Protein content of grains of different size fractions in malting barley

Magliano, Patricio N.; Prystupa, Pablo; Boem, Flavio Hernán Gutiérrez

doi:10.1002/jib.161

Cited by 29 publications

(40 citation statements)

References 22 publications

(35 reference statements)

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“…Higher percentage malt nitrogen as well as protein contents observed in the sorghum malts vis-à-vis the percentage grain nitrogen and proteins are consistent with earlier reports and are attributable to carbohydrase activity during germination resulting in increased nitrogen content (Agu and Palmer, 2013). Specific protein level and high grain size are usually required by maltsters to produce good quality malt from barley grains (Magliano et al, 2014). Malting loss of SV and SSV ranged from 16.3 to 26.0% and fell within those reported for sorghum malts (Owuama and Asheno, 1994;Subramanian et al, 1995).…”

Section: Discussionsupporting

confidence: 89%

Evaluation of brewing potentials of grains, malts and worts of some sweet sorghum and sorghum varieties

Owuama¹

2019

Afr. J. Microbiol. Res.

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Little or no attention has so far been paid to using sweet sorghum malt for commercial beer brewing. Thus, three sweet sorghum varieties (SSV) and four sorghum varieties (SV) were analyzed for brewing quality. Variations were observed in their thousand grain weights (22.8 to 58.7 g), grain moisture contents (12.5 to 20.5%), germination energies (99.0 to 100%) and germination capacities (99.7 to 100%). After 4-day germination, radicle lengths of seedlings were 2 to 5 fold of plumules. Remarkable variations existed in their water sensitivity (7.1 to 27.6%) and grain protein contents (7.0 to 11.8%). Malts moisture contents (8.6 to 13.8%), malting losses (16.3 to 26.0%) and malts protein contents (12.2 to 19.5%) differed among cultivars. Cold water extracts (CWE) (3.8 to 8.8%) and hot water extracts (HWE) (8.8 to 17.5%) varied with cultivars. HWE were 1.5 to 3-fold of CWE. Diastatic powers (DP) were substantially higher in SSV (123.7 to 136.7º) compared to SV (111.8 to 117º). Amyloglucosidase (AMG) activities were detected in SSV malts but not in SV. α-Amylases activities in both SSV and SV malts were about 2 to 4fold of β-amylases. Generally, DP in SV malts = α-amylase + β-amylase activities. But DP in SSV malts >α-amylase + β-amylase + AMG activities, thus, suggesting synergism between the enzymes. SSV showed similar wort yields with SV. Reducing sugars in wort of SSV (12.3 to 15.6 mg/ml) were higher than those of SV (6.2 to 10.5 mg/ml). Malts and worts analyses suggest that SSV have greater beer brewing potentials than SV.

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Section: Discussionsupporting

confidence: 89%

Evaluation of brewing potentials of grains, malts and worts of some sweet sorghum and sorghum varieties

Owuama¹

2019

Afr. J. Microbiol. Res.

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“…1A). Although protein synthesis has been linked to drought stress tolerance owing to the activation of heat shock proteins for osmoregulation, too low protein content may impact on kernel size and malt production (Magliano et al 2014). However, when grain quality of the heat-stressed SG samples was compared against commonly grown barley cultivars, protein and starch contents were found not to be negatively correlated but independent of each other (Fig.…”

Section: Resultsmentioning

confidence: 97%

“…The protein content of the heat-stressed grain, irrespective of SG expression, was significantly (P < 0.05) higher than that of the parental lines and commonly grown cultivars (Tables I and II) and much lower than that of the water-stressed grain samples. Although protein synthesis has been linked to drought stress tolerance owing to the activation of heat shock proteins for osmoregulation, too low protein content may impact on kernel size and malt production (Magliano et al 2014). During malting, proteins are degraded into amino acids and small peptides, providing nutrients for brewer's yeasts growth, sugar metabolism, and enzyme synthesis (Jones 2005).…”

