Maltose Formula

Maltose is a disaccharide sugar made up of two glucose molecules held together by a glycosidic bond. It is usually known as malt sugar and occurs naturally in grains, notably malted barley. Maltose is created during the enzymatic breakdown of starch in grains during the malting process, when enzymes known as amylases transform starch into maltose. Students can learn in detail about maltose formula and structure in this article by Extramarks.

What is Maltose Formula?

The chemical formula of maltose is C12H22O11. It is a disaccharide sugar composed of two glucose molecules linked together by an α(1→4) glycosidic bond.

• “C” stands for carbon, indicating that maltose consists of carbon atoms.
• “H” stands for hydrogen, indicating hydrogen atoms present in maltose.
• “O” stands for oxygen, indicating oxygen atoms present in maltose.
• The subscript numbers 12, 22 and 11 represent the number of atoms of each element in one molecule of maltose.

Maltose Properties

• Maltose consists of two glucose molecules linked by an α(1→4) glycosidic bond.
• Maltose is less sweet than sucrose or glucose.
• Maltose is water soluble, but less so than other sugars such as glucose and fructose.
• Maltose usually appears as a white crystalline powder or small, colorless crystals.
• Maltose is digested by the enzyme maltase in the small intestine, which hydrolyzes it into two glucose molecules that are then taken into the bloodstream for energy.
• Maltose can be fermented by yeast during the brewing process, producing alcohol in beer and other alcoholic beverages.

Discovery of Maltose

The discovery of maltose was attributed to Augustin-Pierre Dubrunfaut, but its widespread acceptance did not occur until 1872, when Irish chemist and brewer Comelius O’Sullivan confirmed it. Basically, it is a sugar whose name has the suffix “ose,” which is used for names of grains.

Maltose Chemical Structure

• Maltose is composed of two glucose molecules, each with six carbon atoms organized in a ring shape. These glucose molecules are frequently represented as hexagons in structural diagrams.
• An α(1→4) glycosidic link connects the first carbon atom (C1) of one glucose molecule to the fourth carbon atom (C4) of another.
• The glycosidic bond is produced via a condensation reaction, which eliminates a water molecule (H2O) and links the two glucose molecules.
• The α(1→4) glycosidic bond forms a specific orientation between glucose molecules. The α configuration indicates that the oxygen atom connected to the anomeric carbon (C1) of one glucose molecule is orientated downward relative to the ring plane.

Sources of Maltose

• Maltose is prevalent in malted barley, a grain that has gone through the malting process. During malting, barley grains are steeped in water, germinated, and finally dried. 
• Aside from barley, other cereals like wheat, rice, and corn can be malted to create maltose.
• Maltose is the principal fermentable sugar in beer and ale. During the brewing process, malted barley or other malted grains are mashed to extract fermentable sugars such as maltose. 
• Maltose is a fundamental ingredient in malted milk products such malted milkshakes, malted milk balls, and malted milk powder.
• Maltose comes from malt extract or malt syrup, which are concentrated versions of malted barley or other malted grains.

Uses of Maltose

• Sweetener: Maltose is less sweet than glucose or sucrose, yet it still contains sweetness. It is used to sweeten foods like as chocolates, confectionary, and baked goods.
• Brewing and Fermentation: Maltose is a main sugar produced during the malting process of grains like as barley.
• Maltose is utilized as an excipient in pharmaceutical formulations, specifically oral drugs and vitamins.
• Microbiological Testing: Maltose is used in a variety of microbiological culture medium to cultivate and identify microorganisms, particularly those capable of fermentation.
• Protein Purification: Maltose is used in affinity chromatography to purify recombinant proteins fused to maltose-binding proteins (MBP)