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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 QR code; Print/export ... Appearance. move to sidebar hide. The molecular form C 12 H 22 O 11 (molar mass: 342 .29 g/mol, exact mass ... Maltose (malt sugar
Sucrose, a disaccharide formed from condensation of a molecule of glucose and a molecule of fructose. A disaccharide (also called a double sugar or biose) [1] is the sugar formed when two monosaccharides are joined by glycosidic linkage. [2] Like monosaccharides, disaccharides are simple sugars soluble in water.
In bacterial genetics, the mal regulon is a regulon - or group of genes under common regulation - associated with the catabolism of maltose and maltodextrins.The system is especially well characterized in the model organism Escherichia coli, where it is classically described as a group of ten genes in multiple operons whose expression is regulated by a single regulatory protein, malT.
In order to maintain a standard for Cell and molecular biology articles a standard color scheme should be used. The accepted colors for cellular locations are described in the table. Colors for other components, such as molecules, can be chosen at the discretion of the designer, however, the following should be considered:
Reducing disaccharides like lactose and maltose have only one of their two anomeric carbons involved in the glycosidic bond, while the other is free and can convert to an open-chain form with an aldehyde group. The aldehyde functional group allows the sugar to act as a reducing agent, for example, in the Tollens' test or Benedict's test.
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.
α-Amylase is an enzyme (EC 3.2.1.1; systematic name 4-α-D-glucan glucanohydrolase) that hydrolyses α bonds of large, α-linked polysaccharides, such as starch and glycogen, yielding shorter chains thereof, dextrins, and maltose, through the following biochemical process: [2]