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Qin Q, Zhang L, Yin H, Yu J, Hu S, Zhang Z, Liu J. Enhancing malting performance of harder barley varieties through ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2024; 105:106860. [PMID: 38554531 PMCID: PMC10998182 DOI: 10.1016/j.ultsonch.2024.106860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 04/01/2024]
Abstract
Harder kernels of barley are regarded as one of the factors that restrict water and enzyme movement within the endosperm during malting. A comprehensive study of two domestic varieties was performed for evaluating malting quality. Both β-glucan and total protein content of the Chinese domestic barley (Ganpi-6 and Kenpi-14) were significantly higher than Copeland. Grain hardness of the Chinese domestic barley was higher and water uptake ratio was lower compared with the Copeland. During germination, the expression levels of NCED1, NCED2 (major key regulatory enzymes for abscisic acid biosynthesis genes) were higher, whereas gibberelic acid (GA) synthesis genes (GA20ox1, GA2ox3, GA3ox2) were lower in the Ganpi-6, Kenpi-14 compared with Copeland. These two domestic barley varieties also showed significantly lower limit dextrinase and β-glucanase activity compared with Copeland. Ultrasound treatment improved the malting quality of Ganpi-6 by enhancing water uptake and GA synthesis gene expression increased. Therefore, these findings provided insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of the harder barley variety.
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Affiliation(s)
- Qingqing Qin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Lei Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China.
| | - Zhijun Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
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2
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Hu S, Qin Q, Liu J, Yin H, Meng Q, Yu J, Huang S, Ma Z. The Correlations of Barley Vitality and Storage Reserve Mobilization during Early Germination. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2023. [DOI: 10.1080/03610470.2022.2161270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
| | - Qingqing Qin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
| | - Qingshang Meng
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
| | - Shuxia Huang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
| | - Zengxin Ma
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co. Ltd, Qingdao, Shandong, China
- School of Life Sciences, Shandong Province Key Laboratory of Applied Mycology and Qingdao International Center on Microbes Utilizing Biogas, Qingdao Agricultural University, Qingdao, Shandong, China
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3
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Wu J, Li Z, Wang J, Gan H, Wang J, Jin C, Yan G, Yu C, Zhou Y, Wang W. Effects of laccase and cellulase on saccharification of barley malt. Heliyon 2022; 8:e10744. [PMID: 36177241 PMCID: PMC9513782 DOI: 10.1016/j.heliyon.2022.e10744] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2022] [Revised: 07/14/2022] [Accepted: 09/19/2022] [Indexed: 11/24/2022] Open
Abstract
Improving saccharification of barley malt is beneficial to promoting economic benefits of beer brewers, but there are few detailed reports on the application of cellulase and laccase in barley malt. So, barley malt was pretreated by cellulase and laccase, and the malt wort and brewer's spent grains were analyzed by HPLC, FTIR and SEM in this study. The concentration of malt wort was increased significantly to 8.1 (° Bx), which increased by 28.6% after barley malt was pretreated by cellulase, but laccase could not improve saccharification of barley malt. Through analysis of sugar in malt wort and cellulose and lignin components as well as physical and chemical structures of brewer's spent grains, the increase in sugar content in malt wort was mainly due to the increase in glucose because of hydrolysis of cellulose in barley malt by cellulase. Furtherly, laccase and cellulase should have a mutual inhibition when they are pretreated simultaneously.
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Affiliation(s)
- Jianguo Wu
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
- Corresponding author.
