1
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Murniece R, Reidzane S, Radenkovs V, Matisons R, Dabina-Bicka I, Klava D, Galoburda R. Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes. Foods 2024; 13:2077. [PMID: 38998583 PMCID: PMC11241332 DOI: 10.3390/foods13132077] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 06/20/2024] [Accepted: 06/27/2024] [Indexed: 07/14/2024] Open
Abstract
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starch gelatinization and enzyme activity due to varying malt diastatic power and concentrations. The decline in the gelatinization index (C3-C2) indicated faster starch gelatinization with increased diastatic power. Adding rye malt significantly increased maltose content in the saccharified and fermented scald, promoting a favorable environment for lactic acid bacteria and yeasts. FN and Amylograph results showed that less active malt (DP 170, 179 °WK), at a 1.5% concentration, could achieve similar effects as the more active malt (DP 362, 408 °WK) at 0.5%. Adding rye malt to rye flour allows for the regulation of the flour's rheological properties and FN, adjustable based on malt DP and concentration.
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Affiliation(s)
- Ruta Murniece
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Sanita Reidzane
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Vitalijs Radenkovs
- Institute of Horticulture (LatHort), Graudu Street 1, LV-3701 Dobele, Latvia
- Division of Smart Technologies, Research Laboratory of Biotechnology, Latvia University of Life Sciences and Technologies, Rigas Street 22b, LV-3004 Jelgava, Latvia
| | - Roberts Matisons
- Latvian State Forest Research Institute ‘Silava’, 111 Rigas Str., LV-2169 Salaspils, Latvia
| | - Ilona Dabina-Bicka
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Dace Klava
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
| | - Ruta Galoburda
- Food Institute, Latvia University of Life Sciences and Technologies, Riga Street 22, LV-3004 Jelgava, Latvia
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2
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Morrissy CP, Halstead MA, Féchir M, Carrijo D, Fisk SP, Johnson V, Bettenhausen HM, Shellhammer TH, Hayes PM. Barley Variety and Growing Location Provide Nuanced Contributions to Beer Flavor Using Elite Germplasm in Commercial-Type Malts and Beers. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2022. [DOI: 10.1080/03610470.2022.2110819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- Campbell P. Morrissy
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
- pFriem Family Brewers, Hood River, OR, U.S.A.
| | - Margaret A. Halstead
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
| | - Michael Féchir
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | - Daniela Carrijo
- Department of Plant Science, Pennsylvania State University, University Park, PA, U.S.A.
| | - Scott P. Fisk
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
| | | | | | - Thomas H. Shellhammer
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, U.S.A.
| | - Patrick M. Hayes
- Department of Crop and Soil Science, Oregon State University, Corvallis, OR, U.S.A.
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3
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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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4
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Williams T, Parker D, Taubman B. Characterization of Unmalted Barley Treated with Aspergillus oryzae. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1978045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Tom Williams
- A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, Boone, NC, U.S.A
| | - Daniel Parker
- A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, Boone, NC, U.S.A
| | - Brett Taubman
- A.R. Smith Department of Chemistry and Fermentation Sciences, Appalachian State University, Boone, NC, U.S.A
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5
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Ban X, Guo Y, Kaustubh B, Li C, Gu Z, Hu K, Li Z. The Global Amylase Research Trend in Food Science Technology: A Data-Driven Analysis. FOOD REVIEWS INTERNATIONAL 2021. [DOI: 10.1080/87559129.2021.1961267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Xiaofeng Ban
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Ya Guo
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, China
| | - Bhalerao Kaustubh
- Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, USA
| | - Caiming Li
- School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zhengbiao Gu
- The Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, China
| | - Kai Hu
- Key Laboratory of Advanced Process Control for Light Industry, Ministry of Education, Jiangnan University, Wuxi, China
| | - Zhaofeng Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
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6
