Carbohydrolytic

Maltase

A disaccharidase enzyme that specifically hydrolyzes maltose into two molecules of glucose. This enzymatic step occurs after starch has been broken down into maltose by other enzymes, finalizing the conversion of dietary carbohydrates into glucose, which is directly absorbable through the intestinal lining.*

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ENZYME CLASSIFICATION

EC NUMBER | CAS NUMBER:
3.2.1.20 | 9032-08-0
ENZYME CLASS:
Hydrolase → Glycosidase
ENZYME TYPE:
α-Glucosidase
ENZYME SOURCE:
Rhizopus oryzae
Enzyme Applications:
Dietary Supplements, Animal Nutrition, and Brewing & Distilling

TECHNICAL SPECIFICATIONS

ACTIVITY MEASUREMENT:
MaltU (Micromoles of Maltose Converted to Glucose)
PRIMARY SUBSTRATE:
Maltose, maltotriose
BOND CLEAVED:
α-1,4-glycosidic bond
PRIMARY PRODUCTS:
Glucose
INACTIVATION:
80°C for 30 minutes
FORM:
Powder
SOLUBILITY:
Water-soluble
STORAGE:
Store in a cool, dry environment
SHELF-LIFE:
18 months from MFG date if properly stored.
SAFETY & HANDLING:
Always refer to the included Safety Data Sheet.
Maltase
Maltase

BIOCHEMICAL ROLE IN DIGESTION

Maltase hydrolyzes the α-1,4 bonds in maltose and maltotriose, converting them into glucose. As the final step in starch digestion, maltase ensures that intermediate products generated by amylase and glucoamylase are fully broken down into absorbable monosaccharides. This precise enzymatic action is critical for closing the carbohydrate digestion pathway, ensuring that no energy-rich disaccharides escape hydrolysis before absorption in the small intestine.*

NUTRITIONAL RELEVANCE IN SUPPLEMENTATION

Supplemental maltase provides targeted support for individuals with reduced disaccharidase activity, helping to complete the final stage of starch breakdown. This can reduce the burden on the intestine, improve carbohydrate absorption, and minimize delivery of undigested disaccharides to the colon. For populations with compromised carbohydrate metabolism, such as older adults or those recovering from gastrointestinal stress, maltase supplementation ensures more consistent glucose availability and reduced risk of fermentation-driven digestive discomfort.*