maltose definition

  • noun:
    • A white crystalline sugar, C12H22O11, created during digestion of starch. Also known as malt sugar.
    • A disaccharide, C12H22O11 formed from digestion of starch by amylase; is transformed into glucose by maltase.
    • A crystalline disaccharide (C12H22O11) formed from starch by the activity of diastase of malt, and amylolytic ferment of saliva and pancreatic juice; known as also maltobiose and malt sugar. Chemically it really is 4-O-α-D-glucopyranosyl-D-glucose. It rotates the airplane of polarized light more off to the right than does dextrose and possesses a lowered cupric oxide lowering power.
    • A sugar (C12H22O1l + H2O) which types hard white crystals, is right fermented by fungus, and is closely like dextrose in its properties. It really is created from starch paste by the action of malt or diastase.
    • a white crystalline sugar created during food digestion of starches

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