- a white, crystalline, water-soluble sugar, C12H22O11⋅H2O, formed by the action of diastase, especially from malt, on starch: used chiefly as a nutrient, as a sweetener, and in culture media.
Origin of maltose
Also called malt sugar, mal·to·bi·ose [mawl-toh-bahy-ohs] /ˌmɔl toʊˈbaɪ oʊs/.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for maltose
Weigh out French maltose, 40 grammes, and dissolve in the agar.The Elements of Bacteriological Technique
John William Henry Eyre
Maltose or malt sugar is formed from starch in germinating seeds.Foods and Household Management
Maltose is absorbed and assimilated, converted into glycogen.
The higher the percentage of maltose, the more laxative the food.Dietetics for Nurses
Fairfax T. Proudfit
The last is used to convert starch into maltose, the first is used to convert maltose into fermentable sugar.
- a disaccharide of glucose formed by the enzymic hydrolysis of starch: used in bacteriological culture media and as a nutrient in infant feeding. Formula: C 12 H 22 O 11
C19: from malt + -ose ²
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
- A white crystalline sugar formed during the digestion of starch.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
- A sugar made by the action of various enzymes on starch. It is formed in the body during digestion. Maltose is a disaccharide consisting of two linked glucose molecules. Chemical formula: C12H22O11.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.