Taking p-nitro phenol butyrate as substrate,enzymatic properties of Lipase in wheat malt were confirmed as follows: optimal temperature was 37 ℃;optimal pH was 8.0;thermal stability of Lipase was good at 4～35 ℃,and it still kept 88.37% and 46.81% of activity when it was correspondingly incubated at 35 ℃ and 45℃for 60min.When it was incubated at 45℃ for 60min,the enzyme was inactive.Its activity could be kept 95.5% and 91.11% when it was incubated at pH 5.5 and 6.0 for 60min.Fe3+ can strongly inhibit the activity of Lipase.EDTA had an obvious activation on Lipase.During germination,the activity of the enzyme reached a maximum of 8.52u/g on the fourth day,and then decreased.The activity of the enzyme in kernel,embryo,radical decreased in turn,which respectively were 8.01 u/g,7.55 u/g,and 6.83u/g.During EBC mashing,the activity of the enzyme in malt without embryo was lower than that in malt,and the inactivation rate was more quickly.Lipase was inactive completely at 70℃ for 55min.