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Charmier LM, McLoughlin C, McCleary BV. Diastatic power and maltose value: a method for the measurement of amylolytic enzymes in malt. JOURNAL OF THE INSTITUTE OF BREWING 2021. [DOI: 10.1002/jib.665] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- Lucie M.J. Charmier
- Megazyme Ltd. Bray Business Park, Southern Cross Road Road Bray County Wicklow Ireland
| | - Ciara McLoughlin
- Megazyme Ltd. Bray Business Park, Southern Cross Road Road Bray County Wicklow Ireland
| | - Barry V. McCleary
- Megazyme Ltd. Bray Business Park, Southern Cross Road Road Bray County Wicklow Ireland
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7
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Rani H, Bhardwaj RD. Quality attributes for barley malt: "The backbone of beer". J Food Sci 2021; 86:3322-3340. [PMID: 34287897 DOI: 10.1111/1750-3841.15858] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2021] [Revised: 06/22/2021] [Accepted: 06/23/2021] [Indexed: 12/24/2022]
Abstract
Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification and release of high-quality malt varieties. Maintaining tight control of these quality attributes is essential to ensure high processing efficiency and final product quality in brewery and malt house. Therefore, we have summarized the basic malting process and various physiological and biochemical quality parameters that are desirable for better malt quality. This study may provide an understanding of the process, problems faced, and opportunities to maltsters and researchers to improve the malt efficiency by altering the malting process or malt varieties.
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Affiliation(s)
- Heena Rani
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
| | - Rachana D Bhardwaj
- Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India
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8
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Gorzelany J, Belcar J. A Preliminary Study on the Use of Bishop’s Formula for the Prediction of Wheat Malt Extract. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1937892] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Józef Gorzelany
- Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszow, Rzeszów, Poland
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9
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Huerta-Zurita R, Barr J, Horsley RD, Schwarz PB. Predicting Malt Fermentability in Malting Barley Breeding Lines. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2019. [DOI: 10.1080/03610470.2019.1670037] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Ramon Huerta-Zurita
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - John Barr
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Richard D. Horsley
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
| | - Paul B. Schwarz
- Department of Plant Sciences, North Dakota State University, Fargo, ND, 58102, U.S.A
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10
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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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11
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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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12
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Nobis A, Röhrig A, Hellwig M, Henle T, Becker T, Gastl M. Formation of 3-deoxyglucosone in the malting process. Food Chem 2019; 290:187-195. [PMID: 31000036 DOI: 10.1016/j.foodchem.2019.03.144] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/26/2019] [Accepted: 03/27/2019] [Indexed: 11/26/2022]
Abstract
3-Deoxyglucosone (3-DG) is a metabolite from sugar degradation obtained by the Maillard reaction. It is an important precursor compound in Strecker reactionism that directly leads to known beer aging indicators and can influence the final sensory beer quality. However, the conditions of 3-DG formation in the malting process have not yet been described. To investigate the reaction pathways of 3-DG formation, we varied the composition of reactants (sugars, amino acids) by using different malting modification levels (germination time 5-7 d; steeping degree 42-45%; germination temperature 12-14 °C); final kilning temperature (60 °C to 100 °C). After its derivatization with ortho-phenylenediamine, we analyzed 3-DG with HPLC-UV. 3-DG concentration was between 5 and 120 µmol/100 g dry weight. The formation of 3-DG increased for high malt modification levels and high final kilning temperature. The abundant formation of 3-DG in the malting process is already comparable to the occurred brewing process concentration.
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Affiliation(s)
- Arndt Nobis
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Anne Röhrig
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Michael Hellwig
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Henle
- Chair of Food Chemistry, TU Dresden, Bergstraße 66, 01069 Dresden, Germany.
| | - Thomas Becker
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
| | - Martina Gastl
- Chair of Brewing and Beverage Technology, TU Munich, Weihenstephaner Steig 20, 85354 Freising, Germany.
