Maltose
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Maltose is obtained as an intermediate in the hydrolysis of starch by enzymes known as amylases
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In maltose, one molecule of glucose is linked through the hydrogen group on the C – 1 carbon atom in a glycosidic bond to the hydroxyl group on the C– 4 of a second molecule of glucose
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The glycosidic linkage between the two glucose residues is designated as α (1 4) to specify that the anomeric carbon involved in the glycosidic bond has the α - configuration and that it is linked to the hydroxyl group attached on carbon 4 of the second sugar
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In the second sugar, hydroxyl group can exist in either the α or β configuration. This free anomeric hydroxyl group confers the property of mutarotation on maltose. The free anomeric carbon can act as a reducing agent and the disaccharide is a reducing disaccharide
![Maltose Maltose](http://14.139.56.154:82/file.php/117/maltose.jpg)
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Last modified: Friday, 16 December 2011, 10:49 AM