Full Text:   <2195>

CLC number: S51

On-line Access: 

Received: 2005-11-28

Revision Accepted: 2006-01-26

Crosschecked: 0000-00-00

Cited: 6

Clicked: 4773

Citations:  Bibtex RefMan EndNote GB/T7714

-   Go to

Article info.
1. Reference List
Open peer comments

Journal of Zhejiang University SCIENCE B 2006 Vol.7 No.5 P.386-392

http://doi.org/10.1631/jzus.2006.B0386


Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality


Author(s):  Wang Xu-dong, Yang Juan, Zhang Guo-ping

Affiliation(s):  Department of Agronomy, Zhejiang University, Hangzhou 310029, China

Corresponding email(s):   zhanggp@zju.edu.cn

Key Words:  Barley (Hordeum vulgare L.), Limit dextrinase activity, Genotype, Environment, Malt quality


Wang Xu-dong, Yang Juan, Zhang Guo-ping. Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality[J]. Journal of Zhejiang University Science B, 2006, 7(5): 386-392.

@article{title="Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality",
author="Wang Xu-dong, Yang Juan, Zhang Guo-ping",
journal="Journal of Zhejiang University Science B",
volume="7",
number="5",
pages="386-392",
year="2006",
publisher="Zhejiang University Press & Springer",
doi="10.1631/jzus.2006.B0386"
}

%0 Journal Article
%T Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality
%A Wang Xu-dong
%A Yang Juan
%A Zhang Guo-ping
%J Journal of Zhejiang University SCIENCE B
%V 7
%N 5
%P 386-392
%@ 1673-1581
%D 2006
%I Zhejiang University Press & Springer
%DOI 10.1631/jzus.2006.B0386

TY - JOUR
T1 - Genotypic and environmental variation in barley limit dextrinase activity and its relation to malt quality
A1 - Wang Xu-dong
A1 - Yang Juan
A1 - Zhang Guo-ping
J0 - Journal of Zhejiang University Science B
VL - 7
IS - 5
SP - 386
EP - 392
%@ 1673-1581
Y1 - 2006
PB - Zhejiang University Press & Springer
ER -
DOI - 10.1631/jzus.2006.B0386


Abstract: 
Variation in the limit dextrinase activity of barley malt, and the relationships between limit dextrinase activity and malt quality parameters were investigated using eight cultivars grown at seven diverse locations in China for two successive years. limit dextrinase activity varied with genotype and location, with the levels ranging from 0.245 U/g to 0.980 U/g. The results showed that the variation in limit dextrinase activity was more attributable to the environment (location and year) than to the genotype. The response of limit dextrinase activity to the environment differed markedly among cultivars, and was reflected by large difference in coefficient of variation of cultivars across diverse locations. Regression analysis showed that limit dextrinase activity was negatively correlated with malt viscosity (r=−0.52, P<0.01), positively correlated with Kolbach index (r=0.38, P<0.01) and malt extract (r=0.30, P<0.05), but had no significant correlation with malt protein content and diastatic power.

Darkslateblue:Affiliate; Royal Blue:Author; Turquoise:Article

Reference

[1] AACC, 2000. Approved Methods of American Association of Cereal Chemists, 10th Ed. St Paul, MN.

[2] Arends, A.M., Fox, G.P., Henry, R.J., Marschke, R.J., Symons, M.H., 1995. Genetic and environmental variation in the diastatic power of Australian barley. J. Cereal Sci., 21(1):63-70.

[3] Burton, R.A., Zhang, X.Q., Hrmova, M., Fincher, G.B., 1999. A single limit dextrinase gene is expressed both in the developing endosperm and in germinated grains of barley. Plant Physiol., 119(3):859-871.

[4] Collins, H.M., Panozzo, J.F., Logue, S.J., Jefferies, S.P., Barr, A.R., 2003. Mapping and validation of chromosome regions associated with high malt extract in barley (Hordeum vulgare L.). Aust. J. Agric. Res., 54(12):1223-1240.

[5] Enevoldsen, B.S., Schmidt, F., 1973. Dextrins in brewing. II. Distribution of oligo- and megaoligosaccharides during mashing in wort and in beer. Proc. Congr. Eur. Brew. Conv., 14:135-148.

[6] Evans, D.E., Wegen, B., Ma, Y., Eglinton, J., 2003. The impact of the thermostability of α-amylase, β-amylase, and limit dextrinase on potential wort fermentability. J. Am. Soc. Brew. Chem., 61:210-218.

[7] Evans, D.E., Collins, H., Eglinton, J., Wilhelmson, A., 2005. Assessing the impact of the level of diastatic power enzymes and their thermostability on the hydrolysis of starch during wort production to predict malt fermentability. J. Am. Soc. Brew. Chem., 63:185-198.

[8] Fincher, G.B., 1989. Molecular and cellular biology associated with endosperm mobilisation in germinating cereal grains. Anal. Rev. Plant Physiol. Plant Mol. Bio., 40(1):305-346.

[9] Howard, K.A., Gayler, K.R., Eaglest, H.A., 1996. The relationship between D hordein and malting quality in barley. J. Cereal Sci., 24(1):47-53.

[10] Kristensen, M., Svensson, B., Larsen, J., 1993. Purification and characterization of barley malt limit dextrinase during malting. Proc. Congr. Eur. Brew. Conv., 24:37-43.