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13
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Molecular brewing: Molecular structural effects involved in barley malting and mashing. Carbohydr Polym 2019; 206:583-592. [DOI: 10.1016/j.carbpol.2018.11.018] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2018] [Revised: 10/15/2018] [Accepted: 11/07/2018] [Indexed: 11/23/2022]
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14
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Fox G, Yu W, Nischwitz R, Harasymow S. Variation in maltose in sweet wort from barley malt and rice adjuncts with differences in amylose structure. JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.546] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- G. Fox
- Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St Lucia Qld 4072 Australia
- Department of Food Science; Stellenbosch University; Stellenbosch South Africa
| | - W. Yu
- Queensland Alliance for Agriculture and Food Innovation; The University of Queensland; St Lucia Qld 4072 Australia
| | - R. Nischwitz
- Barrett Burston Malting Co; Gough St Richmond Victoria 3121 Australia
| | - S. Harasymow
- Australian Export Grains Innovation Centre; South Perth 6151 Australia
- Department of Primary Industries and Regional Development; Diagnostics and Laboratory Services Biosecurity and Sustainability, 3 Baron-Hay Court; South Perth WA 6151 Australia
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15
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Yousif AM, Evans DE. The impact of barley nitrogen fertilization rate on barley brewing using a commercial enzyme (Ondea Pro). JOURNAL OF THE INSTITUTE OF BREWING 2018. [DOI: 10.1002/jib.478] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Adel M. Yousif
- Australian Export Grains Innovation Centre; 3 Baron-Hay Court South Perth WA 6151 Australia
| | - D. Evan Evans
- The Tassie Beer Dr; 15 Rianna Rd, Lindisfarne Tasmania 7015 Australia
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16
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Duke SH, Henson CA. A Comparison of Barley Malt Osmolyte Concentrations and Standard Malt Quality Measurements as Indicators of Barley Malt Amylolytic Enzyme Activities. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0629-01] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Cynthia A. Henson
- U.S. Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, and Department of Agronomy, University of Wisconsin, Madison, WI
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17
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Duke SH, Vinje MA, Henson CA. Comparisons of Amylolytic Enzyme Activities and β-Amylases with DifferingBmy1Intron III Alleles to Sugar Production during Congress Mashing with North American Barley Cultivars. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0906-01] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Marcus A. Vinje
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison, WI
| | - Cynthia A. Henson
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, and Department of Agronomy, University of Wisconsin, Madison, WI
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18
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Duke SH, Henson CA. Tracking the Progress of Wort Sugar Production during Congress Mashing with North American Barley Cultivars and Comparisons to Wort Osmolyte Concentrations and Malt Extract. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2011-0829-01] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin, Madison, WI
- U.S. Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison
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19
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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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20
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Evans E, van Wegen B, Ma Y, Eglinton J. The Impact of the Thermostability of α-Amylase, β-Amylase, and Limit Dextrinase on Potential Wort Fermentability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-61-0210] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Evan Evans
- Tasmanian Institute of Agricultural Research (TIAR), University of Tasmania, Sandy Bay Tas 7005, Australia
| | - Bianca van Wegen
- School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
| | - Yuefang Ma
- School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
| | - Jason Eglinton
- School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
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21
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Evans DE, Collins H, Eglinton J, Wilhelmson A. Assessing the Impact of the Level of Diastatic Power Enzymes and Their Thermostability on the Hydrolysis of Starch during Wort Production to Predict Malt Fermentability. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-63-0185] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- Tasmanian Institute of Agricultural Research (TIAR), University of Tasmania, Private Bag 54, Hobart, Tas 7001, Australia
| | - Helen Collins
- School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
| | - Jason Eglinton
- School of Agriculture and Wine, Waite Campus, University of Adelaide, Glen Osmond, SA 5064, Australia
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22
