Maltose is also named as maltobiose or malt sugar and is a disaccharide formed from a condensation reaction, in which the two units of glucose joined with an α (1→4) bond. Maltose is discovered by Cornelius O'Sullivan, who is an Irish chemist in 1872 for the first time. The name of Maltose is from malt, which comes from Old English mealt. The suffix '–ose' means a suffix denoting names of sugars and other carbohydrates.
Scientists at Creative Proteomics utilize a highly quantitative method with high-performance liquid chromatography (HPLC) for the determination of Maltose levels in various samples, including Food, Beverage and more. High-Performance Liquid Chromatography (HPLC) using a differential refractive index detector (RID) for the determination of Maltose levels in a lot of biological samples. This Methodology provides accurate, reliable, and reproducible results of Maltose measurement, which enables us to analyze of Maltose levels in vitro and in vivo.
Maltose is the second important biochemical substrate in the series of glucose chains and it can be found in beverages, beer, cereal, pasta, potatoes. The production of Maltose is based on the hydrolysis of amylase into starch and is catalyzed by enzymes called amylases, which is classified into α-amylases and β-amylases, in which the digestion of starch is catalyzed by an α-amylase. Maltose is also produced when glucose is caramelized, which is a type of non-enzymatic browning of sugar. In humans, Maltose can be catalyzed by the enzyme named maltase, and then is broken into two glucose molecules in the biochemical process of the glucose metabolism accompany with the releasing of the energy.
The Russian-Polish botanist M. Tswett is generally recognized as the first person to establish the principles of chromatography. In a paper he presented in 1906, Tswett described how he filled a glass tube with chalk powder (CaCO3) and, by allowing an ether solution of chlorophyll to flow through the chalk, separated the chlorophyll into layers of different colors. He called this technique “chromatography”. Fundamentally, chromatography is a technique used to separate the components contained in a sample. High Performance Liquid Chromatography (HPLC) is a method able to separate non-volatile, thermally unstable, and polar components separate or in a mixture. HPLC is a type of chromatography that, because of its wide application range and quantitative accuracy, is regarded as an indispensable analytical technique, particularly in the field of organic chemistry. It is also widely used as a preparation technique for the isolation and purification of target components contained in mixtures.
Maltose Analysis Service Analysis Service at Creative Proteomics supports your research in Maltose Analysis. HPLC Based Analysis Service Platform enable us at Creative Proteomics offers you a state-of-the-art Analysis Service.
Food, Beverage and more
High-Performance Liquid Chromatography (HPLC) using a differential refractive index detector (RID) for the determination of Maltose levels in a lot of biological samples. This Methodology provides accurate, reliable, and reproducible results of Maltose measurement, which enables us to analyze of Maltose levels in vitro and in vivo.
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