1
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Ajayi OO, Bregitzer P, Klos K, Hu G, Walling JG, Mahalingam R. QTL mapping of shoot and seed traits impacted by Drought in Barley using a recombinant inbred line Population. BMC PLANT BIOLOGY 2023; 23:283. [PMID: 37245001 DOI: 10.1186/s12870-023-04292-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Accepted: 05/17/2023] [Indexed: 05/29/2023]
Abstract
BACKGROUND With ongoing climate change, drought events are severely limiting barley production worldwide and pose a significant risk to the malting, brewing and food industry. The genetic diversity inherent in the barley germplasm offers an important resource to develop stress resiliency. The purpose of this study was to identify novel, stable, and adaptive Quantitative Trait Loci (QTL), and candidate genes associated with drought tolerance. A recombinant inbred line (RIL) population (n = 192) developed from a cross between the drought tolerant 'Otis' barley variety, and susceptible 'Golden Promise'(GP) was subjected to short-term progressive drought during heading in the biotron. This population was also evaluated under irrigated and rainfed conditions in the field for yields and seed protein content. RESULTS Barley 50k iSelect SNP Array was used to genotype the RIL population to elucidate drought-adaptive QTL. Twenty-three QTL (eleven for seed weight, eight for shoot dry weight and four for protein content) were identified across several barley chromosomes. QTL analysis identified genomic regions on chromosome 2 and 5 H that appear to be stable across both environments and accounted for nearly 60% variation in shoot weight and 17.6% variation in seed protein content. QTL at approximately 29 Mbp on chromosome 2 H and 488 Mbp on chromosome 5 H are in very close proximity to ascorbate peroxidase (APX) and in the coding sequence of the Dirigent (DIR) gene, respectively. Both APX and DIR are well-known key players in abiotic stress tolerance in several plants. In the quest to identify key recombinants with improved tolerance to drought (like Otis) and good malting profiles (like GP), five drought tolerant RILs were selected for malt quality analysis. The selected drought tolerant RILs exhibited one or more traits that were outside the realms of the suggested limits for acceptable commercial malting quality. CONCLUSIONS The candidate genes can be used for marker assisted selection and/or genetic manipulation to develop barley cultivars with improved tolerance to drought. RILs with genetic network reshuffling necessary to generate drought tolerance of Otis and favorable malting quality attributes of GP may be realized by screening a larger population.
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Affiliation(s)
- Oyeyemi O Ajayi
- Cereal Crops Research Unit, USDA-ARS, 502 Walnut Street, Madison, WI, 53762, USA
| | - Phil Bregitzer
- Small Grains and Potato Germplasm Research, USDA-ARS, Aberdeen, ID, USA
| | - Kathy Klos
- Small Grains and Potato Germplasm Research, USDA-ARS, Aberdeen, ID, USA
| | - Gongshe Hu
- Small Grains and Potato Germplasm Research, USDA-ARS, Aberdeen, ID, USA
| | - Jason G Walling
- Cereal Crops Research Unit, USDA-ARS, 502 Walnut Street, Madison, WI, 53762, USA
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Wefing P, Trilling M, Gossen A, Neubauer P, Schneider J. A continuous mashing system controlled by mean residence time. JOURNAL OF THE INSTITUTE OF BREWING 2023. [DOI: 10.58430/jib.v129i1.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/05/2023]
Abstract
Continuous processes offer more environmentally friendlier beer production compared to the batch production. However, the continuous production of mashing has not become state-of-the-art in the brewing industry. The controllability and flexibility of this process still has hurdles for practical implementation, but which are necessary to react to changing raw materials. Once overcome, a continuous mashing can be efficiently adapted to the raw materials. Both mean residence time and temperature were investigated as key parameters to influence the extract and fermentable sugar content of the wort. The continuous mashing process was implemented as continuous stirred tank reactor (CSTR) cascade consisting of mashing in (20°C), protein rest (50°C), β-amylase rest (62-64°C), saccharification rest (72°C) and mashing out (78°C). Two different temperature settings for the β-amylase rest were investigated with particular emphasis on fermentable sugars. Analysis of Variance (ANOVA) and a post-hoc analysis showed that the mean residence time and temperature settings were suitable control parameters for the fermentable sugars. In the experimental conditions, the most pronounced effect was with the β-amylase rest. These results broaden the understanding of heterogenous CSTR mashing systems about assembly and selection of process parameters
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3
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geng L, Li M, Zhang G, Ye L. Barley: a potential cereal for producing healthy and functional foods. FOOD QUALITY AND SAFETY 2022. [DOI: 10.1093/fqsafe/fyac012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Abstract
