Use of acid gel electrophoresis in the characterisation of ‘B’ hordein protein in relation to malting quality and mildew resistance of barley

Riggs, T. J.; Sanada, Matsuyoshi; Morgan, A. G.; Smith, D. B.

doi:10.1002/jsfa.2740340608

Cited by 33 publications

(11 citation statements)

References 13 publications

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“…The relationship between hordein and malting quality has been intensively investigated. Baxter and Wainwright 3 reported that B hordeins were related with malting quality, but a correlation was not found by Riggs et al 25 Peltonen et al 22 evaluated the effect of D, C, and B hordeins on malting quality of 19 spring barley cultivars and found that the B hordein fraction affected malting quality through regulating diastatic power. Howard et al 14 observed that the D hordein fraction was negatively correlated with malt extract, suggesting the existence of an association between D hordein and malting quality.…”

Section: Discussionmentioning

confidence: 99%

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Wei

Dai

et al. 2009

Journal of the Institute of Brewing

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The variation of β-amylase activity and protein fractions in barley grains was evaluated using 148 barley genotypes grown in the field and two cultivars under in vitro culture with two temperature treatments during grain development. The results showed that there was significant genotypic variation in β-amylase activity and protein fraction content. Regression analysis indicated that β-amylase activity was positively correlated with total protein and the level of each of the protein fractions, with the correlation coefficient between β-amylase activity and hordein content being the highest. Furthermore, higher post-anthesis temperatures (32/26°C, day/night) significantly enhanced β-amylase activity and protein fraction content, presumably as a result of reduced starch content. Albumin and glutelin were the least and most affected, respectively, in comparison with the plants under lower temperature (22/16°C). Temperature post-anthesis also influenced the morphology of the starch A granule and the number of B granules, suggesting the altered starch structure may also be a reason for deteriorated malting quality under high temperatures.

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Section: Discussionmentioning

confidence: 99%

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Wei

Dai

et al. 2009

Journal of the Institute of Brewing

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“…These results indicate that B hordein banding patterns may be of value as markers for improving malting quality traits of barley. Breeding for disease resistance in barley based on the B group of polypeptide markers has been attempted (SHEWRY et al 1979;RIGGS et al 1983). Patterns of B hordein are coded for by genes on chromosome 5 (FAULKS et al 1981;FIELD et al 1982;SHEWRY and MIFLIN 1982), and 0-amylase activity, by genes on chromosome 4 (JENSEN and NIELSEN 1984).…”

Section: Hordein Bands and Malting Qualitymentioning

confidence: 99%

Hordein and Malting Quality in Northern Barleys

Peltonen

Rita

Aikasalo³

et al. 2004

Hereditas

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The objective of this study was to evaluate the effect of D, C, and B hordein polypeptides on malting quality of 19 spring barley (Hordeurn vulgare L.) cultivars. Results from the study indicated that B hordein polypeptide combinations had some effect on malting quality through regulating diastatic power. Comparison of the relative amounts of hordein extracted in the presence and absence of reducing agent was made to determine the effect of disulphide bonds on malting quality. In the absence of reducing agent in the extraction solvent, a high concentration of B hordein was correlated with an increase in extract yield. Conversely, in the presence of reducing agent, an increase in B hordein concentration increased the Kolbach Index. A higher D hordein to B hordein ratio, when the former contained a high concentration of disulphide bonds, decreased malting quality to a greater extent than when fewer disulphide bonds were present. When environmental conditions favoured high N uptake efficiency, a larger proportion of D hordein disulphide bonds was synthesized, leading to decreased malting quality. It is speculated that cultivars with lower grain N yield and a lower D:B ratio yield good quality malt.

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“…Plant Sci. 67: 927-9U (Oct. 1987) (Shewry et al 1978a;Smith and Simpson 1983;Montembault et al 1983;Smith and Payne 1984;Heisel et al 1986) or PAGE at acid pH LaBerge 1980, 1981;Riggs et al 1983;Gebre et al 1986) provides the best resolution. Unfortunately, these methods suffer one major disadvantage in that a significant number of cultivars exhibit identical hordein electrophoregrams which render them indistinguishable.…”

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confidence: 99%

Barley Cultivar Identification by SDS Gradient Page Analysis of Hordein

Marchylo¹

1987

Can. J. Plant Sci.

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Use of acid gel electrophoresis in the characterisation of ‘B’ hordein protein in relation to malting quality and mildew resistance of barley

Cited by 33 publications

References 13 publications

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

The Variation of β-amylase Activity and Protein Fractions in Barley Grains as Affected by Genotypes and Post-anthesis Temperatures

Hordein and Malting Quality in Northern Barleys

Barley Cultivar Identification by SDS Gradient Page Analysis of Hordein

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