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Watt C, Zhou G, McFawn LA, Li C. Fine mapping qGL2H, a major locus controlling grain length in barley (Hordeum vulgare L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2020; 133:2095-2103. [PMID: 32193568 PMCID: PMC7311499 DOI: 10.1007/s00122-020-03579-z] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/23/2019] [Accepted: 03/12/2020] [Indexed: 05/08/2023]
Abstract
A major grain length QTL on chromosome 2H was fine mapped to a 140.9 Kb region containing three genes. Increasing yield is an important target for barley breeding programs. One approach to increase yield is by enhancing individual grain weights through the regulation of grain size. Fine mapping major grain size-related quantitative trait loci is necessary for future marker-assisted selection strategies, yet studies of this nature are limited in barley. In the present study, we utilised a doubled haploid population derived from two Australian malt barley varieties, Vlamingh and Buloke, coupled with extensive genotypic and phenotypic data from three independent environments. A major grain length locus identified on chromosome 2H designated qGL2H was fine mapped to a 140.9 Kb interval. qGL2H was able to account for 25.4% of the phenotypic variation for grain length and 10.2% for grain yield. Underlying qGL2H were three high-confidence predicted genes. One of these genes encodes a MYB transcription factor and represents a promising candidate for further genetic research.
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Affiliation(s)
- Calum Watt
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, Australia
- Western Australian State Agricultural Biotechnology Centre, Murdoch University, Murdoch, WA, Australia
| | - Gaofeng Zhou
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, Australia
- Western Australian State Agricultural Biotechnology Centre, Murdoch University, Murdoch, WA, Australia
| | - Lee-Anne McFawn
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, Australia
- Department of Primary Industry and Regional Development, South Perth, WA, Australia
| | - Chengdao Li
- Western Barley Genetic Alliance, Murdoch University, Murdoch, WA, Australia.
- Western Australian State Agricultural Biotechnology Centre, Murdoch University, Murdoch, WA, Australia.
- Department of Primary Industry and Regional Development, South Perth, WA, Australia.
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Hoyle A, Brennan M, Jackson GE, Hoad S. Increased grain density of spring barley (Hordeum vulgare L.) is associated with an increase in grain nitrogen. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102797] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Watt C, Zhou G, McFawn LA, Chalmers KJ, Li C. Fine mapping of qGL5H, a major grain length locus in barley (Hordeum vulgare L.). TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2019; 132:883-893. [PMID: 30465063 DOI: 10.1007/s00122-018-3243-y] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/27/2018] [Accepted: 11/16/2018] [Indexed: 05/05/2023]
Abstract
A major grain length QTL on chromosome 5H was fine mapped from 180.5 to 1.7 Mb. Quantitative trait loci (QTLs) mapping has been used extensively in barley to detect QTLs that underlie complex traits such as grain size. In the present study, we utilised 312 double haploid lines derived from a cross between two Australian malting varieties, Vlamingh and Buloke, to dissect the genetic control of a number of grain size characteristics. Digital image analysis was used to measure grain size characteristics including length, width, thickness and plumpness which are important traits influencing barley yield and grain physical quality. Using data from four independent environments and molecular marker genotype data, we identified 23 significant QTLs for these four traits, ten of which were consensus QTLs and identified in two or more environments. A QTL region on chromosome 5H designated qGL5H that was associated with grain size was fine mapped to a 1.7 Mb interval. qGL5H was able to explain 21.6% of phenotypic variation for grain length within the population. This major QTL is an appropriate candidate for further genetic dissection.
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Affiliation(s)
- Calum Watt
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
- Western Australian State Agricultural Biotechnology Centre, Murdoch University, Perth, WA, Australia
| | - Gaofeng Zhou
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
- Western Australian State Agricultural Biotechnology Centre, Murdoch University, Perth, WA, Australia
| | - Lee-Anne McFawn
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia
| | | | - Chengdao Li
- Western Barley Genetic Alliance, Murdoch University, Perth, WA, Australia.
- Western Australian State Agricultural Biotechnology Centre, Murdoch University, Perth, WA, Australia.
- Department of Primary Industry and Regional Development, Perth, WA, Australia.
