Maltoside
Maltoside is a disaccharide formed from two glucose molecules linked with an α(1→4) bond. It is also known as malt sugar or maltobiose. Maltoside is a white, crystalline solid that is soluble in water.
Occurrence:
Maltoside is a component of malt, which is produced during the malting of grains such as barley. This process involves allowing the grains to germinate, which activates enzymes that break down starches into simpler sugars, including maltoside. It is also found in some processed foods.
Properties:
- Sweetness: Maltoside has a sweetness that is about 30-60% that of sucrose (table sugar).
- Reducing Sugar: Because one of the glucose units in maltoside has a free anomeric carbon, it is a reducing sugar, meaning it can donate electrons to other molecules. This property is important in various chemical reactions, including the Maillard reaction.
- Hydrolysis: Maltoside can be hydrolyzed into two glucose molecules by the enzyme maltase (α-glucosidase). This enzyme is present in saliva and the small intestine, allowing the digestion of maltoside.
Uses:
- Food Industry: Maltoside is used as a sweetener and flavor enhancer in various food products, including cereals, candies, and beverages.
- Brewing: It is a crucial sugar in brewing, providing fermentable sugars for yeast to produce alcohol and carbon dioxide.
- Pharmaceuticals: Maltoside may be used as an excipient in pharmaceutical formulations.
Metabolism:
In the body, maltoside is broken down into two glucose molecules by maltase. The glucose is then absorbed into the bloodstream and used for energy or stored as glycogen.
Related Compounds:
- Isomaltose: A disaccharide similar to maltoside, but linked with an α(1→6) bond.
- Cellobiose: A disaccharide composed of two glucose molecules linked with a β(1→4) bond.
- Lactose: A disaccharide composed of glucose and galactose linked with a β(1→4) bond.
- Sucrose: A disaccharide composed of glucose and fructose.