maltose

Maltose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1-4)bond, formed from a condensation reaction.

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.

Maltose can be broken down into two glucose molecules by hydrolysis. In living organisms, the enzyme maltase can achieve this very rapidly.