Definition
A dextrodisaccharide from malt and starch. It is used as a sweetening agent and fermentable intermediate in brewing. (Grant & Hackh's Chemical Dictionary, 5th ed)
Sweetening agent, dietary supplement. Occurs in some plants as hydrolytic dec. prod. of starch. Prod. in high yield (80%) by the action of diastase (a- and b-amylase) on starch, a process used in brewing Maltose is a disaccharide formed from two units of glucose joined with an alpha(1->4)bond. Maltose is the disaccharide produced when amylase breaks down starch. It is found in germinating seeds such as barley as they break down their starch stores to use for food. It is also produced when glucose is caramelized. (Wikipedia)
Maltose is Found in These Foods
Top Gene Interactions
Related Pathways
Maltose Health Effects
Maltose Interacts with Diseases
Disease | Inference Score | References/Inference Genes |
Fanconi Syndrome | 5.78 |
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Diabetes Mellitus, Experimental | 4.87 |
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Diabetes Mellitus, Type 2 | 4.84 |
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Fatty Liver | 4.7 |
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Hepatocellular carcinoma | 4.52 |
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Breast carcinoma | 4.22 |
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