Maltose - wikipedia Maltose Maltose α - Maltose β - Maltose Names IUPAC name ( 3R, 4R, 5S, 6R ) - 6 - ( hydroxymethyl ) - 5 - ( ( ( 2R, 3R, 4S, 5S, 6R ) - 3, 4, 5 - trihydroxy - 6 - ( hydroxymethyl ) oxan - 2 - yl ) oxy ) oxane - 2, 3, 4 - triol Other names 4 - O - α - D - Glucopyranosyl - D - glucose Identifiers CAS Number 69 - 79 - 4 3D model ( JSmol ) Interactive image ChEBI CHEBI : 17306 ChEMBL ChEMBL1234209 ChemSpider 388329 α - maltose 6019 β - maltose ECHA InfoCard 100.000. 651 EC Number 200 - 716 - 5 PubChem CID 6255 UNII 66Y63L379N InChI InChI = 1S / C12H22O11 / c13 - 1 - 3 - 5 ( 15 ) 6 ( 16 ) 9 ( 19 ) 12 ( 22 - 3 ) 23 - 10 - 4 ( 2 - 14 ) 21 - 11 ( 20 ) 8 ( 18 ) 7 ( 10 ) 17 / h3 - 20H, 1 - 2H2 / t3 -, 4 -, 5 -, 6 +, 7 -, 8 -, 9 -, 10 -, 11 ?, 12 - / m1 / s1 Key : GUBGYTABKSRVRQ - PICCSMPSSA - N InChI = 1S / C12H22O11 / c13 - 1 - 3 - 5 ( 15 ) 6 ( 16 ) 9 ( 19 ) 12 ( 22 - 3 ) 23 - 10 - 4 ( 2 - 14 ) 21 - 11 ( 20 ) 8 ( 18 ) 7 ( 10 ) 17 / h3 - 20H, 1 - 2H2 / t3 -, 4 -, 5 -, 6 +, 7 -, 8 -, 9 -, 10 -, 11 ?, 12 - / m1 / s1 Key : GUBGYTABKSRVRQ - PICCSMPSSA - N SMILES O ( ( C@H ) 1 ( C@H ) ( O ) ( C @ @ H ) ( O ) C ( O ) O ( C @ @ H ) 1CO ) ( C@H ) 2O ( C @ @ H ) ( ( C @ @ H ) ( O ) ( C@H ) ( O ) ( C@H ) 2O ) CO Properties Chemical formula C H O Molar mass 342.30 g mol Appearance White powder or crystals Density 1.54 g / cm Melting point 160 to 165 ° C ( 320 to 329 ° F ; 433 to 438 K ) ( anhydrous ) 102 -- 103 ° C ( monohydrate ) Solubility in water 1.080 g / mL ( 20 ° C ) Chiral rotation ( ( α ) ) + 140.7 ° ( H O, c = 10 ) Hazards Safety data sheet External MSDS Related compounds Related Sucrose Lactose Trehalose Cellobiose Except where otherwise noted, data are given for materials in their standard state ( at 25 ° C ( 77 ° F ), 100 kPa ). verify ( what is ? ) Infobox references Amylase reaction consisting of hydrolyzing amylose, producing maltose Maltose ( / ˈmɔːltoʊs / or / ˈmɔːltoʊz / ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α ( 1 → 4 ) bond. In the isomer isomaltose, the two glucose molecules are joined with an α ( 1 → 6 ) bond. Maltose is the two - unit member of the amylose homologous series, the key structural motif of starch. When beta - amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar. Contents 1 History 2 Structure and nomenclature 3 Properties 4 Sources and absorption 5 References 6 External links History Maltose was ' discovered ' by Augustin - Pierre Dubrunfaut, although this discovery was not widely accepted until it was confirmed in 1872 by Irish chemist and brewer Cornelius O'Sullivan. Its name comes from malt, combined with the suffix ' - ose ' which is used in names of sugars and other carbohydrates. Maltose making and use in China goes as far back as the Shang dynasty. In Japan, history of maltose has been recorded since the period of Emperor Jimmu. Structure and nomenclature Maltose is a disaccharide : the carbohydrates are generally divided into monosaccharides, oligosaccharides, and polysaccharides depending on the number of sugar subunits. Maltose, with two sugar units, is an oligosaccharide, specifically a disaccharide, because it consists of two glucose molecules. Glucose is a hexose : a monosaccharide containing six carbon atoms. The two glucose units are in the pyranose form and are joined by an O - glycosidic bond, with the first carbon ( C ) of the first glucose linked to the fourth carbon ( C ) of the second glucose, indicated as ( 1 → 4 ). The link is characterized as α because the glycosidic bond to the anomeric carbon ( C ) is in the opposite plane from the CH OH substituent in the same ring ( C of the first glucose ). If the glycosidic bond to the anomeric carbon ( C ) were in the same plane as the CH OH substituent, it would be classified as a β ( 1 → 4 ) bond, and the resulting molecule would be cellobiose. The anomeric carbon ( C ) of the second glucose molecule, which