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How does Maltose have a higher glycemic index value than Glucose? Shouldnt the bond connecting the two Glucose molecules make it digest slower than Glucose?
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+ Glucose
+ Sugar
+ Biochemistry
+ Chemistry
+ Glycemic index
+ Maltose
Posted by
Oleg Sergeykin
How does Maltose have a higher glycemic index value than Glucose? Shouldnt the bond connecting the two Glucose molecules make it digest slower than Glucose?
It’s because 50 grams (the standard dose for determining GI) of maltose breaks down into 52.5 grams of glucose—the extra mass coming from the water that hydrolyzes the glycosidic bond between the two glucose residues that make up a maltose molecule.
The hydrolysis is quick compared to the absorption of the sugars, so you get a 5% larger boost in blood glucose from consuming a set amount of maltose compared to glucose. And indeed, the glycemic index of maltose is 105 (with glucose being 100).
Sucrose is only 65, because it breaks down into glucose and fructose, and it takes some time for fructose to be converted into glucose.
It’s because 50 grams (the standard dose for determining GI) of maltose breaks down into 52.5 grams of glucose—the extra mass coming from the water that hydrolyzes the glycosidic bond between the two glucose residues that make up a maltose molecule.
The hydrolysis is quick compared to the absorption of the sugars, so you get a 5% larger boost in blood glucose from consuming a set amount of maltose compared to glucose. And indeed, the glycemic index of maltose is 105 (with glucose being 100).
Sucrose is only 65, because it breaks down into glucose and fructose, and it takes some time for fructose to be converted into glucose.
To keep it simple ….. take maltose and add acid (stomach) and some heat (37 deg / 98.4 deg) and the sugars break down (inverted), into two glucose molecules.
Twice the glucose in one package = higher glycaemic index.
Likewise - bread = flour = starch …. which is (almost) instantly broken down into glucose … has a higher glycaemic index than table sugar - because half of sugar is fructose - so with flour products it is all glucose but table sugar only half of each carbohydrate molecule is converted to glucose.
To keep it simple ….. take maltose and add acid (stomach) and some heat (37 deg / 98.4 deg) and the sugars break down (inverted), into two glucose molecules.
Twice the glucose in one package = higher glycaemic index.
Likewise - bread = flour = starch …. which is (almost) instantly broken down into glucose … has a higher glycaemic index than table sugar - because half of sugar is fructose - so with flour products it is all glucose but table sugar only half of each carbohydrate molecule is converted to glucose.
It’s because 50 grams (the standard dose for determining GI) of maltose breaks down into 52.5 grams of glucose—the extra mass coming from the water that hydrolyzes the glycosidic bond between the two glucose residues that make up a maltose molecule.
The hydrolysis is quick compared to the absorption of the sugars, so you get a 5% larger boost in blood glucose from consuming a set amount of maltose compared to glucose. And indeed, the glycemic index of maltose is 105 (with glucose being 100).
Sucrose is only 65, because it breaks down into glucose and fructose, and it takes some time for fructose to be converted into glucose.
It’s because 50 grams (the standard dose for determining GI) of maltose breaks down into 52.5 grams of glucose—the extra mass coming from the water that hydrolyzes the glycosidic bond between the two glucose residues that make up a maltose molecule.
The hydrolysis is quick compared to the absorption of the sugars, so you get a 5% larger boost in blood glucose from consuming a set amount of maltose compared to glucose. And indeed, the glycemic index of maltose is 105 (with glucose being 100).
Sucrose is only 65, because it breaks down into glucose and fructose, and it takes some time for fructose to be converted into glucose.
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To keep it simple ….. take maltose and add acid (stomach) and some heat (37 deg / 98.4 deg) and the sugars break down (inverted), into two glucose molecules.
Twice the glucose in one package = higher glycaemic index.
Likewise - bread = flour = starch …. which is (almost) instantly broken down into glucose … has a higher glycaemic index than table sugar - because half of sugar is fructose - so with flour products it is all glucose but table sugar only half of each carbohydrate molecule is converted to glucose.
To keep it simple ….. take maltose and add acid (stomach) and some heat (37 deg / 98.4 deg) and the sugars break down (inverted), into two glucose molecules.
Twice the glucose in one package = higher glycaemic index.
Likewise - bread = flour = starch …. which is (almost) instantly broken down into glucose … has a higher glycaemic index than table sugar - because half of sugar is fructose - so with flour products it is all glucose but table sugar only half of each carbohydrate molecule is converted to glucose.
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