Maltose ( or ), also known as
maltobiose or
malt sugar, is a
disaccharide formed from two units of
glucose joined with an α(1→4)
bond, formed from a
condensation reaction. The
isomer isomaltose has two glucose molecules linked through an α(1→6) bond. 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 as they break down their starch stores to use for food, which is why it was named after
malt. It is also produced when glucose is
caramelized.