Maltose, a disaccharide, is composed of two glucose units linked by an (14) glycosidic bond. When this bond is cleaved through hydrolysis, typically facilitated by an enzyme like maltase or by acidic conditions, the resulting subunits are two individual glucose molecules.
This process is fundamental in carbohydrate metabolism, particularly in the digestion of starch. Starch, a polysaccharide comprised of glucose units, is partially broken down into maltose by amylase enzymes. The subsequent hydrolysis of maltose into glucose then allows organisms to absorb and utilize this simple sugar as a primary source of energy. Historically, understanding this reaction was critical to unraveling the complexities of carbohydrate chemistry and its role in biological systems.
