Maltotriose

Maltotriose
Identifiers

CAS Number	1109-28-0^Y
ChEBI	CHEBI:15444^Y
ChemSpider	17216092^Y
Jmol interactive 3D	Image
PubChem	192826
InChI InChI=1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16?,17-,18-/m1/s1^Y Key: FYGDTMLNYKFZSV-DZOUCCHMSA-N^Y InChI=1/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16u,17-,18-/m1/s1 Key: FYGDTMLNYKFZSV-LALNNVAPBU
SMILES O[C@@H]3[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]3O[C@@H]2[C@@H](CO)O[C@H](O[C@H]1[C@H](O)[C@@H](O)C(O)O[C@@H]1CO)[C@H](O)[C@H]2O
Properties
Chemical formula	C₁₈H₃₂O₁₆
Molar mass	504.437 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Y verify (what is ^YN ?)
Infobox references

Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.^[1]

It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch. The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds.

It is the shortest chain oligosaccharide that can be classified as maltodextrin.

References

↑ Rhoades, Rodney and David R. Bell. Medical Physiology: Principles for Clinical Medicine. (2009). Lippincott Williams & Wilkins. ISBN 0781768527.

Types of carbohydrates

General

Geometry

Monosaccharides

Dioses	Aldodiose Glycolaldehyde

Trioses	Aldotriose Glyceraldehyde Ketotriose Dihydroxyacetone

Tetroses	Aldotetroses Erythrose Threose Ketotetrose Erythrulose

Pentoses	Aldopentoses Arabinose Lyxose Ribose Xylose Ketopentoses Ribulose Xylulose Deoxy sugars Deoxyribose

Hexoses	Aldohexoses Allose Altrose Galactose Glucose Gulose Idose Mannose Talose Ketohexoses Fructose Psicose Sorbose Tagatose Deoxy sugars Fucose Fuculose Rhamnose

Heptoses	Ketoheptoses Mannoheptulose Sedoheptulose

Above 7	Octoses Nonoses Neuraminic acid

Multiple

Disaccharides	Cellobiose Isomaltose Lactose Lactulose Maltose Sucrose Trehalose Turanose

Trisaccharides	Maltotriose Melezitose Raffinose

Tetrasaccharides	Stachyose

Other oligosaccharides	Acarbose Fructooligosaccharide (FOS) Galactooligosaccharide (GOS) Isomaltooligosaccharide (IMO) Maltodextrin Mannan-oligosaccharides (MOS)

Polysaccharides	Beta-glucan Oat beta-glucan Lentinan Sizofiran Zymosan Cellulose Chitin Chitosan Dextrin / Dextran Fructose / Fructan Inulin Galactose / Galactan Glucose / Glucan Glycogen Hemicellulose Levan beta 2→6 Lignin Mannan Pectin Starch Amylopectin Amylose Xanthan gum

^[1]

↑ Rhoades, Rodney and David R. Bell. ' ' Medical Physiology: Principles for Clinical Medicine ' '. (2009). Lippincott Williams & Wilkins. ISBN 0781768527.

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