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Maltotriose

What is maltotriose?

Maltotriose is an oligosaccharide, a digestible carbohydrate, composed of 3 glucose molecules linked with alpha-1,4 glycosidic bonds [1].

Maltotriose Formula

Maltotriose formula

Picture 1. Maltotriose structural formula

Nutrition Facts:

  • Calories per gram = ~4
  • Glycemic index (GI) = probably >100 [3]
  • Sweetness, related to sucrose = 30% [4]
  • Net carbs = 100%

Maltotriose Source and Digestion

Maltotriose is produced during digestion of starch in the mouth and small intestine by the help of the salivary and pancreatic enzyme alpha-amylase [1]. Maltotriose is broken down by the help of the small intestinal enzymes sucrase-isomaltase and maltase-glucoamylase into 3 glucose molecules, which are absorbed [2].

Maltotriose Uses

Maltotriose as a sweetener is produced from starch. It is a part of liquid glucose (a commercial sweetener composed of glucose, maltose, maltotriose and maltotetrose) and brown rice syrup. It has a water preserving ability so it can be used in breads, cakes and other baked goods [4].

Maltotriose and Cooking

Physical properties:

  • A white crystalline powder [1]
  • 30% as sweet as sucrose [4]
  • Soluble in water [1]
  • Humectant – has water preserving ability [4]
  • Reducing sugar – it undergoes Maillard browning reaction [6-p.264]
  • Maltotriose is a slowly fermentable sugar (being able to be broken down by yeasts). It is a part of beer wort and some of it appears in beer [5].

Related Nutrients

  1. Maltotriose  LookChem
  2. Robayo-Torres C et al, 2006, Maltotriose Brake: Alpha-Amylase Hydrolysis Product Maltotriose Regulates Maltase-Glucoamylase Activity and Controls Total Rates of Starch Digestion to Glucose  US Department of Agriculture
  3. Jones BJ et al, 1983, Glucose absorption from starch hydrolysates in the human jejunum  Gut
  4. Processing of starch  Amano Enzyme Inc
  5. Dietvorst J et al, 2005, Maltotriose utilization in lager yeast strains: MTT1 encodes a maltotriose transporter  Wiley Online Library
  6. Acton A, 2013 Edition  Sugar Acids—Advances in Research and Application: 2013 Edition

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