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Hu S, Qin Q, Zhang C, Yu J, Huang S, Liu J, Yang Z. The effect of L-cysteine on starch and protein degradation during barley germination. Biotechnol Lett 2024:10.1007/s10529-024-03508-w. [PMID: 38916822 DOI: 10.1007/s10529-024-03508-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2023] [Revised: 06/06/2024] [Accepted: 06/16/2024] [Indexed: 06/26/2024]
Abstract
OBJECTIVES In order to investigate the impact of L-cysteine (L-Cys) on starch and protein degradation during barley germination. The amylase activities, degradation of macromolecules during germination were determined in this study. METHODS Barley was germinated in petri dish for 0 to 5 days with different levels of L-Cys (0 mM, 2.5 mM, 5 mM, 10 mM). RESULTS L-Cys addition increased the total limit dextrinase (LD) activities and decreased the LD inhibitor activities during whole germination stage. The activities of α-amylase, β-amylase and free LD were increased with the addition of 2.5, 5 mM L-Cys at germination days 1 to 4. Due to higher amylase in malt with the addition of L-Cys, the non-fermentable sugars were reduced and the glucose, maltotriose were improved. Furthermore, the protein degradation analysis showed that low molecular weight protein increased and middle molecular weight protein decreased obviously in wort from the malt germinated with L-Cys, demonstrating that the L-Cys promote the protein degradation. Lastly, the filtration performance of malt with the addition of L-Cys during malting was better than the control. CONCLUSION In conclusion, L-Cys can promote the degradation of storage material (starch, protein) during barley germination, leading to a better green malt quality.
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Affiliation(s)
- Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., No. 602 Tailiu Road, Licang District, Qingdao, 266061, Shandong, China
| | - Qingqing Qin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., No. 602 Tailiu Road, Licang District, Qingdao, 266061, Shandong, China.
| | - Cui Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., No. 602 Tailiu Road, Licang District, Qingdao, 266061, Shandong, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., No. 602 Tailiu Road, Licang District, Qingdao, 266061, Shandong, China
| | - Shuli Huang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., No. 602 Tailiu Road, Licang District, Qingdao, 266061, Shandong, China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., No. 602 Tailiu Road, Licang District, Qingdao, 266061, Shandong, China
| | - Zhaoxia Yang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd., No. 602 Tailiu Road, Licang District, Qingdao, 266061, Shandong, China
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Geißinger C, Gastl M, Becker T. Enzymes from Cereal and Fusarium Metabolism Involved in the Malting Process – A Review. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1911272] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Cajetan Geißinger
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, Technical University of Munich (TUM), Freising, Germany
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Yousif AM, Evans DE. Changes in malt quality during production in two commercial malt houses. JOURNAL OF THE INSTITUTE OF BREWING 2020. [DOI: 10.1002/jib.609] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Adel M. Yousif
- Australian Export Grains Innovation Centre; 3 Baron-Hay Court South Perth WA 6151 Australia
- Tasmanian Institute of Agriculture, College of Science and Engineering; University of Tasmania; Sandy Bay Campus TAS 7005 Australia
| | - D. Evan Evans
- The Tassie Beer Dr Consulting; 15 Rianna Road Lindisfarne Tasmania 7015 Australia
- School of Natural Sciences; University of Tasmania; Sandy Bay Tasmania 7005 Australia
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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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Letsididi R, Bulawayo B, Kebakile M, Ezeogu LI. Evaluation of Indigenous Botswana Sorghum Cultivars with Respect to Their Diastatic Power, α-Amylase, β-Amylase, and Limit Dextrinase Potentials for Malting. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-1214-01] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Rebaone Letsididi
- Microbiology and Biotechnology Unit, National Food Technology Research Centre, Kanye, Botswana
| | - Bernard Bulawayo
- Microbiology and Biotechnology Unit, National Food Technology Research Centre, Kanye, Botswana
| | - Martin Kebakile
- Microbiology and Biotechnology Unit, National Food Technology Research Centre, Kanye, Botswana
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Betts NS, Wilkinson LG, Khor SF, Shirley NJ, Lok F, Skadhauge B, Burton RA, Fincher GB, Collins HM. Morphology, Carbohydrate Distribution, Gene Expression, and Enzymatic Activities Related to Cell Wall Hydrolysis in Four Barley Varieties during Simulated Malting. FRONTIERS IN PLANT SCIENCE 2017; 8:1872. [PMID: 29163597 PMCID: PMC5670874 DOI: 10.3389/fpls.2017.01872] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2017] [Accepted: 10/13/2017] [Indexed: 05/27/2023]
Abstract
Many biological processes, such as cell wall hydrolysis and the mobilisation of nutrient reserves from the starchy endosperm, require stringent regulation to successfully malt barley (Hordeum vulgare) grain in an industrial context. Much of the accumulated knowledge defining these events has been collected from individual, unrelated experiments, and data have often been extrapolated from Petri dish germination, rather than malting, experiments. Here, we present comprehensive morphological, biochemical, and transcript data from a simulated malt batch of the three elite malting cultivars Admiral, Navigator, and Flagship, and the feed cultivar Keel. Activities of lytic enzymes implicated in cell wall and starch depolymerisation in germinated grain have been measured, and transcript data for published cell wall hydrolytic genes have been provided. It was notable that Flagship and Keel exhibited generally similar patterns of enzyme and transcript expression, but exhibited a few key differences that may partially explain Flagship's superior malting qualities. Admiral and Navigator also showed matching expression patterns for these genes and enzymes, but the patterns differed from those of Flagship and Keel, despite Admiral and Navigator having Keel as a common ancestor. Overall (1,3;1,4)-β-glucanase activity differed between cultivars, with lower enzyme levels and concomitantly higher amounts of (1,3;1,4)-β-glucan in the feed variety, Keel, at the end of malting. Transcript levels of the gene encoding (1,3;1,4)-β-glucanase isoenzyme EI were almost three times higher than those encoding isoenzyme EII, suggesting a previously unrecognised importance for isoenzyme EI during malting. Careful morphological examination showed that scutellum epithelial cells in mature dry grain are elongated but expand no further as malting progresses, in contrast to equivalent cells in other cereals, perhaps demonstrating a morphological change in this critical organ over generations of breeding selection. Fluorescent immuno-histochemical labelling revealed the presence of pectin in the nucellus and, for the first time, significant amounts of callose throughout the starchy endosperm of mature grain.
