Relationships Between Barley Hordeins and Malting Quality in a Mutant of cv. Triumph I. Genotype by Environment Interaction of Hordein Content

Molina-Cano, José Luis; Polo, J.P.; Romera, Eva M.; Araus, J.L.; Zarco, J.; Swanston, J. S.

doi:10.1006/jcrs.2001.0415

Cited by 43 publications

(30 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In previous studies on Spanish-vs. Scottish-grown barleys 5,9,17 , South-European vs. North-European grown barleys [11][12][13] and Spanish-vs. Scandinavian-grown barleys [12][13][14] , the Spanish-grown barleys showed a higher capacity to develop degrading enzymes during germination, so circumventing their inherent high-protein drawback. In the present case, whereas BPT exerts a negative influence on Cana- dian FEX and CEX, it did not have a significant influence on these parameters in barley grown in Spain (Table IV).…”

Section: Discussionmentioning

confidence: 99%

“…Once a good malting variety is identified and its range of geographical adaptation defined, it emerges that the environmental influence (seasons and sites) on its final malting quality is of paramount importance, as shown by recent studies carried out to assess the different patterns of malt extract development in different European regions [11][12][13][14] .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Malting Behaviour of Barleys Grown in Canada and Spain as Related to Hordein and Enzyme Content

Molina-Cano

Polo

Romagosa

et al. 2004

Journal of the Institute of Brewing

Self Cite

View full text Add to dashboard Cite

To continue our effort to analyse the genetic (varietal) and environmental (sites and years) effects on malting quality of barley, we have field‐tested four barley varieties, two‐ and six‐rowed, European and North American, in Spain and Canada in 1998 and 1999. The Spanish trials were autumn‐sown whereas the Canadian ones were spring‐sown. Barley grain was analysed for total protein and hordein contents and micromalted. Canadian‐grown barleys had significantly lower contents of grain protein and all‐three hordein fractions than the Spanish ones. They also had lower malt respiratory losses, wort β‐glucan and viscosity but lower fine‐ and coarse‐ground malt extract yield, friability, free amino nitrogen, Kolbach index, α‐amylase and diastatic power. In other words, the Canadian‐grown barleys, despite showing lower protein and hordein contents, produced malt of inferior quality than their Spanish counterparts, which, overall, produced higher quantities of degrading enzymes (amylolytic, proteolytic and cytolytic) during germination, thus being able to attain higher extract yield levels.

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Malting Behaviour of Barleys Grown in Canada and Spain as Related to Hordein and Enzyme Content

Molina-Cano

Polo

Romagosa

et al. 2004

Journal of the Institute of Brewing

Self Cite

View full text Add to dashboard Cite

show abstract

“…Some of these attributes include protein levels and type of protein fractions (Smith 1990;Howard et al 1996;Brennan et al 1998;Molina-Cano et al 2001), hardness and milling energy (Ellis et al 1979;Alison 1986;Swanston and Taylor 1988), starch properties (Glennie-Holmes 1995a, 1995c, 1995d, non-starch polysaccharides (Henry 1985;Molina-Cano et al (1995), and husk thickness (Roumeliotis et al 1999). The specifics of the relationships between extract and these attributes are outlined above.…”

Section: Hot Water Extractmentioning

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

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.

show abstract

“…São geralmente divididas em hordeínas A (< 20 kDa), B (30-45 kDa), C (45-75 kDa) e D (100 kDa) 34,35 . As hordeínas A não são consideradas verdadeiras proteínas de armazenamento.…”

Section: Hordeínasunclassified

“…As hordeínas A não são consideradas verdadeiras proteínas de armazenamento. Alguns autores referem ainda a existência de hordeínas γ 35 , não fazendo, no entanto, qualquer alusão ao seu peso molecular. As fracções B e C representam 70-80% e 10-12% do conteúdo total de hordeínas, respectivamente, enquanto que as hordeínas D e γ são fracções minoritárias 35 .…”

Section: Hordeínasunclassified

Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo

Silva¹,

Ferreira²,

Teixeira³

2006

Quím. Nova

View full text Add to dashboard Cite

Recebido em 18/7/05; aceito em 11/11/05; publicado na web em 6/7/06 POLYPEPTIDES AND PROTEINS THAT INFLUENCE BEER FOAM QUALITY AND ANALYTICAL METHODS USED IN THEIR STUDY. A review of polypeptides and proteins that influence, direct or indirectly, beer foam quality, as well as the most relevant analytical methods used in their study, are presented. Protein Z, LTP1 and hordein/glutelin fragments originated from malt have a direct influence on beer foam quality. Other proteins, like malt hordeins and albumins and wheat puroindolines, are, to some degree, also important for beer foam quality. Protein hydrophobicity is pointed out as a key parameter to enhance foam quality. Electrophoretic, chromatographic and immunological analytical methods are currently used to study polypeptides and proteins present in barley, malt, wort, beer, and foam. Best results are obtained when combinations of these methods are applied.Keywords: beer; polypeptides and proteins; analytical methods. INTRODUÇÃOUma das primeiras características utilizadas na avaliação de uma cerveja é a qualidade da sua espuma. Pela sua capacidade de influenciar a decisão de compra dos consumidores é um factor muito importante para a indústria cervejeira.A forma como uma cerveja é dispensada tem grande influência na formação de espuma. A manutenção da espuma formada, no entanto, depende essencialmente da presença de agentes promotores de espuma e da ausência de agentes com efeito nefasto para a mesma 1 . As proteínas originárias da cevada são o principal constituinte da cerveja capaz de estabilizar a sua espuma 1 . Os seus níveis na cerveja são uma indicação da qualidade da espuma 2 e dependem do tipo de cevada utilizado 3 , da região e do país onde esta foi produzida 4 . A cerveja tem uma concentração peptídica de aproximadamente 500 mg/L. Enquanto que alguns dos polipeptídeos e proteínas, de massas moleculares compreendidas entre 10 e 40 kDa, não apresentam qualquer função na cerveja (excepto na contribuição nutricional e no "flavour"), outras são responsáveis pela formação de turvação coloidal e ainda outras (cerca de 25%) intervêm no processo de estabilização da espuma 5 . Os compostos azotados existentes na cerveja, resultantes da degradação das proteínas que ocorre durante as fases de maltagem e produção, são vulgarmente designados por polipeptídeos, restringindo-se o termo proteína para as moléculas que permanecem intactas. Deste modo, muitos investigadores identificaram propriedades dos polipeptídeos e proteínas que têm impacto na formação e na estabilidade da espuma da cerveja [6][7][8][9] . Estes compostos apresentam diferentes pesos moleculares e hidrofobicidade. É geralmente aceite que quanto maior for a hidrofobicidade, maior é a estabilidade que conferem à espuma 1,10,11 . No entanto, as propriedades destas moléculas que desempenham um papel importante na espuma da cerveja e as interacções que elas estabelecem com outros compostos, especialmente iso-α-ácidos derivados do lúpulo, são ainda assuntos controversos [11][12][13][14] . Vários métodos an...

show abstract

Relationships Between Barley Hordeins and Malting Quality in a Mutant of cv. Triumph I. Genotype by Environment Interaction of Hordein Content

Cited by 43 publications

References 20 publications

Malting Behaviour of Barleys Grown in Canada and Spain as Related to Hordein and Enzyme Content

Malting Behaviour of Barleys Grown in Canada and Spain as Related to Hordein and Enzyme Content

Molecular basis of barley quality

Polipeptídeos e proteínas com influência na qualidade da espuma da cerveja e métodos analíticos utilizados no seu estudo

Contact Info

Product

Resources

About