Noun
A crystalline sugar formed from starch by the action of distance of malt, and the amylolytic ferment of saliva and pancreatic juice. It resembles dextrose, but rotates the plane of polarized light further to the right and possesses a lower cupric oxide reducing power.
Source: Webster's dictionaryGlucose can be obtained by hydrolysis of carbohydrates such as milk, cane sugar, maltose, cellulose, glycogen etc. It is also, however, manufactured by hydrolysis of cornstarch by steaming and diluting acid. Source: Internet
If BAM comes close to the phosphorylated branching point of the glucose chain, it can no longer release maltose. Source: Internet
If the glucose chain consists of three or fewer molecules, BAM cannot release maltose. Source: Internet
Patients who consumed the most total carbohydrates and sugars -- in the form of sucrose, fructose, lactose and maltose -- in the year preceding the cancer treatment were at greater risk of mortality from any cause during the follow-up period. Source: Internet
A molecule of maltose is formed by the combination of two molecules of glucose. Source: Internet
Individuals from populations with a high-starch diet tend to have more amylase genes than those with low-starch diets; citation Beta-amylase cuts starch into maltose units. Source: Internet