Characterization of Factors Involved in the Production of 2(E)-Nonenal during Mashing(Food & Nutrition Science)

概要

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To characterize the factors involved in the production of volatile aldehydes during mashing, a model mashing experiment was done. After we inactivated the endogenous lipoxygenase (LOX) activity in the mash by mashing at 70℃ for 30 min, further incubation with recombinant barley LOX-1 stimulated the accumulation of 2 (E) -nonenal ; however, this effect was significantly reduced by boiling the mash sample. The result suggests that both LOX-1 and a heat-stable enzymatic factor are involved in the production of 2 (E) -nonenal during mashing. Malt contained fatty acid hydroperoxide lyase-like activity (HPL-like activity) that transformed 9-hydroperoxy-10 (E), 12 (Z) -octadecadienoic and 13-hydroperoxy-9 (Z), 11 (E) -octadecadienoic acid into 2 (E) -nonenal and hexanal, respectively. Proteinase K sensitivity tests showed that they are distinct factors. 9-HPL-like activity survived through the mashing at 70℃ for 30 min but was inactivated by boiling, suggesting it will be the heat-stable enzymatic factor found in the model mashing experiment.
2003-04-23