Lipoxidases in Malting and Mashing

Raw barley contains two lipoxidases and during malting the activity of both enzymes increases, although to differing extents. The amount of activity which develops depends upon the barley variety. Synthesis of lipoxidase during the initial stages of germination requires oxygen, and is lowered by treatments which reduce the availability of oxygen or which restrict embryo growth. Most of the lipoxidase in green malt is destroyed during kilning.