Maltose, properties preparation

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. 

Here we compare the thermodynamic parameters of trehalose, maltose and sucrose because they have the same chemical formula (C12H22O11) and mass (molecular weight 342.3), but different structures which could be responsible for their different hydration properties. The anomaly of hydration of trehalose is understood from the following observation [10]. Namely, the amount of water used for the preparation of 1.5 M trehalose solution is smaller than the amount used for the preparation of other sugar solutions. In a 1.5 M solution, trehalose itself occupies 37.5% of the volume of the solution. However, in a 1.5 M solution, sucrose occupies 13% and maltose occupies 14%. These data suggest that trehalose has a larger hydrated volume than the other sugars. This hypothesis can be demonstrated from various thermodynamic parameters as shown in Table 12.1. 

The expected demands from industry are for maltooligosaccharide preparations of various compositions and thus with various useful properties. High-maltose syrups for example are characterized by low viscosity, low hygrosopicity, resistance to crystalization and reduced in sweetness. Naltotetraose syrups on the other hand have relatively high viscosity and low colouration. To stimulate demand from the food industry, such syrups of consistent quality must be... 

It has been demonstrated that strong antibacterial activity can be achieved even for Ag contents as low as 10 wt% [220]. Furthermore, it was also demonstrated that a critical aspect for the persistence of the antibacterial properties of the BC/Ag NPs material is the release rate of Ag, which can be modulated depending of the in situ/ex situ, reducing agent and preparation conditions [220]. The antibacterial activity is also affected by other factors governing Ag NPs particle size, such as for example the carbon source used on BC production [225]. It was demonstrated that the highest antibacterial activity was obtained for BC produced from maltose where Ag NPs have an average size of 8 nm despite the lower Ag content (1.06 wt%) when compared for example with those BC/Ag NPs composites obtained from sucrose. 

---