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maltotriose

Maltotriose is a trisaccharide composed of three glucose units linked by α-1,4 glycosidic bonds. Its chemical formula is C18H32O16, and it is a reducing sugar because one end retains a free anomeric carbon. A common systematic name is α-D-glucopyranosyl-(1→4)-α-D-glucopyranosyl-(1→4)-D-glucopyranose.

Occurrence and production: Maltotriose arises during the partial hydrolysis of starch by amylases and is a

Properties and digestion: In humans, maltotriose is digested to glucose by brush-border enzymes such as maltase

Fermentation and applications: In fermentation, many brewing yeasts can metabolize maltotriose, though the rate and extent

See also: maltose, maltodextrin, starch.

component
of
maltodextrins
and
malt
extracts.
It
is
commonly
found
in
wort,
syrups
derived
from
starch,
and
other
starch-derived
carbohydrate
preparations.
Commercially,
it
can
be
produced
by
enzymatic
breakdown
of
starch.
and
α-glucosidase
after
being
released
from
starch
by
amylases.
It
is
water-soluble
and
contributes
to
the
overall
digestible
carbohydrate
content
of
starch-derived
foods
and
beverages.
depend
on
the
yeast
strain
and
its
maltotriose
transport
and
metabolism
capabilities.
Maltotriose
is
also
used
in
enzymology
and
carbohydrate
research
as
a
substrate
for
studying
amylolytic
enzymes,
and
it
forms
part
of
maltodextrins
used
in
various
processed
foods
as
a
carbohydrate
source.