Barley is the fourth largest cereal crop in the world. It is mainly used for feeding, beer production and food. Barley is receiving more attention from both agricultural and food scientists because of its special chemical composition and health benefits. In comparison with other cereal crops, including wheat, rice and maize, barley grains are rich in dietary fiber (such as β-glucan) and tocols, which are beneficial to human health. It is well proved that diets rich in those chemicals can provide protection against hypertension, cardiovascular disease, and diabetes. Barley has been widely recognized to be great potential as a healthy or functional food. In this review, we present the information about the studies on physical structure of barley grain and the distribution of main chemical components, nutrient and functional composition of barley grain and their health benefits, and the approaches of improving and utilizing the nutrient and functional chemicals in barley grain. With the development of processing technologies, functional components in barley grains, especially β-glucan, can be efficiently extracted and concentrated. Moreover, nutrient and functional components in barley grains can be efficiently improved by precise breeding and agronomic approaches. The review highlights the great potential of barley used as healthy and functional foods, and may be instructive for better utilization of barley in food processing.
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Affiliation(s)
- La geng
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Mengdi Li
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Guoping Zhang
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
| | - Lingzhen Ye
- Agronomy Department, Zhejiang University, Hangzhou 310058, China
- Zhejiang University Zhongyuan Institute, Zhengzhou 450000, China
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4
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Wefing P, Conradi F, Trilling M, Neubauer P, Schneider J. Approach for modelling the extract formation in a continuous conducted “β-amylase rest” as part of the production of beer mash with targeted sugar content. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107765] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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5
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Vinje MA, Duke SH, Henson CA. De novo Expression of β-amylase2 (Bmy2) in Barley Grains During Micromalting. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2019.1705104] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Marcus A. Vinje
- Agricultural Research Service, Cereal Crops Research Unit, USDA, Madison, WI, U.S.A.
| | - Stanley H. Duke
- Department of Agronomy, University of Wisconsin- Madison, Madison, WI, U.S.A
| | - Cynthia A. Henson
- Agricultural Research Service, Cereal Crops Research Unit, USDA, Madison, WI, U.S.A.
- Department of Agronomy, University of Wisconsin- Madison, Madison, WI, U.S.A
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6
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Wunthunyarat W, Seo HS, Wang YJ. Effects of germination conditions on enzyme activities and starch hydrolysis of long-grain brown rice in relation to flour properties and bread qualities. J Food Sci 2020; 85:349-357. [PMID: 31957892 DOI: 10.1111/1750-3841.15008] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2019] [Revised: 10/05/2019] [Accepted: 11/26/2019] [Indexed: 11/28/2022]
Abstract
Gluten-free products from rice are gaining popularity because of its hypoallergenic characteristic. The absence of gluten results in inferior bread qualities such as hard texture, reduced volume, and shorter shelf-life. Hydrolytic enzymes are activated during germination to stimulate plant growth, and germinated brown rice (GBR) has been shown to improve gluten-free bread properties. However, the changes in hydrolytic enzyme activities under different germination conditions and their relationship with the properties of germinated rice flour and bread have not been reported. Therefore, the objectives of this work were to investigate the activities of amylases and protease in GBR under aerobic and anaerobic germination for 2 and 4 days and their impacts on starch hydrolysis, flour properties, and bread qualities. Greater enzyme activities were observed in GBR germinated under aerobic condition and a longer time, and correlated with increased sugar content and foaming capacity. Breads were prepared from GBR along with brown rice (control). GBR breads showed a greater specific volume (4% to 10%), a reduced hardness (34% to 90%), and a lower starch retrogradation (66% to 90%) compared with the control. Bread prepared from 4-day aerobic GBR had the largest reduction in starch molecular size and displayed the lowest hardness and starch retrogradation. After stored for 5 days, GBR breads exhibited no change in specific volume and less hardness and retrogradation than the control bread. In conclusion, greater activities of protease and amylases in GBR significantly increased foaming capacity and reduced starch molecule size, respectively, which were responsible for the improved GBR bread qualities. PRACTICAL APPLICATION: Rice flour is widely used as the main ingredient in gluten-free breads, which however tend to have poor texture and reduced shelf-life due to the absence of gluten. The qualities of gluten-free breads are usually improved by the addition of many ingredients such as tapioca and potato starches. Germination process naturally produces bioactive compounds and activates enzymes. Germination conditions that produce greater activities of amylases and protease can be used to produce gluten-free breads with better qualities and longer shelf-life without the addition of starch.
