FACTORS AFFECTING THE PRODUCTION OF Α-Amylase IN BARLEY GRAINS

Atanda, O. A.; Miflin, B. J.

doi:10.1002/j.2050-0416.1970.tb03260.x

Cited by 8 publications

(2 citation statements)

References 8 publications

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“…The common result is that in germinating cereals there is either tio effect at all (e.g. Khan andFaust 1967, Murata et al 1968) or that the effect is relatively trivial (Atanda andMiflin 1970, R. L. Jones andArmstrong 1971). R. L. Jones and Armstrong (1971), who showed that added gibberellin penetrated the seed, concluded that "seeds allowed to germitiate in solutions of GAj of 0.5 and 50 |iM" (concentrations 100 and 10,000 x the endogenous) "did not accutnulate significatitly higher levels of a-amylase than those on water alone".…”

Section: Failure To Relate Endogenous Gibberellin Concentrations Withmentioning

confidence: 99%

Growth substance sensitivity: The limiting factor in plant development

Trewavas¹

1982

Physiologia Plantarum

250

126

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Section: Failure To Relate Endogenous Gibberellin Concentrations Withmentioning

confidence: 99%

Growth substance sensitivity: The limiting factor in plant development

Trewavas¹

1982

Physiologia Plantarum

250

126

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“…Further, MacGregor et al reported a slight increase in the peak gelatinisation temperature from barley and malt. Up to 10% of barley starch is degraded by enzymes during malting into oligosaccharides and sugars . The changes to barley starch structure during malting result in different values of GT.…”

Section: Introductionmentioning

confidence: 99%

Effect of varying starch properties and mashing conditions on wort sugar profiles

et al. 2019

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The aim of this research was to investigate the relationship between starch composition in barley and its malted counterpart alongside malt enzyme activity and determine how these factors contribute to the fermentable sugar profile of wort. Two Australian malting barley varieties, Commander and Gairdner, were sourced from eight growing locations alongside a commercial sample of each. For barley and malt, total starch and gelatinisation temperature were taken, and for malt, αand β-amylase activities were measured. Samples were mashed using two mashing profiles (infusion and Congress) and the subsequent wort sugar composition and other quality measures (colour, original gravity, soluble nitrogen) were tested. Variety had no significant (<0.05) effect on any barley, malt, enzyme or wort characteristics. However, growing location impacted gelatinisation temperature, colour, malt protein content and original gravity. The gelatinisation temperature in malt samples was higher, by~0.8°C, than in the equivalent barley sample. Several malt samples, even with protein contents <12.0%, had gelatinisation temperature >65°C. The fermentable sugars measured in the malt prior to mashing showed a higher proportion of maltose than glucose or maltotriose. In addition, there were significant differences in the amount of sugar produced by each mashing method with the high temperature infusion producing a higher amount of sugar and proportionally more maltose. There is scope for further research on the effect of genetics and growing environment on gelatinisation temperature, mash performance and fermentable sugar development. Routinely measuring gelatinisation temperature and providing this information on malt specification sheets could help brewers optimise performance.

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Screening of Barley Varieties for Alpha-Amylase Content

Gothard

1974

Journal of the Institute of Brewing

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Abrasion of barley induces accelerated water uptake and malt production and a higher hot water extract is obtained.These improvements are largely due to an increased rate of germination and faster a-amylase production. If a barley that behaved as though it were naturally abraded were available it could be of advantage economically.A world collection of barley varieties has been screened for a-amylase content using abraded and unabraded Proctor as controls.Field grown barley and varieties grown under controlled conditions in a glasshouse have been com pared.The environmental effect on field-grown material seems to be consistent for all varieties and does not appear to affect which part of the a-amylase distribution curve that variety occupies.Of the 1362 varieties examined, some 13% exceeded the a-amylase activity of abraded Proctor, but only about 1 % were two-row husked varieties. There is the possibility that some of these two-row husked barleys might be suitable for introducing the genetic factor for high a-amylase into a high-yielding, diseaseresistant barley.

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FACTORS AFFECTING THE PRODUCTION OF Α-Amylase IN BARLEY GRAINS

Cited by 8 publications

References 8 publications

Growth substance sensitivity: The limiting factor in plant development

Growth substance sensitivity: The limiting factor in plant development

Effect of varying starch properties and mashing conditions on wort sugar profiles

Screening of Barley Varieties for Alpha-Amylase Content

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