BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Foods High in Maltose You can find it in wheat, cornmeal, barley and several ancient grains. Many breakfast cereals also use malted grains to add natural sweetness. Fruits are another common source of maltose in the diet, especially peaches and pears.

Detailed explanation-2: -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).

Detailed explanation-3: -Maltose consists of two molecules of glucose that are linked by an -(1, 4’) glycosidic bond. Maltose results from the enzymatic hydrolysis of amylose, a homopolysaccharide (Section 28.9), by the enzyme amylase. Maltose is converted to two molecules of glucose by the enzyme maltase, which hydrolyzes the glycosidic bond.

Detailed explanation-4: -Maltose is, technically, a double sugar, since it is composed of two molecules of the simple sugar glucose bonded together. The digestive enzyme maltase catalyzes a reaction in which a molecule of water is inserted at the point at which the two glucose…