Maltase

Definition

Digestive enzyme that hydrolyzes maltose (sugar composed of two glucose molecules) into two glucose molecules. It is produced by intestinal cells.

How it works

Maltase is a disaccharidase, meaning a specialized enzyme for the digestion of composed sugars. It acts at the brush border of intestinal cells (enterocytes) of the small intestine. Maltose primarily comes from the digestion of starch by salivary and pancreatic amylase. Without maltase, maltose cannot be absorbed effectively, leading to digestive problems. This enzyme is essential for accelerating glucose absorption after a meal containing starchy foods.

Role

Converting maltose into glucose to allow for intestinal absorption and energy utilization.

Examples

• Whole grain bread
• Pasta
• Rice
• Cereals
• Whole grain biscuits

Recommendations

Thoroughly chew foods rich in starch to facilitate maltase work. Consume starchy foods with fiber for progressive and regular digestion. In case of maltase deficiency, reduce starch-rich foods and consult a healthcare professional.

Key takeaway

Maltase is essential for transforming starch into absorbable glucose.

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