Maltose: meaning, definitions and examples
๐บ
maltose
[ หmษหltoสs ]
biochemistry
Maltose is a disaccharide sugar formed from two glucose units connected by an alpha bond. It occurs naturally in foods, primarily in malted products, where it is produced during the breakdown of starch. Maltose is less sweet than sucrose and plays a significant role in brewing and food processing. It is commonly found in malted beverages and can be further fermented by yeast to produce alcohol.
Synonyms
glucosyl glucose, malt sugar, maltol.
Examples of usage
- Maltose is utilized in beer production.
- The maltose content in malted barley is crucial.
- Yeast ferments maltose to create alcohol.
- Maltose is less sweet than other sugars.
Translations
Translations of the word "maltose" in other languages:
๐ต๐น maltose
๐ฎ๐ณ เคฎเคพเคฒเฅเคเฅเคเคผ
๐ฉ๐ช Maltose
๐ฎ๐ฉ maltosa
๐บ๐ฆ ะผะฐะปััะพะทะฐ
๐ต๐ฑ maltaza
๐ฏ๐ต ใใซใใผใน
๐ซ๐ท maltose
๐ช๐ธ maltosa
๐น๐ท maltรถz
๐ฐ๐ท ๋งฌํ ์ค์ค
๐ธ๐ฆ ู ุงูุชูุฒ
๐จ๐ฟ maltรณza
๐ธ๐ฐ maltรณza
๐จ๐ณ ้บฆ่ฝ็ณ
๐ธ๐ฎ maltaza
๐ฎ๐ธ maltรณsi
๐ฐ๐ฟ ะผะฐะปััะพะทะฐ
๐ฌ๐ช แแแแขแแแ
๐ฆ๐ฟ maltose
๐ฒ๐ฝ maltosa
Etymology
The term 'maltose' originates from the root 'malt,' which is derived from the Old English 'mealt,' meaning 'to grind' or 'to mash.' This reflects the process of malting, where grains are soaked, allowed to germinate, and then dried. The suffix '-ose' is commonly used in chemistry to denote sugars and carbohydrates. Maltose was first identified in the 19th century during studies of fermentation and carbohydrate structures. Its significance grew with the development of brewing techniques and the understanding of enzymatic processes that break down starches into sugars. This disaccharide is a critical component in the food and beverage industry, especially in relation to malted products and brewing processes.