Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, Via S. Costanzo n.c.n., 06126 Perugia, Italy.
Food Chem. 2012 Dec 1;135(3):1112-7. doi: 10.1016/j.foodchem.2012.06.041. Epub 2012 Jun 28.
The lipid content of a beer affects its ability to form a stable head of foam and plays an important role in beer staling. The concentration and the quality of lipids in beer depend on their composition in the raw materials and on the brewing process and they may exert considerable influence on beer quality. This paper presents an investigation of the influence of barley variety and malting process on the lipid content of finished malt. Five barley samples, grown in Italy, representing 4 spring barley and 1 winter barley were used. The samples were micro-malted and analysed. The aim of this research was to verify the influence of different barley varieties on the lipid content of malt and also on the changes in fatty acid (FA) profile during the malting process. Lipid content and FA profile were evaluated. Principal component analysis (PCA) was used to establish relationships between the different samples. An evaluation of the correlation between lipid content of barleys and the quality of the resulting malts was also conducted. The data showed that the total lipid content during the malting process decreased significantly as barley was converted into malt. Different barley varieties present different FA contents and different FA patterns. The correlation between the lipid content of barley and the quality of the resulting malt confirmed the negative influence of lipids.
啤酒中的脂质含量会影响其形成稳定泡沫的能力，并在啤酒老化过程中发挥重要作用。啤酒中的脂质浓度和质量取决于其在原料中的组成以及酿造过程，它们可能对啤酒质量产生相当大的影响。本文研究了大麦品种和麦芽制作过程对成品麦芽脂质含量的影响。使用了来自意大利的五个大麦样本，代表了 4 个春大麦和 1 个冬大麦。对这些样本进行了微量麦芽制作并进行了分析。本研究的目的是验证不同大麦品种对麦芽脂质含量以及在麦芽制作过程中脂肪酸（FA）组成变化的影响。评估了脂质含量和 FA 组成。使用主成分分析（PCA）来确定不同样本之间的关系。还评估了大麦中脂质含量与所得麦芽质量之间的相关性。数据表明，随着大麦转化为麦芽，麦芽制作过程中的总脂质含量显著下降。不同的大麦品种具有不同的 FA 含量和不同的 FA 模式。大麦中脂质含量与所得麦芽质量之间的相关性证实了脂质的负面影响。
