maltózy
Maltose, also known as malt sugar, is a disaccharide with the chemical formula C12H22O11. It consists of two α-D-glucose units linked by an α(1→4) glycosidic bond. The molecule is a reducing sugar because one anomeric carbon remains free at the reducing end.
In nature and industry, maltose is produced during the breakdown of starch by amylolytic enzymes. In germinating
Biological significance and metabolism: In humans, maltose is hydrolyzed to two molecules of glucose by intestinal
Occurrence and applications: Maltose occurs naturally in germinating seeds and in malt beverages and products derived