ReviewComprehensive reviews in food science and food safety2026
Inactivation of Lipase in Grains: Processing Methods, Kinetics, and Storage Stability.
Review in Comprehensive reviews in food science and food safety, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
Lipase activity in grains is a critical factor limiting the shelf-life of whole-grain flours and brans. Inside intact kernels, lipase and its substrates are separated by structural barriers. Once lipase is in contact with the substrate (triacylglycerols, TAGs) after milling, it hydrolyzes TAGs into free fatty acids (FFAs), and the grain matrices become rancid, a condition known as hydrolytic rancidity. Further oxidation of FFAs produces aldehydes and ketones, generating off-flavors and compromising sensory quality and product acceptability. This review consolidates recent advances in lipase inactivation using various thermal, nonthermal, ozone exposure, and salt conditioning across different grain matrices. Superheated steam and atmospheric cold plasma were the most effective thermal and nonthermal treatments, respectively, achieving 100% and 97% lipase inactivation in wheat, while salt conditioning provided only partial activity (55%) suppression. The extent of inactivation depends on the matrices and grain type, treatment type, and intensity. Lipase inactivation kinetics were described using first, fractional, and nth-order models, and the rate constants (k, min
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