Amy2Polymorphism as a Possible Marker of β-Glucanase Activity in Barley (Hordeum vulgareL.)

Zwickert-Menteur, S.; Jestin, L.; Branlard, Gérard

doi:10.1006/jcrs.1996.0037

Cited by 12 publications

(10 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The mean loss of 60% of (1-3,1-4)-␤-glucanase activity observed in this study is similar to the results obtained by others authors that used temperatures between 45-65°C at the beginning of the kilning step 1,30 . Changes in the kilning temperatures and /or duration alter these results.…”

Section: Discussionsupporting

confidence: 92%

“…The negligible loss of activity during kilning was the reason for the high final enzyme activity in this cultivar, and this fact must be due to differences in the proportion of isoenzymes EI and EII 30 . Since isoenzyme EI is the predominant form in the early stages of malting, and as it is a thermolabile molecule, cultivar Embrapa 127 may be considered to have very little expression of this isoenzyme.…”

Section: Discussionmentioning

confidence: 82%

“…An example of this is Morex, a North American malting cultivar. Zwickert-Menteur et al 30 observed an enzyme activity of 480.80 U /kg in finished malt, while in the growing conditions of Encruzilhada do Sul, Morex exhibited an enzyme activity of only 266.71 U /kg. It is also important to emphasize that cultivar Embrapa 127 showed an enzyme activity of 518.40 U /kg, a value two times superior to that of Morex, which is considered a good malting type barley, in the same environment conditions of Encruzilhada do Sul.…”

Section: Discussionmentioning

confidence: 97%

“…␤-Glucanase activity in green malt (before kilning) and finished malt (after kilning) was measured according to McCleary and Shameer 15 with the commercial kit of 'Azo-barley glucan method' (Megazyme Ltd., Ireland), but using half of the recommended quantity for the flour and all reagents of the kit and following the protocol of Zwickert-Menteur et al 30 Preliminary tests indicated no differences between the recommendation of the manufacturer and this condition. For green malt, a further dilution was made due to higher levels of ␤-glucanase activity when the kilning step was omitted.…”

Section: ␤-Glucanase Activity Assaymentioning

confidence: 99%

See 3 more Smart Citations

The (1-3, 1-4)-β-Glucanases in Malting Barley: Enzyme Survival and Genetic and Environmental Effects

Georg-Kraemer

Caierão

Minella

et al. 2004

Journal of the Institute of Brewing

View full text Add to dashboard Cite

Eighteen barley genotypes used in Brazilian malting barley breeding programs were characterized in relation to (1-3, 1-4)-␤-glucanase activity in green and kilned malt. They were tested to determine the loss of enzyme activity during kilning in the malting process and the environmental effects on enzyme activity were measured. The genotypes analyzed showed great variation regarding the enzyme activity in both kinds of malt, in a range from 531.94 to 934.31 U /kg in green malt, and from 187.02 to 518.40 U /kg in dry malt. The mean enzyme activity loss during kilning was close to 60%, very similar to the results obtained in other studies. The loss among genotypes varied from 8.04% to 71.54%. The enzyme activity varied significantly under the different environments tested, showing existence of environmental effects on the genotypes analyzed. Embrapa 127 was the genotype that exhibited the highest enzyme activity in finished malt although it had shown a low activity in green malt, reflecting a negligible loss of activity during kilning. The data indicate promising results to malting barley breeding due to the wide variability exhibited by genotypes as to enzyme activity and levels of isoenzyme with high thermostability.

show abstract

Section: Discussionsupporting

confidence: 92%

Section: Discussionmentioning

confidence: 82%

Section: Discussionmentioning

confidence: 97%

Section: ␤-Glucanase Activity Assaymentioning

confidence: 99%

See 2 more Smart Citations

The (1-3, 1-4)-β-Glucanases in Malting Barley: Enzyme Survival and Genetic and Environmental Effects

Georg-Kraemer

Caierão

Minella

et al. 2004

Journal of the Institute of Brewing

View full text Add to dashboard Cite

show abstract

“…A atividade das enzimas ß-glucanases foi analisada através de espectrofotometria, utilizando-se o kit comercial Azo-Barley-Glucan (Megazyne Ltd., Irlanda) (McCLEARY & SHAMEER, 1987), segundo as modificações sugeridas por ZWICKERT-MENTEUR et al (1996). A atividade enzimática foi expressa em U kg -1 de malte seco, onde U é a Unidade Internacional de atividade enzimática, sendo que uma unidade (U) de atividade é a quantidade de enzima que libera um micromol de açúcar reduzido por minuto sob as condições definidas de temperatura e pH (30°C e pH 4,6 neste ensaio); para cada amostra, as medidas foram feitas em duplicata.…”

Section: Methodsunclassified

A temperatura no desenvolvimento da atividade das enzimas (1-3, 1-4)- β-glucanases e degradação de β-glucanos durante a malteação

2012

View full text Add to dashboard Cite

show abstract

Effects of malting on β‐glucanase and phytase activity in barley grain

et al. 2002

View full text Add to dashboard Cite

The effects of malting on b-glucan and phytate were investigated in one naked and one covered barley by a full factorial experiment with three factors (steeping temperature, moisture content and germination temperature) each with two levels. Analysis of total content of b-glucan in the malted samples showed small changes after steeping at the high temperature (48°C), while steeping at the lower temperature (15°C) gave a signi®cantly lower content. This trend was even stronger for b-glucan unextractable at 38°C. Analysis of the activity of b-glucanase for the samples steeped at 15°C showed a strong increase over the time of germination, while those steeped at 48°C had a much slower development. The other two factors in¯uenced the outcome to a small extent, mainly because the steeping temperature was the most important factor overall where any changes in b-glucan and b-glucanase were observed. When b-glucan was extracted at 100°C, a larger yield was obtained, and this was in¯uenced by the steeping temperature in a much stronger way than for b-glucan extracted at 38°C. Determination of average molecular weight for b-glucan extracted at 100°C gave a lower value for samples steeped at 15 than at 48°C. The design did not have any large effects on phytate degradation and phytase activity. However, it indicated that selective control of the enzymes might be possible, since phytase activity was barely affected by the parameters studied, while b-glucanase was heavily affected.

show abstract

Amy2Polymorphism as a Possible Marker of β-Glucanase Activity in Barley (Hordeum vulgareL.)

Cited by 12 publications

References 0 publications

The (1-3, 1-4)-β-Glucanases in Malting Barley: Enzyme Survival and Genetic and Environmental Effects

The (1-3, 1-4)-β-Glucanases in Malting Barley: Enzyme Survival and Genetic and Environmental Effects

A temperatura no desenvolvimento da atividade das enzimas (1-3, 1-4)- β-glucanases e degradação de β-glucanos durante a malteação

Effects of malting on β‐glucanase and phytase activity in barley grain

Contact Info

Product

Resources

About