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Role of Lipids in Barley Malting and during Use of Malt

机译：脂质在大麦麦芽和麦芽使用过程中的作用

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Lipids are minor components of a cereal kernel. However, they have several physiological roles in kernel. Lipids functions as a storage of energy, as building materials of cell membranes and as precursors of hormome-like compounds needed by the growing plant. During processing of cereals, lipids are susceptible for hydrolysis by enzymes naturally present in cereal kernels. This may lead to subsequent oxidation of lipids. Lipid deterioration is considered to cause off-flavors and reduction of the overall quality of cereal products. In the brewing process, the role of barley and malt lipids and their influence on the quality of beer has long been obscure. Especially the role of lipid oxidation in formation of stale flavors of beer has been controversial. As malt is the main raw material of beer, it is to be expected that the quality and state of malt lipids influence the nature of beer lipids. In order to elucidate the role of lipids during production of barley malt and in subsequent use of malt this study concentrated both on changes in lipids and in lipid metabolizing enzymes.

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