Malto

Malto is a prefix used in chemistry and biochemistry to denote maltose-related units or maltose-derived structures. It is not a standalone compound, but appears in the names of saccharides and polysaccharides that are based on maltose-type glucose units linked primarily by α-1,4 glycosidic bonds.

The term derives from maltose and the broader malt-related context in starch processing. In naming, malto- indicates a chain or sequence of glucose residues originating from maltose or resembling its linkage patterns. Common examples include malto-oligosaccharides (short chains of glucose units), maltohexaose (six glucose units), and maltodextrins (fractions of glucose polymers produced by controlled partial hydrolysis of starch). These compounds are distinguished from other starch derivatives by their chain length and bonding pattern, which closely resemble the structure produced when starch is broken down by amylase enzymes.

Biological and industrial relevance centers on starch digestion and carbohydrate processing. Maltose, a disaccharide of two glucose units, is a key intermediate produced during starch breakdown and is further hydrolyzed by enzymes such as maltase to glucose. Malto- derivatives and maltodextrins are widely used in food, fermentation, and biotechnology as sweeteners, texture modifiers, or carriers, benefiting from their predictable sweetness, hydrolysis behavior, and solubility.

See also: malt, maltose, maltodextrin, malto-oligosaccharide, starch, amylase.