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Affiliation(s)
- Natalie S. Betts
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Laura G. Wilkinson
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Shi F. Khor
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Neil J. Shirley
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Finn Lok
- Carlsberg Research Laboratory, Copenhagen, Denmark
| | | | - Rachel A. Burton
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Geoffrey B. Fincher
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
| | - Helen M. Collins
- Australian Research Council Centre of Excellence in Plant Cell Walls and School of Agriculture, Food and Wine, University of Adelaide, Waite, Glen Osmond, SA, Australia
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Huang Y, Cai S, Zhang G. The relationship of limit dextrinase, limit dextrinase inhibitor and malt quality parameters in barley and their genetic analysis. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.05.027] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Hu S, Dong J, Fan W, Yu J, Yin H, Huang S, Liu J, Huang S, Zhang X. The influence of proteolytic and cytolytic enzymes on starch degradation during mashing. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.172] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Jianjun Dong
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Wei Fan
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Shuli Huang
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Shuxia Huang
- State Key Laboratory of Biological Fermentation Engineering of Beer; Tsingtao Brewery Co. Ltd.; Qingdao People's Republic of China
| | - Xiaohua Zhang
- College of Marine Life Sciences; Ocean University of China; Qingdao People's Republic of China
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10
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Effect of Drying Temperature and Time on Alpha-Amylase, Beta-Amylase, Limit Dextrinase Activities and Dimethyl Sulphide Level of Teff (Eragrostis tef) Malt. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-1025-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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McCafferty CA, Jenkinson HR, Brosnan JM, Bryce JH. Limit Dextrinase - Does Its Malt Activity Relate to Its Activity During Brewing? JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2004.tb00623.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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Vester-Christensen MB, Hachem MA, Naested H, Svensson B. Secretory expression of functional barley limit dextrinase by Pichia pastoris using high cell-density fermentation. Protein Expr Purif 2010; 69:112-9. [DOI: 10.1016/j.pep.2009.08.016] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2009] [Revised: 08/17/2009] [Accepted: 08/30/2009] [Indexed: 10/20/2022]
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The Properties and Genetics of Barley Malt Starch Degrading Enzymes. ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA 2009. [DOI: 10.1007/978-3-642-01279-2_6] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
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Li F, Zhang JE, Liu HM, Tian SJ, Yang XG, Ma JX, Sun MX. Comparative Study of Activity and Heat Stability of Limit Dextrinase in 16 Barley Cultivars. Cereal Chem 2008. [DOI: 10.1094/cchem-85-3-0271] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Fen Li
- Key Laboratory of Ministry of Education for Plant Developmental Biology, College of Life Sciences, Wuhan University, Wuhan 430072, China
- College of Life Science, Henan Normal University, Xinxiang, 453007, China
| | - Jun-e Zhang
- Key Laboratory of Ministry of Education for Plant Developmental Biology, College of Life Sciences, Wuhan University, Wuhan 430072, China
| | - Hong-Mei Liu
- College of Life Science, Henan Normal University, Xinxiang, 453007, China
| | - Shu-juan Tian
- College of Life Science, Henan Normal University, Xinxiang, 453007, China
| | - Xian-Guang Yang
- College of Life Science, Henan Normal University, Xinxiang, 453007, China
| | - Ji-Xian Ma
- College of Life Science, Henan Normal University, Xinxiang, 453007, China
| | - Meng-Xiang Sun
- Key Laboratory of Ministry of Education for Plant Developmental Biology, College of Life Sciences, Wuhan University, Wuhan 430072, China
- Corresponding author. Phone: 027-68756170. Fax: 027-68756010. E-mail address:
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Wang XD, Yang J, Zhang GP. Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality. J Zhejiang Univ Sci B 2006; 7:386-92. [PMID: 16615169 PMCID: PMC1462928 DOI: 10.1631/jzus.2006.b0386] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Variation in the limit dextrinase activity of barley malt, and the relationships between limit dextrinase activity and malt quality parameters were investigated using eight cultivars grown at seven diverse locations in China for two successive years. Limit dextrinase activity varied with genotype and location, with the levels ranging from 0.245 U/g to 0.980 U/g. The results showed that the variation in limit dextrinase activity was more attributable to the environment (location and year) than to the genotype. The response of limit dextrinase activity to the environment differed markedly among cultivars, and was reflected by large difference in coefficient of variation of cultivars across diverse locations. Regression analysis showed that limit dextrinase activity was negatively correlated with malt viscosity (r=-0.52, P<0.01), positively correlated with Kolbach index (r=0.38, P<0.01) and malt extract (r=0.30, P<0.05), but had no significant correlation with malt protein content and diastatic power.
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Sungurtas J, Swanston J, Davies H, McDougall G. Xylan-degrading enzymes and arabinoxylan solubilisation in barley cultivars of differing malting quality. J Cereal Sci 2004. [DOI: 10.1016/j.jcs.2003.11.001] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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