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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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Wang X, Zhang X, Cai S, Ye L, Zhou M, Chen Z, Zhang G, Dai F. Genetic diversity and QTL mapping of thermostability of limit dextrinase in barley. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2015; 63:3778-3783. [PMID: 25816850 DOI: 10.1021/acs.jafc.5b00190] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Limit dextrinase (LD) is an essential amylolytic enzyme for the complete degradation of starch, and it is closely associated with malt quality. A survey of 51 cultivated barley and 40 Tibetan wild barley genotypes showed a wide genetic diversity of LD activity and LD thermostability. Compared with cultivated barley, Tibetan wild barley showed lower LD activity and higher LD thermostability. A doubled haploid population composed of 496 DArT and 28 microsatellite markers was used for mapping Quantitative Trait Loci (QTLs). Parental line Yerong showed low LD activity and high LD thermostability, but Franklin exhibited high LD activity and low LD thermostability. Three QTLs associated with thermostable LD were identified. The major QTL is close to the LD gene on chromosome 7H. The two minor QTLs colocalized with previously reported QTLs determining malt-extract and diastatic power on chromosomes 1H and 2H, respectively. These QTLs may be useful for a better understanding of the genetic control of LD activity and LD thermostability in barley.
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Affiliation(s)
- Xiaolei Wang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Xuelei Zhang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Shengguan Cai
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Lingzhen Ye
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Meixue Zhou
- §Tasmanian Institute of Agriculture, University of Tasmania, P.O. Box 46, Kings Meadows, TAS 7249, Australia
| | - Zhonghua Chen
- ‡School of Science and Health, University of Western Sydney, Penrith, NSW 2751, Australia
| | - Guoping Zhang
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
| | - Fei Dai
- †Department of Agronomy, Zhejiang Key Lab of Crop Germplasm, Zhejiang University, Hangzhou 310058, China
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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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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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