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United States Department of Agriculture

Agricultural Research Service

Title: Barley beta-amylase1 (Bmy1) intron III classification and association with enzyme activity and thermostability)

Author
item Vinje, Marcus
item Henson, Cynthia
item Duke, Stanley

Submitted to: American Society of Agronomy Meetings
Publication Type: Abstract only
Publication Acceptance Date: 5/26/2007
Publication Date: 11/4/2007
Citation: Vinje, M., Henson, C.A., Duke, S.H. 2007. Barley beta-amylase1 (Bmy1) intron III classification and association with enzyme activity and thermostability. American Society of Agronomy - Crop Science Society of America - Soil Science Society of America International Meeting Abstracts. Paper No. 60-1.

Interpretive Summary:

Technical Abstract: The objectives of this study were to determine if six highly elite malting barley cultivars could be distinguished from each other by using univariate and multivariate statistics to analyze nine standard and 22 nonstandard measures of malting quality. Simple linear regression revealed cultivar differences in activities of alpha-glucosidase and in the thermostabilities of alpha-amylase, beta-amylase and limit dextrinase that were correlated with differences in wort osmolyte concentrations. This method also identified cultivar differences in the thermostabilities of alpha-amylase, beta-amylase and limit dextrinase that were correlated with differences in diastatic power. Results from principal component analysis (PCA) of the non-standard measures of malting quality were considered to be better than the results of PCA of the standard malting quality parameters because the former was able to categorize the six-row cultivar and the two-row cultivar with the lowest real degree of fermentation, an important measure of brewhouse performance, as being different from the other two- and six-row malts. The malt quality traits that distinguished the two lowest performing of these six elite malting barleys from the other malts were activities of alpha-glucosidase, limit dextrinase and alpha-amylase, which were lower in these two malts, plus the thermostabilities of alpha-amylase, beta-amylase and limit dextrinase and in wort osmolyte concentrations, which were higher in these two cultivars.

Last Modified: 8/24/2016
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