Section: Resultsmentioning

confidence: 99%

Drought‐Proofing Barley (Hordeum vulgare): The Effects of Stay Green on Starch and Amylose Structure

et al. 2017

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Cereal Chem. 94(5):873-880The identification of the plant physiological trait called stay green (SG) was first identified in sorghum (Sorghum bicolor L. Moench), followed by other cereals, including barley. The effects of this drought tolerance trait on starch biosynthesis, structure, and properties have not been extensively investigated. Using size-exclusion chromatography, the impact of SG expression on starch molecular structure in barley (Hordeum vulgare L.) under heat-and water-stress conditions was examined. Differences were found in total starch and amylose contents within and between the treatments. The chain-length distribution of the amylose in a heat-stressed doubled haploid, ND24260 × Flagship population expressing SG showed significant differences (P < 0.05), whereas no such differences were observed in the water-stressed samples. However, significant differences (P < 0.05) in protein content were observed corresponding to SG expression, with higher levels of SG expression having higher protein content. These differences in composition and starch structure could influence functional properties. Understanding physiological responses in plants to abiotic stress and its impact on grain quality and starch biosynthesis may allow for the future manipulation of plants to improve drought tolerance, while maintaining desirable grain quality and yield . 2012. Staygreen ranking and maturity of corn hybrids: 1. Effects on dry matter yield, nutritional value, fermentation characteristics, and aerobic stability of silage hybrids in Florida. J. Dairy Sci. 95:964-974.

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“…3), which is more representative of historical rainfall averages, could be useful to estimate the rate of N fertilization needed to obtain a given GPC, when the target yield is estimated, but if environmental conditions substantially affect the obtained yield, its predictability is reduced. Magliano et al (2014) found a lower Yintercept (7.267) and a higher slope (0.08) when relating N availability per Mg of grain yield. This was probably due to the use of Scarlett variety, which tends to have lower GPC compared to more modern varieties, and to different environmental conditions during grain fill.…”

Section: Yield Protein and Kernel Plumpness Response To N Fertilizatmentioning

confidence: 87%

“…This was probably due to an increased grain set in distal spikelets and in spikes from tillers when N was applied at tillering, increasing grain number and decreasing the source/sink relationship. In addition, smaller grains tend to have a higher GPC than larger kernels (Prystupa and Ferraris, 2011;Magliano et al, 2014). There was a slight but non-significant positive correlation (r=0.47; p<0.15) between KP and grain yield in the control treatments (data not shown), suggesting that kernel size was a significant component of yield only in some site-years.…”

Section: Yield Protein and Kernel Plumpness Response To N Fertilizatmentioning

confidence: 96%

Malting Barley Quality Parameters: Effect of Fertilization and Fungicide Application in the Argentine Pampas

Daverede¹,

Míguez²,

Scanlan³

2016

Int. J. Curr. Res. Biosci. Plant Biol.

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A b s t r a c t A r t i c l e I n f oThe objective of this study was to evaluate the effect of nitrogen fertilization and fungicide application on yield, grain protein concentration and kernel plumpness on malting barley. Eleven experiments were replicated in Buenos Aires province, Argentina, during years 2012 and 2013. Treatments were: 1. Control; 2. 80 kg N ha -1 applied at tillering; 3. treatment 2 plus a foliar application of 20 kg N ha -1 at Z38; 4. treatment 3 plus a foliar application of fungicide at Z38; and 5.treatment 4 plus a foliar application of fungicide at second detectable node. Nitrogen applied at tillering increased yields at the sites where soil N availability was below 100 kg N ha -1 , increased grain protein and decreased kernel plumpness on sites where kernel plumpness in the control plots was <75%. An extra foliar N fertilization did not affect yield or kernel plumpness, but increased grain protein concentration significantly 0.82 percentage points in 45% of the studied site-years. Fungicide application at Z38 increased yield and kernel plumpness in 2012, when high moisture conditions promoted fungal diseases. An extra fungicide application at second node stage had no consistent effect on the studied variables.

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Protein content of grains of different size fractions in malting barley

Cited by 29 publications

References 22 publications

Evaluation of brewing potentials of grains, malts and worts of some sweet sorghum and sorghum varieties

Evaluation of brewing potentials of grains, malts and worts of some sweet sorghum and sorghum varieties

Drought‐Proofing Barley (Hordeum vulgare): The Effects of Stay Green on Starch and Amylose Structure

Malting Barley Quality Parameters: Effect of Fertilization and Fungicide Application in the Argentine Pampas

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