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Quek WP, Yu W, Fox GP, Gilbert RG. Molecular structure-property relations controlling mashing performance of amylases as a function of barley grain size. ACTA ACUST UNITED AC 2019. [DOI: 10.1515/amylase-2019-0001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Abstract
In brewing, amylases are key enzymes in hydrolyzing barley starch to sugars, which are utilized in fermentation to produce ethanol. Starch fermentation depends on sugars produced by amylases and starch molecular structure, both of which vary with barley grain size. Grain size is a major industrial specification for selecting barley for brewing. An in-depth study is given of how enzyme activity and starch structure vary with grain size, the impact of these factors on fermentable sugar production, and the underlying mechanisms. Micro-malting and mashing experiments were based on commercial methodologies. Starch molecular structural parameters were obtained using size-exclusion chromatography, and fitted using biosynthesis-based models. Correlation analysis using the resulting parameters showed larger grain sizes contained fewer long amylopectin chains, higher amylase activities and soluble protein level. Medium grain sizes released most sugars during mashing, because of higher starch utilization from the action of amylases, and shorter amylose chains. As starch is the substrate for amylase-driven fermentable sugars production, measuring its structure should be a prime indication for mashing performance, and should be used as an industry specification when selecting barley grains for brewing.
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Siebert KJ, Egi A, McCaig R. Chemometric Investigation of Barley and Malt Data. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0703-01] [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)
- K. J. Siebert
- Dept. of Food Science, Cornell University, Geneva, NY
| | - A. Egi
- Canadian Malting Barley Technical Centre, Winnipeg, Manitoba
| | - R. McCaig
- Canadian Malting Barley Technical Centre, Winnipeg, Manitoba
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Agu RC, Walker JW, Okolo BN, Olabanji OG, Okoro PM, Goodfellow V, Bryce JH. Assessment of Malting Performance of Landrace Six-Row Arupo S Barley Adapted to Grow in Tropical Nigeria. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2016-1214-01] [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)
- R. C. Agu
- The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland
| | - J. W. Walker
- The Scotch Whisky Research Institute, Research Avenue North, Riccarton, Edinburgh, EH14 4AP, Scotland
| | - B. N. Okolo
- Department of Microbiology, University of Nigeria, Nsukka
| | - O. G. Olabanji
- Lake Chad Research Institute, Maiduguri, Borno State, Nigeria
| | - P. M. Okoro
- International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland
| | - V. Goodfellow
- International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland
| | - J. H. Bryce
- International Centre for Brewing and Distilling, School of Life Sciences, Heriot-Watt University, Riccarton, Edinburgh, EH14 4AS, Scotland
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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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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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Di Ghionno L, Marconi O, Lee EG, Rice CJ, Sileoni V, Perretti G. Gluten-Free Sources of Fermentable Extract: Effect of Temperature and Germination Time on Quality Attributes of Teff [Eragrostis tef (zucc.) Trotter] Malt and Wort. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:4777-4785. [PMID: 28532148 DOI: 10.1021/acs.jafc.7b01717] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
This study was conducted to evaluate the behavior of a white teff variety called Witkop during malting by using different parameters (germination temperature and duration) and to identify the best malting program. Samples were evaluated for standard quality malt and wort attributes, pasting characteristics, β-glucan and arabinoxylan content, and sugar profile. It was concluded that malting teff at 24 °C for 6 days produced acceptable malt in terms of quality attributes and sugar profile for brewing. The main attributes were 80.4% extract, 80.9% fermentability, 1.53 mPa s viscosity, 7.4 EBC-U color, 129 mg/L FAN, and 72.1 g/L of total fermentable sugars. Statistical analysis showed that pasting characteristics of teff malt were negatively correlated with some malt quality attributes, such as extract and fermentability. Witkop teff appeared to be a promising raw material for malting and brewing. However, the small grain size may lead to difficulties in handling malting process, and a bespoke brewhouse plant should be developed for the production at industrial scale.
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Zhang HT, Chen TL, Zhang BL, Wu DZ, Huang YC, Wu FB, Zhang GP. Variation in β-amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes. J Zhejiang Univ Sci B 2015; 15:801-8. [PMID: 25183034 DOI: 10.1631/jzus.b1400026] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
β-Amylase activity (BAA) and thermostability (BAT) are important traits for malt quality. In this study, 138 Tibetan annual wild barley accessions and 20 cultivated genotypes differing in BAA were planted and analyzed in 2009 and 2012. Significant differences were detected among genotypes in BAA and BAT. The cultivated genotypes had a mean BAA of 1137.6 U/g and a range of from 602.1 to 1407.5 U/g, while the wild accessions had a mean of 1517.9 U/g and a range of from 829.7 to 2310.0 U/g. The cultivated genotypes had a mean relative residual β-amylase activity (RRBAA) of 61.6% and a range of from 22.2% to 82.3%, while the wild barleys had a mean of 57.8% and a range of from 21.9% to 96.1%. Moreover, there was a significant difference among genotypes in the response of RRBAA to the temperature and duration of heat treatment. The wild barleys had wider variation in BAA and BAT than cultivated genotypes.
