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Use of ChemiluminescenceHPLC for Measurement of Positional Isomers of Hydroperoxy Fatty Acids in Malting and the Protein Rest Stage of Mashing

✍ Scribed by Walker, Martin D; Hughes, Paul S; Simpson, William J

Publisher: John Wiley and Sons
Year: 1996
Tongue: English
Weight: 504 KB
Volume: 70
Category: Article
ISSN: 0022-5142
DOI: 10.1002/(sici)1097-0010(199603)70:3<341::aid-jsfa509>3.0.co;2-s

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✦ Synopsis

Fatty acid hydroperoxides (9-and 13-hydroperoxides of linoleic acid and linolenic acid) were extracted from barley, malt and wort, and quantified by chemiluminescence HPLC. Although not detected in dried barley ( ~0 . 5 pmol kg-' (dry wt)), the concentrations of hydroperoxides increased during germination (up to 156 pmol kg-' (dry wt) in the case of 9hydroperoxylinoleic acid). Lipoxygenase (LOX) activity increased more than two-fold during germination. LOX activity and hydroperoxide concentrations were reduced considerably on kilning of malt. During mashing on a laboratory scale, malts with higher total LOX activities produced higher concentrations of hydroperoxides. The concentrations of 9-hydroperoxides were double those of the 13-hydroperoxides during malting and up to 10-fold greater during mashing, indicating a greater activity of LOX-1 in both processes.

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