maltose /mal·tose/ (mawl´tōs) a disaccharide composed of two glucose residues, the fundamental structural unit of glycogen and starch.
disaccharide [di-sak´ah-rid, di-sak´ah-rīd]
maltose
mal·tose (môl t s , -tz)n. A white crystalline sugar formed during the digestion of starch. |
disaccharide [di-sak´ah-rid, di-sak´ah-rīd]
any of a class of sugars each molecule of which yields two molecules of monosaccharide on hydrolysis.
maltose
(môl´tōs),
n malt sugar, a disaccharide formed in the hydrolysis of starch and consisting of two glucose residues bound by an α(1,4)-glycoside link.
n malt sugar, a disaccharide formed in the hydrolysis of starch and consisting of two glucose residues bound by an α(1,4)-glycoside link.
maltose
a sugar (disaccharide) formed when starch is hydrolyzed by amylase.
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