Changes in activity of sorghum lipase during malting and mashing

Lipase activity was monitored during malting and mashing of sorghum grains. All three sorghum varieties contained detectable lipase activity in the ungerminated form. Lipase activity changed only slightly during steeping for 24 hours but increased several fold in the course of germination. Between 2...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 1996-01, Vol.102 (1), p.39-41
Main Authors: Nwanguma, B.C, Eze, M.O, Ezengwa, O.O
Format: Article
Language:English
Subjects:
beer
Beers
Biological and medical sciences
brewing
enzyme activity
Fermented food industries
flavour
Food industries
Fundamental and applied biological sciences. Psychology
Lipase
malting
mashing
sorghum
Sorghum (Poaceae)
Sorghum bicolor
temperature
triacylglycerol lipase
varieties
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Summary:Lipase activity was monitored during malting and mashing of sorghum grains. All three sorghum varieties contained detectable lipase activity in the ungerminated form. Lipase activity changed only slightly during steeping for 24 hours but increased several fold in the course of germination. Between 24% and 60% of the lipase activity of the green malt was retained after kilning at 48°C but no activity was detected in the wort after mashing at 65°C. About 68% of the lipase activity of 72 hours old malt was detected in the plumule, while 29% and 3% were detected in the endosperm and radicle, respectively. Optimum activity was observed at pH 7.0.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1996.tb00893.x