Maltose

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Maltose is a [[Disaccharide|disaccharide]]. In maltose, two units of [[Glucose|glucose]] are joined in a [[Condensation Reaction|condensation reaction]] by an [[Glycosidic bond|alpha-1,4 glycosidic linkage]]. Maltose is produced by the [[Hydrolysis|hydrolysis]] of [[Starch|starch]] and can be hydrolysed to [[Glucose|glucose]] by the action of the [[Enzyme|enzyme]] [[Maltase|maltase]]&nbsp;<ref>'Biochemistry', Fifth Edition, (2002), Jeremy M. Berg, John L. Tymoczko and Lubert Stryer, p.302</ref>.&nbsp;[[Image:Maltose.png|thumb|left|Maltose.png]]  
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Maltose is a [[Disaccharide|disaccharide]]. In maltose, two units of [[Glucose|glucose]] are joined in a [[Condensation Reaction|condensation reaction]] by an [[Glycosidic bond|alpha-1,4 glycosidic linkage]]. Maltose is produced by the [[Hydrolysis|hydrolysis]] of [[Starch|starch]] and can be hydrolysed to [[Glucose|glucose]] by the action of the [[Enzyme|enzyme]] [[Maltase|maltase]]<ref>'Biochemistry', Fifth Edition, (2002), Jeremy M. Berg, John L. Tymoczko and Lubert Stryer, p.302</ref>. [[Image:Maltose.png|thumb|right]]  
  
 
=== References  ===
 
=== References  ===
  
 
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Latest revision as of 10:08, 8 December 2018

Maltose is a disaccharide. In maltose, two units of glucose are joined in a condensation reaction by an alpha-1,4 glycosidic linkage. Maltose is produced by the hydrolysis of starch and can be hydrolysed to glucose by the action of the enzyme maltase[1].
Maltose.png

References

  1. 'Biochemistry', Fifth Edition, (2002), Jeremy M. Berg, John L. Tymoczko and Lubert Stryer, p.302
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