What sugar is maltose?

Maltose is a macromolecular polysaccharide, such as saccharin. Under the catalysis of amylase, the main hydrolysate is decomposed into two glucose molecules under the catalysis of maltase. Maltose is the main component of edible maltose, which is made of starch. Maltose, also known as kwantung sugar, is a little sticky, but chewy. Under the action of amylase in malt, products mainly made of maltose can be obtained.

Maltose is a common natural sugar and disaccharide. It consists of two monosaccharide molecules, glucose molecule. Maltose is very common in malt, hence its name. Maltose is very important in the production of alcoholic beverages such as beer and whisky, because it is one of the main nutrients needed for yeast fermentation.

The difference between maltose and sucrose:

1, different types: maltose is a disaccharide formed by connecting two glucose units through α- 1, 4 glycosidic bond, also known as maltose. It is a colorless crystal, which is easily soluble in water. Sucrose is a disaccharide, which is the main component of edible sugar. It is formed by condensation and dehydration of hemiacetal hydroxyl of glucose and hemiacetal hydroxyl of fructose.

2. Different raw materials: The main raw materials of maltose are wheat and glutinous rice. Maltose made from this material is sweet and delicious, and has certain nutrition. Yes, the main raw materials of sucrose are sugar beet and sugarcane. This is because sugar beet and sugarcane have high sucrose content and will have obvious sweetness after production.

3. Different characteristics: maltose has good thermal stability, does not produce colored substances due to Maillard reaction when heated, and has certain resistance to acidity. Sucrose has low solubility, so it is easily soluble in water, and its solubility will increase with the increase of temperature, but it is not easy to conduct electricity after being dissolved in water.