Maltose consists of two glucose
molecules linked by 1,4 glycosidic bond
s. This bonds forms by condensation reaction
, during which an H and an OH group on two glucose molecules combine
to form water
, leaving the glucose molecules bonded together.
In the mouth
glucose is produced by the action of salivary amylase
) on starch
in the food. Amylase is also produced by the pancreas
and released into the ilium
, part of the small intestine
, to further break down starch into maltose. Maltose is then acted upon by maltase
to produce glucose, which is small enough to be absorb
ed by the lining of the intestine.