Preliminary research on wheat lipoxygenase during malting | Zendy

Sun Wentao | Zendy; Du Jinhua | Zendy; Jin Yuhong | Zendy; Liu Jianjun | Zendy; Kong Lingwen | Zendy

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Preliminary research on wheat lipoxygenase during malting

Author(s) -

Sun Wentao,

Du Jinhua,

Jin Yuhong,

Liu Jianjun,

Kong Lingwen

Publication year - 2012

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/jib.27

Subject(s) - brewing , turbidity , lipoxygenase , chemistry , food science , thermostability , positive correlation , enzyme , biochemistry , fermentation , biology , medicine , ecology

Characteristics of lipoxygenase (LOX) in wheat malt with various conditions, including optimum temperature, pH and thermostability, were studied. The results showed that the optimum temperature was 35 °C, the optimum pH value was 6.8 and the deactivation temperature was 70 °C. With increasing temperature, thermal stability was reduced. The LOX activity of dry wheat malt showed a significant positive correlation with filtration time ( R = 0.979, p < 0.05). The LOX activity of the green malt showed a significant positive correlation with turbidity ( R = 0.977, p < 0.05). Reducing the LOX activity in green and dry malts could shorten the filter time, lower wort turbidity and consequently improve the quality of the wheat malt. Copyright © 2012 The Institute of Brewing & Distilling

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