Translations:Maltose/2/en: Difference between revisions

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Message definition (Maltose)
'''Maltose''' ({{IPAc-en|ˈ|m|ɔː|l|t|oʊ|s}} or {{IPAc-en|ˈ|m|ɔː|l|t|oʊ|z}}), also known as '''maltobiose''' or '''malt sugar''', is a [[disaccharide]] formed from two units of [[glucose]] joined with an α(1→4) [[glycosidic bond|bond]]. In the [[isomer]] [[isomaltose]], the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the [[amylose]] [[homologous series]], the key structural motif of [[starch]]. When [[beta-amylase]] breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in [[germination|germinating]] seeds, which is why it was named after [[malt]]. Unlike [[sucrose]], it is a [[reducing sugar]].

Maltose (/ˈmɔːltoʊs/ or /ˈmɔːltoʊz/), 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. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.

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