Question

Find the hydrolysis product of maltose:
A. $\alpha -D-glu\cos e+\alpha -D-glu\cos e$
B. $\alpha -D-glu\cos e+\alpha -D-fructose$
C. $\alpha -D-glu\cos e+\alpha -D-galactose$
D. $\alpha -D-fructoseose+\alpha -D-galactose$

Answer 1

Hint: We should know that hydrolysis of maltose is a chemical reaction in which a molecule of water ruptures one or more chemical bonds. We should know that biological hydrolysis is the cleavage of biomolecules where a water molecule is consumed to effect the separation of a larger molecule into component parts. Such as, carbohydrate is broken into its component sugar molecules by hydrolysis.

Step by step answer:
We should know that hydrolysis is a chemical process in which a molecule of water is added to a substance, this addition causes the substance to split into two parts.
We should know that monosaccharides can be linked together by glycosidic bonds, which can be cleaved by hydrolysis. Two, three, several or many monosaccharides thus linked form disaccharides, trisaccharides, oligosaccharides, or polysaccharides, respectively. Enzymes that hydrolyse glycosidic bonds are called "glycoside hydrolases" or "glycosidases". It is important to note that the hydrolysis of polysaccharides to soluble sugars can be recognized as saccharification.
We should note that maltose consists of two molecules of glucose that are linked by an α-glycosidic bond. Maltose results from the enzymatic hydrolysis of amylose, by the enzyme amylase. Maltose is converted to two molecules of glucose by the enzyme maltase, which hydrolyzes the glycosidic bond.
${{C}_{12}}{{H}_{22}}{{O}_{11}}\xrightarrow[hydrolysis]{maltase}{{C}_{6}}{{H}_{12}}{{O}_{6}}+{{C}_{6}}{{H}_{12}}{{O}_{6}}$
Maltose is hydrolysed into two molecules $\alpha -D-glu\cos e$. This hydrolysis is completed with the help of enzyme maltase. So, from this discussion we came to our answer that option A is correct. And now we know that maltose on hydrolysis gives two molecules of glucose.

Note: We should note that we can find maltose in wheat, cornmeal, barley and several ancient grains. Many breakfast cereals also use malted grains to add natural sweetness. Fruits are another common source of maltose in the diet, especially peaches and pears. Sweet potatoes contain more maltose than most other foods, accounting for their sweet flavour. Most syrups get their sweetness from maltose. High-maltose corn syrup provides 50% or more of its sugar in the form of maltose. It is useful in making hard candies and an inexpensive sweetener. Even though maltose is less sweet than table sugar and fructose, it has long been used in hard candy and frozen desserts because of its unique tolerance to heat and cold.