Which monosaccharides are combined to form Maltose?

Maltose is a disaccharide that is specifically formed by the combination of two glucose molecules. This process involves a condensation reaction, wherein the two monosaccharides undergo a glycosidic bond formation, resulting in the release of a water molecule. Maltose is commonly known as malt sugar and is primarily found in malted foods and beverages, as well as produced during the digestion of starch.

The structure of maltose and its formation from glucose is significant in understanding carbohydrate metabolism and digestion. In the human body, maltose is broken down into glucose molecules by the enzyme maltase, facilitating energy production. This understanding is crucial for those studying nutrition, as it highlights the importance of glucose not only as an energy source but also in the context of carbohydrate breakdown and utilization.