Submitted to: American Association of Cereal Chemists Meetings
Publication Type: Abstract only
Publication Acceptance Date: 4/29/2009
Publication Date: 9/13/2009
Citation: Henson, C.A., Vinje, M.A., Duke, S.H. 2009. Biochemistry, Structure and Function of Non-Wheat Proteins: Case Study of Barley ß-Amylase. American Association of Cereal Chemists Meetings. p. 29S-24. Interpretive Summary:
Technical Abstract: The importance of a protein is not always evident and may be due to its multifunctional nature. ß-Amylase in seeds of barley (Hordeum vulgare L.) constitutes approximately 2% of the total protein in mature seeds and is assumed to be important when storage proteins are mobilized to support protein synthesis during seed germination. However, its commercial importance is primarily due to its enzymatic ability to participate in hydrolysis of starch during the industrial process of mashing for the production of fermentable sugars to produce alcoholic beverages. Unfortunately, its structural limitations preclude maximal participation in this process as the protein undergoes extensive thermal denaturation. This presentation will describe the results of both traditional breeding and in vitro genetic manipulation efforts being used to increase the utility of this protein. Additionally, the potential use of polymorphisms (SNPs and indels) in both coding and noncoding regions of the gene by barley breeding programs using marker assisted selection will be discussed.