Influence of Water Processing on the Composition, Behavior, and Oxidizability of Barley and Malt Lipids

This is the authors' abstract. We don't add key points for this paper.

The fate of lipids during mashing of malt is not an unambiguously resolved question. To gain insight into the behavior of lipids during mashing, lipid reactions were studied in aqueous slurries of barley, malt, and samples taken during malting and in different mashing processes. An ability for lipid hydrolysis increased as the malting process progressed, being most significant in samples taken during kilning and from malt. However, although lipolysis occurred in the aqueous slurries, a corresponding accumulation of free fatty acids (FFA) could not be detected when assayed by conventional extraction methods. As a consequence, an apparent reduction of total lipids occurred. On the other hand, the use of more destructive methods for analysis revealed that upon hydrolysis the liberated fatty acids enter a nonextractable, protective complex phase. The results of the present study suggest that the FFA liberated during mashing are complexed and carried out of the process with spent grains without extensive oxidation.