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Maltose vs. Amylose — What's the Difference?

Maltose vs. Amylose

Difference Between Maltose and Amylose

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Maltose

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.
Apr 09, 2022

Amylose

Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20-30%.
Apr 09, 2022

Maltose

A sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.
Apr 09, 2022

Amylose

A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.
Apr 09, 2022

Maltose

A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.
Apr 09, 2022
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Amylose

(carbohydrate) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.
Apr 09, 2022

Maltose

(carbohydrate) A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase; it is an isomer of trehalose
Apr 09, 2022

Amylose

One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
Apr 09, 2022

Maltose

A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-
Apr 09, 2022

Maltose

A white crystalline sugar formed during the digestion of starches
Apr 09, 2022

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