![]() α-Maltose
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![]() β-Maltose
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Names | |
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IUPAC name
4-O-α-D-Glucopyranosyl-D-glucose
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Systematic IUPAC name
(3R,4R,5S,6R)-6-(hydroxymethyl)-5-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxane-2,3,4-triol | |
Identifiers | |
3D model (JSmol)
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ChEBI | |
ChEMBL | |
ChemSpider | |
ECHA InfoCard | 100.000.651 |
EC Number |
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KEGG | |
PubChem CID
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UNII | |
CompTox Dashboard (EPA)
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Properties[1] | |
C12H22O11 | |
Molar mass | 342.297 g·mol−1 |
Appearance | White powder or crystals |
Density | 1.54 g/cm3 |
Melting point | 160 to 165 °C (320 to 329 °F; 433 to 438 K) (anhydrous) 102–103 °C (monohydrate) |
1.080 g/mL (20 °C) | |
Chiral rotation ([α]D)
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+140.7° (H2O, c = 10) |
Hazards | |
Safety data sheet (SDS) | External MSDS |
Related compounds | |
Related
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Sucrose Lactose Trehalose Cellobiose |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Maltose (/ˈmɔːltoʊs/[2] or /ˈmɔːltoʊz/[3]), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt.[4] Unlike sucrose, it is a reducing sugar.[5]