Characterization of factors that transform linoleic acid into di- and trihydroxyoctadecenoic acids in mash

Journal of Bioscience and Bioengineering

Volumn 93, Issue 1, 2002, Pages 73-77

  Kuroda, Hisao ^a   Kobayashi, Naoyuki ^a   Kaneda, Hirotaka ^a   Watari, Junji ^a   Takashio, Masachika ^a  

^a SAPPORO BREWERIES LTD   (Japan)

Author keywords

Dihydroxyoctadecenoic acid; Lipid oxidation; Lipoxygenase; Malt; Trihydroxyoctadecenoic acid

Indexed keywords

ENZYMES;

MALT MASH;

BEVERAGES;

ASTRINGENT AGENT; LINOLEIC ACID; LIPOXYGENASE; RECOMBINANT ENZYME; STEARIC ACID DERIVATIVE;

ARTICLE; BARLEY; BEER; CONTROLLED STUDY; ENZYME ACTIVITY; EXTRACT; HEATING; LIPID OXIDATION; MALT; NONHUMAN; THERMOSTABILITY;

HORDEUM VULGARE SUBSP. VULGARE;

EID: 0036188813     PISSN: 13891723     EISSN: None     Source Type: Journal    
DOI: 10.1016/S1389-1723(02)80057-3     Document Type: Article

References (21)

1. Fatty acids and staling of beer
2. Enzymatic oxidation of linoleic acid: Formation of bittertasting fatty acids
3. Gas chromatographic determination of trihydroxyoctadecenoic acids in beer
4. Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation
5. Behavior of mono-, di-, and trihydroxyoctadecenoic acids during mashing and methods of controlling their production
6. Purification and characterization of lipoxygenase isoenzymes in germinating barley
7. Primary structure of a lipoxygenase from barley grain as deduced from its cDNA sequence
8. Differential expression of lipoxygenase isoenzymes in embryos of germinating barley
9. Expression of lipoxygenase isoenzymes in developing barley grains
10. Two lipoxygenases from germinating barley - Heat and kilning stability
11. Activity of lipoxygenase isoenzymes during malting and mashing
12. The production of linoleic acid hydroperoxides during mashing
13. Use of chemiluminescence HPLC for measurement of positional isomers of hydroperoxy fatty acids in malting and the protein rest stage of mashing
14. Simultaneous determination of mono-, di-, and trihydroxyoctadecenoic acids in beer and wort
15. Occurrence and formation of bitter-tasting trihydroxy fatty acids in soybeans
16. A two-substrate kinetic study of peroxidase cationic isoenzymes in barley malt
17. Phytooxylipins and plant defence reactions
18. Peroxygenase-catalyzed fatty acid epoxidation in cereal seeds
19. Trihydroxyoctadecenoic acids in beer: Qualitative and quantitative analysis
20. Flavor stability
21. Latest findings on beer foam