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Kumar D, Sharma AK, Narwal S, Sheoran S, Verma RPS, Singh GP. Utilization of Grain Physical and Biochemical Traits to Predict Malting Quality of Barley ( Hordeum vulgare L.) under Sub-Tropical Climate. Foods 2022; 11:3403. [PMID: 36360015 PMCID: PMC9657330 DOI: 10.3390/foods11213403] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2022] [Revised: 10/19/2022] [Accepted: 10/21/2022] [Indexed: 11/25/2022] Open
Abstract
Barley is the most popular raw material for malting, and recently, the demand for malt-based products has increased several folds in India and other South Asian countries. The barley growing season is peculiar in the sub-tropical plains region compared to European or Northern American conditions, characterized by a total crop duration of 130-145 days with a maximum grain filling duration of around only 35-40 days. A total of 19 barley genotypes were grown for three years to assess the comparative performance in relation to different quality traits, including grain physical traits and biochemical and malt quality parameters. Analysis of variance, Pearson correlation, and principal component analysis were performed to determine the correlation among different traits. The results showed significant genotypic variation among genotypes for individual grain and malt traits. Despite the shorter window for grain filling, several good malting genotypes have been developed for the sub-tropical climates. The genotypes DWRUB52, DWRB101, RD2849, DWRUB64, and DWRB91 were found suitable for malting. Based on correlation studies, a few grain parameters have been identified which can be used to predict the malting potential of a barley genotype. The hot water extract was found to be positively correlated with the grain test weight, thousand-grain weight, and malt friability but was negatively correlated with the husk content. Beta-glucan content varied from 3.4 to 6.1% (dwb); reducing the grain beta-glucan content and increasing the amylase could be priorities to address in future malt barley improvement programs under sub-tropical climatic conditions.
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Affiliation(s)
- Dinesh Kumar
- ICAR-Indian Institute of Wheat and Barley Research, Karnal 132001, India
| | - Amit Kumar Sharma
- ICAR-Indian Institute of Wheat and Barley Research, Karnal 132001, India
| | - Sneh Narwal
- ICAR-Indian Agricultural Research Institute, New Delhi 110012, India
| | - Sonia Sheoran
- ICAR-Indian Institute of Wheat and Barley Research, Karnal 132001, India
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Isothermal Mashing of Barley Malt: New Insights into Wort Composition and Enzyme Temperature Ranges. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02885-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Abstract
AbstractThe basic step in beer production is mashing, during which insoluble starch chains, and to a lesser extent cell walls and proteins are broken down by enzymatic hydrolysis. Since the beginning of the modern brewing process there have been empirical studies into the optimum effective temperatures of the corresponding enzymes, and mashing has been carried out accordingly. The resulting resting temperatures of proteolysis, cytolysis and amylolysis with the maltose and saccharification rest, are now rarely changed, only being adapted to the properties of the raw materials used to a limited extent. New varieties of barley and other raw materials used in breweries, as well as modern processes in malting plants, ensure better enzyme potential and optimized malt gelatinization temperatures. The aim of this paper is to determine enzyme activity in barley malt during mashing. For this purpose, isothermal mashing was used, i.e., a mashing process with a constant resting temperature over the entire mashing period. The obtained worts were analyzed for the attributes of extract, final attenuation, β-glucan, total nitrogen, free amino nitrogen, viscosity, and pH as well as sugar composition and individual amino acids. The change in these attributes indicates the enzyme activity of the malt.
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Bahmani M, O’Lone CE, Juhász A, Nye-Wood M, Dunn H, Edwards IB, Colgrave ML. Application of Mass Spectrometry-Based Proteomics to Barley Research. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:8591-8609. [PMID: 34319719 PMCID: PMC8389776 DOI: 10.1021/acs.jafc.1c01871] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/09/2023]
Abstract
Barley (Hordeum vulgare) is the fourth most cultivated crop in the world in terms of production volume, and it is also the most important raw material of the malting and brewing industries. Barley belongs to the grass (Poaceae) family and plays an important role in food security and food safety for both humans and livestock. With the global population set to reach 9.7 billion by 2050, but with less available and/or suitable land for agriculture, the use of biotechnology tools in breeding programs are of considerable importance in the quest to meet the growing food gap. Proteomics as a member of the "omics" technologies has become popular for the investigation of proteins in cereal crops and particularly barley and its related products such as malt and beer. This technology has been applied to study how proteins in barley respond to adverse environmental conditions including abiotic and/or biotic stresses, how they are impacted during food processing including malting and brewing, and the presence of proteins implicated in celiac disease. Moreover, proteomics can be used in the future to inform breeding programs that aim to enhance the nutritional value and broaden the application of this crop in new food and beverage products. Mass spectrometry analysis is a valuable tool that, along with genomics and transcriptomics, can inform plant breeding strategies that aim to produce superior barley varieties. In this review, recent studies employing both qualitative and quantitative mass spectrometry approaches are explored with a focus on their application in cultivation, manufacturing, processing, quality, and the safety of barley and its related products.
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Affiliation(s)
- Mahya Bahmani
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Clare E. O’Lone
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Angéla Juhász
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Mitchell Nye-Wood
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Hugh Dunn
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
| | - Ian B. Edwards
- Edstar
Genetics Pty Ltd, SABC - Loneragan Building, Murdoch University, 90 South Street, Murdoch, Western Australia 6150, Australia
| | - Michelle L. Colgrave
- Australian
Research Council Centre of Excellence for Innovations in Peptide and
Protein Science, Edith Cowan University, School of Science, 270 Joondalup
Drive, Joondalup, Western
Australia 6027, Australia
- CSIRO
Agriculture and Food, 306 Carmody Road, St. Lucia, Queensland 4067, Australia
- Phone: +61-7-3214-2697. . Fax: +61-7-3214-2900
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Henson CA, Duke SH, Vinje MA. Comparison of Wort Osmolyte Concentration and Malt Extract to Wort Sugars from Malting Barley Breeding Lines. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2021. [DOI: 10.1080/03610470.2021.1914986] [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)
- Cynthia A. Henson
- USDA-Agricultural Research Service-Cereal Crops Research Unit, Madison, WI, U.S.A
- Department of Agronomy, University of Wisconsin-Madison, Madison, WI, U.S.A
| | - Stanley H. Duke
- Department of Agronomy, University of Wisconsin-Madison, Madison, WI, U.S.A
| | - Marcus A. Vinje
- USDA-Agricultural Research Service-Cereal Crops Research Unit, Madison, WI, U.S.A
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