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|Section2= |Section7= |Section8= }} Maltose (〔Dictionary Reference: (maltose )〕 or 〔Cambridge dictionary: (maltose )〕), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond, formed from a condensation reaction. The isomer isomaltose has two glucose molecules linked through an α(1→6) bond. Maltose is the second member of an important biochemical series of glucose chains. 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. == History == Maltose was discovered by Irish chemist and brewer Cornelius O'Sullivan in 1872. Its name comes from malt, from Old English ''mealt'', of Germanic origin, and the suffix '–ose', a suffix denoting names of sugars and other carbohydrates.〔Oxford dictionaries: http://oxforddictionaries.com〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Maltose」の詳細全文を読む スポンサード リンク
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