Genetic and environmental variation in the diastatic power of australian barley

Arends, A.M.; Fox, Glen; Henry, Robert J.; Marschke, R.J.; Symons, Martyn

doi:10.1016/s0733-5210(95)80009-3

Cited by 110 publications

(82 citation statements)

References 27 publications

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“…Similarly, Wallwork et al (1998a) also reported that β-glucan was not affected by the imposition of high daytime temperatures of up to 35°C from 18 to 20 DAA. Environmental factors have been reported to modulate hydrolytic enzymes such as β-glucanase and limit dextrinase, which are synthesised de novo during germination (Stuart et al 1988;Arends et al 1995). Kenn et al (1993) have shown that cool temperatures with adequate rainfall during grain filling are conducive to the barley kernel synthesising higher levels of enzymes during malting than barley grown in environments that experienced water deficit conditions during grain filling.…”

Section: Genotype and Environmental Interactions And Malting Quality mentioning

confidence: 99%

Molecular basis of barley quality

Fox¹,

Panozzo²,

Li³

et al. 2003

Aust. J. Agric. Res.

164

163

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Abstract. The quality of barley for the range of end uses from animal feed to brewing is determined by many genes, making the breeding of new barley varieties difficult. Understanding of the molecular basis of barley quality has been advanced by biochemical studies. More recently, molecular genetic tools are allowing the analysis of the biochemical factors contributing to grain quality. Many genetic loci influencing key quality attributes have been identified by gene mapping. Limited success has been reported in using this information to select for quantitative trait loci for these quality traits in plant breeding. Genomic techniques allowing more detailed analysis of variations in the barley genome in relation to quality promise to extend significantly the value of molecular genetic approaches to barley quality improvement. Definition of the genetic basis of malting quality requires the identification of the genes involved in germination and endosperm modification. Feed quality remains difficult to define. Recent advances are likely to accelerate the rate of discovery, providing new options for analysis of barley quality.

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Section: Genotype and Environmental Interactions And Malting Quality mentioning

confidence: 99%

Molecular basis of barley quality

Fox¹,

Panozzo²,

Li³

et al. 2003

Aust. J. Agric. Res.

164

163

View full text Add to dashboard Cite

show abstract

“…3). It has been established that ␤-amylase originating in the starchy endosperm is the major enzyme contributing to malt DP 2,14 and that, during germination, proteases synthesised by the aleurone release ␤-amylase from the protein complex rendering it active 17,18 . Therefore, the observed increase in malt DP is presumably due to increased protease synthesis during malting, resulting in increased starchy endosperm protein hydrolysis and greater release of ␤-amylase (not measured).…”

Section: Enzyme Production and Malt Qualitymentioning

confidence: 99%

Changes in Germination and Malting Quality During Storage of Barley

Woonton

Jacobsen

Sherkat

et al. 2005

Journal of the Institute of Brewing

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To increase brewing yield and efficiency, malts with high extract values, high enzymic activities and good modification are essential. To produce malt that meets these requirements, the barley employed must have minimal post-harvest dormancy and be able to germinate vigorously. The aims of this study were to determine the extent to which some Australian barley varieties changed during post-harvest storage, how these changes influenced germination characteristics, enzyme production and malt quality, and, of the germination tests examined, which gave the best indication of a barley's malting potential.Four commercially grown barley samples were obtained, one from Tasmania and three from Victoria. Each sample was stored at room temperature for one year. At monthly intervals, samples were taken and placed at -18°C. The germinative energy (GE) and germinative index (GI) of these samples were measured. Samples were also micro-malted and the quality of the malt was assessed using standard EBC methodology.Storage at room temperature positively influenced the germination characteristics of all samples, with concomitant improvements in hydrolytic enzyme production during malting and in a number of malt quality parameters. It was found that, of the germination tests examined, the GI consistently correlated with enzyme activities during malting and with various malt quality parameters thus indicating that the GI is a good indicator of malting potential.

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“…• grain hardness 2,27,28,38,63,66,78 and • cell wall, protein and starch degrading enzyme levels in both resting grain and synthesised during malting 4,[12][13][14]43,44,50,64,80,81,83 . A second important trait that provides an early indication of malt potential is friability, although this is a relatively new method compared to the HWE method.…”

Section: Introductionmentioning

confidence: 99%

Is Malting Barley Better Feed for Cattle than Feed Barley?

Fox

Kelly²,

Bowman

et al. 2009

Journal of the Institute of Brewing

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Barley grain from a combined intermediate and advanced barley breeding trial was assessed for grain, feed and malt quality from two sites over two consecutive years, with the objective to ascertain relationships between these traits. Results indicated there were genetic effects for both malt (hot water extract and friability) and "feed" traits (as measured by hardness, acid detergent fibre, starch and in-sacco dry matter digestibility). The feed trait values were generally independent of the malt trait values. However, there were positive relationships between friability, hardness and protein, as well as a negative relationship between extract and husk. Extract also had a positive relationship with test weight but appeared to be independent from the feed traits. Test weight also showed little relationship to the feed traits. Heritability values ranged from low to high for almost all traits. This study details where both malt and cattle feed parameters have been compared and the results indicated that while malt and feed traits do not correlate directly, malt cultivars can exhibit excellent feed characteristics, equal to or better than feed cultivars. This data highlights the benefit of selecting for malt quality even if a breeding program would be interested at targeting specific feed quality.

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Genetic and environmental variation in the diastatic power of australian barley

Cited by 110 publications

References 27 publications

Molecular basis of barley quality

Molecular basis of barley quality

Changes in Germination and Malting Quality During Storage of Barley

Is Malting Barley Better Feed for Cattle than Feed Barley?

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