Characterization of Factors That Transform Linoleic Acid into Di- and Trihydroxyoctadecenoic Acids in Mash

概要

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The qualities of beer are deteriorated by the presence of either di-or trihydroxyoctadecenoic acids, which reduce the beer 'head' and produce an astringent flavor. In this study we found that native extracts of malt mash transformed linoleic acid into di-and trihydroxyoctadecenoic acids, but this transforming activity and lipoxygenase activity were inactivated by heating the mash at 70℃ for 30 min. Recombinant barley lipoxygenase 1 was not able to transform linoleic acid into di-and trihydroxyoctadecenoic acids. The transforming activity of mash extract heated at 70℃ for 30 min could be restored by the addition of recombinant barley lipoxygenase 1; in contrast, the activity of boiled mash extract was not substantially restored by the recombinant enzyme. These results indicate that di-and trihydroxyoctadecenoic acids are generated from linoleic acid by both lipoxygenase and a heat-stable enzymatic factor present in the mash.
社団法人日本生物工学会の論文
2002-01-25