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Henson CA, Duke SH. A Comparison of Standard and Nonstandard Measures of Malt Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2007-1210-01] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Cynthia A. Henson
- United States Department of Agriculture-Agricultural Research Service Cereal Crops Research Unit, Madison, WI
- Department of Agronomy, University of Wisconsin-Madison, Madison, WI
| | - Stanley H. Duke
- Department of Agronomy, University of Wisconsin-Madison, Madison, WI
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23
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Duke SH, Henson CA. A Comparison of Barley Malt Quality Measurements and Malt Sugar Concentrations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-0612-01] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin, Madison, WI
- United States Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison, WI
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24
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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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25
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Evans DE. A More Cost- and Labor-Efficient Assay for the Combined Measurement of the Diastatic Power Enzymes β-Amylase, α-Amylase, and Limit Dextrinase. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2008-0909-01] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- D. Evan Evans
- TIAR, University of Tasmania, Hobart, TAS, Australia
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Duke SH, Henson CA. A Comparison of Barley Malt Amylolytic Enzyme Activities as Indicators of Malt Sugar Concentrations. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2009-0311-01] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Cynthia A. Henson
- Department of Agronomy, University of Wisconsin, Madison, WI
- U.S. Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, Madison, WI
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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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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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Laidig F, Piepho HP, Rentel D, Drobek T, Meyer U. Breeding progress, genotypic and environmental variation and correlation of quality traits in malting barley in German official variety trials between 1983 and 2015. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2017; 130:2411-2429. [PMID: 28821914 PMCID: PMC5641284 DOI: 10.1007/s00122-017-2967-4] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/24/2017] [Accepted: 08/07/2017] [Indexed: 05/24/2023]
Abstract
Evaluation of breeding progress for spring barley varieties in Germany showed that both grain yield and malting quality were considerably improved during the last 33 years, and that genetic effects of protein concentration and malting traits were not associated. Based on historical data, this study aimed to investigate yield potential and malting quality of 187 varieties tested and released in German registration trials to evaluate the value for cultivation and use (VCU) during 1983-2015, and to quantify the environmental variability and the association among traits. We used mixed linear models with multiple linear regression terms to dissect genetic and non-genetic trend components. Grain yield increased by 43% (23.4 dt ha-1) in VCU trials and 35% (14.0 dt ha-1) on-farm relative to 1983. All yield components contributed significantly. Malting quality was also considerably improved by 2.3% for extract content up to 25.1% for friability, relative to 1983, nearly completely due to new varieties. Total variability of individual traits was very different between traits (2.4-24.4% relative to 1983). The relative influence of genotypes on total variation was low for grain yield and its components, whereas it was considerably larger for other traits. We found remarkable differences between phenotypic and genetic correlation coefficients for grain yield and protein concentration with malting traits. The observed positive phenotypic relation between grain yield and malting quality can be attributed to a shift of selection and environmental effects, but genetic correlations showed a negative association. Genetic effects of protein concentration and malting quality were not correlated indicating that both were not genetically linked. Considerable yield progress and improvement of malting quality were achieved despite of their weak to moderate negative genetic dependence.
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Affiliation(s)
| | - Hans-Peter Piepho
- Biostatistics Unit, Institute of Crop Science, University of Hohenheim, Fruwirthstrasse 23, 70599, Stuttgart, Germany
| | - Dirk Rentel
- Bundessortenamt, Osterfelddamm 80, 30627, Hannover, Germany
| | - Thomas Drobek
- Bundessortenamt, Osterfelddamm 80, 30627, Hannover, Germany
| | - Uwe Meyer
- Bundessortenamt, Osterfelddamm 80, 30627, Hannover, Germany
