This sugar occurs as a component of malt and also present in highly variable quantities in partially hydrolysed starch products. “Maltose.” Wikipedia, Wikimedia Foundation, 28 June 2018. Ex: maltodextrin, corn syrup, etc. (adsbygoogle = window.adsbygoogle || []).push({}); Copyright © 2010-2018 Difference Between. It results in a product of the caramelization of glucose. Conformational maps In maltose, the glucose molecules are linked together by an α-1→4 glycosidic bond. Summary. The key difference between maltose and isomaltose is that the maltose has two glucose units joined to each other via an alpha 1-4 bond whereas the isomaltose has two glucose units joined to each other via an alpha 1-6 bond. Available here   More precisely, isomaltose is an isomer of maltose. This means that in maltose th… Therefore, the chemical structure is the major difference between maltose and isomaltose. What is Maltose Madhu is a graduate in Biological Sciences with BSc (Honours) Degree and currently persuing a Masters Degree in Industrial and Environmental Chemistry. Side by Side Comparison – Maltose vs Isomaltose in Tabular Form The amylase enzymes generate both maltose and isomaltose fragments when they digest starch. 3. ScienceDirect ® is a registered trademark of Elsevier B.V. ScienceDirect ® is a registered trademark of Elsevier B.V. Isomaltulose (Palatinose) – An emerging carbohydrate. This is mainly because, the ring structure of one of the two glucose molecules can open to present a free aldehyde group, but the other glucose unit cannot open like that because of the nature of the glycosidic bond. As a result, food researchers are looking for alternative sweeteners to fulfil the consumer preference. Maltose is a disaccharide that has two glucose units joined with each other via an alpha 1-4 linkage whereas Isomaltose is a disaccharide having two glucose sugar units linked to each other via an alpha 1-6 linkage. 2. In this, the first carbon atom of one glucose molecules links to the fourth carbon atom of the other glucose molecule to form the 1-4 glycosidic bond. Isomaltulose has low glycemic index, long term energy source and no adverse effects on human health. 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Isomaltulose is completely, cleaved in the small intestine although the process is less rapid compared to sucrose. It thus causes attenuated blood glucose and insulin response, a property which may be particularly favourable for diabetics (Kawai et al., 1989, Grembecka, 2015).Hence, the isomaltulose is considered the best alternative for sucrose based food products. Maltose is broken down by the maltase enzyme, which catalyses the hydrolysis of the glycosidic bond, into two glucose molecules. Addition of sweetening agents, particularly carbohydrates has been the common approach to enhance food taste. The enzyme, maltase can break down the structure of maltose via the catalysing the hydrolysis of the glycosidic bond. Therefore, the key difference between maltose and isomaltose is that maltose has two glucose units joined with each other via an alpha 1-4 bond whereas isomaltose has two glucose units joined with each other via an alpha 1-6 bond. Overview and Key Difference © 2017 Elsevier Ltd. All rights reserved. Compared to sucrose, isomaltulose has high stability, tooth friendly, slow digestibility and 40–50% of sweetening power. Similarities Between Maltose and Isomaltose Maltose (/ ˈ m ɔː l t oʊ s / or / ˈ m ɔː l t oʊ z /), 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.Maltose is the two-unit member of the amylose homologous series, the key structural motif of starch. However, sucrose consumption is associated with raising health concerns in the consumers of modern world. Isomaltulose could be used as an effective alternative to sucrose due its characteristic properties like tooth friendly, having no adverse effects on product quality and human health. https://doi.org/10.1016/j.fbio.2017.04.003. Copyright © 2020 Elsevier B.V. or its licensors or contributors. Stable conformations of beta-isomaltose (alpha-D-glucopyranosyl-(1-->6)-beta-D-glucose) in gas-phase and aqueous solution are investigated in this study using quantum mechanical calculations. 1. The bond from the anomeric carbon of the first monosaccharide unit is directed downward, which is why this is known as an α-glycosidic linkage. 2.”Isomaltose structure”By Su-no-G – Own work by ChemDraw, (Public Domain) via Commons Wikimedia. It also is a reducing sugar. In the case of maltose and isomaltose, the sugar unit is a glucose molecule. 5. Isomaltose is a disaccharide having two glucose sugar units linked to each other via an alpha 1-6 linkage. Furthermore, in maltose, the first carbon of one glucose unit binds with the fourth carbon of the other sugar unit while the first carbon of one of the glucose units binds with the sixth carbon of the other sugar unit in isomaltose. By continuing you agree to the use of cookies. Isomaltulose (6-O--D-glucopyranosyl-D-fructofuranose), also known as palatinose is a natural component of honey and also produced at commercial levels from sugar cane. Sucrose is an extensively used since ages. On paper this is just a different number but for the enzyme that has to split the disaccharide it is an entirely different job. Isomaltose is an isomer of maltose. We use cookies to help provide and enhance our service and tailor content and ads. Glucose is a hexose, meaning; it has six carbon atoms in a pyranose ring. Further, this molecule forms during the break down of starch by beta-amylase; it removes one glucose unit at a time, forming the maltose molecule. 6. 2. Figure 02: Chemical Structure of Isomaltose. It has been successfully used into various food products viz., chocolate, breakfast cereals, chewing gums and dairy products especially, ice cream and yoghurt. Moreover, it is a reducing sugar, unlike other disaccharide molecules. 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