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The measurement of lipase activity in oat products
Author(s) -
Hutchinson J. B.,
Martin H. F.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030704
Subject(s) - lipase , food science , hydrolysis , moisture , chemistry , water content , residual , mathematics , biochemistry , enzyme , organic chemistry , engineering , geotechnical engineering , algorithm
The lipase present in oats is only partially inactivated by the kilning process used for the manufacture of oatmeal, and the residual lipase sometimes causes considerable trouble because of its action in the meal when stored or when used in dough for oatcakes or biscuits. This hydrolytic activity can be almost completely eliminated in the mill by appropriate heat treatment, but a rapid test was required for assessing the success of such treatment. A suitable method is described based on the rapid rates of fat hydrolysis found in doughs of 30–40% moisture content. A few meals show anomalous behaviour when stored at 6–12% moisture content, but these can be detected by a modification which is suggested as a second and additional test for meals showing low but positive activity in dough.