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Maltose (/ ˈ m ɔː l t oʊ s / [2] or / ˈ m ɔː l t oʊ z / [3]), 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.
Download as PDF; Printable version; ... move to sidebar hide. The molecular form C 12 H 22 O 11 (molar mass: 342.29 g/mol, exact mass ... Maltose (malt sugar
This is an accepted version of this page This is the latest accepted revision, reviewed on 18 December 2024. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, unprocessed cane, brown ...
Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds. [1]It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch.
Fischer projection of D-Glyceraldehyde.Projection of a tetrahedral molecule onto a planar surface. Visualizing a Fischer projection. In chemistry, the Fischer projection, devised by Emil Fischer in 1891, is a two-dimensional representation of a three-dimensional organic molecule by projection.
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Maltose-binding protein (MBP) is a part of the maltose/maltodextrin system of Escherichia coli, which is responsible for the uptake and efficient catabolism of maltodextrins. It is a complex regulatory and transport system involving many proteins and protein complexes. MBP has an approximate molecular mass of 42.5 kilodaltons.
No part of this book may be transmitted or reproduced in any form by any means without permission in writing from the publisher. Developmental Editor: John Barstow Editorial Director: Shay Totten Project Manager: Emily Foote Copy Editor: Nancy Crompton Fact-checker: Mary Fratini Book Designer: Peter Holm Printed in Canada on recycled paper.
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