Maltose vs. Maltase — What's the Difference?
By Maham Liaqat & Urooj Arif — Updated on April 22, 2024
Maltose is a sugar composed of two glucose units, while maltase is an enzyme that catalyzes the breakdown of maltose into glucose.
Difference Between Maltose and Maltase
Table of Contents
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Key Differences
Maltose, often called malt sugar, is a disaccharide formed from two glucose molecules linked together. It is produced during the breakdown of starch, particularly in germinating seeds and grains. On the other hand, maltase is an enzyme specifically responsible for catalyzing the hydrolysis of maltose into individual glucose units, which can then be used by the body as energy.
While maltose is a carbohydrate and a source of energy, maltase is a protein that facilitates the digestion and utilization of maltose. This highlights the functional difference: maltose serves as fuel, whereas maltase is crucial for metabolizing that fuel.
Maltose is found in foods like beer, cereals, and potatoes, where it is naturally formed during the cooking or fermenting process. Maltase, meanwhile, is present in the human digestive system, particularly in the small intestine, where it plays a key role in carbohydrate digestion.
The importance of maltase can be seen in individuals who lack this enzyme or have a deficiency, leading to conditions such as maltose intolerance. This condition can cause symptoms like bloating, diarrhea, and abdominal pain after consuming foods containing maltose.
The relationship between maltose and maltase is a typical example of a substrate and its corresponding enzyme in the human digestive system, each playing a distinct role in the metabolism and energy production process.
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Comparison Chart
Type
Carbohydrate (sugar)
Enzyme (protein)
Function
Provides energy as a nutrient
Catalyzes the breakdown of maltose
Occurrence
Found in certain foods and beverages
Found in the human digestive system
Structural Unit
Two glucose molecules
Protein molecule
Role in Diet
Source of glucose
Facilitates digestion of maltose
Compare with Definitions
Maltose
A disaccharide sugar consisting of two glucose units.
Maltose is created when barley grains are malted in beer production.
Maltase
Can be deficient in some individuals, leading to intolerance.
People with maltase deficiency experience gastrointestinal discomfort from maltose-rich foods.
Maltose
Common in foods like cereals and some candies.
Maltose is used for sweetness and texture in confectioneries.
Maltase
Vital for energy utilization.
Without maltase, the body cannot absorb and use the glucose from maltose.
Maltose
Serves as an energy source.
Maltose derived from food provides quick energy.
Maltase
An enzyme that breaks down maltose into glucose.
Maltase activity is essential for efficient digestion after meals.
Maltose
Found in germinating seeds.
As seeds germinate, enzymes convert stored starches into maltose.
Maltase
Located predominantly in the small intestine.
Maltase facilitates the final step of carbohydrate digestion.
Maltose
Produced naturally in the digestion of starch.
Maltose levels increase in bread dough as it bakes.
Maltase
Ensures the conversion of maltose during digestion.
Maltase converts maltose into glucose molecules readily absorbed by the intestine.
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.
Maltase
Maltase (EC 3.2.1.20, alpha-glucosidase, glucoinvertase, glucosidosucrase, maltase-glucoamylase, alpha-glucopyranosidase, glucosidoinvertase, alpha-D-glucosidase, alpha-glucoside hydrolase, alpha-1,4-glucosidase, alpha-D-glucoside glucohydrolase) is one type of alpha-glucosidase enzymes located in the brush border of the small intestine. This enzyme catalyzes the hydrolysis of disaccharide maltose into two simple sugars of glucose.
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.
Maltase
An enzyme, present in saliva and pancreatic juice, which catalyses the breakdown of maltose and similar sugars to form glucose.
Maltose
A white disaccharide, C12H22O11, formed during the digestion of starch. Also called malt sugar.
Maltase
An enzyme that catalyzes the hydrolysis of maltose to 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
Maltase
(enzyme) An enzyme that catalyzes the hydrolysis of maltose to glucose; often associated with amylase.
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-
Maltase
An enzyme,
Maltose
A white crystalline sugar formed during the digestion of starches
Common Curiosities
Can you be allergic to maltose or maltase?
Allergies to maltose are not known; however, deficiencies in maltase can lead to maltose intolerance.
Are there health conditions that improve with maltase supplements?
Individuals with maltase deficiency might benefit from supplements or enzyme replacement therapies to help digest maltose.
Where is maltase produced in the body?
Maltase is produced in the small intestine, where it aids in the digestion of maltose.
What is maltose used for in the body?
Maltose is used as an energy source, broken down into glucose which is essential for cellular functions.
What foods are high in maltose?
Foods high in maltose include malted products like beer and malted milk, as well as some processed foods.
What role does maltase play in carbohydrate digestion?
Maltase specifically helps in the final digestion of maltose into glucose, which can be absorbed by the body.
What is the chemical formula of maltose?
The chemical formula of maltose is C12H22O11.
How can one manage maltase deficiency?
Managing maltase deficiency typically involves dietary adjustments and possibly enzyme replacement therapy to handle symptoms.
How is maltose produced industrially?
Industrially, maltose is produced by hydrolyzing starch with acids or enzymes under controlled conditions.
Is maltose a reducing sugar?
Yes, maltose is a reducing sugar due to its free aldehyde group or its ability to form one.
How is maltose different from other sugars like sucrose?
Maltose is composed of two glucose units, whereas sucrose is made of one glucose and one fructose unit.
How does maltase deficiency affect the body?
It leads to symptoms such as bloating, diarrhea, and abdominal discomfort after eating maltose-containing foods.
What tests are used to diagnose maltase deficiency?
Diagnostic tests for maltase deficiency may include breath tests and stool analyses to assess digestion and absorption.
How does maltase activity change with age?
Maltase activity can decrease with age, potentially affecting digestion efficiency in older adults.
Does cooking affect maltose or maltase?
Cooking can increase maltose content by breaking down starches, but it can denature maltase enzymes due to heat.
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Written by
Maham Liaqat
Co-written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
