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Maltose, also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When alpha-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.   Wikipedia

  • SMILES: OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O
  • InChIKey: GUBGYTABKSRVRQ-QUYVBRFLSA-N
  • Mol. Mass: 342.3
  • ALogP: -5.4
  • ChEMBL Molecule:
More Chemistry
d-maltose | d-(+)-maltose | maltobiose | maltose | maltose anhydrous

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