maltose

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Related to maltobiose: Maltotriose

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.

mal·tose

(mawl'tōs),
A disaccharide formed in the hydrolysis of starch and consisting of two d-glucose residues with a 1,4-α-glycoside linkage.
Synonym(s): malt sugar, maltobiose

maltose

/mal·tose/ (mawl´tōs) a disaccharide composed of two glucose residues, the fundamental structural unit of glycogen and starch.

maltose

(môl′tōs′, -tōz′)
n.
A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.

maltose

A disaccharide composed of two glucose molecule joined by a 1–>4 bond via a condensation reaction when amylase breaks down starch, as occurs in germinating seeds such as barley.

mal·tose

(mawl'tōs)
A disaccharide formed in the hydrolysis of starch and consisting of two d-glucose residues.

maltose

A disaccharide sugar consisting of two linked molecules of glucose. It is produced by the enzymatic splitting, during digestion, of starches and glycogen.
Maltoseclick for a larger image
Fig. 216 Maltose . Molecular structure.

maltose

a disaccharide CARBOHYDRATE consisting of two GLUCOSE units linked by a GLYCOSIDE bond and common in germinating barley (see Fig. 216 ). The barley seeds are soaked in water, initiating the release of large amounts of AMYLASE, a hydrolytic enzyme that breaks down stored starch into maltose, a reducing sugar.

mal·tose

(mawl'tōs)
A disaccharide formed in the hydrolysis of starch and consisting of two d-glucose residues.

maltose

a sugar (disaccharide) formed when starch is hydrolyzed by amylase.