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Affiliation(s)
- Wipada Wunthunyarat
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Han-Seok Seo
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Ya-Jane Wang
- All authors are from Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
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7
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Wunthunyarat W, Wong E, Jinn JR, Wang YJ, Mauromoustakos A. Effect of Germination Conditions and Mashing Temperature on the Amylolytic Enzyme Activity and Degree of Starch Saccharification of Brown Rice Cultivars During Syrup Production. J Food Sci 2019; 84:2785-2794. [PMID: 31539460 DOI: 10.1111/1750-3841.14776] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2019] [Revised: 07/15/2019] [Accepted: 07/25/2019] [Indexed: 10/26/2022]
Abstract
The germination process activates amylolytic enzymes that can produce rice syrup through mashing, however the factors affecting enzyme activities and soluble saccharides have not been investigated. This study characterized amylolytic enzymes activities, including α-amylase, β-amylase, and α-glucosidase, and soluble saccharides from germinated rice cultivars of four rice cultivars, including waxy, short grain, medium grain, and long grain, under aerobic and anaerobic germination conditions over 4 days and then mashed at 55, 65, 75, and 85 °C. The results showed that the long-grain rice had higher activities of all three enzymes, whereas the waxy rice exhibited lower activities. Glucose and maltose were the predominant saccharides at low mashing temperatures of 55 °C and 65 °C; saccharides of degree of polymerization 3 to 7 became significant at mashing temperatures of 75 °C and 85 °C. The amount and composition of saccharides were strongly influenced by rice cultivar, and germination and mashing conditions. The findings highlight the importance of rice components and starch structure on the amount and composition of soluble saccharides from germinated brown rice. PRACTICAL APPLICATION: Rice syrup is commercially produced by the addition of external bacterial enzymes to brown or milled rice. Germinated brown rice is naturally rich in nutrients and amylases, both are produced during the germination process. Because of the presence of naturally activated amylases, germinated brown rice could be used to produce rice syrup without the addition of external enzymes while preserving the nutrients from germination of brown rice.
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Affiliation(s)
| | - Emily Wong
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Jia-Rong Jinn
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Ya-Jane Wang
- Dept. of Food Science, Univ. of Arkansas, Fayetteville, AR, 72704, U.S.A
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory, Univ. of Arkansas, Fayetteville, AR, 72701, U.S.A
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8
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Vinje MA, Walling JG, Henson CA, Duke SH. Comparative gene expression analysis of the β-amylase and hordein gene families in the developing barley grain. Gene 2019; 693:127-136. [DOI: 10.1016/j.gene.2018.12.041] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Revised: 11/29/2018] [Accepted: 12/14/2018] [Indexed: 11/16/2022]
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9
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Luo H, Harasymow S, Paynter B, MacLeod A, Izydorczyk MS, O'Donovan JT, Li C. Genetic and environmental impact on protein profiles in barley and malt. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.532] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Hao Luo
- Western Barley Genetics Alliance; Murdoch University; 90 South Street Murdoch WA 6150 Australia
| | - Stefan Harasymow
- Australian Export Grains Innovation Centre; 3 Baron-Hay Court South Perth WA 6151 Australia
| | - Blakely Paynter
- Department of Agriculture and Food Western Australia; 75 York Road Northam WA 6401 Australia
| | - Aaron MacLeod
- Center for Craft Food and Beverage, Hartwick College Oneonta NY 13820 USA
| | | | - John T. O'Donovan
- Agriculture and Agri-Food Canada; 6000 C and E Trail Lacombe AB Canada T4L 1W1
| | - Chengdao Li
- Western Barley Genetics Alliance; Murdoch University; 90 South Street Murdoch WA 6150 Australia
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10
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Mahalingam R. Temporal Analyses of Barley Malting Stages Using Shotgun Proteomics. Proteomics 2018; 18:e1800025. [DOI: 10.1002/pmic.201800025] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 06/08/2018] [Indexed: 01/08/2023]
Affiliation(s)
- Ramamurthy Mahalingam
- United States Department of Agriculture; Agricultural Research Service; Cereal Crops Research Unit; 502 Walnut Street 53726 Madison WI USA
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11
