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Maltose/ja: Difference between revisions

Maltose/ja
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Created page with "{{chembox | Verifiedfields = changed | Watchedfields = removed | verifiedrevid = 47716923 | ImageFile = Maltose2.svg | ImageSize = | ImageName = α-Maltose | ImageCaption = α-Maltose | ImageFile1 = Maltose structure.svg | ImageSize1 = | ImageName1 = β-Maltose | ImageCaption1 = β-Maltose | IUPACName = 4-''O''-α-<small>D</small>-Glucopyranosyl-<small>D</small>-glucose | OtherNames = | SystematicName = (3''R'',4''R'',5''S'',6'..."
 
Created page with "==外部リンク== *{{Commons category-inline}} *[https://web.archive.org/web/20051124215824/http://www.elmhurst.edu/~chm/vchembook/546maltose.html Maltose], Elmhurst College Virtual Chembook."
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[[Image:Amylase reaction.png|thumb|right|260px|アミロースを加水分解してマルトースを生成するアミラーゼ反応]]
[[Image:Amylase reaction.png|thumb|right|260px|アミロースを加水分解してマルトースを生成するアミラーゼ反応]]


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'''マルトース'''（{{IPAc-en|ˈ|m|ɔː|l|t|oʊ|s}}または{{IPAc-en|ˈ|m|ɔː|l|t|oʊ|z}}）は、'''マルトビオース'''または'''麦芽糖'''としても知られ、α(1→4)[[glycosidic bond/ja|結合]]で結合した2単位の[[glucose/ja|グルコース]]から形成される[[disaccharide/ja|二糖]]である。[[isomer/ja|異性体]][[isomaltose/ja|イソマルトース]]では、2つのグルコース分子がα(1→6)結合で結合している。マルトースは、[[starch/ja|デンプン]]の重要な構造モチーフである[[amylose/ja|アミロース]][[homologous series/ja|相同系列]]の2単位のメンバーである。[[beta-amylase/ja/ja|β-アミラーゼ]]がデンプンを分解する際、一度に2つのグルコースを除去し、マルトースを生成する。この反応の例は[[germination/ja|発芽]]する種子に見られ、これが[[malt/ja|麦芽]]の名前の由来となっている。[[sucrose/ja|スクロース]]とは異なり、[[reducing sugar/ja|還元糖]]である。
'''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]].
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==外部リンク==
==External links==
*{{Commons category-inline}}
*{{Commons category-inline}}
*[https://web.archive.org/web/20051124215824/http://www.elmhurst.edu/~chm/vchembook/546maltose.html Maltose], Elmhurst College Virtual Chembook.
*[https://web.archive.org/web/20051124215824/http://www.elmhurst.edu/~chm/vchembook/546maltose.html Maltose], Elmhurst College Virtual Chembook.
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{{Carbohydrates/ja}}
{{Carbohydrates}}
{{Sugar/ja}}
{{Sugar}}
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{{二次利用|date=17 June 2023}}
[[Category:Disaccharides]]
[[Category:Disaccharides]]
[[Category:Starch]]
[[Category:Starch]]
[[Category:Sugars]]
[[Category:Sugars]]
[[Category:Malt]]
[[Category:Malt]]
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