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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.
3D Maltose structure: Date: 29 April 2007: Source: Own work: Author: Zippanova: SVG development . The SVG code is . This structural formula was created with Inkscape.
Modifications: Separated 2 diagrams, removed caption. The original can be viewed here: Maltose & sucrose derivative.svg : . Modifications made by Odysseus1479 .
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.
During the ripening of fruit, β-amylase breaks starch into maltose, resulting in the sweet flavor of ripe fruit. They belong to glycoside hydrolase family 14 . Both α-amylase and β-amylase are present in seeds; β-amylase is present in an inactive form prior to germination , whereas α-amylase and proteases appear once germination has begun.
α-Amylase is an enzyme (EC 3.2.1.1; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process: [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.
Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds. [1]It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch.