Hordein polypeptide patterns in relation to malting quality in Brazilian barley varieties

Echart-Almeida, Cinara; Cavalli-Molina, Suzana

doi:10.1590/s0100-204x2001000200001

Cited by 12 publications

(7 citation statements)

References 25 publications

(30 reference statements)

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“…However it is plausible to suggest that ionic imbalance and pH homeostasis could stimulate the induction of amylolytic enzymes to enhance malting. Malting quality is related to the hordein (cereal storage protein) fractions (Echart-Almedia and Cavalli-Molina, 2001). There was no significant change in the expression of the predominantly hordein polypeptide A and B during the stress conditions applied.…”

Section: Discussionmentioning

confidence: 99%

Diastatic enzymes malting process optimisation of African finger millet for biotechnological uses

Kolawole¹,

Kolawole²

2015

Afr. J. Biochem. Res.

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This study sought to understand the importance of variation of steeping and germination conditions (temperature, pH and salts) on the quality of African finger millet malt in terms of diastic power (amylase and β-amylase), endo-(1,3) (1,4)-β-D-glucanase, -glycan content and protein profile. The results show that the physiological responses of African finger millet malted seeds are correlated to pH (acidity and alkalinity) but inversely correlated to temperature stress. The effect of the stresses on the activity of -amylase, -amylase and endo-(1,3)(1,4)--D-glucanase as well as -glycan content was significantly different in magnitude except for the β-amylase activities obtained after acidic and alkaline treatment at 40°C which are not statistically different. Alkaline pH and heat stress at 30°C were the dominant factors for malting optimization from the result of diastic power indices. -Amylase activity is a better predictor of diastic power. The grains subjected to the steeping and germination process carried out in Tris-HCl buffer solution (25 mM, pH 9) containing 100 mM NaCl at 30ºC during 96 h showed higher α-amylase and β-amylase activity. This shows that for a salt-alkali-heat mix stress, a reciprocal enhancement among salt stress, alkali and heat stress was a characteristic feature with no significant change in the hordein protein expression. The influential effect of the stress conditions indicate that alkaline pH steeping and 30°C malting is the most effective condition for producing malted African millet flour with a promising potential of distinct malting quality metrics.

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Section: Discussionmentioning

confidence: 99%

Diastatic enzymes malting process optimisation of African finger millet for biotechnological uses

Kolawole¹,

Kolawole²

2015

Afr. J. Biochem. Res.

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“…A electroforese em gel de poliacrilamida com dodecilsulfato de sódio (SDS-PAGE) foi aplicada por diversos investigadores no estudo das hordeínas de amostras de cevada e de malte, com o objectivo de identificar diferentes cultivares e de determinar a qualidade de maltagem 35,36,[42][43][44] . Neste tipo de amostras, a SDS-PAGE pode ser ainda utilizada para comprovar a inexistência de proteínas específicas em determinadas variedades 17 .…”

Section: Métodos Electroforéticosunclassified

Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo

Silva¹,

Ferreira²,

Teixeira³

2006

Quím. Nova

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Recebido em 18/7/05; aceito em 11/11/05; publicado na web em 6/7/06 POLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY. A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindolines, are, to some degree, also important for beer foam quality. Protein hydrophobicity is pointed out as a key parameter to enhance foam quality. Electrophoretic, chromatographic and immunological analytical methods are currently used to study polypeptides and proteins present in barley, malt, wort, beer, and foam. Best results are obtained when combinations of these methods are applied.Keywords: beer; polypeptides and proteins; analytical methods. INTRODUÇÃOUma das primeiras características utilizadas na avaliação de uma cerveja é a qualidade da sua espuma. Pela sua capacidade de influenciar a decisão de compra dos consumidores é um factor muito importante para a indústria cervejeira.A forma como uma cerveja é dispensada tem grande influência na formação de espuma. A manutenção da espuma formada, no entanto, depende essencialmente da presença de agentes promotores de espuma e da ausência de agentes com efeito nefasto para a mesma 1 . As proteínas originárias da cevada são o principal constituinte da cerveja capaz de estabilizar a sua espuma 1 . Os seus níveis na cerveja são uma indicação da qualidade da espuma 2 e dependem do tipo de cevada utilizado 3 , da região e do país onde esta foi produzida 4 . A cerveja tem uma concentração peptídica de aproximadamente 500 mg/L. Enquanto que alguns dos polipeptídeos e proteínas, de massas moleculares compreendidas entre 10 e 40 kDa, não apresentam qualquer função na cerveja (excepto na contribuição nutricional e no "flavour"), outras são responsáveis pela formação de turvação coloidal e ainda outras (cerca de 25%) intervêm no processo de estabilização da espuma 5 . Os compostos azotados existentes na cerveja, resultantes da degradação das proteínas que ocorre durante as fases de maltagem e produção, são vulgarmente designados por polipeptídeos, restringindo-se o termo proteína para as moléculas que permanecem intactas. Deste modo, muitos investigadores identificaram propriedades dos polipeptídeos e proteínas que têm impacto na formação e na estabilidade da espuma da cerveja [6][7][8][9] . Estes compostos apresentam diferentes pesos moleculares e hidrofobicidade. É geralmente aceite que quanto maior for a hidrofobicidade, maior é a estabilidade que conferem à espuma 1,10,11 . No entanto, as propriedades destas moléculas que desempenham um papel importante na espuma da cerveja e as interacções que elas estabelecem com outros compostos, especialmente iso-α-ácidos derivados do lúpulo, são ainda assuntos controversos [11][12][13][14] . Vários métodos an...

