LOX activity and different fractions of hydroxy fattyacids as well as their molecular stability in barley andmalt

机译：大麦和麦芽中的LOX活性和不同比例的羟基脂肪酸及其分子稳定性

获取原文

获取原文并翻译 | 示例

页面导航

摘要
著录项
相似文献
相关主题

摘要

A great range of barley and malt samples was analysed with regard to total LOX activity andrnfree and triglyceride-bonded hydroxy fatty acid fractions using new developed GC/MSrntechniques. The factors barley variety, provenience, storage time, germination, and kilningrnwere evaluated with regard to the concentration of free and triglyceride-bonded hydroxy fattyrnacids. Furthermore the molecular stability of pure hydroxy fatty acid fractions concerningrndifferent pH levels and temperatures was studied in detail. This is of special importancernbecause the role of those lipids as precursors of flavour active carbonyls in beer is stillrnunknown.

机译：使用新开发的GC / MS技术分析了许多大麦和麦芽样品的总LOX活性以及游离和甘油三酸酯键合的羟基脂肪酸馏分。关于游离大麦和甘油三酸酯键合的羟基脂肪酸的浓度，评估了大麦的品种，出处，贮藏时间，发芽率和褐变因子。此外，还详细研究了纯羟基脂肪酸馏分在不同pH值和温度下的分子稳定性。这是特别重要的，因为这些脂质作为啤酒中风味活性羰基的前体的作用仍是未知的。

著录项

来源
《Proceedings of the 30th EBC congress (Prague 2005)》|2005年|80-95|共16页
会议地点 Prague (CS)
作者
Karl Wackerbauer; Stefan Meyna; Lars Theiss;
展开▼
作者单位

TU Berlin, Fachgebiet Brauwesen, Seestrasse 13, D-13353 Berlin, Germany;

TU Berlin, Fachgebiet Brauwesen, Seestrasse 13, D-13353 Berlin, Germany (e-mail:rnstefan.meyna@tu-berlin.de);

TU Berlin, Fachgebiet Brauwesen, Seestrasse 13, D-13353 Berlin, Germany;

展开▼
会议组织
原文格式 PDF
正文语种 eng
中图分类酿酒工业;
关键词

相似文献

外文文献
中文文献
专利

1. The influence of LOX-less barley malt on the flavour stability of wort and beer [J] . Junhong Yu, Shuxia Huang, Jianjun Dong, Journal of the Institute of Brewing . 2014,第2期

机译：低LOX大麦麦芽对麦芽汁和啤酒风味稳定性的影响
2. Antioxidant activity of rosemary essential oil fractions obtained by molecular distillation and their effect on oxidative stability of sunflower oil [J] . Gabriela N. Mezza, Ana V. Borgarello, Nelson R. Grosso, Food Chemistry . 2018,第MARa1期

机译：分子蒸馏法获得的迷迭香精油馏分的抗氧化活性及其对葵花油氧化稳定性的影响
3. TOWARD THE PHOTOSTABILITY MECHANISM OF INTRAMOLECULAR HYDROGEN BOND SYSTEMS .4. 3(5)-(1'-HYDROXY-2'-NAPHTHYL)PYRAZOLES AND 3(5)-(2'-HYDROXY-1'-NAPHTHYL)PYRAZOLES [J] . Catalan J., Claramunt RM., Maria MDS., The Journal of Organic Chemistry . 1995,第11期

机译：迈向分子内氢键系统的光稳定机制.4。 3（5）-（1'-羟基-2'-萘）吡唑和3（5）-（2'-羟基-1'-萘）吡唑
4. LOX activity and different fractions of hydroxy fatty acids as well as their molecular stability in barley and malt [C] . European Brewery Convention congress . 2005

机译：LOX活性和不同羟基脂肪酸的分数以及它们在大麦和麦芽中的分子稳定性
5. Distribution and structural variation of non-starch polysaccharides in milling fractions of hull-less barley with variable amylose content and the subsequent evaluation of baking procedures for incorporation of barley roller milling fractions containing high levels of dietary fiber into bread. [D] . Jacobs, Morrison Shawn. 2006

机译：非淀粉直链淀粉含量的无壳大麦碾磨部分中非淀粉多糖的分布和结构变化，以及随后的烘焙程序，以将高膳食纤维的大麦碾磨部分掺入面包中。
6. Design and Evaluation of ω-Hydroxy FattyAcids Containing α-GalCer Analogues for CD1d-MediatedNKT Cell Activation [O] . Chaemin Lim, Jae Hyun Kim, Dong Jae Baek, 2014

机译：ω-羟基脂肪的设计与评价CD1d介导的含α-GalCer类似物的酸NKT细胞活化
7. Structure-based design, synthesis, molecular docking study and biological evaluation of 1,2,4-triazine derivatives acting as COX/15-LOX inhibitors with anti-oxidant activities [O] . Mehdi Khoshneviszadeh, Omolbanin Shahraki, Mahsima Khoshneviszadeh, 2016

机译：基于结构的设计，合成，分子对接研究和1,2,4-三嗪衍生物作为具有抗氧化活性的COX / 15-LOX抑制剂的1,2,4-三嗪衍生物的生物学评价
8. Physiology and Molecular-Genetics of 'Thermus' and 'Bacillus'. 2. Membrane FattyAcid Composition of Intact and Protoplast Cultures of Original and Plasmid-Cured 'Thermus' Strains [R] . Nordstroem, K. M., Virtala, M. K. 1992

机译：'Thermus'和'Bacillus'的生理学和分子遗传学。 2.原始和质粒固化的'Thermus'菌株的完整和原生质体培养物的膜脂肪酸组成

LOX activity and different fractions of hydroxy fattyacids as well as their molecular stability in barley andmalt

摘要

著录项

相似文献

相关主题

期刊订阅