Plants modify their carbon allocation as a response to low water availability. The objective of this study was to evaluate, using a 14 CO 2 pulse-chase analysis, the effect of moisture restriction on biomass production in common bean plants var. OTI. The plants were maintained with irrigation until the beginning of pods filling; then, three groups were formed, kept at 100%, 75% or 50% field capacity (FC). After 10 days, 14 CO 2 gas was supplied to the plants for 4 hr. The plants were harvested at 1, 3 and 7 days after applying the label. Ripe fruits imported more than 50% of the total 14 C.Particularly, the label presented greater changes in pericarps of stage III of pod development. The fructose concentration doubled that of the glucose and decreased with the pod age; sucrose concentration increased in pericarps in stages III and IV of pod development in relation to those in stage II. The sucrose decrease only in stage II pericarps on day 7, as well as the starch concentration that decreased by half in the 50% FC condition. The latter coincided with the highest amylolytic activity as evaluated in native gels. These findings open new opportunities to research the carbon allocation mechanism under moisture restriction.

Barley malting depends on hydrolytic enzymes that degrade storage macromolecules. Identifying barley cultivars with proteolytic activity that guarantees appropriate foaming, flavor, and aroma in the beer is of great importance. In this work, the proteolytic activity and profiles of brewing malt from Mexican barley cultivars were analyzed. Data showed that Cys‐ (at 50°C) and Ser‐proteases (at 70°C) are the major contributors to proteolytic activity during mashing. Essential amino acids, necessary for fermentation and production of good flavor and aroma in beer, were detected at the end of mashing. According to our results, Mexican cultivar HV2005‐19 exhibits similar proteolytic activities as those from cultivar Metcalfe, which is one of the most utilized for the brewing industry. Moreover, we propose Cys‐ and Ser‐proteases as biochemical markers during mashing at 50 and 70°C, respectively, to select barley cultivars for beer production. Practical applications Proteolytic activity, which depends on activation and de novo synthesis of proteases in the aleurone layer of barley seeds, is crucial in beer production. Identifying new barley varieties that have optimal proteolytic activities is of great interest for genetic improvement programs. In this study, we propose the variety HV2005‐19 as a genotype with Cys‐ and Ser‐proteases activity similar to that from Metcalfe, which is a top variety in the brewing industry.

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SP-supplemented corn flour at a 96.25:3.75% ratio improves the biological value of tortillas without modifying their physical and sensorial characteristics.