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Ribeiro GO, Swift ML, McAllister TA. Effect of diastatic power and processing index on the feed value of barley grain for finishing feedlot cattle. J Anim Sci 2017; 94:3370-3381. [PMID: 27695794 DOI: 10.2527/jas.2015-0068] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The objective of this study was to assess the nutritional value of barley grain differing in diastatic power (DP; high vs. low; a malt trait) and processing index (PI; 75 vs. 85). One hundred sixty Angus × Hereford crossbred yearling steers (467 ± 38 kg; 144 intact and 16 rumen cannulated) were used in a complete randomized 2 × 2 factorial experiment. Steers were assigned to 16 pens, 8 of which were equipped with the GrowSafe system to measure individual feed intake. Cannulated steers (2 per pen) were randomly assigned to the 8 GrowSafe pens. Diets consisted of high- or low-DP barley grain (80.0% of diet DM) processed to an index of either 75 or 85% (PI-75 and PI-85, respectively). Ruminal pH in cannulated steers was measured over four 5-d periods using indwelling electrodes. Fecal samples were collected every 28 d from the rectum of each steer to assess digestibility using AIA as a marker. No differences ( > 0.10) in rumen pH were observed among cattle as measured by the indwelling pH meters. However, lower ( < 0.05) rumen pH was observed for steers fed low- as opposed to high-DP barley in rumen samples collected just prior to feeding and measured in the laboratory. Intake of DM and OM were not affected ( ≥ 0.24) by DP but were lower ( < 0.01) with more severe processing (PI-75 vs. PI-85). Low-DP barley tended to exhibit higher ( = 0.09) total tract DM digestibility than high-DP barley. Steers fed PI-75 barley also had higher ( = 0.06) G:F and NEg. Digestibility of DM, OM, CP, NDF, and starch was higher ( < 0.05) for PI-75 barley than for PI-85 barley. Low-DP barley increased ( < 0.05) carcass dressing percentage by 0.5% compared with high-DP barley, with a lower PI tending to increase ( = 0.06) rib eye area. Compared with steers fed high-DP diets, steers fed low-DP diets had more ( = 0.01) total (41.7 vs. 19.4%) and severe liver abscesses (22.2 vs. 9.7%). Results suggest that although low-DP barley increased liver abscesses, differences in DP did not alter digestion or growth performance but low-DP barley did improve dressing percentage. Barley with different DP responded similarly to processing, with more intensive processing (PI-75) of barley improving starch digestion, feed efficiency, and NEg without negatively affecting rumen pH.
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31
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Review: Amylopectin synthesis and hydrolysis – Understanding isoamylase and limit dextrinase and their impact on starch structure on barley ( Hordeum vulgare ) quality. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.11.013] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Yu W, Tan X, Zou W, Hu Z, Fox GP, Gidley MJ, Gilbert RG. Relationships between protein content, starch molecular structure and grain size in barley. Carbohydr Polym 2017; 155:271-279. [DOI: 10.1016/j.carbpol.2016.08.078] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2016] [Revised: 08/03/2016] [Accepted: 08/25/2016] [Indexed: 12/13/2022]
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33
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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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Mohammadi M, Blake TK, Budde AD, Chao S, Hayes PM, Horsley RD, Obert DE, Ullrich SE, Smith KP. A genome-wide association study of malting quality across eight U.S. barley breeding programs. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2015; 128:705-21. [PMID: 25666272 DOI: 10.1007/s00122-015-2465-5] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/03/2014] [Accepted: 01/17/2015] [Indexed: 05/18/2023]
Abstract
We report malt quality QTLs relevant to breeding with greater precision than previous mapping studies. The distribution of favorable alleles suggests strategies for marker-assisted breeding and germplasm exchange. This study leverages the breeding data of 1,862 barley breeding lines evaluated in 97 field trials for genome-wide association study of malting quality traits in barley. The mapping panel consisted of six-row and two-row advanced breeding lines from eight breeding populations established at six public breeding programs across the United States. A total of 4,976 grain samples were subjected to micro-malting analysis and mapping of nine quality traits was conducted with 3,072 SNP markers distributed throughout the genome. Association mapping was performed for individual breeding populations and for combined six-row and two-row populations. Only 16% of the QTL we report here had been detected in prior bi-parental mapping studies. Comparison of the analyses of the combined two-row and six-row panels identified only two QTL regions that were common to both. In total, 108 and 107 significant marker-trait associations were identified in all six-row and all two-row breeding programs, respectively. A total of 102 and 65 marker-trait associations were specific to individual six-row and two-row breeding programs, respectively indicating that most marker-trait associations were breeding population specific. Combining datasets from different breeding program resulted in both the loss of some QTL that were apparent in the analyses of individual programs and the discovery of new QTL not identified in individual programs. This suggests that simply increasing sample size by pooling samples with different breeding history does not necessarily increase the power to detect associations. The genetic architecture of malting quality and the distribution of favorable alleles suggest strategies for marker-assisted selection and germplasm exchange.
