Genotypic and environmental variation in grain protein components and their relations to beta-amylase and beta-glucanase activity in malting barley

Xue, Dawei; Dong, Jianjun; Wu, Feibo; Zhang, G. P.

doi:10.1556/crc.36.2008.1.13

Cited by 5 publications

(4 citation statements)

References 21 publications

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“…A positive correlation was found between glutelin and β-amylase activity, although the correlation coefficient was the lowest among the four protein fractions, which is consistent with the report by Wang et al 32 , but opposite to the finding by Xue et al 33 The positive correlation might be caused by contamination of D and B hordeins in glutelin and the inconsistency with the results reported by Xue et al 33 might be attributed to differences between the genotypes utilized in these studies.…”

Section: Discussionsupporting

confidence: 79%

“…It is hypothesized that hordeins might be associated with the accumulation of bound β-amylase. Albumins and globulins were also significantly positively correlated with β-amylase activity, as observed by Xue et al 33 Free β-amylase is considered as a globulin type protein 12 and it suggests that the contribution of albumins and globulins should not be neglected in studying the relationship between protein fractions and β-amylase activity.…”

Section: Discussionsupporting

confidence: 55%

“…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. However, the acceptable protein content for malting barley should be lower than 11.5%, and a high protein content reduces malt extract and reduces final beer quality 32 .…”

Section: Introductionmentioning

confidence: 99%

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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

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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.

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Section: Discussionsupporting

confidence: 79%

Section: Discussionsupporting

confidence: 55%

Section: Introductionmentioning

confidence: 99%

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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

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“…The presence of β-amylase in raw barley flour was detected, but no α-amylase. As the Megazyme Enzyme Kit measures both the 'soluble' and 'insoluble' β-amylase, the reason that β-amylase has been detected in native can be because either β-amylase is released from its binding proteins such as hordein (hordeins are mainly synthesized during the mid-to-late grain filling stage, which is comparable with the accumulation pattern of β-amylase (Qi, Zhang, & Zhou, 2006) and/ or because barley structural/ metabolic proteins are affected by environmental factors, as reported by Xue, Dong, Wu, and Zhang (2008).…”

Section: Chemical Compositions Of Samplesmentioning

confidence: 97%

Interactions of barley endosperm proteins with starch and their effects on functional properties

Yu¹

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Many factors can alter starch degradation rate, with interactions with proteins being one of the most important factors. Although barley protein content is currently a major parameter for predicting the quality of a barley genotype in brewing, the mechanisms underlying the effects of barley protein on grain utilization are poorly understood.This project aims to explore these mechanisms of these effects on starch utilization in both food and brewing industries to provide a better way for brewers and food producers to choose a suitable barley genotype for beer and food production. As part of this aim, mechanistic explanations of the observations will also be obtained.Protein content is currently an important parameter used to choose a suitable barley genotype, it is of value to find out if there are any relations among barley protein contents with other grain parameters, like, the grain size and starch properties. 30 different barley samples were used.Size-exclusion chromatography (SEC) and fluorophore-assisted carbohydrate electrophoresis (FACE) were used together to investigate starch molecular structure, while both amylose and amylopectin chain-length distributions (CLDs) being fitted with biosynthesis-based models to find statistically meaningful correlations.In order to understand the mechanism concerning how barley protein affects starch degradation, in vitro starch digestion measurements were carried out, using raw barley flour as substrate.Pepsin and porcine pancreatic α-amylase were used, and both logarithm of slopes and NLLSmethods used to fit the data, the latter being devised here for this purpose. Confocal microscopy was used to visualize the absorption of aamylase on barley protein.Another research goal is to investigate and understand how barley protein affects starch degradation during mashing (65 °C) as well as fermentable sugar productions (glucose, maltose, maltotriose). Ten barley samples with varied protein contents were used to do malting followed by mashing. For malting which is conducted based on industrial standards, both scanning XI

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Genetic basis of barley contributions to beer flavor

Sayre-Chavez

Bettenhausen

Windes

et al. 2022

Journal of Cereal Science

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Genotypic and environmental variation in grain protein components and their relations to beta-amylase and beta-glucanase activity in malting barley

Cited by 5 publications

References 21 publications

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

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

Interactions of barley endosperm proteins with starch and their effects on functional properties

Genetic basis of barley contributions to beer flavor

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