Maltose Definition and Nature
Maltose is a type of simple disaccharide sugar that is produced from the process of breaking down amulymes or starches by amylase enzymes. Maltose is also called sugar, disaccharide which contains two simple glucose molecules of sugar. Maltose is produced by the starch hydrolysis by the amylase enzyme, for example seeds germinate "like barley" and by breaking down starch and glycogen during the digestion process.
Maltose Definition and Nature
Maltose is used in brewing, soft drinks and food. The melting point is 102 degrees up to 103 degrees celsius. Maltose has the ability to reduce Fehling's solution, due to its free aldehyde. The oxidized aldehyde group gives positive results, which means that maltose is a reducing sugar, it has a sweet taste.
Maltosa Definition
Maltose is a biomelecule that has a carbohydrate group in it which is divided into three groups which are divided into important elements; carbohydrates, fats and proteins. Carbohydrates are arranged by O, H, C and are defined as aldehydes of polyhydroxy ketones or polyhydroxy.
It is generally divided into monosaccharides, oligosaccharides and polysaccharides depending on the amount of residue. Maltose is a disacride formed by the union of two glucose units "monosaccharides" both of which are classified as hexose because each consists of six carbons.
Properties of Maltose
To be able to find out more about maltose, here are some of the properties it has:
Soluble in water.
Included in the types of reducing sugars.
The sweetness is not too strong.
Maltose is one of the types of disaccharides, there are other types of disaccharides that we can know namely latosa and sucrose. The three types of disaccharides have manisa properties but the characteristics of the three are different. Maltose can be converted into sugar alcohol. For the function of sugar alcohol which is also often called maltilol is usually used as an artificial sweetener in certain food products such as syrup or candy.
Maltilol that we consume from food can be absorbed by the body but slowly and only about 50% to 60% will be absorbed while the rest will be excreted. Sucrose is also the same as maltose often used as a food sweetener. It has a sweeter taste that is stronger and very safe for consumption.
And while for lactose which has another name for milk sugar, it can be found in milk and wahey. To be digested our body needs the enzyme lactase. But the problem is that some people have lactose intolerance where the lactase enzymes in their body are few and not enough to be able to digest lactose. Often we see babies or some people who are allergic to cow's milk because of its lactose content. If forced to be consumed can eat several symptoms such as diarrhea, vomiting and others.
Maltose can easily be found in certain types of foods that are familiar. They are jam, extreme, chocolate, candy, bread and gum. Disaccharides including maltose can indeed help meet the needs of glucose in the body. But as mentioned above that maltose can only be absorbed by the body that is 50% to 60%, so the intake must certainly be limited.
Besides being found in processed food products, which actually is a natural food source that we digest can produce maltose in the body during the digestive process such as fruits, cereal, corn, potatoes, seeds and some types of vegetables. So in fact the need for maltose can be obtained from healthier and more natural food sources.
Thus the discussion of the Definition of Maltose and Its Properties, hopefully with this review can add insight and knowledge of all of you, thank you very much for your visit.