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United States Department of Agriculture

Agricultural Research Service

Title: Use of fluorogenic proteinase assays to examine protein mobilization in barley varieties and across populations)

item Schmitt, Mark
item Budde, Allen

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/8/2007
Publication Date: 10/26/2008
Citation: Schmitt, M., Budde, A.D. 2007. Use of fluorogenic proteinase assays to examine protein mobilization in barley varieties and across populations [abstract]. Master Brewers Association of the Americas. Paper No. 08.

Interpretive Summary:

Technical Abstract: For a new barley variety to be accepted for use in the brewing industry, it must possess appropriate malting characteristics, as well as meet agronomic and disease resistance standards. During development of new lines, malting performance is commonly measured against benchmarks for a number of carbohydrate and protein modification parameters. In contrast to starch hydrolysis, where the principal enzymes involved in amylose and amylopectin degradation are known, the roles of the primary proteinases involved in breakdown of seed proteins into amino acids are less well understood. In order to help clarify the roles of the different proteinases in protein mobilization during malting and mashing, we have developed simplified proteinase assays that are useful for examining the proteolytic characteristics of individual malting varieties, and also make it feasible to examine proteolytic components and their distribution across large collections of germplasm (breeding lines, experimental populations, and wild barley progenitors). Results from such broad surveys of proteolytic capacity, taken in the context of the genetic background and in conjunction with malting quality characterizations, may clarify the biochemical bases of protein modification during malting and mashing, and suggest ways in which to improve the methods used for identification of superior malting barley varieties.

Last Modified: 05/28/2017
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