AACC International Approved Methods - AACC Method 22-80.01. Qualitative Test for Peroxidase in Oat Products
AACC International Approved Methods
AACCI Method 22-80.01
Qualitative Test for Peroxidase in Oat Products
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In the processing of oat products, the inactivation of lipase enzyme is of particular importance for maintenance of adequate flavor in the stored product. Since peroxidase has greater thermal stability than lipase, it may be used as an indicator of lipase inactivation. This method is applicable to oat groats, steel cut oat groats, rolled oats, oat flour, and oat bran.