Lipid Oxidation Mechanism during Wort Production on Brewing

Kobayashi, Naoyuki; Kaneda, Hirotaka; Koshino, Shouhei

doi:10.6013/jbrewsocjapan1988.89.686

Cited by 4 publications

(8 citation statements)

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“…The rate of LOX reaction was clearly lower at pH <5.5 and >7.0 than at optimum pH. The pH effect was similar to that reported by Kobayashi et al (1993) during mashing where lowering the pH from 5.5 to 5.0 significantly inhibited oxidation and production of hydroperoxides. The optimum pH range for samples taken during kilning or malt seemed to be somewhat lower (5.5-6.5) and not as broad.…”

Section: Influence Of Freeze-drying Storage Conditions and Assay Phsupporting

confidence: 83%

“…Regardless of the actual mechanism of the oxidation and the reasons for it, oxidation of lipids reduces the nutritional value of cereal products, affects the color, and the appearance of the products, and causes the formation of off-odors and off-flavors. Thus, the overall quality of cereal products is affected (Faubion and Hoseney 1981, Gardner 1989, Drost et al 1990, Kobayashi et al 1993. Lipoxygenase (LOX) or oxidized lipid components might also cause problems during the processing itself (Wheeler and Wallace 1978, Gardner 1989.…”

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confidence: 99%

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Influence of Barley and Malt Storage on Lipoxygenase Reaction

Kaukovirta-Norja

Reinikainen²,

Olkku³

et al. 1998

Cereal Chem

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Cereal Chem. 75(5):742-746The dioxygenation of linoleic acid (LA) by aqueous flour suspensions of barley and malting samples was studied. The rate of this lipoxygenase (LOX) reaction varied as the malting process proceeded, giving a characteristic LOX reaction profile for a malting. The differences in the profiles from one malting to another were dramatic. It also appeared that during storage of dry, intact kernel samples from a single malting, a reduction in the rate of LOX reaction always occurred, and the rates of reduction with time were dependent on the stage of malting at the time of sampling. The kinetics of this aging could roughly be divided into four 2 Corresponding

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Section: Influence Of Freeze-drying Storage Conditions and Assay Phsupporting

confidence: 83%

mentioning

confidence: 99%

Influence of Barley and Malt Storage on Lipoxygenase Reaction

Kaukovirta-Norja

Reinikainen²,

Olkku³

et al. 1998

Cereal Chem

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“…He hypothesized lipoxygenase would be the main factor in off-flavor production. Moreover, Kobayashi et al (1993b) reported a similar behavior between lipoxygenase activity and hydroperoxides formation during wort production. Due to its probable involvement in off flavor production, lipoxygenase from barley has been well studied.…”

Section: Introduction Referredmentioning

confidence: 64%

Two Lipoxygenases from Germinated Barley‐Heat and Kilning Stability

Hugues

Boivin

Gauillard

et al. 1994

Journal of Food Science

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Using ammonium sulfate precipitation followed by hydrophobic and ion exchange chromatography, two lipoxygenase isoenzymes, LOX 1 and LOX 2, were l&3-and 445fold purified from germinated barley, with 18 and 24% recovery of activity respectively. LOX 1 and LOX 2 were characterized by isoelectric points 4.9 and 6.4, and molecular weights of 90 kd and 110 kd, respectively. Apparent Km values for linoleic acid were 0.06 mM for LOX 1 and 0.18 mM for LOX 2. LOX 1 converted linoleic acid to 9 and 13 hydroperoxides at about 4:1, whereas the 13 hydroperoxide was the major product formed by LOX 2 (ratio 3:7). For both isoforms, thermal inactivation data indicated first order kinetics with activation energies influenced by ionic strength and pH. Isoenzymes composition was analyzed for three kilning schemes: the 1:3 ratio between LOX 1 and LOX 2 observed in germinated barley increased during the course of kilning.

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“…19,42,198,206,212 Potential measures in mashing and wort separation: • Mashing-in at higher temperatures, for example, 63 °C, and lower pH, for example, 5.2, should be used to quickly denature lipoxygenases that were not inactivated during malting. 18,19,21,22,71,75,[87][88][89]214,215 • Gallotannins should be added at mashing-in, working as antioxidants, metal chelators, radical scavengers, lipoxygenase inhibitors, and aldehyde binders. 77,87,200,216 • Mashing should be performed with low oxygen levels to prevent enzymatic and autoxidation of unsaturated fatty acids and other oxidation processes.…”

Section: Practical Measures To Reduce Aldehyde Staling In Beermentioning

confidence: 99%

On the Origin of Free and Bound Staling Aldehydes in Beer

Baert

Clippeleer

Hughes

et al. 2012

J. Agric. Food Chem.

150

218

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The chemistry of beer flavor instability remains shrouded in mystery, despite decades of extensive research. It is, however, certain that aldehydes play a crucial role because their concentration increase coincides with the appearance and intensity of "aged flavors". Several pathways give rise to a variety of key flavor-active aldehydes during beer production, but it remains unclear as to what extent they develop after bottling. There are indications that aldehydes, formed during beer production, are bound to other compounds, obscuring them from instrumental and sensory detection. Because freshly bottled beer is not in chemical equilibrium, these bound aldehydes might be released over time, causing stale flavor. This review discusses beer aging and the role of aldehydes, focusing on both sensory and chemical aspects. Several aldehyde formation pathways are taken into account, as well as aldehyde binding in and release from imine and bisulfite adducts.

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Lipid Oxidation Mechanism during Wort Production on Brewing

Cited by 4 publications

References 0 publications

Influence of Barley and Malt Storage on Lipoxygenase Reaction

Influence of Barley and Malt Storage on Lipoxygenase Reaction

Two Lipoxygenases from Germinated Barley‐Heat and Kilning Stability

On the Origin of Free and Bound Staling Aldehydes in Beer

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