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Activity of Lipase during Mashing

Actividad de Lipasa Durante Maceración

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Pages 107-109 | Received 04 Oct 2001, Accepted 08 Jan 2002, Published online: 01 Feb 2018
 

Abstract

Lipase, which is present in the grain of both rice and barley, catalyzes the hydrolysis of triacylglycerides at a lipid-water interface to yield free fatty acids (FFA). In brewing, FFA are generally associated with negative effects, including the formation of stale/off-flavor aldehydes. The objective of this research was to determine the survival and stability of barley and rice lipase during laboratory mashing. Wort was separated from the spent grain by centrifugation at specific time intervals, and the spent grain was immediately frozen and freeze-dried. Lipase activity was determined on the freeze-dried spent grains by a cupric acetate colorimetric method. Malt and rice lipase, found in the insoluble portion of the mash, appeared to be quite thermostable. Both activities largely survived temperatures of 67°C, and the results of this study suggest that hydrolysis of triacylglycerides, and liberation of FFA, may continue through much of the mash.

RESUMEN

Lipasa, cuál es presente en los granos de arroz y cebada, cataliza el hidrólisis de triacilgliceridos en el interfase agua-lípido para rendir ácidos grasos libres (AGL). En la elaboración de cerveza, AGL generalmente son asociados con efectos negativos, incluyendo la formación de aldehinos añejos fuera de sabor. El objetivo de esta investigación era determinar la supervivencia y estabilidad de lipasa de cebada y arroz durante la maceración en laboratorio. El mosto fue separado del granos gastados por centrifugación a intervalos de tiempo específicos, y los granos gastados inmediatamente fueron congelados liofilizados. La actividad lipasa fue determinada en los granos liofilizados por un método colorimétrico de acetato cúprico. La lipasa de cebada y arroz, encontrada en la porción insoluble de la mezcla, aparecía ser absolutamente termoestable. Ambas actividades sobrevivieron en gran parte temperaturas de 67 C, y los resultados de este estudio sugieren que el hidrolisis de triacilgliceridos, y la liberación de AGL, puede continuar con mucha de la mezcla.

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