maltozy

Maltozy is a term used in some languages to refer to maltose, a disaccharide commonly found in germinating grains and in malted foods. In English, maltose consists of two alpha-D-glucose units linked by an α(1→4) glycosidic bond and has a chemical formula of C12H22O11. It is classified as a reducing sugar because it can act as a reducing agent in chemical tests such as Benedict’s solution.

Production and occurrence

Maltose is produced during the enzymatic breakdown of starch by amylases. In nature, it appears prominently in sprouting grains and malt preparations, where starch is digested into shorter sugars. In the food and beverage industries, maltose is formed during malting and is a key sugar in brewing, baking, and certain processed foods.

Properties and digestion

Maltose is moderately sweet, with a sweetness level well below that of sucrose. It is highly soluble in water and transparent in solution. In the human digestive system, maltose is hydrolyzed by the enzyme maltase to two molecules of glucose, which are then absorbed in the small intestine for energy.

Uses and applications

Industrially, maltose serves as a sweetener and fermentation substrate in the production of ethanol and various food products. It is used in confectionery, malt syrups, and as a cost-effective sugar source in some bakery and beverage formulations. Its reducing properties also make it useful in certain enzymatic assays and biochemical applications.

See also

Glucose, starch, maltose metabolism.