maltose
maltose
maltose Malt sugar, or maltobiose, a disaccharide consisting of two glucose units linked α1–4. Hydrolysed by maltase. Does not occur in foods (unless specifically added as malt) but formed during the digestion of starch. It is one‐third as sweet as sucrose. First used to sweeten foods by the Chinese in the seventh century.
maltose
malt·ose / ˈmôlˌtōs; -ˌtōz/ • n. Chem. a sugar produced by the breakdown of starch, e.g., by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.
maltose
maltose (malt sugar) A sugar consisting of two linked glucose molecules that results from the action of the enzyme amylase on starch. Maltose occurs in high concentrations in germinating seeds; malt, used in the manufacture of beer and malt whisky, is produced by allowing barley seeds to germinate and then slowly drying them.
maltose
maltose
maltose (mawl-tohz) n. a sugar consisting of two molecules of glucose. Maltose is formed from the digestion of starch and glycogen.
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cellulase
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maltose