Description
Type II, ≥95%
Synonyms: 4-O-α-D-Glucopyranosyl-D-glucose, Maltobiose
Empirical Formula (Hill Notation): C12H22O11 · H2O
DESCRIPTION
Maltose is a disaccharide containing two glucose molecules with an α(1→4) glycosidic linkage. Maltose can be derived from starch in food through the action of amylase. Maltose can be found in many food products, including beer, cereals, and pasta.
PROPERTIES
biological source
corn
type
Type II
Assay
≥95%
form
powder
optical activity
[α]20/D 129 to 131 °, c = 4% (w/v) in water + trace NH4OH
impurities
≤1.5% Glucose
≤5% Maltotriose
mp
125.13 °C (1013.25 hPa)
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