Maltose

Maltose is a disaccharide that consists of two D-glucose molecules linked by α(1→4) glycosidic bonds. It is a product of starch digestion. It is also naturally produced by the hydrolysis of starch during the germination of barley, so it is contained in larger quantities in malt (hence the name malt sugar).

Related articles

 * Glucose
 * Lactose
 * Maltotriose

Source

 * ŠVÍGLEROVÁ, Jitka. Maltóza [online]. Poslední revize 19. 2. 2009, [cit. 9.11.2010]. .
 * ws: Maltóza