Maltose

Maltose
	α-Maltose
	β-Maltose
Names
	IUPAC name 4-O-α-D-Glucopyranosyl-D-glucose
	Systematic IUPAC name (3R,4R,5S,6R)-6-(hydroxymethyl)-5-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}oxane-2,3,4-triol
Identifiers
CAS Number	69-79-4 ;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:17306 ;
ChEMBL	ChEMBL1234209 ;
ChemSpider	388469 α-maltose ; 6019 β-maltose ;
ECHA InfoCard	100.000.651
EC Number	200-716-5;
KEGG	D00044;
PubChem CID	6255;
UNII	66Y63L379N ;
CompTox Dashboard (EPA)	DTXSID101018093 DTXSID1023233, DTXSID101018093 ;
	InChI InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5-,6+,7-,8-,9-,10-,11?,12-/m1/s1 Key: GUBGYTABKSRVRQ-PICCSMPSSA-N ; InChI=1S/C12H22O11/c13-1-3-5(15)6(16)9(19)12(22-3)23-10-4(2-14)21-11(20)8(18)7(10)17/h3-20H,1-2H2/t3-,4-,5-,6+,7-,8-,9-,10-,11?,12-/m1/s1; Key: GUBGYTABKSRVRQ-PICCSMPSSA-N;
	SMILES O([C@H]1[C@H](O)[C@@H](O)C(O)O[C@@H]1CO)[C@H]2O[C@@H]([C@@H](O)[C@H](O)[C@H]2O)CO;
Properties
Chemical formula	C12H22O11
Molar mass	342.297 g·mol−1
Appearance	White powder or crystals
Density	1.54 g/cm3
Melting point	160 to 165 °C (320 to 329 °F; 433 to 438 K) (anhydrous); 102–103 °C (monohydrate)
Solubility in water	1.080 g/mL (20 °C)
Chiral rotation ([α]D)	+140.7° (H2O, c = 10)
Hazards
Safety data sheet (SDS)	External MSDS
Related compounds
Related	Sucrose; Lactose; Trehalose; Cellobiose
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

Maltose (/ˈmɔːltoʊs/ or /ˈmɔːltoʊz/), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. When beta-amylase breaks down starch, it removes two glucose units at a time, producing maltose. An example of this reaction is found in germinating seeds, which is why it was named after malt. Unlike sucrose, it is a reducing sugar.