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Aubert MK, Coventry S, Shirley NJ, Betts NS, Würschum T, Burton RA, Tucker MR. Differences in hydrolytic enzyme activity accompany natural variation in mature aleurone morphology in barley (Hordeum vulgare L.). Sci Rep 2018; 8:11025. [PMID: 30038399 DOI: 10.1038/s41598-018-29068-29064] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Accepted: 07/04/2018] [Indexed: 05/27/2023] Open
Abstract
The aleurone is a critical component of the cereal seed and is located at the periphery of the starchy endosperm. During germination, the aleurone is responsible for releasing hydrolytic enzymes that degrade cell wall polysaccharides and starch granules, which is a key requirement for barley malt production. Inter- and intra-species differences in aleurone layer number have been identified in the cereals but the significance of this variation during seed development and germination remains unclear. In this study, natural variation in mature aleurone features was examined in a panel of 33 Hordeum vulgare (barley) genotypes. Differences were identified in the number of aleurone cell layers, the transverse thickness of the aleurone and the proportion of aleurone relative to starchy endosperm. In addition, variation was identified in the activity of hydrolytic enzymes that are associated with germination. Notably, activity of the free fraction of β-amylase (BMY), but not the bound fraction, was increased at grain maturity in barley varieties possessing more aleurone. Laser capture microdissection (LCM) and transcriptional profiling confirmed that HvBMY1 is the most abundant BMY gene in developing grain and accumulates in the aleurone during early stages of grain fill. The results reveal a link between molecular pathways influencing early aleurone development and increased levels of free β-amylase enzyme, potentially highlighting the aleurone as a repository of free β-amylase at grain maturity.
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Affiliation(s)
- Matthew K Aubert
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia
- Australian Research Council Centre of Excellence in Plant Cell Walls, the University of Adelaide, Adelaide, Australia
| | - Stewart Coventry
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia
| | - Neil J Shirley
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia
- Australian Research Council Centre of Excellence in Plant Cell Walls, the University of Adelaide, Adelaide, Australia
| | - Natalie S Betts
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia
| | - Tobias Würschum
- State Plant Breeding Institute, University of Hohenheim, Stuttgart, Germany
| | - Rachel A Burton
- Australian Research Council Centre of Excellence in Plant Cell Walls, the University of Adelaide, Adelaide, Australia
| | - Matthew R Tucker
- School of Agriculture, Food and Wine, Waite Research Institute, The University of Adelaide, Glen Osmond, SA, Australia.
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12
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Differences in hydrolytic enzyme activity accompany natural variation in mature aleurone morphology in barley (Hordeum vulgare L.). Sci Rep 2018; 8:11025. [PMID: 30038399 PMCID: PMC6056469 DOI: 10.1038/s41598-018-29068-4] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Accepted: 07/04/2018] [Indexed: 12/11/2022] Open
Abstract
The aleurone is a critical component of the cereal seed and is located at the periphery of the starchy endosperm. During germination, the aleurone is responsible for releasing hydrolytic enzymes that degrade cell wall polysaccharides and starch granules, which is a key requirement for barley malt production. Inter- and intra-species differences in aleurone layer number have been identified in the cereals but the significance of this variation during seed development and germination remains unclear. In this study, natural variation in mature aleurone features was examined in a panel of 33 Hordeum vulgare (barley) genotypes. Differences were identified in the number of aleurone cell layers, the transverse thickness of the aleurone and the proportion of aleurone relative to starchy endosperm. In addition, variation was identified in the activity of hydrolytic enzymes that are associated with germination. Notably, activity of the free fraction of β-amylase (BMY), but not the bound fraction, was increased at grain maturity in barley varieties possessing more aleurone. Laser capture microdissection (LCM) and transcriptional profiling confirmed that HvBMY1 is the most abundant BMY gene in developing grain and accumulates in the aleurone during early stages of grain fill. The results reveal a link between molecular pathways influencing early aleurone development and increased levels of free β-amylase enzyme, potentially highlighting the aleurone as a repository of free β-amylase at grain maturity.