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“…SDS-PAGE technique has been applied for separating proteins, examining the biochemistry and genetics of hordein to describe the genetic structure of crop germplasm [ 22 ]. This method has been reported as an alternative screening test to differentiate cultivars [ 23 ]. Relation between agronomic traits and hordein protein was reported in [ 24 , 25 ] based on correlation analysis among the characters and based on regression analysis [ 26 ]; between hordein and malt quality traits [ 23 , 27 , 28 ]; between hordein and RAPD markers [ 29 ].…”

Section: Introductionmentioning

confidence: 99%

“…This method has been reported as an alternative screening test to differentiate cultivars [ 23 ]. Relation between agronomic traits and hordein protein was reported in [ 24 , 25 ] based on correlation analysis among the characters and based on regression analysis [ 26 ]; between hordein and malt quality traits [ 23 , 27 , 28 ]; between hordein and RAPD markers [ 29 ]. Little effort has been made to identify the association between hordein protein and agronomic traits in Ethiopian barley.…”

Section: Introductionmentioning

confidence: 99%

The association between hordein polypeptide banding and agronomic traits in partitioning genetic diversity in six-rowed Ethiopian barley lines (Hordeum vulgare L.)

2023

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Background Evaluation of the extent of genetic variation within and between the populations of crop genetic resources are of paramount importance in any breeding program. An experiment aimed at assessing the extent of variation among barley lines and the degree of association between hordein polypeptide and agronomic traits was hence executed. Methods Field experiment was conducted in six environments between 2017–2019 involving 19 barley lines. Hordein bands were separated using vertical Sodium Dodecyl Sulphate Poly- acrylamide Gel Electrophoresis (SDS-PAGE). Results The analysis of variance revealed significant variation among lines and wider range units were observed for the agronomic traits. The line (Acc# 16,811–6) was superior, producing the highest grain yield (2.97 ton ha−1) across environments, 3.6 ton ha−1 at Holleta, and 1.93 ton ha−1 at Chefedonsa. At Arsi Negelle a different line Acc# 17146–9 was the highest yielding (3.15ton ha−1). SDS-PAGE-based analysis of barley lines separated 12 hordein bands between C (four bands) and B (eight bands) subunits. Interestingly bands 52, 46a, and 46b were uniquely conserved in the four naked barley lines (Acc#16809–14,16956–11, 17240–3, 17244–19). A considerably high proportion of genetic diversity within the populations than among the populations could be a repercussion of high gene flow which substantiates the longstanding and dominant informal seed exchange system among the farmers. The significant positive association between grain yield and band 50 evocates the expression of this allele may code for higher grain yield. The negative association between days to maturity and band 52 perhaps stipulates earliness in barely lines upon the manifestation of the band. Band 52 and 60 appeared to be associated with more than one agronomic trait (days to maturity and thousand kernel weight; grain filling period and grain yield respectively) and could be the result of pleiotropic characteristics of the genes residing in these banding regions. Conclusion The barley lines exhibited substantial variation for hordein protein and agronomic traits. However, imparted the need for the implementation of decentralized breeding as a consequence of genotype-by-environment interaction. Significant hordein polypeptide and agronomic traits association advocated the utilization of hordein as a protein marker and perhaps consider them in the parental line selection.

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Hordein polypeptide patterns in relation to malting quality in Brazilian barley varieties

Cited by 12 publications

References 25 publications

Diastatic enzymes malting process optimisation of African finger millet for biotechnological uses

Diastatic enzymes malting process optimisation of African finger millet for biotechnological uses

Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo

The association between hordein polypeptide banding and agronomic traits in partitioning genetic diversity in six-rowed Ethiopian barley lines (Hordeum vulgare L.)

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