Maltase breaks down disaccharide maltose to the simple sugar glucose and is produced by the cells that line the small intestine. It’s secreted by the surface cells of the villa, which are thin projections on the mucosa.
Maltose or malt sugar is the least common disaccharide in nature. It’s present in germinating grain, in a small proportion in corn syrup, and it forms on the partial hydrolysis of starch.
Maltase can be ingested in the diet or manufactured in the body by the mucus membrane lining of the intestine. When starch is consumed it is transformed to maltose by saliva and pancreatic enzymes (amylases). Then the maltase secreted by the intestines converts the maltose into glucose, which is more usable by the body. The glucose can also be stored in the liver for future use.
Betaine HCl shouldn’t be taken with maltase or other supplemental enzymes, because they can be destroyed.