Developmental Expression of Amylases During Barley Malting

Georg-Kraemer, Janaína Endres; Mundstock, Elsa Cristina de; Cavalli-Molina, Suzana

doi:10.1006/jcrs.2001.0367

Cited by 56 publications

(46 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…It plays an important role in determining good malting quality (Ziegler, 1999;Evans et al, 2003). Georg-Kraemer et al(2001) found that β-amylase activity was a better predictor of diastatic power (DP) than α-amylases in barley grains, and increased markedly during germination. High level of DP was required in brewing processes and was an important characteristic for estimating the quality of malt for beer production (Evans et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Chen

Dai

Wei

et al. 2006

J. Zhejiang Univ. - Sci. B

View full text Add to dashboard Cite

Abstract:The effects of different timing of N fertilizer application at the same rate on grain β-amylase activity, protein concentration, weight and malt quality of barley were studied. Grain β-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 β-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 β-amylase activity.

show abstract

Section: Introductionmentioning

confidence: 99%

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Chen

Dai

Wei

et al. 2006

J. Zhejiang Univ. - Sci. B

View full text Add to dashboard Cite

show abstract

“…The nutritional value of barley, based on amino acid content, is greater than that for corn and is not significantly affected by the fermentation process (40). A range of nutraceutical and functional food products, as well as amylase, amylase inhibitors, ␤-amylase, and oxalate oxidase, are found in barley grains and may have potential for extraction and commercial applications (6,22,33). Hull-less barley lines, high in both protein (particularly lysine) and starch, and low in fiber, have recently been developed (11,14,32).…”

mentioning

confidence: 99%

Fermentation of Barley by Using Saccharomyces cerevisiae : Examination of Barley as a Feedstock for Bioethanol Production and Value-Added Products

Gibreel

Sandercock

Lan

et al. 2009

Appl Environ Microbiol

View full text Add to dashboard Cite

The objective of this study was to examine the ethanol yield potential of three barley varieties (Xena, Bold, and Fibar) in comparison to two benchmarks, corn and wheat. Very high gravity (VHG; 30% solids) fermentations using both conventional and Stargen 001 enzymes for starch hydrolysis were carried out as simultaneous saccharification and fermentation. The grains and their corresponding dried distiller's grain with solubles (DDGS) were also analyzed for nutritional and value-added characteristics. A VHG traditional fermentation approach utilizing jet-cooking fermentation revealed that both dehulled Bold and Xena barley produced ethanol concentrations higher than that produced by wheat (12.3, 12.2, and 11.9%, respectively) but lower than that produced by corn (13.8%). VHG-modified Stargen-based fermentation of dehulled Bold barley demonstrated comparable performance (14.3% ethanol) relative to that of corn (14.5%) and wheat (13.3%). Several important components were found to survive fermentation and were concentrated in DDGS. The highest yield of phenolics was detected in the DDGS (modified Stargen 001, 20% solids) of Xena (14.6 mg of gallic acid/g) and Bold (15.0 mg of gallic acid/g) when the hull was not removed before fermentation. The highest concentration of sterols in DDGS from barley was found in Xena (3.9 mg/g) when the hull was included. The DDGS recovered from corn had the highest concentration of fatty acids (72.6 and 77.5 mg/g). The DDGS recovered from VHG jet-cooking fermentations of Fibar, dehulled Bold, and corn demonstrated similar levels of tocopherols and tocotrienols. Corn DDGS was highest in crude fat but was lowest in crude protein and in vitro energy digestibility. Wheat DDGS was highest in crude protein content, similar to previous studies. The barley DDGS was the highest in in vitro energy digestibility.

show abstract

“…Among the DP enzymes, β-amylase (β-1,4-glucan maltohydrolase; EC 3.2.1.2.) is considered to be the pivotal starch degrading enzyme 10 . The β-amylase activity in malting barley is positively correlated with protein content 23,33,34 , thus high protein content is commonly considered favorable for the enhancement of β-amylase activity.…”

Section: Introductionmentioning

confidence: 99%

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Wei

Dai

et al. 2009

Journal of the Institute of Brewing

View full text Add to dashboard Cite

The variation of β-amylase activity and protein fractions in barley grains was evaluated using 148 barley genotypes grown in the field and two cultivars under in vitro culture with two temperature treatments during grain development. The results showed that there was significant genotypic variation in β-amylase activity and protein fraction content. Regression analysis indicated that β-amylase activity was positively correlated with total protein and the level of each of the protein fractions, with the correlation coefficient between β-amylase activity and hordein content being the highest. Furthermore, higher post-anthesis temperatures (32/26°C, day/night) significantly enhanced β-amylase activity and protein fraction content, presumably as a result of reduced starch content. Albumin and glutelin were the least and most affected, respectively, in comparison with the plants under lower temperature (22/16°C). Temperature post-anthesis also influenced the morphology of the starch A granule and the number of B granules, suggesting the altered starch structure may also be a reason for deteriorated malting quality under high temperatures.

show abstract

Developmental Expression of Amylases During Barley Malting

Cited by 56 publications

References 24 publications

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Fermentation of Barley by Using Saccharomyces cerevisiae : Examination of Barley as a Feedstock for Bioethanol Production and Value-Added Products

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Contact Info

Product

Resources

About