Maltose (Mal)

Maltose is a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond. Maltose is the second member of an important biochemical series of glucose chains. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. Maltose is a biomolecule that belongs to the group of carbohydrates within the division into three groups, which are divided into essential elements: carbohydrates, lipids and proteins. Carbohydrates are composed by O, H, C, and are defined as polyhydroxyaldehydes or polyhydroxyketones.