Changes in the free, bound and neutral lipids of malt during malting
1985
Shin, S.L. | Song, J.H. | Kim, K.S. | Park, J.R. | Lee, K.R. (Yongnam Univ., Taegu (Korea R.))
This study was carried out to investigate the changes in bound, free, and neutral lipid components of malt during malting two-rowed barley. During malting, the temperature and relative humidity were 17 deg C and 80 %, respectively. The content of free lipids in both two-rowed barley and their malt was much higher than that of bound lipids. Decrease in the content of free lipids during malting was more prominent than that of bound lipids. The content of neutral lipids was 21.0 mg/g-d.w. out of 27.9 mg/g-d.w. of total lipids extracted from two-rowed barley. The content of neutral lipids decreased during malting
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