Maltohexaose

Maltohexaose is a linear oligosaccharide consisting of six D-glucose residues linked via α-1,4-glycosidic bonds, produced by hydrolysis of starch with acids or α-amylases. It has low sweetness compared with sucrose — about 0.1 times as sweet — but higher viscosity and body, making it useful in bulking agents and as a model substrate for studying amylolytic enzymes. As a defined malto-oligosaccharide it serves as a chromatographic standard in carbohydrate analysis (HPLC, HPAEC) for characterising starch-hydrolysis profiles of syrups and maltodextrins. Its clean fermentation profile also suits brewing and fermentation media where controlled, low-sweetness carbohydrate is wanted without the flavour impact of sugars.