[11] Kristensen, M., Planchot, V., Abe, J.I., Svensson, B., 1998. Large-scale purification and characterization of barley limit dextrinase, a member of the alpha-amylase structural family. Cereal Chem., 75:473-479.

[12] Kristensen, M., Lok, F., Planchot, V., Svendsen, I., Leah, R., Svensson, B., 1999. Isolation and characterization of the gene encoding the starch debranching enzyme limit dextrinase from germinating barley. Biochim. Biophys. Acta., 1431:538-546.

[13] Lee, Y.C., Whelan, W.J., 1971. The Enzyme. Academic Press, New York, p.191-221.

[14] Lee, W.J., Pyler, R.E., 1982. Improved assay procedure for limit dextrinase in malt extracts. Brewer’s Digest., 57:24-27.

[15] Lee, W.J., Pyler, R.E., 1984. Barley malt limit dextrinase: varietal, environmental and malting effect. J. Am. Soc. Brew. Chem., 42:11-17.

[16] Longstaff, M.A., Bryce, J.H., 1991. Levels of limit dextrinase activity in malting barley. Pro. Cong. Eur. Brew. Conv., 23:593-600.

[17] Longstaff, M.A., Bryce, J.H., 1993. Development of limit dextrinase in germinated barley (Hordeum vulgare L.). Plant Physiol., 101:881-889.

[18] MacGregor, A.W., 1996. Malting and brewing science: challenges and opportunities. J. Inst. Brew., 102:97-102.

[19] MacGregor, E.A., 2004. The proteinaceous inhibitor of limit dextrinase in barley and malt. Biochim. Biophys. Acta., 1696:165-170.

[20] MacGregor, A.W., Dushnicky, L., 1989. Starch degradation in endosperms of developing barley kernels. J. Inst. Brew., 95:321-325.

[21] MacGregor, A.W., Macri, L.J., Schroeder, S.W., Bazin, S.L., 1994. Limit dextrinase from malted barley: extraction, purification, and characterization. Cereal Chem., 71:610-617.

[22] MacGregor, A.W., Bazin, S.L., Macri, L.J., Babb, J.C., 1999. Modelling the contribution of α-amylase, β-amylase and limit dextrinase to starch degradation during mashing. J. Cereal Sci., 29(2):161-169.

[23] MacGregor, A.W., Bazin, S.L., Schroeder, S.W., 2002. Effect of starch hydrolysis products on the determination of limit dextrinase and limit dextrinase inhibitors in barley and malt. J. Cereal Sci., 35(1):17-28.

[24] Manners, D.J., Yellowlees, D.S., 1973. Studies on debranching enzymes. Part I. The limit dextrinase activity of extracts of certain higher plants and commercial malts. J. Inst. Brew., 79:377-385.

[25] McCleary, B.V., 1992. Measurement of the content of limit dextrinase in cereal flours. Carbohydr. Res., 227(1):257-268.

[26] Ragot, F., Guinard, J.X., Shoemaker, C.F., Lewis, M.J., 1989. The contribution of dextrins to beer sensory properties. Part I. Mouthfeel. J. Inst. Brew., 95:427-430.

[27] Ross, H.A., Sungurtas, J., Ducreux, L., Swanston, J.S., Davies, H.V., McDougall, G.J., 2003. Limit dextrinase in barley cultivars of differing malting quality: activity, inhibitors and limit dextrin profiles. J. Cereal Sci., 38(3):325-334.

[28] Serre, L., Lauriere, C., 1989. Limit dextrinase in cereal seeds. Sci. Alim., 9:645-663.

[29] Shewry, P.R., Franklin, J., Parmar, S., Smith, S.J., Miflin, B.J., 1983. The effects of sulphur starvation on the amino acid and protein compositions of barley grain. J. Cereal Sci., 1:21-31.

[30] Sissons, M.J., Lance, R.C.M., Sparrow, D.H.B., 1992a. Studies on limit dextrinase in barley. I. Purification on malt limit dextrinase and production of monospecific antibodies. J. Cereal Sci., 16:107-116.

[31] Sissons, M.J., Lance, R.C.M., Sparrow, D.H.B., 1992b. Studies on limit dextrinase in barley II. Application of an ELISA and immunoblotting to studies of genetic variability and malting effects. J. Cereal Sci., 16:117-128.

[32] Sissons, M.J., Lance, R.C.M., Sparrow, D.H.B., 1993. Studies on limit dextrinase in barley. 3. Limit dextrinase in developing kernels. J. Cereal Sci., 17(1):19-24.

[33] Sissons, M.J., Lance, R.C.M., Wallace, W., 1994. Bound and free forms of barley limit dextrinase. Cereal Chem., 71:520-521.

[34] Stenholm, K., Home, S., 1999. A new approach to limit dextrinase and its role in mashing. J. Inst. Brew., 105:205-210.

[35] Walker, J.W., Bringhurst, T.A., Broadhead, A.L., Brosnan, J.M., Pearson, S.Y., 2001. The survival of limit dextrinase during fermentation in the production of Scotch whisky. J. Inst. Brew., 107:99-106.

Open peer comments: Debate/Discuss/Question/Opinion

<1>

Please provide your name, email address and a comment





Journal of Zhejiang University-SCIENCE, 38 Zheda Road, Hangzhou 310027, China
Tel: +86-571-87952783; E-mail: cjzhang@zju.edu.cn
Copyright © 2000 - 2022 Journal of Zhejiang University-SCIENCE