Maltose, for example, is a disaccharide made up of 2 units of glucose, and is the major disaccharide product of the digestion of starch in humans. It consists of two molecules of glucose in an α- (1,4) glycosidic linkage. The enzyme maltase efficiently catalyses the hydrolysis of maltose into 2 glucose molecules. When maltose undergoes this reaction, it breaks up into two glucose molecules. What are final products after hydrolysis of starch, sucrose, maltose and galactose? Why is the word "hydrolysis" used in base promoted hydrolysis of esters? Maltose (or malt sugar) is an intermediate in the intestinal digestion (i.e., hydrolysis) of glycogen and starch, and is found in germinating grains (and other plants and vegetables). The disaccharide maltose can be broken down into glucose in a hydrolysis reaction catalysed by the enzyme maltase in your body. Water is a participant in the process, adding -H and -OH groups either side of the glycosidic bond. Maltose consists of two molecules of glucose that are linked by an α-(1,4′) glycosidic bond. Maltose results from the enzymatic hydrolysis of amylose, a homopolysaccharide (Section 26.9), by the enzyme amylase.Maltose is converted to two molecules of glucose by … Maltase, enzyme that catalyzes the hydrolysis of the disaccharide maltose to the simple sugar glucose.The enzyme is found in plants, bacteria, and yeast; in humans and other vertebrates it is thought to be synthesized by cells of the mucous membrane lining the intestinal wall. The same result may also be eventually achieved if maltose is heated in the presence of acid (acid hydrolysis). Why is maltose reducing sugar but not sucrose? Can someone compare the rates of acidic hydrolysis of acetamide and ethyl acetate? Hydrolysis is the breakdown of a compound due to its reaction with water. Hydrolysis means breaking of bond by adding water.