Preliminary research on wheat lipoxygenase during malting

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. © 2012 The Institute of Brewing & Distilling.