I-Maltose (/ ˈmɔːltoʊs / noma / ˈmɔːltoʊz /), eyaziwa nangokuthi i-maltobiose noma ushukela we-malt, iyi-disaccharide eyenziwe ngamayunithi amabili kashukela ahlanganiswe ne-α (1 → 4) bond. Ku-isomaltose yesomerom, ama-molecule amabili eglucose ahlanganiswe ne-α (1 → 6) bond.IMaltose uyilungu lamayunithi amabili ochungechunge lwe-amylose homologous, okuyisisekelo sesakhiwo sesitashi. Lapho i-alpha-amylase iphula isitashi, isusa amayunithi amabili eglucose ngasikhathi sinye, ikhiqize i-maltose. Isibonelo salokhu kusabela sitholakala embewini ehlumayo, yingakho yaqanjwa ngegama lemithombo. Ngokungafani ne-sucrose, ushukela owehlisayo.[1] IMaltose 'yatholwa' ngu-Augustin-Pierre Dubrunfaut, yize lokhu kutholwa kwakungamukelwa kabanzi kwaze kwaqinisekiswa ngo-1872 ngusokhemisi nophuza utshwala wase-Ireland uCornelius O'Sullivan. [2] [3]Igama layo livela emithombo, lihlanganiswe nesijobelelo u-'ose 'esisetshenziswa emagameni kashukela. Njenge-glucose, i-maltose ushukela owehlisayo, ngoba indandatho yenye yezingxenye ezimbili zeshukela ingavuleka ukwethula iqembu lama-aldehyde lamahhala; enye ayikwazi ngenxa yemvelo yesibopho se-glycosidic. I-Maltose ingahle ihlehliswe ibe yi-glucose yi-maltase enzyme, ekhipha i-hydrolysis yesibopho se-glycosidic.