Maltose - Definition and Overview

Maltose (known as malt sugar) is a disaccharide (sometimes called di-glucose). It is formed from two glucose molecules joined together through carbons one and four. It is the beginning of an important biochemical series, as more glucose units are added it becomes malto-triose, malto-tetrose, and so on. Long chain molecules of glucose are sometimes called dextrins. Maltose has a molecular formula of C₁₂H₂₂O₁₁. Like other carbohydrates, it has a hydrogen to oxygen ratio of 2:1. Glucose, Galactose, and Fructose are the three basic monosaccharides, small sugar molecules that form dissaccharides such as maltose.

It is broken down by maltase.

External links

• Detailed Views of Maltose Binding Protein is (http://www.che.utoledo.edu/nadarajah/webpages/mbp.htm)