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13
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Bera S, Sabikhi L, Singh AK. Assessment of malting characteristics of different Indian barley cultivars. Journal of Food Science and Technology 2018; 55:704-711. [PMID: 29391635 DOI: 10.1007/s13197-017-2981-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/29/2017] [Accepted: 11/30/2017] [Indexed: 10/18/2022]
Abstract
The impact of malting on composition and malt quality parameters such as diastatic power, α-amylase activity, β-amylase activity, hot water extract and β-glucan content were investigated in five different Indian barley cultivars. Protein content of grains increased significantly after malting. Soluble protein content of unmalted grain, which ranged from 3.20-3.93% increased after malting to 4.26-4.85%. Diastatic power of mature grain varied across genotype and their level increased (58.98-81.05 to 115.93-142.45 DP°) after malting. Diastatic power correlated very strongly with protein content (r = 0.90) and strongly with β-amylase activity (r = 0.74). α-amylase, which was low (0.042-0.189 Ceralpha Unit/g) initially in unmalted grain, was synthesized during germination to the range of 149.42-223.78 Ceralpha Unit/g. The correlation between diastatic power and α-amylase was very weak (r = - 0.04). The levels of β-amylase in unmalted grain was in the range of 13.97-18.26; that amount got reduced after malting to 12.55-15.97 Betamyl-3 U/g. β-amylase had a strong positive correlation (r = 0.85) with grain protein. Malted grain which had higher protein content showed very strong negative correlation (r = - 0.86) with hot water extract value. β-glucan content reduced 70-80% from the initial level, across genotypes.
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Affiliation(s)
- Soumen Bera
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Latha Sabikhi
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
| | - Ashish Kumar Singh
- Dairy Technology Division, ICAR-National Dairy Research Institute, Karnal, Haryana 132001 India
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14
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Evans DE, Li C, Harasymow S, Roumeliotis S, Eglinton JK. Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: II. Impact of Barley Genetics, Growing Environment, and Gibberellin on Levels of α-Amylase and Limit Dextrinase in Malt. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-1206-01] [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
- Tasmanian Institute of Agricultural Research, University of Tasmania, Hobart, TAS, Australia
| | - Chengdao Li
- Department of Agriculture and Food Western Australia, South Perth, WA, Australia
| | - Stefan Harasymow
- Department of Agriculture and Food Western Australia, South Perth, WA, Australia
| | - Sophia Roumeliotis
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, Australia
| | - Jason K. Eglinton
- School of Agriculture, Food and Wine, University of Adelaide, Glen Osmond, SA, Australia
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15
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Evans DE, Li C, Eglinton JK. Improved Prediction of Malt Fermentability by Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase: I. Survey of the Levels of Diastatic Power Enzymes in Commercial Malts. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-0909-02] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | - Chengdao Li
- Department of Agriculture Western Australia, South Perth, WA, Australia
| | - Jason K. Eglinton
- School of Agriculture and Wine, University of Adelaide, Glen Osmond, SA, Australia
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16
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Wu X, Cai K, Zhang G, Zeng F. Metabolite Profiling of Barley Grains Subjected to Water Stress: To Explain the Genotypic Difference in Drought-Induced Impacts on Malting Quality. FRONTIERS IN PLANT SCIENCE 2017; 8:1547. [PMID: 28936221 PMCID: PMC5594086 DOI: 10.3389/fpls.2017.01547] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Accepted: 08/23/2017] [Indexed: 05/20/2023]
Abstract
Grain weight and protein content will be reduced and increased, respectively, when barley is subjected to water stress after anthesis, consequently deteriorating the malt quality. However, such adverse impact of water stress differs greatly among barley genotypes. In this study, two Tibetan wild barley accessions and two cultivated varieties differing in water stress tolerance were used to investigate the genotypic difference in metabolic profiles during grain-filling stage under drought condition. Totally, 71 differently accumulated metabolites were identified, including organic acids, amino acids/amines, and sugars/sugar alcohols. Their relative contents were significantly affected by water stress for all genotypes and differed distinctly between the wild and cultivated barleys. The principal component analysis of metabolites indicated that the Tibetan wild barley XZ147 possessed a unique response to water stress. When subjected to water stress, the wild barley XZ147 showed the most increase of β-amylase activity among the four genotypes, as a result of its higher lysine content, less indole-3-acetic acid (IAA) biosynthesis, more stable H2O2 homeostasis, and more up-regulation of BMY1 gene. On the other hand, XZ147 had the most reduction of β-glucan content under water stress than the other genotypes, which could be explained by the faster grain filling process and the less expression of β-glucan synthase gene GSL7. All these results indicated a great potential for XZ147 in barley breeding for improving water stress tolerance.
