A trisaccharide that has a chemical formula of C18H32O16 and formed from the combination of three monomers of glucose linked with α-1,4 glycosidic bonds
Carbohydrates are one of the major classes of biomolecules. The simplest form of carbohydrates is a monosaccharide. The monosaccharides may combine by glycosidic bonds and form larger carbohydrates, such as oligosaccharides and polysaccharides. Oligosaccharides are carbohydrates made up of a small number of monosaccharide units and are relatively smaller than polysaccharides. An example of an oligosaccharide is maltotriose.
Maltotriose, C18H32O16, is a trisaccharide. It means it is made up of three monomers of monosaccharides. In maltotriose, the monomers are three glucose units. The glucose monomers are linked with α-1,4 glycosidic bonds.
Maltotriose occurs naturally. It is produced during the digestion of starch, particularly, in the mouth and in the small intestine. It forms when α-amylase (i.e. a digestive enzyme common in human saliva) acts on amylose in the starch. The enzyme hydrolyzes the α-1,4 glycosidic bonds that link carbohydrate constituents of the starch. This results in the production of maltotriose, maltose, and dextrin.
Maltrotriose is used as a sweetener in cakes, breads, and other confectionery. It has 30% sweetness as sucrose. It is also a component of brown rice syrup.