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

maltose

A disaccharide formed by the condensation of two sugar molecules through a а glycoside bond. It is the main component of maltose. Made from malt containing amylase acting on starch. Used as a nutrient and also used to prepare culture medium.

From a chemical point of view, maltose (or maltose) is a chemical term and belongs to disaccharide. It is a white needle-like crystal. However, the common maltose is not crystallized, and because sucrose is added during cooking, the white maltose turns golden yellow, which increases its color and fragrance. The chemical formula of maltose is c12h22o1kloc-0/maltose; the molecular formula is c12h22o1.

Physical properties: white crystal, soluble in water, sweet (not as good as sucrose). (Isomerization of Sucrose)

Chemical properties: (1) Reducible: It can react with silver mirror 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, sweet and delicious, rich in nutrition, and has the effect of invigorating stomach and promoting digestion. It is a kind of food suitable for all ages.

The production of maltose is roughly divided into the following steps: first, soak wheat, let it germinate to three or four centimeters long, and take its buds and chop them for later use. Then clean the glutinous rice, pour it into the pot, stew it, stir it evenly with the broken malt, and ferment it for 3-4 hours until it becomes juice. Then the filtered juice is boiled into paste with strong fire, and amber candy is obtained after cooling. When eating, heat it, stir it out with two sticks, and pull the sugar as silvery white as Lamian Noodles.

1. In nature, maltose mainly exists in germinated grains, especially malt, hence the name. Under the action of starch invertase, starch is hydrolyzed to maltose, and maltose is hydrolyzed to 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, which is easily digested and absorbed by human body.

Maltose has aldehyde groups in its molecular structure, which is reducing and a reducing sugar. Therefore, it can react with silver ammonia solution through silver mirror, or it can react with newly made basic copper hydroxide to generate brick red precipitate. It can hydrolyze to produce two molecules of glucose under certain conditions.

Second, colorless or white crystals, thick syrup. The crystalline maltose of one molecule of water melts and decomposes at 102 ~ 103℃. Soluble in water, slightly soluble in ethanol. Reductive disaccharides include aldehyde group reaction and silver mirror reaction, and can also be heated with Bancroft reagent (prepared with copper sulfate, sodium carbonate or caustic soda, sodium citrate and other solutions) to generate brick red cuprous oxide precipitate. It can make bromine water fade and be oxidized into maltogenic acid. Hydrolyzed into 2 molecules of glucose under the heating of dilute acid or the action of α -glucosidase and used as food, nutrition, etc. It is made by hydrolysis of starch, which is usually made by mixing enzymes in malt with starch paste and fermenting at a suitable temperature.