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 cereal grains, starch is degraded by amylases to maltose and other dextrins; this process is central to malting, brewing, and the production of maltose-rich syrups. Commercially, maltose can be produced enzymatically from starch using β-amylase and related enzymes, yielding maltose-rich syrups, or by mild acid hydrolysis of starch.

Biological significance and metabolism: In humans, maltose is hydrolyzed to two molecules of glucose by intestinal maltase (maltase–glucoamylase). The resulting glucose is absorbed in the small intestine and contributes to postprandial blood glucose levels.

Occurrence and applications: Maltose occurs naturally in germinating seeds and in malt beverages and products derived from germinated grains. It is used as a sweetener in foods, as a fermentation substrate in brewing and distilling, and as a component of maltose syrups and certain confections. As a simple constituent of starch hydrolysis, it serves as an intermediate in carbohydrate processing and sweetener production.