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maltose powder

• Maltose has the ability to reduce the Fehlings solution, due to its free aldehyde. The aldehyde group is oxidized giving a positive result, which means that the maltose is soluble in water.
• Maltose in aqueous solution exhibit mutarotation, due to its anomeric carbon which can form and isomers. In aquose solution, it is shown a balanced way between and forms.
• It tastes sweet, and it does not exist freely in nature.
• Lu and Sharkey - in 2006 said that maltose was the main carbon form to be carried to chloroplastsduring night.

The production of maltose is based on the hydrolysis of starch, compound by glucose units (14) and (16) linked, meaning that the carbon number 1 is linked by a glycosidic bond to the carbon number 4 or 6 of the other glucose. The 14 linked starch part is called amylose and it is a linear polymer while the 14 and 16 linked part is the amylopectin, a branched chain polymer, being 16 the branching point linkages.