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maltose    音标拼音: [m'ɔltos]
n. 麦芽糖

麦芽糖

maltose
n 1: a white crystalline sugar formed during the digestion of
starches [synonym: {maltose}, {malt sugar}]


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  • Maltose - Wikipedia
    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
  • Maltose: Good or Bad? - Healthline
    Maltose is a sugar made out of two glucose molecules bound together It’s created in seeds and other parts of plants as they break down their stored energy in order to sprout
  • What Is Maltose and Is It Good or Bad for You? - MedicineNet
    Maltose is a type of sugar that is similar to other common sugars like sucrose and lactose Typically found in malt products, it may also be used as an added sweetener in processed foods
  • What Is Maltose? Plus, Is It Bad for You? - Dr. Axe
    Maltose, also known as maltobiose or malt sugar, is a part of many foods and beverages you likely know — and possibly love The sugar is produced in the malting process during the creation of beer and malt alcohol, as well as the fermentation process required to make breads and bagels
  • Maltose | Description, Glycosidic Bond, Wort, Uses | Britannica
    Maltose is an organic compound composed of two glucose molecules linked together It is a disaccharide formed during the breakdown of starch
  • 5. 6: Disaccharides - Maltose, Lactose, and Sucrose
    In the manufacture of beer, maltose is liberated by the action of malt (germinating barley) on starch; for this reason, it is often referred to as malt sugar Maltose is about 30% as sweet as sucrose
  • Maltose | C12H22O11 | CID 439186 - PubChem
    Maltose is a glycosylglucose consisting of two D -glucopyranose units connected by an alpha- (14)-linkage It has a role as a sweetening agent, a mouse metabolite, a Saccharomyces cerevisiae metabolite, an Escherichia coli metabolite and a human metabolite
  • Maltose: Structure, Properties, Biological Importance, and Metabolism . . .
    Dietary starch is broken down into maltose by the enzyme amylase before further hydrolysis by maltase Maltose is an essential fermentable sugar used in brewing and baking, where yeast ferments it into ethanol and carbon dioxide
  • What Is Maltose? - BYJUS
    Maltose is an intermediate sugar formed by the action of amylase-catalyzed hydrolysis of starch Maltose is composed of two units of D-glucose linked together through an alpha 1,4 glycosidic bond





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