Maltose

Name:  Maltose

Synonyms:  4-O-alpha-D-Glucopyranosyl-beta-D-glucopyranose

Molecular Formula:  C₁₂H₂₂O₁₁

Molecular Weight:  342.30

CAS Number:  69-79-4

EINECS:  200-716-5

Maltose, or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) linkage. It is the second member of an important biochemical series of glucose chains. The addition of another glucose unit yields maltotriose; further additions will produce dextrins (also called maltodextrins) and eventually starch (glucose polymer).

Maltose can be broken down into two glucose molecules by hydrolysis. In living organisms, the enzyme maltase can achieve this very rapidly. In the laboratory, heating with a strong acid for several minutes will produce the same result.

The production of maltose from germinating cereals, such as barley, is an important part of the brewing process. When barley is malted, it is brought into a condition in which the concentration of maltose-producing amylases has been maximized. Mashing is the process by which these amylases convert the cereal´s starches into maltose. Metabolism of maltose by yeast during fermentation then leads to the production of ethanol and carbon dioxide.

Specification

Package: 50Kgs or 75kgs per iron drum.

Storage: Stored in a dry and cool place, keep away from strong light and heat.

Shelf life: Two years when stored properly in a well-closed container.