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|Section2= |Section3= }} Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.〔Rhoades, Rodney and David R. Bell. Medical Physiology: Principles for Clinical Medicine. (2009). Lippincott Williams & Wilkins. ISBN 0781768527.〕 It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starch. The creation of both maltotriose and maltose during this process is due to the random manner in which alpha amylase hydrolyses α-1,4 glycosidic bonds. It is the shortest chain oligosaccharide that can be classified as maltodextrin. ==References== 〔Rhoades, Rodney and David R. Bell. ' ' Medical Physiology: Principles for Clinical Medicine ' '. (2009). Lippincott Williams & Wilkins. ISBN 0781768527.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「maltotriose」の詳細全文を読む スポンサード リンク
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