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Affiliation(s)
- Mohsen Mohammadi
- Department of Agronomy and Plant Genetics, University of Minnesota, 411 Borlaug Hall, 1991 Upper Buford Circle, St. Paul, MN, 55108-6026, USA
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Santos MMM, Riis P. OPTIMIZED McCLEARY METHOD FOR MEASUREMENT OF TOTAL β-AMYLASE IN BARLEY AND ITS APPLICABILITY. JOURNAL OF THE INSTITUTE OF BREWING 2013. [DOI: 10.1002/j.2050-0416.1996.tb00912.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Woonton B, Jacobsen J, Sherkat F, Stuart I. Changes in Germination and Malting Quality During Storage of Barley. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2005.tb00646.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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38
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Obeta JAN, Okungbowa J, Ezeogu LI. Malting of Sorghum: Further Studies on Factors influencing α-Amylase Activity. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2000.tb00069.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Fox G, Kelly A, Bowman J, Inkerman A, Poulsen D, Henry R. Is Malting Barley Better Feed for Cattle than Feed Barley? JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00352.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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40
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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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41
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Mayolle J, Lullien-Pellerin V, Corbineau F, Boivin P, Guillard V. Water diffusion and enzyme activities during malting of barley grains: A relationship assessment. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2011.11.021] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Duke SH, Henson CA. Tracking the Progress of Congress Mashing with Osmolyte Concentration and Malt Extract Value in North American Barley Cultivars and Relationships between Wort Osmolyte Concentration, Malt Extract Value, and ASBC Measures of Malt Quality. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2011. [DOI: 10.1094/asbcj-2010-1210-01] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Stanley H. Duke
- Department of Agronomy, University of Wisconsin, Madison, WI
| | - Cynthia A. Henson
- U.S. Department of Agriculture-Agricultural Research Service, Cereal Crops Research Unit, and Department of Agronomy, University of Wisconsin, Madison, WI
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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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45
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Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection. ACTA ACUST UNITED AC 2009. [DOI: 10.1007/978-3-642-01279-2_9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/12/2023]
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46
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Chemical Composition in Barley Grains and Malt Quality. ADVANCED TOPICS IN SCIENCE AND TECHNOLOGY IN CHINA 2009. [DOI: 10.1007/978-3-642-01279-2_3] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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47
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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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48
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Agu RC, Brosnan JM, Bringhurst TA, Palmer GH, Jack FR. Influence of corn size distribution on the diastatic power of malted barley and its impact on other malt quality parameters. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:3702-7. [PMID: 17394341 DOI: 10.1021/jf0636059] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/14/2023]
Abstract
Detailed studies were carried out on the influence of corn size distribution on the values obtained for diastatic power (DP) of commercially malted barley. Malted barley was screened using a screening box, and the DP activities of the different corns retained on the different compartments of the screening box were determined. The malt samples retained on the 2.8 mm screen had the highest DP activity, whereas the small corns (<or=2.2 mm) had the lowest levels of DP activity. When the DP results of the corns retained on the different screens were weighed in relation to the percentages of grains retained on each screen, the results obtained were very similar to those obtained from the mixed, unscreened malt samples. The results indicate that the higher the percentage of large corns in a malt sample, the higher the levels of DP found in the malts. In malt samples from both the Decanter and Maresi varieties/cultivars, regression analysis showed that large corns accounted for 87% of the variation in DP. These studies confirmed that corn size distribution is a very important factor in determining the DP level of malted barley. The study is of commercial significance because within a variety, with a similar range of nitrogen, large corns produce malt of higher DP. When the percentage of large corns is high, this should give extract with improved fermentability (yield of fermentable sugars). The gelatinization properties of different grain size fractions, some of which were malted individually, were also studied using a rapid visco analyzer (RVA), and this showed that kernel size had an important impact on the physical properties and malting performance.
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Affiliation(s)
- R C Agu
- The Scotch Whisky Research Institute, Edinburgh EH14 4AP, Scotland.
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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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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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