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Maltose (/ ˈ m ɔː l t oʊ s / [2] or / ˈ m ɔː l t oʊ z / [3]), 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.
A disaccharide (also called a double sugar or biose) [1] is the sugar formed when two monosaccharides are joined by glycosidic linkage. [2] Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, lactose, and maltose.
Monosaccharides are the building blocks of disaccharides (such as sucrose, lactose and maltose) and polysaccharides (such as cellulose and starch). The table sugar used in everyday vernacular is itself a disaccharide sucrose comprising one molecule of each of the two monosaccharides D-glucose and D-fructose. [2]
Brown sugar [1] – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar) based on total volume. Based on total weight, regular commercial brown sugar contains up to 10% molasses. Buttered syrup [1]
High-maltose corn syrup (HMCS) is a food additive used as a sweetener and preservative. The majority sugar is maltose. It is less sweet than high-fructose corn syrup [1] and contains little to no fructose. [1] It is sweet enough to be useful as a sweetener in commercial food production, however. [2]
Hydrolysis reaction of Maltose being broken at the 1-4 alpha-glucosidase linkage. The mechanism of all FamilyGH13 enzymes is to break a α-glucosidase linkage by hydrolyzing it. Maltase focuses on breaking apart maltose, a disaccharide that is a link between 2 units of glucose, at the α-(1->4) bond.
Hydrolysis of (1→4)-α-D-glucosidic linkages in polysaccharides so as to remove successive maltose units from the non-reducing ends of the chains This enzyme acts on starch , glycogen and related polysaccharides and oligosaccharides producing beta- maltose by an inversion.
A sugar refinery is a refinery which processes raw sugar from cane or sugar extracted from beets into white refined sugar. Cane sugar mills traditionally produce raw sugar, which is sugar that still contains molasses , giving it more colour (and impurities) than the white sugar which is normally consumed in households and used as an ingredient ...