We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Preliminary research on wheat lipoxygenase during malting.
- Authors
Sun, Wentao; Du, Jinhua; Jin, Yuhong; Liu, Jianjun; Kong, Lingwen
- Abstract
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
- Subjects
LIPOXYGENASES; THERMOSTAT; WATER filtration; MALT; TURBIDITY
- Publication
Journal of the Institute of Brewing, 2012, Vol 118, Issue 2, p192
- ISSN
0046-9750
- Publication type
Article
- DOI
10.1002/jib.27