It's an important intermediate product in the digestion and processing of starches in foods and in the body.

AI-generated from the Wikipedia summary — may contain errors.

Chemical data

Formula: C12H22O11
Molecular weight: 342.3 g/mol
IUPAC name: (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
SMILES: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@@H]2[C@H](OC([C@@H]([C@H]2O)O)O)CO)O)O)O)O
InChIKey: GUBGYTABKSRVRQ-PICCSMPSSA-N
XLogP: -4.7
Polar surface area: 190 Å²
H-bond donors: 8
H-bond acceptors: 11
Formal charge: 0

via PubChem

Research

14,683 papers

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Article

6 sections

Contents

History
Structure and nomenclature
Properties
Sources and absorption
References
External links

{{chembox | Verifiedfields = changed | Watchedfields = removed | verifiedrevid = 47716923 | ImageFile = Maltose2.svg | ImageSize = | ImageName = α-Maltose | ImageCaption = α-Maltose | ImageClass = skin-invert-image | ImageFile1 = Maltose structure.svg | ImageSize1 = | ImageName1 = β-Maltose | ImageCaption1 = β-Maltose | ImageClass1 = skin-invert-image | IUPACName = α--Glucopyranosyl-(1→4)-β--glucopyranose 4-O-α-D-Glucopyranosyl-D-glucopyranose | OtherNames = | SystematicName = (3R,4R,5S,6R)-6-(hydroxymethyl)-5-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxane-2,3,4-triol | Section1 = | Section2 = | Section7 = | Section8 = }} thumb|right|260px|Amylase reaction consisting of hydrolyzing amylose, producing maltose

Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.