Because there is salivary amylase in saliva, it can catalyze the hydrolysis of starch in rice grains into maltose

Maltose

It is formed by condensation of two sugar molecules with alpha glycosidic bonds. of disaccharides. It is the main component of caramel. It is produced by the action of amylase-containing malt on starch. Used as a nutrient and for preparing culture media.

From a chemical point of view: Maltose (or Malt Sugar) is a chemical term and belongs to the disaccharide (disaccharide) class. It is white needle crystal. Common maltose does not crystallize, and due to the addition of sucrose during cooking, the white maltose turns golden yellow, increasing its color and aroma. The chemical formula of maltose is: C12H22O11 Maltose: Molecular formula: C12H22O11

Physical properties: White crystal, easily soluble in water, sweet (less than sucrose). (Isomerism with sucrose)

< p>Chemical properties: (1) Reducing: It can undergo silver mirror reaction and is a reducing sugar. (2) Hydrolysis reaction: The product is 2 molecules of glucose

Maltose is also called glutinous rice sugar,

It is made of wheat and glutinous rice. It is sweet, delicious, nutritious, and has the functions of strengthening the stomach and digesting food. It is a food suitable for all ages.

The production of maltose can be roughly divided into the following steps: first soak the wheat and let it sprout to three or four centimeters long, then chop the sprouts and set aside. Then wash the glutinous rice and pour it into the pot to simmer, stir evenly with the chopped malt, and let it ferment for 3 to 4 hours until the juice is transformed. Then filter out the juice and boil it over high heat to form a paste. After cooling, it becomes amber-shaped sugar cubes. When eating, heat it, stir it out with two wooden sticks, and pull the sugar cubes like ramen until they are silvery white.

1. In nature, maltose mainly exists in germinated grains, especially malt, hence its name. Under the action of starch invertase, starch undergoes a hydrolysis reaction to produce maltose, which then undergoes a hydrolysis reaction to produce two molecules of glucose.

Maltose can be made into crystals and used as a sweetener, but the sweetness is only 1/3 of sucrose. Maltose is a cheap nutritious food that is easily digested and absorbed by the human body.

There is an aldehyde group in the molecular structure of maltose, which is a reducing sugar. Therefore, it can react with silver ammonia solution to produce a silver mirror, or it can react with newly prepared alkaline copper hydroxide to form a brick-red precipitate. It can be hydrolyzed under certain conditions to generate two molecules of glucose.

2. Colorless or white crystals, and the crude form is in the form of thick syrup. Crystalline maltose with one molecule of water melts and decomposes at 102~103℃. Easily soluble in water, slightly soluble in ethanol. Reducing disaccharide has aldehyde group reaction, can undergo silver mirror reaction, and can also react thermally with Bancroft's reagent (prepared with solutions such as copper sulfate, sodium carbonate, caustic soda, and sodium citrate) to generate brick-red cuprous oxide. precipitation. It can discolor bromine water and be oxidized into maltobionic acid. It is hydrolyzed into 2 molecules of glucose under dilute acid heating or α-glucosidase. Used as food, nutritional supplements, etc. It is produced by hydrolysis of starch, usually by mixing enzymes in malt with starch paste and fermenting it at a suitable temperature.