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Definition Of Maltose Its Structure And Function

Referencing Styles : APA | Pages : 1

Maltose

A molecule is known as disaccharide is formed by two monosaccharaides which can be also termed as simple sugar. The three parts of disaccharide are lactose, maltose and also sucrose. The whole molecule contains 12 atoms of carbon, 22 atoms of hydrogen and 11 atoms of oxygen which together becomes C12H22O11. Maltose is also known as malt sugar. The disaccharide is made of the two glucose molecule which is connected with an alpha 1.4 glycosides bond. Maltose is not considered as the primary choice for the nutrient purpose. Plants also produced maltose. Maltose come into existence in the plant body when the scratch which are absorbed and broken down into maltose. The intestinal lining releases enzymes which helps to provide enzymes maltase and isomaltase which move on to break the maltase that produced from the starch in the plants. Maltose and the glucose part which is used for the digestion purpose. The product which is made  attract water from the wall which is present in the intestinal part. This process is also known as osmotic effect. The only have the bad affect and that is it causes diarrhea in human body if taken in excess quantity. If maltose which is released from the part of the digestion which happens in the starch present I the mouth causes dental caries and hence the person may suffer from the dental cavity. This happens mainly in the human body.

Structure Of Maltose

There are some of the properties of the maltose which are provided below:

  • On acid catalyzed hydrolysis one mole of maltose gives two moles of D-glucose.
  • Maltose has a free hemiacetal hydroxide, hence it undergoes mutarotation. It exists as both α-Maltose and also β-Maltose
  • It normally provide positive tests with Benedicts and Tollens reagents.

The main facts of maltose in the nutrients are provided below: 

  • Calories per gram = 4
  • Glycemic index for 50 g (GI) = 105 
  • Sweetness, relative to sucrose = 50% 
  • Net carbohydrates = 100%

There are many foods which are high in maltose. They may include food like beer, strong ale, barley malt syrup, sweet potato, brown syrup, cider syrup, jelly candles and many more. Glucose which created or coming from maltose are absorbed in the human body much faster than normal glucose because pure glucose digest faster. There are some maltose which is even digested without being broken down into glucose. It is observed and found out that the laxation threshold for normal healthy human being is about 120 grams per day. It is seen that human being may suffer from the congenital sucrose-isomaltase may experience some kind of bloating and diarrhea after it is being ingesting maltose, sucrose or scratch. Maltose contain high glycemic index which states that GI=105. This amount can cause high blood sugar which states that glucose spikes which is more than sucrose. There is a presence of antibiotic drug known as acarbose which helps to digest the maltose and also the party of sucrose comes from the high carbohydrate meal. There are many advantages of taking maltose in the body. They are the individuals who is suffering from diabetes mellitus are the ones who can be benefitted from having maltose  The individuals who are suffering from celiac disease, reactive hypoglycemia, postprandial hypotension, glucose galactose malabsorption, GLUT-1 deficiency syndrome and congenital sucrose isomaltase deficiency are being benefitted from having maltose in there diet. The disease may be eradicated from the body of individuals. Maltose can be cooked and it is also commercially available in the market. The maltose is available as maltose, maltose sugar or also known as malt sugar. The malt sugar is a white crystalline substance which has no odor yet it is 50% sweet as sucrose. Maltose powder which is available in the market for the commercial use are chemically known as maltose monohydrate which contain one molecule of maltose and one molecule of water. It is seen that the solubility of the maltose are soluble with water at 20 degree centigrade. Maltose mainly melts at 102-103 degree centigrade after it is cooked for 30 minutes for cooking. Maltose is considered as the reducing sugar. This properties of maltose take part in Mallard browning reaction when it combines with amino acids. Carmelaziation of maltose starts at 180 degree centigrade. Another properties of maltose is that fermentable sugar which is used for making beer. Maltose is also very hygroscopic so it rapidly attracts moisture. Maltose show this properties because at the temperature of 60% relative humidity.                      

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