Maltose Formula

Maltose is a type of carbohydrate that is also called maltobiose or malt sugar. The chemical or molecular formula of maltose is C₁₂H₂₂O₁₁. It is a disaccharide formed from two units of alpha-D glucose that are linked by an alpha-1,4 glycosidic bond. It is composed of carbon, hydrogen, and oxygen atoms. It is a white crystalline, odorless, sweet-tasting powder. Maltose is a reducing sugar and undergoes mutarotation. It occurs naturally in germinating seeds and can also be prepared in the presence of the enzyme diastase by the hydrolysis of starch. It is one of the nutrients that helps our body function effectively and allows us to carry out our day-to-day tasks. In humans, maltose is broken down into two glucose molecules by various maltase enzymes. They are broken down further to provide energy or stored as glycogen.

Structure of Maltose

The chemical or molecular formula of maltose is C₁₂H₂₂O₁₁. It is a disaccharide formed from two units of alpha-D glucose that are linked by an alpha-1,4 glycosidic bond. Isomaltose is an isomer of maltose, where the two units of alpha-D glucose are linked by an alpha-1,6 glycosidic bond.

Maltose Structure

Production of Maltose

Maltose was first discovered by Augustin-Pierre Dubrunfaut, but this is not widely accepted. In the year 1872, an Irish chemist and brewer, Cornelius O’Sullivan, confirmed the existence of maltose. The word maltose is extracted from the term “malt”, and the suffix “ose” is combined with it to describe that maltose belongs to the category of sugar.

Maltose occurs naturally in germinating seeds and can also be prepared in the presence of the enzyme diastase by the hydrolysis of starch. The hydrolysis process breaks one starch molecule into two glucose molecules. During the process, starch is also heated for several minutes with a strong acid. While in living organisms, this reaction takes place with help of the maltase enzyme.

Properties of Maltose

Chemical Formula	C₁₂H₂₂O₁₁
IUPAC Name	(2R,3S,4S,5R,6R)-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxane-3,4,5-triol
Molar mass	342.297 g/mol
Appearance	White powder or crystals
Odour	Odourless
Taste	Sweet taste (30 – 60% as sweet as sugar)
Density	1.54 g/cm³
Melting Point	102 °C to 103 °C (monohydrate) 160 °C to 165 °C (Anhydrous)
Solubility in Water	Soluble
Detection Test	Woehik test or Fearon’s test

Chemical Properties of Maltose

Maltose is a reducing sugar because one of its glucose units has a free aldehyde group.
On treating maltose with sulphuric acid, carbon dioxide, water, and sulfur dioxide are formed as the byproducts.

C₁₂H₂₂O₁₁ + 24H₂SO₄ → 12CO₂ + 35H₂O + 24SO₂

Hydrolysis of maltose results in the production of ethanol and carbon dioxide.

C₁₂H₂₂O₁₁ + H₂O → 4C₂H₅OH + 4CO₂

The hydrolysis reaction of maltose in the presence of the maltase enzyme gives two molecules – alpha D-glucose.

C₁₂H₂₂O₁₁ + H₂O 2C₆H₁₂O₆

Uses of Maltose

As maltose is not as sweet as sucrose, it is not often used as a sweetener. But it is extensively used in the manufacturing of beer and the industrial production of alcohol.
During the barley malting process, maltose is used to add sweetness to the beer.
It is used as a bulking agent and diluent in bakeries, soft drinks, sweets, alcoholic beverages, and baby formula.
The shelf life of food is increased by adding maltose.
It provides energy for a variety of bodily functions, allowing us to carry out our day-to-day tasks.
As maltose has similar compaction properties to lactose, it can be used as a substitute for lactose in the pharmaceutical industry.

FAQs on Maltose Formula

Question 1: What is maltose?

Answer:

Maltose is a type of carbohydrate that is also called maltobiose or malt sugar. It is a disaccharide formed from two units of glucose and occurs naturally in germinating seeds. The chemical or molecular formula of maltose is C₁₂H₂₂O₁₁. It is a white crystalline, odorless, sweet-tasting powder.

Question 2: Explain the production of maltose.

Answer:

Maltose occurs naturally in germinating seeds and can also be prepared in the presence of the enzyme diastase by the hydrolysis of starch. The hydrolysis process breaks one starch molecule into two glucose molecules. During the process, starch is also heated for several minutes with a strong acid. While in living organisms, this reaction takes place with help of the maltase enzyme.

Question 3: Mention some properties of maltose.

Answer:

The chemical or molecular formula of maltose is C₁₂H₂₂O₁₁. It is a white crystalline, odorless, sweet-tasting powder. The molecular weight of maltose is 342.297 g/mol and its density is 1.54 g/cm³. Though it tastes sweet, it is only 30–60% as sweet as sugar. It is a reducing sugar and is soluble in water. It can be detected with the help of Benedicts and Tollens reagents as an aldehydic group is formed in the solution.

Question 4: What are the applications of maltose?

Answer:

As maltose is not as sweet as sucrose, it is not often used as a sweetener. But it is extensively used in the manufacturing of beer and the industrial production of alcohol. During the barley malting process, maltose is used to add sweetness to the beer. It is used as a bulking agent and diluent in bakeries, soft drinks, sweets, alcoholic beverages, and baby formula.

Question 5: Write the reaction of the hydrolysis of maltose.

Answer: