|Systematic IUPAC name
3D model (JSmol)
CompTox Dashboard (EPA)
|Molar mass||342.297 g·mol−1|
|Appearance||White powder or crystals|
|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)
|+140.7° (H2O, c = 10)|
|Safety data sheet (SDS)||External MSDS|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
(what is ?)
Maltose (// or //), 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. Unlike sucrose, it is a reducing sugar.
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