(malt sugar) A disaccharide consisting of two glucose units linked by an α(l-4) glycosidic bond. Maltose is widely distributed in plants but does not seem to have a specific function; rather it is an intermediate product in the breakdown of starch to glucose. Concentrations of maltose are particularly high during seed germination when starch reserves are being rapidly broken down. Malt, essential to the brewing industry, is produced by allowing barley seeds to germinate then drying them slowly in a kiln. See also amylase. |
