What is the Difference Between Trehalose and Maltose?

The main difference between trehalose and maltose lies in their structure and properties:

1. Structure: Trehalose is a non-reducing disaccharide with two glucose units joined via a 1,1-glycosidic linkage, while maltose is a reducing disaccharide with two glucose units joined via a 1,4-glycosidic linkage.
2. Reducing or Non-reducing: Trehalose is a non-reducing sugar, whereas maltose is a reducing sugar.
3. Occurrence: Trehalose is produced by some fungi and bacteria as a source of energy and is found in mushrooms. Maltose, on the other hand, forms during the breakdown of starch by beta-amylase and occurs in malt.
4. Enzymatic Breakdown: Trehalose breaks down by the action of the enzyme trehalase in intestinal mucosa, while maltose breaks down by the action of the enzyme maltase in the stomach.
5. Stability: Trehalose is very resistant to hydrolysis due to the presence of a 1,1-glycosidic bond, making it stable in solutions at high temperatures and under acidic conditions.

In summary, trehalose and maltose are both disaccharides composed of two glucose units, but they differ in their glycosidic linkages, reducing or non-reducing properties, occurrence in nature, and enzymatic breakdown.

Comparative Table: Trehalose vs Maltose

The main differences between trehalose and maltose are their glycosidic linkages, reducing properties, and occurrences in nature. Here is a table summarizing the differences:

Both trehalose and maltose are disaccharides containing two alpha glucose units. Trehalose has a 1,1-glycosidic linkage, making it a non-reducing sugar. In contrast, maltose has a 1,4-glycosidic linkage, which classifies it as a reducing sugar. Trehalose is found in mushrooms and is produced industrially from corn starch. On the other hand, maltose occurs in malt and is produced from germinating grains.