Not available outside of the UK & Ireland.
Application
D-Maltose, an A(1→4) linked disaccharide of D-glucose, is used as a substrate for the identification, differentiation and characterization of enzymes such as maltase(s); maltose A-D-glucosyltransferase(s); maltose-transporting ATPase(s); maltose O-acetyltransferase(s) and maltose epimerase(s) and phosphorylase(s). D-Maltose is used to study maltose-binding proteins and disaccharide transport systems.
Biochem/physiol Actions
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.
Other Notes
Component of the liquid stationary phase in the GLC separation of nitroxlene and xylene isomers.
This product has met the following criteria: