Maltobiose

Maltobiose (English maltobiose, also M 2 or lactose glucoside) is a disaccharide consisting of two α-D-glucopyranose residues linked by a β-1,4-glycosidic bond, in the molecule of which the OH group of one residue is attached to the carbonyl group of the other residue due to the glycosidic hydrogen bridge.

The main chain of glycolipids of GC glycoproteins (chap. GLUCOPYPANTONE). Used to make general pants. It is a naturally occurring oligosaccharide, the monosaccharide component of many carbohydrates such as maltose. Present in the human diet in small quantities. Up to 0.1% of the carbon content of grain crops. Also present in a free state. It is observed in cheese, mushrooms (tinder fungi) and other foods. Essential for maintaining glycolytic metabolism and GLGLUCAN production. The formation of the disaccharide occurs in humans, yeast and molds (for example, candida). In yeast, β-(1,3)-glucan is synthesized to bypass the unwanted byproduct produced when yeast is fed only glucose. However, to feed yeast cells, glucose must be converted to the disaccharide maltose. This sequence of reactions