| | - Ziyi Li
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Jiapei Wang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Huanwei Gan
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Jiandong Wang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Ci Jin
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Guilong Yan
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Cannan Yu
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Yuzhen Zhou
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
| | - Wei Wang
- Jiangsu Key Laboratory for Eco-Agricultural Biotechnology Around Hongze Lake, Jiangsu Key Construction Laboratory for Food Safe and Nutritional Function, School of Life Science, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
- Jiangsu Collaborative Innovation Center of Regional Modern Agriculture and Environmental Protection, Huaiyin Normal University, Changjiang West Road 111, Huai'an 223300, China
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Evans DE, Stewart S, Stewart D, Han Z, Han Y, Able JA. Profiling Malt Enzymes Related to Impact on Malt Fermentability, Lautering and Beer Filtration Performance of 94 Commercially Produced Malt Batches. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1979891] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- David Evan Evans
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
- The Tassie Beer Dr, Lindisfarne, Tasmania, Australia
- School of Natural Sciences, University of Tasmania, Hobart, Tasmania, Australia
| | - Susan Stewart
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
| | - Doug Stewart
- Coopers Brewery Ltd, Regency Park, South Australia, Australia
| | - Zhongping Han
- Guangzhou Economic and Technical Development Zone, GDH Supertime Malting Company Limited, Guangzhou, China
| | - Yonghong Han
- Guangzhou Economic and Technical Development Zone, GDH Supertime Malting Company Limited, Guangzhou, China
| | - Jason A. Able
- School of Agriculture, Food & Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, South Australia, Australia
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5
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Qin Q, Liu J, Hu S, Dong J, Yu J, Fang L, Huang S, Wang L. Comparative proteomic analysis of different barley cultivars during seed germination. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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6
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Yu W, Gilbert RG, Fox GP. Malt protein inhibition of β-amylase alters starch molecular structure during barley mashing. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105423] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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7
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Ma Z, Zhang L, Liu J, Dong J, Yin H, Yu J, Huang S, Hu S, Lin H. Effect of hydrogen peroxide and ozone treatment on improving the malting quality. J Cereal Sci 2020. [DOI: 10.1016/j.jcs.2019.102882] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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8
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Fox GP, Staunton M, Agnew E, D'Arcy B. Effect of varying starch properties and mashing conditions on wort sugar profiles. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.585] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Glen P. Fox
- Queensland Alliance for Agriculture and Food Innovation; University of Queensland; St Lucia Qld 4072 Australia
| | - Megan Staunton
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
| | - Eva Agnew
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
| | - Bruce D'Arcy
- School of Agriculture & Food science; University of Queensland; St Lucia Qld 4072 Australia
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9
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Cornaggia C, Evans DE, Draga A, Mangan D, McCleary BV. Prediction of potential malt extract and beer filterability using conventional and novel malt assays. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.567] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - D. Evan Evans
- The Tassie Beer Dr Consulting; 15 Rianna Road Lindisfarne Tasmania 7015 Australia
- School of Natural Sciences, University of Tasmania; Private Bag 55 Hobart Tasmania 7001 Australia
| | - Anna Draga
- Megazyme u.c., Bray Business Park; Bray Co. Wicklow Ireland
| | - David Mangan
- Megazyme u.c., Bray Business Park; Bray Co. Wicklow Ireland
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10
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Herrera-Gamboa JG, López-Alvarado CB, Pérez-Ortega E, Damas-Buenrostro LC, Cabada-Amaya JC, Pereyra-Alférez B. Proteomic analysis of two malting barleys ( Hordeum vulgare L.) and their impact on wort quality. J Cereal Sci 2018. [DOI: 10.1016/j.jcs.2018.02.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Evans DE, Fox GP. Comparison of Diastatic Power Enzyme Release and Persistence during Modified Institute of Brewing 65°C and Congress Programmed Mashes. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2017-4707-01] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- School of Biological Sciences, University of Tasmania, Sandy Bay, Tasmania 7015, Australia
- The Tassie Beer Dr Consulting, 15 Rianna Rd., Lindisfarne, Tasmania 7015, Australia
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
| | - Glen P. Fox
- The University of Queensland, Queensland Alliance for Agriculture & Food Innovation, Toowoomba QLD 4350, Australia
- Department of Food Science, Stellenbosch University, Stellenbosch, South Africa
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12
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Rübsam H, Becker T, Gastl M. Analytical Characterization of the Hydrolysis of Barley Malt Macromolecules During Enzymatic Degradation Over Time Using AF4/MALS/RI. J Food Sci 2017; 82:1326-1332. [DOI: 10.1111/1750-3841.13716] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2016] [Revised: 03/17/2017] [Accepted: 03/24/2017] [Indexed: 11/27/2022]
Affiliation(s)
- Heinrich Rübsam
- Lehrstuhl für Brau- und Getränketechnologie, Technische Univ. München; Wissenschaftszentrum Weihenstephan, für Ernährung; Landnutzung und Umwelt Germany
| | - Thomas Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Univ. München; Wissenschaftszentrum Weihenstephan, für Ernährung; Landnutzung und Umwelt Germany
| | - Martina Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Univ. München; Wissenschaftszentrum Weihenstephan, für Ernährung; Landnutzung und Umwelt Germany
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13
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Looseley ME, Bayer M, Bull H, Ramsay L, Thomas W, Booth A, De La Fuente Canto C, Morris J, Hedley PE, Russell J. Association Mapping of Diastatic Power in UK Winter and Spring Barley by Exome Sequencing of Phenotypically Contrasting Variety Sets. FRONTIERS IN PLANT SCIENCE 2017; 8:1566. [PMID: 28955358 PMCID: PMC5601066 DOI: 10.3389/fpls.2017.01566] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Accepted: 08/28/2017] [Indexed: 05/02/2023]
Abstract
Diastatic Power (DP) is an important quality trait for malt used in adjunct brewing and distilling. Substantial genetic variation for DP exists within UK elite barley cultivars, but breeding progress has been slow due to the limited demand, compared to the overall barley market, and difficulties in assessing DP. Estimates of DP (taken from recommended and national list trials between 1994 and 2012) from a collection of UK elite winter and spring varieties were used to identify contrasting sets of high and low DP varieties. DNA samples were pooled within sets and exome capture sequencing performed. Allele frequency estimates of Single Nucleotide Polymorphisms (SNPs) identified from the sequencing were used to identify genomic locations associated with differences in DP. Individual genotypes were generated from a set of custom KASP assays, both within sets and in a wider germplasm collection, to validate allele frequency estimates and marker associations with DP. QTL identified regions previously linked to variation in DP as well as novel associations. QTL colocalised with a number of genes annotated as having a diastase related function. Results indicate that winter barley is more genetically diverse for genes influencing DP. The marker assays produced by this work represent a resource that is available for immediate use by barley breeders in the production of new high DP varieties.
