Biochemical mutant in barley renders chemical stabilization of beer superfluous

Wettstein, Diter von; Jende-Strid, Barbro; Ahrenst-Larsen, B.; Sorensen, JF

doi:10.1007/bf02906119

Cited by 62 publications

(16 citation statements)

References 9 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The content of proanthocyanidin in barley grains was determined as described earlier (20 3. RESULTS After treatment with vanillin-HCl all the commercial varieties with a yellow coloured grain and normal proanthocyanidin content as well as the proanthocyanidin-rich mutant ant 3-5 showed a red stained seed coat (testa) (cf.…”

Section: Proanthocyanidin Determinationmentioning

confidence: 99%

Location of the proanthocyanidins in the barley grain

Aastrup

Outtrup

Erdal

1984

Carlsberg Res. Commun.

View full text Add to dashboard Cite

show abstract

Section: Proanthocyanidin Determinationmentioning

confidence: 99%

Location of the proanthocyanidins in the barley grain

Aastrup

Outtrup

Erdal

1984

Carlsberg Res. Commun.

View full text Add to dashboard Cite

show abstract

“…The proanthocyanidin content of the grains of ant mutants and their mother varieties was determined according to a method modified from HARRIS and RICKETTS (5) and described in V. WETTSTEIN et al (18). The method of DADIC and MORRISON for simultaneous determination of proanthocyanidins and catechins in barley (2,18) was used with four ant mutants and the varieties Black Hulless and Alva.…”

Section: Proanthocyanidin Determinationmentioning

confidence: 99%

“…The method of DADIC and MORRISON for simultaneous determination of proanthocyanidins and catechins in barley (2,18) was used with four ant mutants and the varieties Black Hulless and Alva. DAD1Cs method is of advantage because it considers both the proanthocyanidin and the catechin content of the barley grains.…”

Section: Proanthocyanidin Determinationmentioning

confidence: 99%

Mutations affecting flavonoid synthesis in barley

Jende-Strid

1978

Carlsberg Res. Commun.

Self Cite

View full text Add to dashboard Cite

The anthocyanin, anthocyanidin and proanthocyanidin content of 52 induced barley mutants with altered anthocyanin pigmentation in different organs of the plant has been investigated. Comparing these mutants no correlation between the amount of anthocyanin in the plant and the amount of proanthocyanidin in the dry grains is found. The proanthocyanidins of the lemma, palea, pericarp, testa and aleurone of Bonus, Foma, Kristina, Herta, Balder and 37 a n t mutants yielded upon hydrolysis delphinidin and cyanidin. In 50 of the mutants belonging to at least 16 gene loci only anthocyanin synthesis is impaired. In mutant ant 13-13 a step in the biosynthetic pathway leading to anthocyanins, catechins and proanthocyanidins is blocked.

show abstract

“…The content of polyphenol is positively correlated with the browning degree of the boiled barley grain (Sato 1995, Fujita et al 2000, but polyphenol oxidase activity is not significantly correlated with the extent of discoloration (Quinde et al 2004). Proanthocyanidins cause the undesirable colloidal haze in beer (Gramshaw 1970); therefore, many proanthocyanidin-free mutants have been selected in Europe starting more than thirty years ago (Wettstein et al 1977). Kohyama et al (2001) demonstrated that the catechin and proanthocyanidin were related to the browning reaction of barley paste after heat treatment.…”

Section: Introductionmentioning

confidence: 99%

Breeding of a new food barley cultivar "Shiratae Nijo" exhibiting no after-cooking discoloration

et al. 2010

View full text Add to dashboard Cite

Shiratae Nijo is a new two-rowed food barley cultivar bred at the National Agricultural Research Center for Kyushu Okinawa Region (KONARC) in collaboration with the National Institute of Crop Science (NICS) and released in 2009. Shiratae Nijo is a proanthocyanidin-free cultivar bred by backcross breeding using a leading cultivar Nishinohoshi as a recurrent parent and a foreign proanthocyanidin-free mutant ant28-494 as a nonrecurrent parent. The agronomic characteristics of Shiratae Nijo are almost the same as those of Nishinohoshi which has high yield performance and high resistance to barley yellow mosaic virus (BaYMV) type I and powdery mildew. Like Nishinohoshi, Shiratae Nijo shows high resistance to Fusarium head blight (FHB) at the anthesis stage but is susceptible 10 days after anthesis. Shiratae Nijo exhibits significantly weaker seed dormancy than Nishinohoshi. Shiratae Nijo has excellent pearling quality, and the pearled grains show no discoloration and high whiteness after cooking because of the lack of catechin and proanthocyanidin in the grains.

show abstract

Biochemical mutant in barley renders chemical stabilization of beer superfluous

Cited by 62 publications

References 9 publications

Location of the proanthocyanidins in the barley grain

Location of the proanthocyanidins in the barley grain

Mutations affecting flavonoid synthesis in barley

Breeding of a new food barley cultivar "Shiratae Nijo" exhibiting no after-cooking discoloration

Contact Info

Product

Resources

About