is not involved in a glycosidic bond, could be either an α - or β - anomer depending on the bond direction of the attached hydroxyl group relative to the CH OH substituent of the same ring, resulting in either α - maltose or β - maltose. An isomer of maltose is isomaltose. This is similar to maltose but instead of a bond in the α ( 1 → 4 ) position, it is in the α ( 1 → 6 ) position, the same bond that is found at the branch points of glycogen and amylopectin. Properties Like glucose, maltose is a reducing sugar, because the ring of one of the two glucose units can open to present a free aldehyde group ; the other one can not because of the nature of the glycosidic bond. Maltose can be broken down to glucose by the maltase enzyme, which catalyses the hydrolysis of the glycosidic bond. Maltose in aqueous solution exhibits mutarotation, because the α and β isomers that are formed by the different conformations of the anomeric carbon have different specific rotations, and in aqueous solutions, these two forms are in equilibrium. It has a sweet taste, but is only about 30 - 60 % as sweet as sugar, depending on the concentration. A 10 % solution of maltose is 35 % as sweet as sucrose. Sources and absorption Maltose syrup Maltose is a component of malt, a substance which is obtained in the process of allowing grain to soften in water and germinate. It is also present in highly variable quantities in partially hydrolysed starch products like maltodextrin, corn syrup and acid - thinned starch. In humans, maltose is broken down by various maltase enzymes, providing two glucose molecules which can be further processed : either broken down to provide energy, or stored as glycogen. The lack of the sucrase - isomaltase enzyme in humans causes sucrose intolerance, but because there are four different maltase enzymes, complete maltose intolerance is extremely rare. References Jump up ^ Weast, Robert C., ed. ( 1981 ). CRC Handbook of Chemistry and Physics ( 62nd ed. ). Boca Raton, FL : CRC Press. p. C - 367. ISBN 0 - 8493 - 0462 - 8... Jump up ^ Dictionary Reference : maltose Jump up ^ Cambridge dictionary : maltose ^ Jump up to : Stoker, H. Stephen ( 2015 - 01 - 02 ). Organic and Biological Chemistry. Cengage Learning. ISBN 9781305686458. ^ Jump up to : Fruton, Joseph S ( 1999 ). Proteins, Enzymes, Genes : The Interplay of Chemistry and Biology. Chelsea, Michigan : Yale University Press. p. 144. ISBN 0300153597. Retrieved 21 October 2017. Jump up ^ O'Sullivan, Cornelius ( 1872 ). `` XXI. ? On the transformation - products of starch ''. Journal of the Chemical Society. 25 : 579 -- 588. doi : 10.1039 / JS8722500579. Retrieved 11 December 2014. Jump up ^ Belitz, H. - D. ; Grosch, Werner ; Schieberle, Peter ( 2009 - 01 - 15 ). Food Chemistry. Springer Science & Business Media. p. 863. ISBN 9783540699330. Jump up ^ Spillane, W.J. ( 2006 - 07 - 17 ). Optimising Sweet Taste in Foods. Woodhead Publishing. p. 271. ISBN 9781845691646. Jump up ^ Furia, Thomas E. ( 1973 - 01 - 02 ). CRC Handbook of Food Additives, Second Edition. CRC Press. ISBN 9780849305429. Jump up ^ Whelan, W.J. ; Cameron, Margaret P. ( 2009 - 09 - 16 ). Control of Glycogen Metabolism. John Wiley & Sons. p. 60. ISBN 9780470716885. External links Maltose, Elmhurst College Virtual Chembook Types of carbohydrates General Aldose Ketose Furanose Pyranose Geometry Anomer Cyclohexane conformation Mutarotation Monosaccharides Dioses Aldodiose Glycolaldehyde Trioses Aldotriose Glyceraldehyde Ketotriose Dihydroxyacetone Tetroses Aldotetroses Erythrose Threose Ketotetrose Erythrulose Pentoses Aldopentoses Arabinose Lyxose Ribose Xylose Ketopentoses Ribulose Xylulose Deoxy sugars Deoxyribose Hexoses Aldohexoses Allose Altrose Galactose Glucose Gulose Idose Mannose Talose Ketohexoses Fructose Psicose Sorbose Tagatose Deoxy sugars Fucose Fuculose Rhamnose Heptoses Ketoheptoses