Maltose is composed of two a-D-glucose units, linked from C₁ of one glucose to C₄ of another. It shows reducing properties due to the free aldehyde group produced at C₁ of the second glucose unit.
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Maltose is composed of two a-D-glucose units, linked from C₁ of one glucose to C₄ of another. It shows reducing properties due to the free aldehyde group produced at C₁ of the second glucose unit.
Maltose is a disaccharide composed of two glucose molecules linked by an α-1,4-glycosidic bond. It is a reducing sugar due to the presence of a free anomeric carbon in one of the glucose units. This anomeric carbon can undergo a redox reaction, reducing other substances. Maltose is a product of starch digestion and is commonly found in germinating grains. Its reducing properties make it crucial in various biological processes, including energy metabolism. The glycosidic linkage in maltose allows for the storage and transport of glucose, contributing to its significance in carbohydrate biochemistry.