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Affiliation(s)
- Xiaojian Wu
- Agronomy Department, Zhejiang UniversityHangzhou, China
- Zhejiang Academy of Agricultural SciencesHangzhou, China
| | - Kangfeng Cai
- Agronomy Department, Zhejiang UniversityHangzhou, China
| | - Guoping Zhang
- Agronomy Department, Zhejiang UniversityHangzhou, China
| | - Fanrong Zeng
- Agronomy Department, Zhejiang UniversityHangzhou, China
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17
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Phenotypic, physiological and malt quality analyses of US barley varieties subjected to short periods of heat and drought stress. J Cereal Sci 2017. [DOI: 10.1016/j.jcs.2017.06.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Wu X, Chen X, Zeng F, Zhang G. The genotypic difference in the effect of water stress after anthesis on the malt quality parameters in barley. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.012] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Zhang N, Chen F, Huo W, Cui D. Proteomic analysis of middle and late stages of bread wheat (Triticum aestivum L.) grain development. FRONTIERS IN PLANT SCIENCE 2015; 6:735. [PMID: 26442048 PMCID: PMC4569854 DOI: 10.3389/fpls.2015.00735] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/04/2015] [Accepted: 08/29/2015] [Indexed: 05/20/2023]
Abstract
Proteomic approaches were applied in four grain developmental stages of the Chinese bread wheat Yunong 201 and its ethyl methanesulfonate (EMS) mutant line Yunong 3114. 2-DE and tandem MALDI-TOF/TOF-MS analyzed proteome characteristics during middle and late grain development of the Chinese bread wheat Yunong 201 and its EMS mutant line Yunong 3114 with larger grain sizes. We identified 130 differentially accumulated protein spots representing 88 unique proteins, and four main expression patterns displayed a dynamic description of middle and late grain formation. Those identified protein species participated in eight biochemical processes: stress/defense, carbohydrate metabolism, protein synthesis/assembly/degradation, storage proteins, energy production and transportation, photosynthesis, transcription/translation, signal transduction. Comparative proteomic characterization demonstrated 12 protein spots that co-accumulated in the two wheat cultivars with different expression patterns, and six cultivar-specific protein spots including serpin, small heat shock protein, β-amylase, α-amylase inhibitor, dimeric α-amylase inhibitor precursor, and cold regulated protein. These cultivar-specific protein spots possibly resulted in differential yield-related traits of the two wheat cultivars. Our results provide valuable information for dissection of molecular and genetics basis of yield-related traits in bread wheat and the proteomic characterization in this study could also provide insights in the biology of middle and late grain development.
