Enzyme Activities Shape Malting Quality Standards DOI Creative Commons
Kangfeng Cai, Xiaojian Wu, Wenhao Yue

и другие.

Food Science & Nutrition, Год журнала: 2024, Номер 13(1)

Опубликована: Дек. 19, 2024

ABSTRACT Malting quality of barley is a complex characteristic, which influenced by combination interacting traits that are regulated various genetic and environmental factors. The activities enzymes play pivotal roles in determining the malting quality, as they drive biochemical processes responsible for converting saccharides proteins into fermentable sugars amino acids during process. In this study, 14 cultivars were used to investigate relationship between enzyme traits. results revealed significant correlation α‐amylase activity malt extract (MEX), viscosity (VIS), free α‐amino nitrogen (FAN), Kolbach index (KI). contrast, β‐amylase exhibited solely with diastatic power (DP). β‐glucanase was significantly correlated FAN KI. elevated expression levels both HvBmy1 HvBmy2 contributed high DP, activation genes ( HvAmy1 HvAmy2 ) HvGlb1 HvGlb2 played crucial role producing These enhance our understanding relations thereby may facilitate further breeding cultivars.

Язык: Английский

Development and quality assessment of low-cost benchtop malting protocol for laboratory-scale barley (Hordeum vulgare L.) malt quality evaluation DOI Creative Commons
Heena Rani,

Andrew Standish,

Jason G. Walling

и другие.

Journal of Cereal Science, Год журнала: 2025, Номер unknown, С. 104138 - 104138

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

0
Enzyme Activities Shape Malting Quality Standards DOI Creative Commons
Kangfeng Cai, Xiaojian Wu, Wenhao Yue

и другие.

Food Science & Nutrition, Год журнала: 2024, Номер 13(1)

Опубликована: Дек. 19, 2024

ABSTRACT Malting quality of barley is a complex characteristic, which influenced by combination interacting traits that are regulated various genetic and environmental factors. The activities enzymes play pivotal roles in determining the malting quality, as they drive biochemical processes responsible for converting saccharides proteins into fermentable sugars amino acids during process. In this study, 14 cultivars were used to investigate relationship between enzyme traits. results revealed significant correlation α‐amylase activity malt extract (MEX), viscosity (VIS), free α‐amino nitrogen (FAN), Kolbach index (KI). contrast, β‐amylase exhibited solely with diastatic power (DP). β‐glucanase was significantly correlated FAN KI. elevated expression levels both HvBmy1 HvBmy2 contributed high DP, activation genes ( HvAmy1 HvAmy2 ) HvGlb1 HvGlb2 played crucial role producing These enhance our understanding relations thereby may facilitate further breeding cultivars.

Язык: Английский

Процитировано

1