FoodTCM

maltose

Name(s)	maltose
Scientific name(s)	d-(+)-maltose; d-matltose; finetose; maltobiose; maltodiose; beta-maltose; 69-79-4; d-maltose; 133-99-3; maltobiose; d-(+)-maltose; 4-o-alpha-d-glucopyranosyl-beta-d-glucopyranose
Formula	C12H22O11
Molecular mass	342.297
IUPAC name	4-O-α-D-Glucopyranosyl-D-glucose; (2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
INCHI	InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5-,6+,7-,8-,9-,10-,11?,12-/m1/s1
SMILE	OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O
CAS ID	69-79-4; 133-99-3
PubChem ID	6255
DrugBank ID	DB03323
CHEBI ID	17306

Description	Sweetening agent, dietary supplement. Occurs in some plants as hydrolytic dec. production of starch. Production in high yield (80%) by the action of diastase (a- and b-amylase) on starch, a process used in brewing_x000D_ _x000D_ Maltose is a disaccharide formed from two units of glucose joined with an alpha(1->4)bond. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized.

Description

Sweetening agent, dietary supplement. Occurs in some plants as hydrolytic dec. production of starch. Production in high yield (80%) by the action of diastase (a- and b-amylase) on starch, a process used in brewing_x000D_ _x000D_ Maltose is a disaccharide formed from two units of glucose joined with an alpha(1->4)bond. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized.