maltotriose
{{More citations needed|date=November 2006}}
{{Chembox
| verifiedrevid = 443933810
| Name =
| ImageFile = Maltotriose.svg
| ImageSize =
| ImageName = Maltotriose
| IUPACName = α-D-Glucopyranosyl-(1→4)-α-D-glucopyranosyl-(1→4)-D-glucopyranose
| OtherNames =
| SystematicName = (2R,3S,4S,5S,6R)-2-[(2R,3R,4R,5R,6R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4S,5R)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
| Section1 = {{Chembox Identifiers
| InChI = 1/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16u,17-,18-/m1/s1
| InChIKey = FYGDTMLNYKFZSV-LALNNVAPBU
| StdInChI_Ref = {{stdinchicite|correct|chemspider}}
| StdInChI = 1S/C18H32O16/c19-1-4-7(22)8(23)12(27)17(31-4)34-15-6(3-21)32-18(13(28)10(15)25)33-14-5(2-20)30-16(29)11(26)9(14)24/h4-29H,1-3H2/t4-,5-,6-,7-,8+,9-,10-,11-,12-,13-,14-,15-,16?,17-,18-/m1/s1
| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}
| StdInChIKey = FYGDTMLNYKFZSV-DZOUCCHMSA-N
| CASNo_Ref = {{cascite|correct|CAS}}
| CASNo = 1109-28-0
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = 639K0T34IK
| PubChem = 192826
| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}
| ChemSpiderID=17216092
| ChEBI_Ref = {{ebicite|correct|EBI}}
| ChEBI = 15444
| SMILES = O[C@@H]3[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]3O[C@@H]2[C@@H](CO)O[C@H](O[C@H]1[C@H](O)[C@@H](O)C(O)O[C@@H]1CO)[C@H](O)[C@H]2O
}}
| Section2 = {{Chembox Properties
| Formula = C18H32O16
| MolarMass = 504.438 g/mol
| Appearance =
| Density =
| MeltingPt =
| BoilingPt =
| Solubility = }}
| Section3 = {{Chembox Hazards
| MainHazards =
| FlashPt =
| AutoignitionPt = }}
| Section4 =
| Section5 =
| Section6 =
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Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.{{Cite book | author = Rhoades, Rodney and David R. Bell | title = Medical Physiology: Principles for Clinical Medicine | date = 2009 | publisher = Lippincott Williams & Wilkins | isbn = 978-0781768528}}
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.