Maltotetraose is a tetrasaccharide consisting of four D-glucose units connected by α-(1→4) glycosidic bonds, with the molecular formula C₂₄H₄₂O₂₁ and an average molecular weight of 666.58 g/mol. It exists in an open-chain aldehydo form at the reducing end and serves as an intermediate in starch hydrolysis. It appears as a white powder used in biochemical research.

Chemical Structure

Maltotetraose features the sequence α-D-Glcp-(1→4)-α-D-Glcp-(1→4)-α-D-Glcp-(1→4)-D-Glc, with detailed stereochemistry captured in its IUPAC name: (2R,3R,4R,5R)-4-[(2R,3R,4R,5S,6R)-5-[(2R,3R,4R,5S,6R)-3,4-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-3,4-dihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-2,3,5,6-tetrahydroxyhexanal. InChI and SMILES notations confirm the linear pyranose chain and reducing end properties. This structure classifies it among maltooligosaccharides, distinct from branched forms.

Biological Occurrence and Role

Maltotetraose arises during enzymatic degradation of starch by α-amylase, acting as a substrate for further hydrolysis by maltase-glucoamylase. It occurs in foods rich in starch and supports studies on carbohydrate digestion in animals and humans. Its presence aids in understanding oligosaccharide metabolism and enzyme specificity in glycoside hydrolases.

Preparation and Applications

Enzymatic hydrolysis of starch or maltodextrins produces maltotetraose. It is widely used in assays for amylase activity, structural carbohydrate analysis, and prebiotic research. Applications extend to food science for malt beverage analysis and to pharmaceutical research on enzyme mechanisms.