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Affiliation(s)
- Mark E. Looseley
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
- *Correspondence: Mark E. Looseley
| | - Micha Bayer
- Information and Computational Sciences, The James Hutton InstituteDundee, Scotland
| | - Hazel Bull
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
| | - Luke Ramsay
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
| | - William Thomas
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
| | - Allan Booth
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
| | | | - Jenny Morris
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
| | - Pete E. Hedley
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
| | - Joanne Russell
- Cell and Molecular Sciences, The James Hutton InstituteDundee, Scotland
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14
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Visvanathan R, Jayathilake C, Liyanage R. A simple microplate-based method for the determination of α-amylase activity using the glucose assay kit (GOD method). Food Chem 2016; 211:853-9. [PMID: 27283705 DOI: 10.1016/j.foodchem.2016.05.090] [Citation(s) in RCA: 26] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2016] [Revised: 05/11/2016] [Accepted: 05/13/2016] [Indexed: 11/17/2022]
Abstract
For the first time, a reliable, simple, rapid and high-throughput analytical method for the detection and quantification of α-amylase inhibitory activity using the glucose assay kit was developed. The new method facilitates rapid screening of a large number of samples, reduces labor, time and reagents and is also suitable for kinetic studies. This method is based on the reaction of maltose with glucose oxidase (GOD) and the development of a red quinone. The test is done in microtitre plates with a total volume of 260μL and an assay time of 40min including the pre-incubation steps. The new method is tested for linearity, sensitivity, precision, reproducibility and applicability. The new method is also compared with the most commonly used 3,5-dinitrosalicylic acid (DNSA) method for determining α-amylase activity.
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Affiliation(s)
- Rizliya Visvanathan
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Hantana Road, Kandy, Sri Lanka; Postgraduate Institute of Science, University of Peradeniya, Sri Lanka.
| | - Chathuni Jayathilake
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Hantana Road, Kandy, Sri Lanka.
| | - Ruvini Liyanage
- Division of Nutritional Biochemistry, National Institute of Fundamental Studies, Hantana Road, Kandy, Sri Lanka.
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15
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Wang X, Zhang X, Cai S, Ye L, Zhou M, Chen Z, Zhang G, Dai F. Genetic diversity and QTL mapping of thermostability of limit dextrinase in barley. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3778-3783. [PMID: 25816850 DOI: 10.1021/acs.jafc.5b00190] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Limit dextrinase (LD) is an essential amylolytic enzyme for the complete degradation of starch, and it is closely associated with malt quality. A survey of 51 cultivated barley and 40 Tibetan wild barley genotypes showed a wide genetic diversity of LD activity and LD thermostability. Compared with cultivated barley, Tibetan wild barley showed lower LD activity and higher LD thermostability. A doubled haploid population composed of 496 DArT and 28 microsatellite markers was used for mapping Quantitative Trait Loci (QTLs). Parental line Yerong showed low LD activity and high LD thermostability, but Franklin exhibited high LD activity and low LD thermostability. Three QTLs associated with thermostable LD were identified. The major QTL is close to the LD gene on chromosome 7H. The two minor QTLs colocalized with previously reported QTLs determining malt-extract and diastatic power on chromosomes 1H and 2H, respectively. These QTLs may be useful for a better understanding of the genetic control of LD activity and LD thermostability in barley.
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Affiliation(s)
- Xiaolei Wang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Xuelei Zhang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Shengguan Cai
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Lingzhen Ye
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Meixue Zhou
- §Tasmanian Institute of Agriculture, University of Tasmania, P.O. Box 46, Kings Meadows, TAS 7249, Australia
| | - Zhonghua Chen
- ‡School of Science and Health, University of Western Sydney, Penrith, NSW 2751, Australia
| | - Guoping Zhang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Fei Dai
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
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