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Affiliation(s)
- Hai-tao Zhang
- Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
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Bringhurst TA. 125thAnniversary Review: Barley research in relation to Scotch whisky production: a journey to new frontiers. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.192] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- T. A. Bringhurst
- The Scotch Whisky Research Institute; The Robertson Trust Building, Research Avenue North, Riccarton Edinburgh EH14 4AP UK
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Cozzolino D, Roumeliotis S, Eglinton JK. The influence of starch pasting properties and grain protein content on water uptake in barley. JOURNAL OF THE INSTITUTE OF BREWING 2014. [DOI: 10.1002/jib.109] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Affiliation(s)
- D. Cozzolino
- School of Agriculture, Food and Wine; The University of Adelaide; Waite Campus, PMB 1 Glen Osmond SA 5064 Australia
| | - S. Roumeliotis
- School of Agriculture, Food and Wine; The University of Adelaide; Waite Campus, PMB 1 Glen Osmond SA 5064 Australia
| | - J. K. Eglinton
- School of Agriculture, Food and Wine; The University of Adelaide; Waite Campus, PMB 1 Glen Osmond SA 5064 Australia
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Walker CK, Ford R, Muñoz-Amatriaín M, Panozzo JF. The detection of QTLs in barley associated with endosperm hardness, grain density, grain size and malting quality using rapid phenotyping tools. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2013; 126:2533-51. [PMID: 23884598 DOI: 10.1007/s00122-013-2153-2] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2013] [Accepted: 07/01/2013] [Indexed: 05/18/2023]
Abstract
Using a barley mapping population, 'Vlamingh' × 'Buloke' (V × B), whole grain analyses were undertaken for physical seed traits and malting quality. Grain density and size were predicted by digital image analysis (DIA), while malt extract and protein content were predicted using near infrared (NIR) analysis. Validation of DIA and NIR algorithms confirmed that data for QTL analysis was highly correlated (R (2) > 0.82), with high RPD values (the ratio of the standard error of prediction to the standard deviation, 2.31-9.06). Endosperm hardness was measured on this mapping population using the single kernel characterisation system. Grain density and endosperm hardness were significantly inter-correlated in all three environments (r > 0.22, P < 0.001); however, other grain components were found to interact with the traits. QTL for these traits were also found on different genomic regions, for example, grain density QTLs were found on chromosomes 2H and 6H, whereas endosperm hardness QTLs were found on 1H, 5H, and 7H. In this study, the majority of the genomic regions associated with grain texture were also coincident with QTLs for grain size, yield, flowering date and/or plant development genes. This study highlights the complexity of genomic regions associated with the variation of endosperm hardness and grain density, and their relationships with grain size traits, agronomic-related traits, and plant development loci.
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Affiliation(s)
- Cassandra K Walker
- Department of Environment and Primary Industries, Horsham, VIC, 3400, Australia,
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Agu RC, Bringhurst TA, Brosnan JM. Effect of batch-to-batch variation on the quality of laboratory and commercially malted Oxbridge barley. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/jib.12] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Reginald C. Agu
- The Scotch Whisky Research Institute; Research Avenue North; Riccarton; EH14 4AP; UK
| | - Thomas A. Bringhurst
- The Scotch Whisky Research Institute; Research Avenue North; Riccarton; EH14 4AP; UK
| | - James M. Brosnan
- The Scotch Whisky Research Institute; Research Avenue North; Riccarton; EH14 4AP; UK
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Agu RC, Bringhurst TA, Brosnan JM. Performance of Husked, Acid Dehusked and Hull-less Barley and Malt in Relation to Alcohol Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2008.tb00306.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Agu RC, Bringhurst TA, Brosnan JM, Pearson S. Potential of Hull-less Barley Malt for Use in Malt and Grain Whisky Production. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2009.tb00357.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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Bryce JH, Goodfellow V, Agu RC, Brosnan JM, Bringhurst TA, Jack FR. Effect of Different Steeping Conditions on Endosperm Modification and Quality of Distilling Malt. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2010.tb00408.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Walker C, Panozzo J. Development of a small scale method to determine volume and density of individual barley kernels, and the relationship between grain density and endosperm hardness. J Cereal Sci 2011. [DOI: 10.1016/j.jcs.2011.06.008] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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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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Li Y, Schwarz P, Barr J, Horsley R. Factors predicting malt extract within a single barley cultivar. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2007.12.004] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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