Selection for Low Protein in Barley<sup>1</sup>

Piper, T. E.; Rasmusson, D. C.

doi:10.2135/cropsci1984.0011183x002400050006x

Cited by 8 publications

(4 citation statements)

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“…These high and low groups could then be grown on to produce inherently high or low protein grain from the next generation. This has been demonstrated previously using high or low protein progeny from specific breeding populations, with the high or low protein progeny producing high and low grains from subsequent generations 23 . In addition, it could be applied to separate grains from lines to study the genetic and environmental effects on % protein content and protein compositional variation.…”

Section: Discussionmentioning

confidence: 69%

Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Fox¹,

Kelly²,

Sweeney³

et al. 2011

Journal of the Institute of Brewing

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In this paper, we describe results from a preliminary experiment on the development of a near infrared reflectance (NIR) calibration for single kernel (SK) % protein content in barley. The SKNIR calibration was developed using kernels from breeding lines and commercial barley varieties with a range in protein content of 7.3% to 16.6% "as is" . The calibration model produced an R 2 = 0.903, while the validation set had a R 2 = 0.837 with a standard error of cross validation and a standard error of prediction of 0.8% for both the calibration and validation sets respectively. The calibration was then used to estimate the variation in % protein of 4,000 single kernels from a commercial variety (Gairdner at 9.3% protein) by segregating kernels into six sub-groups (<7.8%, 7.9-8.3%, 8.4-9.0%, 9.1-9.7%, 9.8-10.4%, >10.5% "as is" ). These sub-groups then had additional grain quality tests carried out including grain size, thousand kernel weight and NIR estimates of % protein, starch, hardness and barley hot water extract (HWE). The results showed an increase in grain size, and a decrease in HWE from the low to high % protein sub-groups. While only a single variety was used in the SKNIR protein segregation study, the results suggested SKNIR could be used to screen for the variation in grain quality traits based on variation in protein content.

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Section: Discussionmentioning

confidence: 69%

Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Fox¹,

Kelly²,

Sweeney³

et al. 2011

Journal of the Institute of Brewing

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“…If Harrington alleles in this region caused smaller kernels by reducing the amount of horde in deposition, the resulting malt might produce greater amounts of extract. Negative correlation between grain protein and extract has been found elsewhere (Foster et al, 1967), but genetic associations between kernel plumpness and grain protein or extract have not been consistent (Rasmusson and Glass, 1965;Piper and Rasmusson, 1984).…”

Section: Quantitative Trait Loci Vs Trait Distributions and Correlatmentioning

confidence: 91%

Regions of the Genome That Affect Grain and Malt Quality in a North American Two‐Row Barley Cross

et al. 1997

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Malting is an important end use of barley (Hordeum vulgare L.). The suitability of barley for malting depends on numerous quality characteristics, all of which are affected by genetic and environmental variation and many of which are inter-related. Here, our objective was to use genome mapping to improve knowledge about the genetic basis for variation and covariation in grain and malt quality characteristics. Kernel plumpness, kernel weight, grain protein, fine-grind extract, fine-coarse difference, soluble protein, extract p-glucan, extract viscosity, diastatic power, and a-amylase activity were measured on grain produced in six field environments, from parents and doubledhaploid progeny of a two-row barley cross, 'Harrington'/'TRJ06'. Quantitative trait loci and QTL x environment interactions were detected by means of 127 mapped markers and two methods of QTL analysis: simple interval mapping (81M) and simplified composite interval mapping (sCIM). Each trait was affected by two to four primary QTL (those detected using both 81M and sCIM) and similar numbers of secondary QTL (those detected by only one of 81M or sCIM). Together, these QTL explained 21 to 67% of the phenotypic variance per trait. The numbers, effects, and relative positions of these QTL were in concordance with the quantitative trait distributions and with correlations among traits. All chromosomes, except chromosome 2, contained regions with at least one important QTL. Several genomic regions affected multiple traits. Most QTL interacted with environment, but many showed effects consistent enough that they might serve as targets for marker-assisted selection. There was little similarity in the QTL positions detected here and those detected previously for the same traits in crosses representing other germ plasm groups. MALTINGis an important end use of barley. Barley grain suitable for malting normally commands a premium price. Malted barley (malt) is used predominantly for brewing beer, but some is used for distilling and in food products. The malting process involves steeping the grain in water, followed by germination in a controlled environment. The resulting "green malt" is then dried by kilning at gradually increasing temperatures. During steeping and germination, hydrolytic enzymes are synthesized and/or activated. Some of these enzymes are involved in the breakdown of endosperm cell walls. This breakdown, which opens up the cells to attack by starch-and protein-degrading enzymes, is often

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“…Approximately 25% of its production has relatively lower GPC and is suitable for malting and brewing, while the remaining 75% with relatively higher GPC is used for feed and food ( http://faostat.fao.org /). Hence, there is increasing need for breeding barley cultivars with high GPC, but this has been hindered by the relatively low heritability of GPC due to the significant interaction between environmental and genetic factors [ 5 , 6 ]. Based on a statistical methodology, the genetic factors (quantitative trait loci, QTLs) that involved in determination of GPC can be elucidated [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Identification of QTLs controlling grain protein concentration using a high-density SNP and SSR linkage map in barley (Hordeum vulgare L.)

et al. 2017

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BackgroundGrain protein concentration (GPC) is a major determinant of quality in barley (Hordeum vulgare L.). Breeding barley cultivars with high GPC has practical value for feed and food properties. The aim of the present study was to identify quantitative trait loci (QTLs) for GPC that could be detected under multiple environments.ResultsA population of 190 recombinant inbred lines (RILs) deriving from a cross between Chinese landrace ZGMLEL with high GPC (> 20%) and Australian cultivar Schooner was used for linkage and QTL analyses. The genetic linkage map spanned 2353.48 cM in length with an average locus interval of 2.33 cM. GPC was evaluated under six environments for the RIL population and the two parental lines. In total, six environmentally stable QTLs for GPC were detected on chromosomes 2H (1), 4H (1), 6H (1), and 7H (3) and the increasing alleles were derived from ZGMLEL. Notably, the three QTLs on chromosome 7H (QGpc.ZiSc-7H.1, QGpc.ZiSc-7H.2, and QGpc.ZiSc-7H.3) that linked in coupling phase were firstly identified. Moreover, the genetic effects of stable QTLs on chromosomes 2H, 6H and 7H were validated using near isogenic lines (NILs).ConclusionsCollectively, the identified QTLs expanded our knowledge about the genetic basis of GPC in barley and could be selected to develop cultivars with high grain protein concentration.Electronic supplementary materialThe online version of this article (doi:10.1186/s12870-017-1067-6) contains supplementary material, which is available to authorized users.

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Selection for Low Protein in Barley¹

Cited by 8 publications

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Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Regions of the Genome That Affect Grain and Malt Quality in a North American Two‐Row Barley Cross

Identification of QTLs controlling grain protein concentration using a high-density SNP and SSR linkage map in barley (Hordeum vulgare L.)

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Selection for Low Protein in Barley1

Cited by 8 publications

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Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Development of a Single Kernel NIR Barley Protein Calibration and Assessment of Variation in Protein on Grain Quality

Regions of the Genome That Affect Grain and Malt Quality in a North American Two‐Row Barley Cross

Identification of QTLs controlling grain protein concentration using a high-density SNP and SSR linkage map in barley (Hordeum vulgare L.)

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Selection for Low Protein in Barley¹