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Affiliation(s)
| | - Feng Chen
- *Correspondence: Feng Chen, Agronomy College/Collaborative Innovation Center of Henan Grain Crops/National Key Laboratory of Wheat and Maize Crop Science, Henan Agricultural University, 95 Wenhua Road, Zhengzhou 450002, China
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Magliano PN, Prystupa P, Gutiérrez-Boem FH. Protein content of grains of different size fractions in malting barley. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.161] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Patricio N. Magliano
- School of Agriculture; UBA, INBA-CONICET; Av. San Martín 4453 C1417 Buenos Aires Argentina
| | - Pablo Prystupa
- School of Agriculture; UBA, INBA-CONICET; Av. San Martín 4453 C1417 Buenos Aires Argentina
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21
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The effect of technological characters of barley grain on malt quality. KVASNY PRUMYSL 2013. [DOI: 10.18832/kp2013028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Wei K, Dai F, Wu F, Zhang G. The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00370.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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Usansa U, Burberg F, Geiger E, Back W, Wanapu C, Arendt EK, Kreisz S, Boonkerd N, Teaumroong N, Zarnkow M. Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica). JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00441.x] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Vriesekoop F, Rathband A, MacKinlay J, Bryce JH. The Evolution of Dextrins During the Mashing and Fermentation of All-malt Whisky Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00425.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Jin X, Wei K, Zhang G. A genome-wide association analysis of quantitative trait loci for protein fraction content in Tibetan wild barley. Biotechnol Lett 2011; 34:159-65. [DOI: 10.1007/s10529-011-0736-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2011] [Accepted: 08/24/2011] [Indexed: 12/11/2022]
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Nanamori M, Watanabe T, Shinano T, Kihara M, Kawahara K, Yamada S, Osaki M. Changes in saccharide, amino acid and S-methylmethionine content during malting of barley grown with different nitrogen and sulfur status. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2011; 91:85-93. [PMID: 20812384 DOI: 10.1002/jsfa.4154] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2010] [Revised: 07/15/2010] [Accepted: 08/05/2010] [Indexed: 05/29/2023]
Abstract
BACKGROUND Changes in saccharide, amino acid and S-methylmethionine (SMM) concentrations and enzyme activities during the malting of barley grown with different nitrogen (N) and sulfur (S) supplementation were investigated in order to clarify their relationship with N and S fertiliser levels. RESULTS Concentrations of N and S in barley grain were significantly increased by the addition of N to the culture soil. Application of N decreased the starch concentration in grain. On the other hand, higher N fertilisation increased the β-glucan concentration in grain and malt, thus decreasing the accessibility of β-glucanase to its substrates. Proteolytic enzyme activity was significantly higher in the absence (-N treatment) than in the presence (+N treatment) of N fertiliser, making the concentration of the majority of amino acids in malt slightly higher in the - N treatment. SMM was synthesised in grain after imbibition, and application of N increased the SMM content in malt. CONCLUSION Although SMM can be controlled to a certain extent during kilning, a balanced supply of N and S during cultivation can also be helpful for the production of malt with lower SMM concentration. Adequate soil management is desirable to maintain the balance between good agronomic performance and high malt quality.
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Affiliation(s)
- Masahito Nanamori
- Department of Bioresources Research and Development, Sapporo Breweries Ltd, Ota, Gunma, Japan.
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Dai F, Qiu L, Xu Y, Cai S, Qiu B, Zhang G. Differences in phytase activity and phytic acid content between cultivated and Tibetan annual wild barleys. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2010; 58:11821-11824. [PMID: 21047062 DOI: 10.1021/jf1029948] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The Qinghai-Tibetan Plateau in China is considered to be one of the original centers of cultivated barley. At present, little is known about the phytase activity (Phy) or phytic acid content (PA) in grains of Tibetan annual wild barley. Phy and PA were determined in grains of 135 wild and 72 cultivated barleys. Phy ranged from 171.3 to 1299.2 U kg(-1) and from 219.9 to 998.2 U kg(-1) for wild and cultivated barleys, respectively. PA and protein contents were much higher in wild barley than in cultivated barley. Tibetan annual wild barley showed a larger genetic diversity in phytase activity and phytic acid and protein contents and is of value for barley breeding. There is no significant correlation between phytase activity and phytic acid or protein content in barley grains, indicating that endogenous phytase activity had little effect on the accumulation of phytic acid.
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Affiliation(s)
- Fei Dai
- Department of Agronomy, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China
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Wei K, Xue DW, Huang YZ, Jin XL, Wu FB, Zhang GP. Genetic mapping of quantitative trait loci associated with beta-amylase and limit dextrinase activities and beta-glucan and protein fraction contents in barley. J Zhejiang Univ Sci B 2010; 10:839-46. [PMID: 19882759 DOI: 10.1631/jzus.b0920135] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
High malting quality of barley (Hordeum vulgare L.) relies on many traits, such as beta-amylase and limit dextrinase activities and beta-glucan and protein fraction contents. In this study, interval mapping was utilized to detect quantitative trait loci (QTLs) affecting these malting quality parameters using a doubled haploid (DH) population from a cross of CM72 (six-rowed) by Gairdner (two-rowed) barley cultivars. A total of nine QTLs for eight traits were mapped to chromosomes 3H, 4H, 5H, and 7H. Five of the nine QTLs mapped to chromosome 3H, indicating a possible role of loci on chromosome 3H on malting quality. The phenotypic variation accounted by individual QTL ranged from 8.08% to 30.25%. The loci of QTLs for beta-glucan and limit dextrinase were identified on chromosomes 4H and 5H, respectively. QTL for hordeins was coincident with the region of silica eluate (SE) protein on 3HS, while QTLs for albumins, globulins, and total protein exhibited overlapping. One locus on chromosome 3H was found to be related to beta-amylase, and two loci on chromosomes 5H and 7H were found to be associated with glutelins. The identification of these novel QTLs controlling malting quality may be useful for marker-assisted selection in improving barley malting quality.
