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LIPOXIDASES IN MALTING AND MASHING
Author(s) -
Baxter E. Denise
Publication year - 1982
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.2050-0416.1982.tb04130.x
Subject(s) - mashing , germination , food science , chemistry , raw material , oxygen , botany , biology , organic chemistry
Raw barley contains two lipoxidases and during malting the activity of both enzymes increases, although to differing extents. The amount of activity which develops depends upon the barley variety. Synthesis of lipoxidase during the initial stages of germination requires oxygen, and is lowered by treatments which reduce the availability of oxygen or which restrict embryo growth. Most of the lipoxidase in green malt is destroyed during kilning.