Mannoheptulose Sedoheptulose Above 7 Octoses Nonoses Neuraminic acid Multiple Disaccharides Cellobiose Isomaltose Isomaltulose Lactose Lactulose Maltose Sucrose Trehalose Turanose Trisaccharides Maltotriose Melezitose Raffinose Tetrasaccharides Stachyose Other oligosaccharides Acarbose Fructooligosaccharide ( FOS ) Galactooligosaccharide ( GOS ) Isomaltooligosaccharide ( IMO ) Maltodextrin Mannan - oligosaccharides ( MOS ) Polysaccharides Beta - glucan Oat beta - glucan Lentinan Sizofiran Zymosan Cellulose Chitin Chitosan Dextrin / Dextran Fructose / Fructan Inulin Galactose / Galactan Glucose / Glucan Glycogen Hemicellulose Levan beta 2 → 6 Lignin Mannan Pectin Starch Amylopectin Amylose Xanthan gum Sugar ( as food commodity ) List of sugars and sugar products Chemistry Fructose Galactose Glucose Lactose Maltose Sucrose Trehalose Xylose Monosaccharide Disaccharide Free sugar Reducing sugar Sources Sugar beet Sugarcane Agave nectar Birch Coconut Date Honeydew Maple Palm Products Syrups Candi sugar Cheong Maesil - cheong Mogwa - cheong Yuja - cheong Corn syrup Glucose syrup Golden syrup High - fructose corn syrup High - maltose corn syrup Honey Inverted sugar syrup Kuromitsu Maple syrup Molasses Pine honey Steen 's cane syrup Treacle Solid forms Brown Peen tong Chancaca Crystalline fructose Gelling Gula melaka Jaggery Misri Mizuame Molasses sugar Muscovado Nib Non-centrifugal cane sugar Panela Plantation Reserve Powdered Preserving Rock candy Sucanat Sugar candy Barley sugar Butterscotch Candy Hard Toffee Sugar glass Sugarloaf Wasanbon Other forms Caramel Cotton candy floss Maple sugar foods Rum Sugar alcohol Sugar confectionery Sugarcane juice Tuzemák Unrefined sweeteners Industry Production Boilery Plantation Casa grande Refinery Sugar bush Sugar cane mill Engenho Batey Zafra By region ( current ) Cuba Caribbean Philippines Sri Lanka U.S. Sugar Program By region ( historical ) Danish West Indies Fiji Hawaii History Amelioration Act 1798 Blackbirding Colonial molasses trade Demerara rebellion of 1823 Holing cane Molasses Act Reciprocity Treaty of 1875 Slavery in the British and French Caribbean Sugar Act Sugar Duties Act 1846 Sugar Intervention Taiwan Sugar Railways Triangular trade Culture Crop over Sugar house Sugaring Sugar nips Sugar packet Sucrology Sugar people Sugar tit Sugar sculpture Treacle mine Related Added sugar Australian Aboriginal sweet foods Bagasse Barley malt syrup Brown rice syrup Cane knife Flavored syrup Fruit syrup Date honey Grape Jallab Health effects Nectar Sugar addiction Sugars in wine Residual sugar Sugar substitute Sweetened beverage Sweetener Sweetness Vinasse Yacón syrup Production Retrieved from `` https://en.wikipedia.org/w/index.php?title=Maltose&oldid=840561238 '' Categories : Disaccharides Starch Sugar substitutes Malt Hidden categories : Chemical articles with multiple compound IDs Multiple chemicals in an infobox that need indexing Articles without KEGG source Articles with changed EBI identifier ECHA InfoCard ID from Wikidata Articles containing unverified chemical infoboxes Use dmy dates from March 2018 Talk Contents About Wikipedia Afrikaans تۆرکجه Bân - lâm - gú Беларуская Български Bosanski Català Čeština Dansk Deutsch Eesti Ελληνικά Español Esperanto Euskara فارسی Français Gaeilge Galego 한국어 Հայերեն Hrvatski Bahasa Indonesia Íslenska Italiano עברית Қазақша Кыргызча Latina Latviešu Lëtzebuergesch Lietuvių Limburgs Magyar Bahasa Melayu Mìng - dĕ̤ng - ngṳ̄ Nederlands 日本 語 Norsk Norsk nynorsk Occitan Polski Português Română Русский Scots Shqip සිංහල Simple English Slovenčina Slovenščina Српски / srpski Srpskohrvatski / српскохрватски Suomi Svenska Türkçe Українська Tiếng Việt 粵語 中文 52 more Edit links This page was last edited on 10 May 2018, at 17 : 38. 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Question: maltose is broken down by maltase into two molecules of
Answer: glucose