Maltose

Definition

Maltose is a disaccharide composed of two glucose molecules linked by an α(1→4) glycosidic bond. It is commonly produced during the enzymatic breakdown of starch.

5 Must Know Facts For Your Next Test

1. Maltose is formed from the hydrolysis of starch by enzymes like amylase.
2. It can be broken down into two glucose units by the enzyme maltase.
3. Maltose plays a role in various fermentation processes, particularly in brewing and baking.
4. In microbiology, maltose utilization can be used to differentiate between microbial species based on their metabolic capabilities.
5. The molecular formula for maltose is C12H22O11.

Review Questions

• What type of bond links the glucose molecules in maltose?
• Which enzyme breaks down maltose into glucose?
• How is maltose relevant to microbial differentiation?

Related terms

Glucose:

A simple sugar that is an important energy source in living organisms and a component of many carbohydrates.

Amylase:

An enzyme that catalyzes the hydrolysis of starch into sugars such as maltose.

Fermentation:

A metabolic process that produces chemical changes in organic substrates through the action of enzymes, often used by microbes to produce energy.