Maltose is comprised of two glucose molecules joined together. This is the start of an important biochemical series. As more glucose units are added, the dissacharide maltose becomes malto-triose, malto-tetrose, and so on. Long chain molecules of glucose are called dextrins or malto-dextrins.
Maltose has a molecular formula of C12H22O11, which is the same as sucrose and lactose, differing only in structure. Like other carbohydrates, maltose has a hydrogen to oxygen ratio of 2:1.
Maltose is best known as an important part of the brewing process, particularly in the production of beer. During the processing from starch, maltose is hydrolyzed by diastase, an enzyme present in malt, and then to glucose by maltase, an enzyme present in yeast. The glucose formed may then be fermented by another enzyme in yeast to produce ethanol.
This page was updated in December 2005.