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Affiliation(s)
- Kang Wei
- Department of Agronomy, Zhejiang University, Hangzhou 310029, China
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Chen JX, Dai F, Wei K, Zhang GP. Relationship between malt qualities and beta-amylase activity and protein content as affected by timing of nitrogen fertilizer application. J Zhejiang Univ Sci B 2006; 7:79-84. [PMID: 16365930 PMCID: PMC1361764 DOI: 10.1631/jzus.2006.b0079] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effects of different timing of N fertilizer application at the same rate on grain beta-amylase activity, protein concentration, weight and malt quality of barley were studied. Grain beta-amylase activity and protein concentration were significantly higher in treatments where all top-dressed N fertilizer was applied at booting stage only or equally applied at two-leaf stage and booting stage than in the treatment where all top-dressed N fertilizer was applied at two-leaf age stage only. On the other hand, grain weight and malt extract decreased with increased N application at booting stage. There were obvious differences between barley varieties and experimental years in the grain and malt quality response to the timing of N fertilizer application. It was found that grain protein concentration was significantly and positively correlated with beta-amylase activity, but significantly and negatively correlated with malt extract and Kolbach index. The effect of grain protein concentration on malt quality was predominant over the effect of grain beta-amylase activity.
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Qi JC, Chen JX, Wang JM, Wu FB, Cao LP, Zhang GP. Protein and hordein fraction content in barley seeds as affected by sowing date and their relations to malting quality. J Zhejiang Univ Sci B 2006; 6:1069-75. [PMID: 16252340 PMCID: PMC1390653 DOI: 10.1631/jzus.2005.b1069] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The effect of sowing date on grain protein, hordein fraction content and malting quality of two-rowed spring barley was investigated by using ten commercial cultivars with different grain protein content and the relationships among these traits were examined. The results showed that grain protein content and B hordein content increased as the sowing date postponed and were significantly affected by sowing date, while C and D hordein contents were less influenced by sowing date. There were significant differences in grain protein and hordein fraction content among the ten cultivars. The coefficient of variation of D hordein content was much larger than that of B and C hordein contents, suggesting its greater variation caused by different sowing dates. Beta-amylase activity and diastatic power were also significantly affected by sowing date, with malt extract being less affected. Significant differences in measured malt quality were found among the ten cultivars. Grain protein was significantly correlated with B hordein and malt extract positively and negatively, respectively. There was no significant correlation between beta-amylase activity or diastatic power and grain protein content. B hordein was negatively and significantly correlated with malt extract, but no significant correlations between C hordein, D hordein and malting quality traits.
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Affiliation(s)
- Jun-cang Qi
- Department of Agronomy, Zhejiang University, Hangzhou 310029, China
- Key Laboratory of Oasis Eco-agriculture of Xinjiang Bingtuan, Shihezi 832003, China
| | - Jin-xin Chen
- Department of Agronomy, Zhejiang University, Hangzhou 310029, China
| | - Jun-mei Wang
- Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China
| | - Fei-bo Wu
- Department of Agronomy, Zhejiang University, Hangzhou 310029, China
| | - Lian-pu Cao
- Department of Agronomy, Zhejiang University, Hangzhou 310029, China
| | - Guo-ping Zhang
- Department of Agronomy, Zhejiang University, Hangzhou 310029, China
- †E-mail:
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Qi JC, Zhang GP, Zhou MX. Protein and hordein content in barley seeds as affected by nitrogen level and their relationship to beta-amylase activity. J Cereal Sci 2006. [DOI: 10.1016/j.jcs.2005.08.005] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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