Relationship between hordein proteins and malt quality in barley cultivars grown in Croatia

Šimić, Gordana; Sudar, Rezica; Lalić, Alojzije; Jurković, Zorica; Horvat, Daniela; Babić, Darko

doi:10.1556/crc.35.2007.3.13

Cited by 21 publications

(14 citation statements)

References 12 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Thus, protein content should not be a factor affecting malting quality of barley samples included in this study. Spring cultivars had malt extract content higher than winter cultivars, what is in accordance with our previous report (ŠIMIĆ et al, 2007). In malting, the activity of the enzymes, which degrade grain starch, is determined in terms of diastatic power, being a Acta Alimentaria 44,2015 measure of the malt capacity to hydrolyse starch into fermentable sugars (ZHANG et al, 2006).…”

Section: Resultssupporting

confidence: 89%

β-glucan content and β-glucanase activity of winter and spring malting barley cultivars

Šimić¹,

Lalić²,

Horvat³

et al. 2015

Acta Alimentaria

Self Cite

View full text Add to dashboard Cite

β-Glucan content and β-glucanase activity of winter and spring barley cultivars grown under different environments were evaluated. There were signifi cant differences in both β-glucan content and β-glucanase activity between analysed barleys. The results showed that, for all cultivars and locations, approximately 75% of β-glucan present in grains was degraded after malting, and that marked differences existed among winter and spring type of cultivars in malt β-glucan content. The correlation analysis of β-glucan content and malt quality parameters showed that malt β-glucan content was signifi cantly positively correlated with viscosity and extract difference, and negatively with malt β-glucanase activity and friability. Regarding malt β-glucanase activity, signifi cantly higher activity was found in spring cultivars in contrast to winter cultivars.

show abstract

Section: Resultssupporting

confidence: 89%

β-glucan content and β-glucanase activity of winter and spring malting barley cultivars

Šimić¹,

Lalić²,

Horvat³

et al. 2015

Acta Alimentaria

Self Cite

View full text Add to dashboard Cite

show abstract

“…The levels of hordein fractions were quantified by calculating the peak area of each fraction with Chromquest 4.2 software and expressed in arbitrary units (Celus et al 2006;Šimić et al 2007). Aliquots of 500 μL were filtered through 0.45-μm membranes and 50 μLaliquots were injected into a YMC-Pack ODS-A C18 column.…”

Section: Rp-hplc Analysismentioning

confidence: 99%

“…The hordeins were separated into three fractions: D, C, and B + γ hordeins. The levels of hordein fractions were quantified by calculating the peak area of each fraction with Chromquest 4.2 software and expressed in arbitrary units (Celus et al 2006;Šimić et al 2007). D-to-B and B-to-C hordein ratios were calculated from the areas underneath the peaks for the representative hordein groups.…”

Section: Rp-hplc Analysismentioning

confidence: 99%

Relationship Between Malting Quality Traits and Hordeins as Affected by Timing of Nitrogen Fertilizer Application

Ajith¹,

Labuschagne

Malan³

et al. 2010

Cereal Chem

View full text Add to dashboard Cite

Cereal Chem. 87(5):393-397The application of nitrogen (N) fertilizer in malting barley is necessary to obtain good yield, but it also influences kernel protein content, which affects malting quality. The negative correlation between kernel protein content and malting extract is due to the hordein proteins. The aim of this study was to determine the effect of N application timing on hordein fractions and how this influences malt quality. Reversed-phase highperformance liquid chromatography (RP-HPLC) was used to determine the hordein fractions in the two-and six-row barley parents and their doubled-haploid progeny, for two seasons for one location, and two locations in the second season. There were no changes in hordein level in response to timing of N application over years and locations. The tworow parent had the lowest hordein level and the six-row progeny had the highest. Total hordein content of the two-row progeny and six-row parent were similar. The supply of additional N in the form of fertilizer rather than the timing of all N applications influenced the production of all hordein fractions. There were significant correlations between hordein fractions and malting quality that also were reported in other studies. Kernel plumpness showed significant negative correlations with D, C, and B hordeins and total hordein content when half of the fertilizer was applied at planting and the other half at the six-leaf stage. Absorption showed significant positive correlation with C hordeins and a negative correlation with the B-to-C ratio, also when the second half of the N was given at the six-leaf stage.

show abstract

“…High contents of protein in malting barley are related to a tightly packed endosperm structure resulting in slow imbibition and uneven endosperm modification leading to low extract yield and to problems with filtration, flavour and haze formation during brewing 3, 4. However, not only the total protein content but also hordein composition has been related to malting quality 5, 6…”

Section: Introductionmentioning

confidence: 99%

Day‐length effects on protein localisation affect water absorption in barley (Hordeum vulgare) grains

et al. 2012

View full text Add to dashboard Cite

An effect of environment (daylength) on the localisation of C hordein was demonstrated. This difference in hordein localisation was also associated with differences in malting quality with water uptake in the steeping phase being associated positively with the deeper location of C hordein. These results indicate that environmental effects on protein location may affect malting performance of barley grains.

show abstract

Relationship between hordein proteins and malt quality in barley cultivars grown in Croatia

Cited by 21 publications

References 12 publications

β-glucan content and β-glucanase activity of winter and spring malting barley cultivars

β-glucan content and β-glucanase activity of winter and spring malting barley cultivars

Relationship Between Malting Quality Traits and Hordeins as Affected by Timing of Nitrogen Fertilizer Application

Day‐length effects on protein localisation affect water absorption in barley (Hordeum vulgare) grains

Contact Info

Product

Resources

About