Maltose vs. Maltase — What's the Difference?

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.

Maltase (EC 3.2.1.20, alpha-glucosidase, glucoinvertase, glucosidosucrase, maltase-glucoamylase, alpha-glucopyranosidase, glucosidoinvertase, alpha-D-glucosidase, alpha-glucoside hydrolase, alpha-1,4-glucosidase, alpha-D-glucoside glucohydrolase) is one type of alpha-glucosidase enzymes located in the brush border of the small intestine. This enzyme catalyzes the hydrolysis of disaccharide maltose into two simple sugars of glucose.

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.

An enzyme, present in saliva and pancreatic juice, which catalyses the breakdown of maltose and similar sugars to form glucose.

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

An enzyme that catalyzes the hydrolysis of maltose to glucose.

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

(enzyme) An enzyme that catalyzes the hydrolysis of maltose to glucose; often associated with amylase.

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-

An enzyme,

A white crystalline sugar formed during the digestion of starches