diglucoses

Diglucose is a term that generally refers to a disaccharide composed of two glucose units. While not a standard biochemical term, it most commonly describes molecules formed by the linkage of two glucose monosaccharides. The specific type of diglucose depends on the glycosidic bond connecting the two glucose molecules. For instance, maltose is a diglucose where two alpha-glucose units are linked by an alpha(1→4) glycosidic bond. Cellobiose is another diglucose, formed by two beta-glucose units linked by a beta(1→4) glycosidic bond. Isomaltose is a diglucose with an alpha(1→6) linkage. These diglucoses are often formed during the enzymatic hydrolysis of larger polysaccharides like starch (which yields maltose and isomaltose) or cellulose (which yields cellobiose). They serve as intermediate products in carbohydrate metabolism and can be further broken down into their constituent glucose units. Diglucoses are digestible by humans, with the exception of those with specific enzyme deficiencies. The presence and type of diglucose in foods can influence their sweetness and how they are processed by the body.