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LIPID METABOLISM IN GERMINATING BARLEY. II. BARLEY LIPASE
Author(s) -
MacLeod Anna M.,
White H. B.
Publication year - 1962
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1962.tb01894.x
Subject(s) - tributyrin , lipase , steeping , triolein , aleurone , chemistry , hydrolysis , food science , germination , triacylglycerol lipase , biochemistry , lipid metabolism , chromatography , enzyme , biology , agronomy
Although lipase activity, as estimated by hydrolysis of triolein or tributyrin, can be detected in ground barley, not more than 15% of the lipase can be readily extracted from the grain either before germination or during malting. Over two‐thirds of the total lipase content of the grain is found in the embryo and most of the remainder is concentrated in the aleurone layer. Both total and extractable lipase activities diminish during steeping and then increase slowly during growth on the malting floor. The fraction of the lipase which can be brought into solution has a sharp pH optimum at 6.8 and is extremely susceptible to inactivation by heat.