BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Maltose (or malt sugar) is an intermediate in the intestinal digestion (i.e., hydrolysis) of glycogen and starch, and is found in germinating grains (and other plants and vegetables). It consists of two molecules of glucose in an -(1, 4) glycosidic linkage.

Detailed explanation-2: -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. Thus, foods like cereals, certain fruits and sweet potatoes contain naturally high amounts of this sugar.

Detailed explanation-3: -Maltose is, technically, a double sugar, since it is composed of two molecules of the simple sugar glucose bonded together.

Detailed explanation-4: -Maltose is formed during the germination of certain grains, the most notable being barley, which is converted into malt, the source of the sugar’s name. A molecule of maltose is formed by the combination of two molecules of glucose. It is less sweet than glucose, fructose or sucrose.

Detailed explanation-5: -Maltose is a disaccharide composed of two glucose molecules. It is produced by plants, especially in seeds and grains when they germinate. Maltose is also produced when glucose is caramelized and so may be found in toasted (browned) foods such as bread, crackers, and bagels.