Maltose is a disaccharide formed by two glucose units through the α - 1,4 glycosidic bond, also known as maltose.There are α - and β - isomers due to the different positions of C1 hydroxyl[1]。
Chinese name
malt dust
Foreign name
maltose
Main raw materials
Rice, barley[7]
Whether preservative is contained
no
Main nutrients
carbohydrate
Main edible effects
Expel toxin, nourish skin, nourish spleen and liver
Maltose is a colorless crystal, usually containing one molecule of crystal water, with a melting point of 102 ℃, easily soluble in water, and a sweetness of 40% of sucrose.There are two isomers of α - and β -, the ratio of α - and β - maltose in aqueous solution is 42:58, and the crystalline β - maltose containing one molecule of water is β - CtwelveHtwenty-twoO11·HtwoO，If the crystal water is removed, β - maltose will be converted to α - maltose, so it is not easy to obtain anhydrous β - maltose.The commercially available crystalline maltose is mainly aqueous β - maltose, of which 5% - 10% has been converted to α - maltose.
nature
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Maltose production period
1. Solubility: The solubility of different maltose isomers in water is different. Anhydrous α - maltose dissolves 64 g/100 g at 20 ℃, while the solubility of monohydrate maltose is only 27 g/100 g. The solubility of commercially available anhydrous maltose mixed crystals (α - type 42%, β - type 58%) is greater than or equal to 62 g/100 g.Solubility in methanol: anhydrous β - maltose>maltose monohydrate>α -, β - mixed maltose crystals>anhydrous α - maltose[1]。
2. Hygroscopicity: Maltose has low hygroscopicity. When maltose absorbs 6% - 12% of water, it will no longer absorb or release water[1]。
3. Stability: Maltose is thermally stable, and it is not easy to generate colored substances due to Maillard reaction when heated.Maltose is also acid resistant and hardly decomposes when heated at pH=3120 ℃ for 90 min[1]。
function
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The traditional maltose is made of wheat and glutinous rice. It is sweet and delicious, rich in nutrition, and has the effects of detoxification, skin nourishing, spleen invigorating, lung moistening and cough relieving. It is suitable for all ages[2]。
1. Detoxifying and beautifying: Maltose can detoxify and beautify, and promote the absorption of minerals such as calcium, magnesium and zinc[3]。
2. Moisturize the lungs and remove dryness: it can be used to treat qi deficiency, fatigue, cold deficiency, abdominal pain, lung deficiency, chronic cough and asthma, etc[2]。
3. Reinforce the spleen and soften the liver: Maltose can nourish the spleen and soften the liver, but it should be noted that children's viscera are not full and not fully developed, and because "the liver is often surplus, the spleen is often insufficient", they often get sick due to disharmony between the liver and the spleen. Maltose itself contains more sugar, and children's digestive ability is poor, so it is not recommended to eat too much.In addition, children must remember to brush their teeth after eating[4]。
4. Tonifying spleen and qi: maltose is mainly used to treat spleen and stomach weakness, shortness of breath and fatigue.However, it should be used with caution if it is weak in qi, weak in digestion, damp and hot in the body, and fat. Maltose can help damp and generate heat, making people prone to abdominal distension[4]。
application
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Application of maltose in food industry
Maltose can be prepared into maltose syrup, which is widely used in various fields of the food industry, including solid food, liquid food, frozen food, colloidal food (if frozen), etc[5]。Mainly used for processing caramel sauce and candy, fruit juice drinks, wine making, canned food, bean sauce, soy sauce[6]。
① Maltose syrup contains a large amount of dextrin, which has good crystallinity resistance. There is no crystal precipitation in frozen food, and it also has the effect of preventing other sugars from crystallization. In this way, it can prevent sucrose crystallization during the production of jam and jelly, and extend the shelf life of food[5]。
② Maltose syrup has good fermentability, so it is also widely used in the manufacture of bread, cakes and beer[5]。
③ Maltose syrup can prevent starch from setting and aging, and can increase the shelf life of jelly, jam and canned food with starch[5]。
④ Maltose syrup has low sweetness, low hygroscopicity and high moisture retention. Maltose with one molecule of crystal water is very stable, which increases the moisture retention of food.Adding maltose syrup into the pastry can make the pastry fresh and delicious, but when the maltose absorbs 6% - 12% of the water, it will no longer absorb water or release water. This feature can inhibit dehydration and prevent food aging, so that the food is soft, moist, fresh and delicious for a long time, and increase the shelf life of the food[5]。
Application of Maltose in Pharmaceutical Industry
① Maltose syrup can be taken directly and can promote gastrointestinal peristalsis to supplement the carbon source and energy needed by the body[1]。
② Maltose intravenous injection can inhibit the breeding of putrefactive bacteria, thus reducing the production of toxic metabolites and protecting the liver[3]。
③ In the medical field, the purity of maltose is very important. As maltose is a reducing disaccharide, it has aldehyde reaction and can also be oxidized to maltose acid[3]。
