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Two units of glucose as monosaccharides are formed when the disaccharide is hydrolyzed.
Disaccharides are sugars made up of two monosaccharide units connected by a glycosidic linkage, a carbon-oxygen-carbon bond. The anomeric carbon of one cyclic monosaccharide reacts with the OH group of another monosaccharide to generate this bond. The monosaccharide components of the disaccharides and the particular kind of glycosidic bond tying them together are different from one another.
Most frequently, partial hydrolysis of starch and glycogen results in the formation of maltose. It is frequently called malt sugar. Compared to sucrose, maltose is around 30% sweeter. Maltose and other disaccharides cannot be metabolised by the human body directly from food because their molecules are too big to fit past the intestinal wall's cell membranes.
The reaction is shown below;
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