Maltose vs. Isomaltose

Maltosenoun

(carbohydrate) A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase; it is an isomer of trehalose

Maltosenoun

A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-

Maltosenoun

a white crystalline sugar formed during the digestion of starches

Maltosenoun

a sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.

Maltose

Maltose ( or ), 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.

Isomaltosenoun

(carbohydrate) An isomer of maltose (linked α1-6 rather than α1-4); brachyose

Isomaltose

Isomaltose is a disaccharide similar to maltose, but with a α-(1-6)-linkage instead of the α-(1-4)-linkage. Both of the sugars are glucose, which is a pyranose sugar.