What do we get when we joint two α- glucoses via an α1,4 bond?
- Is it alpha maltose or beta maltose?
- In other words, if we cleave amylopectin with amylase (α-amylase or β-amylase), which form of maltose is the ultimate result?
I think Maltose, which has an axial anomeric hydroxy group, will be the answer to (1) and (2), because α-glucose has has axial anomeric hydroxy group; am I right? However, I could not identify which form of maltose has axial anomeric hydroxy group.