Definition, Betydelse & Anagram | Engelska ordet MALTOSE

Definition av MALTOSE

1. maltos

Exempel på hur man kan använda MALTOSE i en mening

• Monosaccharides are the building blocks of disaccharides (such as sucrose, lactose and maltose) and polysaccharides (such as cellulose and starch).
• Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose).
• For example, the diastase α-Amylase degrades starch to a mixture of the disaccharide maltose; the trisaccharide maltotriose, which contains three α (1-4)-linked glucose residues; and oligosaccharides, known as dextrins, that contain the α (1-6)-linked glucose branches.
• Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade.
• Maltase is an informal name for a family of enzymes that catalyze the hydrolysis of disaccharide maltose into two simple sugars of glucose.
• Five kernels (五仁, wǔ rén) or mixed nuts: A filling consisting of 5 types of nuts and seeds, coarsely chopped, is held together with maltose syrup.
• The typical fillings consist of maltose (condensed malt sugar), and they are usually sold in special gift boxes as souvenirs for visitors.
• Among his lasting contributions to science was the confirmation of a number of structures of optically active sugars: by 1928, he had deduced and confirmed, among others, the structures of maltose, cellobiose, lactose, gentiobiose, melibiose, gentianose, raffinose, as well as the glucoside ring tautomeric structure of aldose sugars.
• Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
• The traditional method is to take glutinous rice mixed with malt, and let the natural enzymatic process take place, converting the starch to syrup which consists mainly of maltose.
• Such syrups are high in the simple sugar maltose and low in glucose and fructose, due to the enzymatic action of beta- and alpha amylase on starch supplied by the sprouted barley.
• The rice wrapping layer is meant to be eaten along with the rest of the candy and can be found in the list of ingredients in the UK as "Edible Glutinous Rice Paper (edible starch, water, Glycerin Monostearate)" along with liquid maltose, white granulated sugar, whole milk powder, butter, food additives (gelatin, vanillin), corn starch, syrup, cane sugar and milk.
• Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose.
• Affinity tags include chitin binding protein (CBP), maltose binding protein (MBP), Strep-tag and glutathione-S-transferase (GST).
• α-amylase breaks starch down into maltose and dextrin, by breaking down large, insoluble starch molecules into soluble starches (amylodextrin, erythrodextrin, and achrodextrin) producing successively smaller starches and ultimately maltose.
• Since it uses fermentation of carbohydrates, it grows well on yeast extract, maltose, cellobiose, β-glucans, starch, and protein sources (tryptone, peptone, casein, and meat extracts) through the Embden-Meyerhoff pathway.
• The sweet notes are a combination of naturally occurring glucose, fructose, saccharose, maltose and maltotriose.
• For preparation of Dragon's Beard Candy, the preparer must initially boil and melt the saturated maltose solution (which may include sugar or corn syrup) for 5 minutes until thickened, followed by leaving the mixture to chill for 10 minutes until a semisolid state is reached.
• The four disaccharides digested in the small intestine are lactose, sucrose, maltose, and isomaltose.
• The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds.

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