noun
definition
A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase; it is an isomer of trehalose
Examples of maltose in a Sentence
Saccharomyces Marxianus will not hydrolyse maltose, but it does attack cane sugar and ferment the products of hydrolysis.
The glucose of commerce, which may be regarded as a mixture of grape sugar, maltose and dextrins, is prepared by hydrolysing starch by boiling with a dilute mineral acid.
By acting with hydrochloric acid on glucose Fischer obtained isomaltose, a disaccharose very similar to maltose but differing in being amorphous and unfermentable by yeast.
Thus, a form termed Photobacterium phosphorescens by Beyerinck will absorb maltose, and will become luminous if that sugar is present, whereas P. Pflugeri is indifferent to maltose.
Its action here is to convert maltose to glucose (a monosaccharide) ready for absorption.
They aimed to engineer the bacteria to contain a switch governing their sensitivity to the sugar maltose.
Sugar may be listed as glucose, sucrose, honey, dextrose, maltose, fructose, hydrolysed starch or syrup.
For example, some species hydrolyse came sugar and maltose, and then carry on fermentation at the expense of the simple sugars (hexoses) so formed.
The second class include all changes brought about by the agency of enzymes, such as the action of diastase on starch, invertase on cane sugar, glucase on maltose, &c. The actions are essentially hydrolytic.
Ludwigii contain only invertase and not maltase, and therefore ferment cane sugar but not maltose.
Disaccharide sugars present in the diet are maltose (a product of the digestion of starch), sucrose (table sugar), and lactose (the sugar in milk).
The disaccharides maltose, sucrose, and lactose cannot be absorbed until they have been separated into simple sugar molecules by their corresponding enzymes present in the cells lining the intestinal tract.
Although not common, a deficiency in the enzymes needed to digest lactose, maltose, and sucrose is sometimes present at birth.
It also converts the glucose in grains to maltose, which may be more easily handled by the body without causing insulin spikes.
The freshly-expressed yeast juice causes concentrated solutions of cane sugar, glucose, laevulose and maltose to ferment with the production of alcohol and carbon dioxide, but not milk-sugar and mannose.
Maltose, malt-sugar, maltobiose, C12H22011, is formed, together with dextrine, by the action of malt diastase on starch, and as an intermediate product in the decomposition of starch by sulphuric acid, and of glycogen by ferments.