Maltose consists of two
glucose molecules linked by 1,4 glycosidic
bonds. 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 (an
enzyme) 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
absorbed by the lining of the intestine.