OPTIMIZATION OF TEMPERATURE, TIME, AND LACTIC-ACID CONCENTRATION TO INACTIVATE LIPOXYGENASE AND LIPASE AND PRESERVE PHYTASE ACTIVITY IN BARLEY (CV BLENHEIM) DURING SOAKING
A. Rutgersson et al., OPTIMIZATION OF TEMPERATURE, TIME, AND LACTIC-ACID CONCENTRATION TO INACTIVATE LIPOXYGENASE AND LIPASE AND PRESERVE PHYTASE ACTIVITY IN BARLEY (CV BLENHEIM) DURING SOAKING, Cereal chemistry, 74(6), 1997, pp. 727-732
A barley-soaking process was studied to find conditions that inactivat
e the prooxidative enzyme lipoxygenase and the lipolytic enzyme lipase
but preserve phytase activity to develop possible procedures for prod
uction of barley products with potentially high mineral bioavailabilit
y and good oxidative stability. Lactic acid concentration, temperature
, and soaking time were studied. The study was done using a multivaria
te experimental design. Lactic acid concentration varied between 0 and
1%, temperature varied between 45 and 70 degrees C, and soaking time
varied between 30 and 120 min. Although conditions under which lipoxyg
enase was inactivated were found, total inactivation of lipase was not
obtained. Total lipoxygenase inactivation with <20% remaining lipase
activity and >60% remaining phytase activity was reached after soaking
in 1% lactic acid at suitable time-temperature combinations of 70-110
min and 53-58 degrees C.