Thursday, March 8, 2012


A sugar made by the action of various enzymes on starch. It is formed in the body during digestion. Maltose is a disaccaride, (see saccaride description), consisting of two linked glucose molecules. Chemical formula; C12H22O11-.


Maltose is produced from starch by hydrolysis in the presence of diastase, an enzyme enzyme, biological catalyst. The term enzyme comes from zymosis, the Greek word for fermentation, a process accomplished by yeast cells and long known to the brewing industry, which occupied the attention of many 19th-century chemists.



No comments:

Post a Comment