maltóza

Maltoza is a disaccharide, meaning it is composed of two sugar units. Specifically, it is formed from two molecules of glucose linked together. This linkage is of the alpha-1,4 glycosidic type. Maltoza is a reducing sugar, which means it has a free anomeric carbon atom that can open and close the ring structure, allowing it to react with oxidizing agents. It is found naturally in germinating grains, particularly barley, and is a key component in the brewing of beer, hence its name which comes from the Old English word "mealt" meaning malt.

In the human digestive system, maltoza is broken down into its constituent glucose molecules by enzymes called maltases, which are found in the small intestine. This process is essential for the body to absorb and utilize the sugar for energy. Maltoza can also be produced industrially through the enzymatic hydrolysis of starch, a process that breaks down the long chains of glucose units in starch into shorter chains and individual glucose molecules, including maltoza. It has a sweet taste, although it is less sweet than sucrose (table sugar). Maltoza is soluble in water and is a colorless crystalline solid.