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For example, in maltose (a disaccharide of glucose monomers) are both of the ends either side able to be opened to form an aldehyde group?

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No, in dissacharides the reducing end is situated only on one monosaccharide which is having free anomeric carbon. This carbon does not take part in glycosidic bond formation and can form open chain.

Figure showing reducing end in maltose

Figure showing anomeric carbon of maltose

Check out: https://chem.libretexts.org/Courses/Sacramento_City_College/SCC%3A_Chem_309_-_General%2C_Organic_and_Biochemistry_(Bennett)/Text/14%3A_Carbohydrates/14.6%3A_Disaccharides

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  • $\begingroup$ Your answer would be better if it indicated the reducing position in the monosaccharides and the disaccheride and did not contain material largely irrelevant to the question. Perhaps you could consider drawing a diagram of your own. $\endgroup$ – David Oct 29 '19 at 13:58
  • $\begingroup$ okay..will do that $\endgroup$ – Twinkle Sheen Oct 29 '19 at 16:56

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