{'fraction_non_alphanumeric': 0.025100401606425703, 'fraction_numerical': 0.002008032128514056, 'mean_word_length': 5.116564417177914, 'pattern_counts': {'":': 0, '<': 0, '<?xml version=': 0, '>': 0, 'https://': 0, 'lorem ipsum': 0, 'www.': 0, 'xml': 0}, 'pii_count': 0, 'substrings_counts': 0, 'word_list_counts': {'cursed_substrings.json': 0, 'profanity_word_list.json': 0, 'sexual_word_list.json': 0, 'zh_pornsignals.json': 0}}
Activity of Lipase during Mashing

Lipase, which is present in the grain of both rice and barley, catalyzes the hydrolysis of triacylglycerides at a lipid-water interface to yield free fatty acids (FFA). In brewing, FFA are generally associated with negative effects, including the formation of stale/off-flavor aldehydes. The objective of this research was to determine the survival and stability of barley and rice lipase during laboratory mashing. Wort was separated from the spent grain by centrifugation at specific time intervals, and the spent grain was immediately frozen and freeze-dried. Lipase activity was determined on the freeze-dried spent grains by a cupric acetate colorimetric method. Malt and rice lipase, found in the insoluble portion of the mash, appeared to be quite thermostable. Both activities largely survived temperatures of 67°C, and the results of this study suggest that hydrolysis of triacylglycerides, and liberation of FFA, may continue through much of the mash.