Variation of Beta -Amylase Activity in Barley as Affected by Cultivar and Environment and its Relation to Protein Content and Grain Weight

Yin, Chang; Zhang, G.-P.; Wang, J.-M.; Chen, J.-X.

doi:10.1006/jcrs.2002.0467

Cited by 41 publications

(40 citation statements)

References 18 publications

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“…Cysteine was added to buffer solution in order to extract total β-amylase (Evans et al, 1997). Grain protein concentration was determined by a near infrared reflectance analyzer (Model 5000, FOSS Co. Denmark) with the calibration established in a previous study (Yin et al, 2002). Barley grains from the 2000~2001 experiment were passed through over a 2.2 mm sieve, with the grains remaining on the 2.2 mm sieve being used for micro-malting.…”

Section: Methodsmentioning

confidence: 99%

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Chen

Dai

Wei

et al. 2006

J. Zhejiang Univ. - Sci. B

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Abstract:The effects of different timing of N fertilizer application at the same rate on grain β-amylase activity, protein concentration, weight and malt quality of barley were studied. Grain β-amylase activity and protein concentration were significantly higher in treatments where all top-dressed N fertilizer was applied at booting stage only or equally applied at two-leaf stage and booting stage than in the treatment where all top-dressed N fertilizer was applied at two-leaf age stage only. On the other hand, grain weight and malt extract decreased with increased N application at booting stage. There were obvious differences between barley varieties and experimental years in the grain and malt quality response to the timing of N fertilizer application. It was found that grain protein concentration was significantly and positively correlated with β-amylase activity, but significantly and negatively correlated with malt extract and Kolbach index. The effect of grain protein concentration on malt quality was predominant over the effect of grain β-amylase activity.

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Section: Methodsmentioning

confidence: 99%

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Chen

Dai

Wei

et al. 2006

J. Zhejiang Univ. - Sci. B

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“…However, a reduction of β-amylase activity can be found in some varieties, while some still increase up to the end of germination. Enzyme production and variation of activity can be cultivar dependent as found in barley 32 . Furthermore, the effect of temperature on β-amylase activity in malted rice was similar to sorghum.…”

Section: Amylolytic Activity In Rice Maltmentioning

confidence: 99%

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

Usansa

Burberg

Geiger

et al. 2011

Journal of the Institute of Brewing

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Two black rice varieties, "black non-waxy" and "black waxy", were investigated as possible raw materials for the production of malt. The malting conditions were optimised using response surface methodology. The three process parameters were steeping, germination time and temperature. Each parameter was tested at three levels: adjustment degrees of steeping were 38, 41, and 44%, germination times were 6, 7, and 8 days, and the temperatures were 20, 25 and 30°C. At the end of the germination process, all samples were kilned at 50°C for 24 h, and shoot/rootlets were removed before a detailed quality assessment was performed. Data analysis was performed using the Design Expert Statistic Program. The optimal conditions found for both rice varieties were as follows: germination time of 8 days at 30°C and 44% grain moisture. Although the extract yield, and α-amylase and β-amylase activities of both rice malts were lower than barley malt, the higher activity of limit-dextrinase enzyme and apparent attenuation limit (AAL), which was higher than 80%, suggests that rice malt has potential for use in brewing.

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“…is considered to be the pivotal starch degrading enzyme 10 . The β-amylase activity in malting barley is positively correlated with protein content 23,33,34 , thus high protein content is commonly considered favorable for the enhancement of β-amylase activity. However, the acceptable protein content for malting barley should be lower than 11.5%, and a high protein content reduces malt extract and reduces final beer quality 32 .…”

Section: Introductionmentioning

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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Variation of Beta -Amylase Activity in Barley as Affected by Cultivar and Environment and its Relation to Protein Content and Grain Weight

Cited by 41 publications

References 18 publications

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

Optimization of Malting Conditions for Two Black Rice Varieties, Black Non-Waxy Rice and Black Waxy Rice (Oryza sativa L. Indica)

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

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