Maltose vs. Amylose — What's the Difference?
Edited by Tayyaba Rehman — By Fiza Rafique — Updated on April 18, 2024
Maltose, a disaccharide formed from two glucose molecules, is primarily a sugar involved in energy production, while amylose is a polysaccharide that serves as a major form of starch storage in plants.
Difference Between Maltose and Amylose
Table of Contents
ADVERTISEMENT
Key Differences
Maltose is created through the enzymatic breakdown of starch during digestion or in food processing, forming two glucose molecules linked together, whereas amylose is a long, unbranched chain of glucose units, making up 20-30% of starch.
In terms of structure, maltose is a simple sugar with only two glucose units, which makes it quickly absorbable by the body, on the other hand, amylose, with its hundreds of glucose units, takes longer to break down and digest.
Maltose is commonly found in foods as a product of starch digestion, particularly in germinating seeds and malted foods, while amylose is abundant in foods like potatoes, rice, and wheat, providing a slow-releasing energy source.
The role of maltose in the body is primarily to provide immediate energy, since it is rapidly digested and absorbed into the bloodstream; whereas amylose contributes to sustained energy release and helps maintain stable sugar levels.
From a nutritional standpoint, maltose increases sugar levels more quickly due to its simpler form, while amylose, due to its complex structure, has a lower glycemic index and is beneficial for prolonged energy supply and better glycemic control.
ADVERTISEMENT
Comparison Chart
Type of Sugar
Disaccharide
Polysaccharide
Composition
Two glucose molecules
Hundreds of glucose molecules in long chains
Digestion Speed
Rapidly digested and absorbed
Slowly digested, contributing to a slow release of glucose
Source
Formed during starch breakdown in digestion or food processing
Naturally occurring in plants as a storage form of starch
Impact on Sugar
Causes a quick increase in sugar levels
Has a low glycemic index, leading to a gradual increase in sugar level
Compare with Definitions
Maltose
A sugar produced by the breakdown of starch, consisting of two glucose units.
Maltose is often formed during the malting process in beer production.
Amylose
A major component of starch, forming long unbranched chains.
Amylose in rice contributes to its sticky texture when cooked.
Maltose
Found in germinating grains and malted beverages.
Maltose levels increase in barley as it germinates.
Amylose
Found in staple foods like potatoes, maize, and wheat.
High-amylose maize is often used in extended-release dietary products.
Maltose
Quickly increases sugar, used in food industry.
Maltose is sometimes added to processed foods for sweetness.
Amylose
Has a lower glycemic index compared to other sugars.
Foods high in amylose offer better sugar control.
Maltose
Absorbed directly into the bloodstream after digestion.
After consuming malted milk, maltose is rapidly converted into energy.
Amylose
Contributes to the firmness of plants and the storage of energy.
Amylose in plant cells is vital for energy storage over winter.
Maltose
Can be enzymatically produced from starch.
Enzymes in yeast convert starch into maltose during fermentation.
Amylose
Influences the texture of food due to its gel-forming properties.
Amylose is responsible for the gelatinization of starch in cooking.
Maltose
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. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond.
Amylose
Amylose is a polysaccharide made of α-D-glucose units, bonded to each other through α(1→4) glycosidic bonds. It is one of the two components of starch, making up approximately 20-30%.
Maltose
A sugar produced by the breakdown of starch, e.g. by enzymes found in malt and saliva. It is a disaccharide consisting of two linked glucose units.
Amylose
A linear, unbranched polysaccharide that is one of the two main components, along with amylopectin, of starches.
Maltose
A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.
Amylose
(carbohydrate) The soluble form of starch (the insoluble form being amylopectin) that is a linear polymer of glucose.
Maltose
(carbohydrate) A disaccharide, C12H22O11 formed from the digestion of starch by amylase; is converted to glucose by maltase; it is an isomer of trehalose
Amylose
One of the starch group (C6H10O5)n of the carbohydrates; as, starch, arabin, dextrin, cellulose, etc.
Maltose
A crystalline disaccharide (C12H22O11) formed from starch by the action of diastase of malt, and the amylolytic ferment of saliva and pancreatic juice; called also maltobiose and malt sugar. Chemically it is 4-O-
Maltose
A white crystalline sugar formed during the digestion of starches
Common Curiosities
What is maltose primarily used for in the body?
Maltose is primarily used for quick energy production as it is rapidly digested.
How are maltose and amylose produced?
Maltose is produced by the enzymatic breakdown of starch, while amylose is synthesized by plants as a form of energy storage.
Are there health benefits associated with amylose?
Yes, its slow digestion rate can aid in weight management and glycemic control.
Where can you commonly find maltose in the diet?
Maltose is commonly found in cereals, certain breads, and beers.
How do maltose and amylose impact food texture?
Maltose does not affect food texture significantly, whereas amylose affects the gelatinization and texture of foods.
What role does amylose play in plant biology?
It serves as an energy reserve in plant tissues, helping plants survive periods without photosynthesis.
What makes amylose different from other types of starch?
Its linear and unbranched structure makes it less soluble and slower to digest.
Can amylose be modified for specific dietary needs?
Yes, high-amylose varieties of corn and other crops have been developed for specific health benefits.
What industrial uses does maltose have?
Maltose is used in the fermentation industry, particularly in brewing and baking.
How does the body process maltose?
The body processes maltose by quickly breaking it down into glucose with the enzyme maltase.
How do cooking methods affect amylose in foods?
Cooking methods like boiling and baking can break down amylose, affecting the texture and digestibility of foods.
Share Your Discovery
Previous Comparison
Biotite vs. Hornblende
Next Comparison
Arab vs. TurkAuthor Spotlight
Written by
Fiza RafiqueFiza Rafique is a skilled content writer at AskDifference.com, where she meticulously refines and enhances written pieces. Drawing from her vast editorial expertise, Fiza ensures clarity, accuracy, and precision in every article. Passionate about language, she continually seeks to elevate the quality of content for readers worldwide.
Edited by
Tayyaba RehmanTayyaba Rehman is a distinguished writer, currently serving as a primary contributor to askdifference.com. As a researcher in semantics and etymology, Tayyaba's passion for the complexity of languages and their distinctions has found a perfect home on the platform. Tayyaba delves into the intricacies of language, distinguishing between commonly confused words and phrases, thereby providing clarity for readers worldwide.
