Maltose properties

Important physical and functional properties of maltose and maltose symps include sweetness, viscosity, color stabiUty, humectancy, freezing point depression, and promotion of beneficial human intestinal microflora growth. Maltose possesses ca 30—40% of the sweetness of sucrose in the pure state (32). 

Com symps [8029-43 ] (glucose symp, starch symp) are concentrated solutions of partially hydrolyzed starch containing dextrose, maltose, and higher molecular weight saccharides. In the United States, com symps are produced from com starch by acid and enzyme processes. Other starch sources such as wheat, rice, potato, and tapioca are used elsewhere depending on avadabiHty. Symps are generally sold in the form of viscous Hquid products and vary in physical properties, eg, viscosity, humectancy, hygroscopicity, sweetness, and fermentabiHty. 

Sweetness is primarily a function of the levels of dextrose and maltose present and therefore is related to DE. Other properties that increase with increasing DE value are flavor enhancement, flavor transfer, freezing-point depression, and osmotic pressure. Properties that increase with decreasing DE value are bodying contribution, cohesiveness, foam stabilization, and prevention of sugar crystallization. Com symp functional properties have been described in detail (52). 

Despite the similarities of their structures, cellobiose and maltose have dramatically different biological properties. Cellobiose can t be digested by humans and can t be fermented by yeast. Maltose, however, is digested without difficulty and is fermented readily. 

Main-group elements, 153t Malleability The ability to be shaped, as by pounding with a hammer characteristic of metals, 244 Maltose, 618-619 Manometer, 104 Maple syrup, 277-278 Mass An extensive property reflecting the amount of matter in a sample, 7. See also Amount, critical, 525... 

Disaccharides like maltose, lactose, and trehalose are used for their similarity to sucrose, but with differences in some properties, such as sweetness, melting point, or hygroscopicity. 

Lactose, trehalose and maltose have equally lyoprotectant properties, while liposomes with sucrose showed an increase in size. 

When determining the range of likely helical shapes from intrinsic properties of amylose, this variability in monomer shape is almost as important as hindered rotation about the bonds linking the monomers. This conclusion is supported by conformational analyses of maltose such as shown in Figure 5 of the introductory chapter of this book. There are relatively small ranges (about 40 ) of allowed torsional rotation within one kcal/mol of the minimum (one must correct for the fact that there are two glucose residues in maltose when making such a coiqparison). ... 

A short presentation of the Consistent Force Field is given, with emphasis on parametrization and optimization of energy function parameters. For best possible calculation of structure, potential energy functions with parameter values optimized on both structural and other properties must be used. Results from optimization with the Consistent Force Field on alkanes and ethers are applied to glucose, gentiobiose, maltose and cellobiose. Comparison is made with earlier and with parallel work. The meaning and use of conformational maps is discussed shortly. 

Amino sugars are components of antibiotic substances109 and bacterial polysaccharides,1,0 and are therefore of interest. The nucleoside antibiotics amicetin, bamicetin, and plicacetin contain, as the sugar residue, a monoaminopentadeoxy disaccharide that is closely related to maltose. In view of the reported antibiotic and antitumor properties of these pyrimidine nucleosides,111,112 the synthesis of aminodeoxy derivatives of maltose would be of interest. 

The explosive properties of nitrosugars have been examined by Monasterski [13]. This author reported that saccharose octanitrate developed a heat of explosion of 950 kcal/kg, and produced in the lead block an expansion of about 300 cm3. In the drop test it exploded from the impact of a 2-kg weight falling from a height of at least 20 cm. Maltose octanitrate, in the lead block, caused a net expansion of some 260 cm3. 

Using conditions similar to those employed for the preparation of the polyglucoses, Mora and coworkers174 also polymerized other aldohexoses (D-galactose and D-mannose), two deoxy sugars (2-deoxy-D-ara mo-hexose and 6-deoxy-L-mannose), aldopentoses (L-arabinose, D-xylose, and D-ribose), and a disaccharide (maltose). Milder conditions were required for the deoxy sugars and the pentoses. The properties of these polymers are presented in Table IV. 

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