Product description
Maltose is a carbohydrate obtained by the action of malt containing amylase on starch. It can be consumed directly or used as a nutrient to prepare culture media. Maltose is decomposed by α-glycosidase to produce two molecules of glucose, which is then specifically oxidized to produce a (pink) red product that reacts with the color reagent, with a maximum absorption peak at 520nm, thereby obtaining the maltose content.
Additional Materials and Equipments Required
Visible spectrophotometer, 1mL glass cuvette (light path 1cm), water bath, desktop centrifuge, pipette, mortar and pestle.