Maltsókker: Versjèl tösje versies

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[[File:Maltose.png|thumb|De structuurformuul van maltsókker.]]
[[File:Maltose.png|thumb|De structuurformuul van maltsókker.]]
'''Maltsókker''' of '''maltoas''' (''glucose α(1→4) glucose''; C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>) is 'ne reducerendje [[sókker]] dae nao [[hydrolyse]] twiè molecule [[glucose|glucoas]] guf. De smaak van maltsókker is zeut. 't Is 'n [[disacharied]].
'''Maltsókker''' of '''maltoas''' (''glucose α(1→4) glucose''; C<sub>12</sub>H<sub>22</sub>O<sub>11</sub>) is 'ne reducerendje [[sókker]] dae nao [[hydrolyse]] twiè molecule [[glucose|glucoas]] guf. De smaak van maltsókker is zeut. 't Is 'n [[disacharied]].

Versie op 6 aug 2015 13:27

Dit artikel is gesjreve (of begós) in 't Sint-Joasters. Laes hie wie v'r mit de versjillende saorte Limburgs ómgaon.


De structuurformuul van maltsókker.

Maltsókker of maltoas (glucose α(1→4) glucose; C12H22O11) is 'ne reducerendje sókker dae nao hydrolyse twiè molecule glucoas guf. De smaak van maltsókker is zeut. 't Is 'n disacharied.

De sjemische naam van maltsókker is α-D-glucopyranosyl-(1→4)-β-D-glucopyranoas. De verhaojing waterstof:zoerstof is 2:1.

Maltsókker is 'n dimeer det kan óntstaon bieje aafbraak door 't enzym amylaas van zètmael det dezelfdje glycosiedbinjing haet.

Vriewaal alle organisme kónne maltsókker aafbraeke mit 't enzym maltaas. De vörming van maltsókker en glucoas in kemendje gaestekörrele ónger invlood van 't enzym amylaas is wichtig bie 't malte veure bereijing van beer.

Aafkomstig van Wikipedia, de Vriej Encyclopedie. "https://li.wikipedia.org/w/index.php?title=Maltsókker&oldid=376319"