Journal ArticleDOI
The structure of barley endosperm - an important determinant of malt modification
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TLDR
In this paper, structural differences in barley grains have been classified as either mealy or steely and their relative proportions have been determined using a light transflectance method in three barley samples varying in the degree of steeliness.Abstract:
Structural differences in barley grains have been classified as either mealy or steely and their relative proportions have been determined using a light transflectance method in three barley samples varying in the degree of steeliness, Target being the most steely and Chariot most mealy with Blenheim being intermediate. These structural differences were found to be associated with differences in the concentration of endosperm components, particularly proteins and β-glucan. Analysis of nitrogen within the endosperm showed that protein was mainly concentrated in the embryo and distal regions with the inner, mid-endosperm containing lowest levels. As the total nitrogen (TN) of the grain increased, the mealier samples accumulated nitrogen mainly in the embryo whereas the steely sample had higher levels in the central endosperm. SDS-PAGE showed no differences in the protein banding pattern at different TN levels. Electron microscopy using immuno-gold labelling demonstrated that γ-hordeins were present in sub-aleurone and outer endosperm whereas the C-hordeins were found throughout the central endosperm. However, steely areas of central endosperm contained γ-hordeins. During malting, protein modification in Chariot was more extensive than in Target with 34kD and 97kD hordeins being completely degraded. In Chariot and Blenheim, level of β-glucan was low and it was evenly distributed throughout the endosperm. In the steelier Target, however, the amount of β-glucan was higher and was concentrated in the proximal and distal areas of the endosperm. Steely grains (containing high concentrations of protein and β-glucan) displayed slower water distribution during steeping and later development and distribution of β-glucanase during germination. As a consequence, the steely sample achieved a lower degree of modification during malting. The structure of the endosperm, therefore, has a prime influence on the evenness of distribution of moisture and enzymes which is crucial for homogeneous modification during malting.
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Citations
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Journal ArticleDOI
Barley for Brewing: Characteristic Changes during Malting, Brewing and Applications of its By-Products.
TL;DR: This review summarizes and integrates barley grain with respect to nutritional, functional, and compositional changes that take place during malting and brewing and explores in-depth the several by-products obtained after brewing and their potential for various food applications.
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Feed intake, growth, and protein utilisation by post-smolt Atlantic salmon (Salmo salar) in response to graded levels of fish protein hydrolysate in the diet
TL;DR: The tested FPH proved an efficient feeding stimulant in Atlantic salmon and was highly digestible and well utilised for growth.
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Molecular basis of barley quality
TL;DR: Genomic techniques allowing more detailed analysis of variations in the barley genome in relation to quality promise to extend significantly the value of molecular genetic approaches to barley quality improvement.
Journal Article
Cell wall polysaccharides hydrolysis of malting barley (Hordeum vulgare L.): a review
TL;DR: In this article, the degradation of polysaccharides des parois cellulaires is investigated in the context of a processus de maltage in brassicole, where the degradation de l’amidon, polysymbolic degradation of β-glucanases, and degradation of proteines are investigated.
Journal ArticleDOI
Endosperm structure affects the malting quality of barley (Hordeum vulgare L.).
Ulla Holopainen,Annika Wilhelmson,Marjatta Salmenkallio-Marttila,Pirjo Peltonen-Sainio,Ari Rajala,Pekka Reinikainen,Erja Kotaviita,Helena Simolin,Silja Home +8 more
TL;DR: During malting, the steelier barley samples produced less root mass, but showed higher respiration losses and higher activities of starch-hydrolyzing enzymes, as well as the possible effects of endosperm packing on water uptake and movement of enzymes.
References
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Journal ArticleDOI
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products.
Journal Article
Cleavage of structural proteins during the assemble of the head of bacterio-phage T4
TL;DR: Using an improved method of gel electrophoresis, many hitherto unknown proteins have been found in bacteriophage T4 and some of these have been identified with specific gene products as mentioned in this paper.
Journal ArticleDOI
ASSAY OF MALT β‐GLUCANASE USING AZO‐BARLEY GLUCAN: AN IMPROVED PRECIPITANT
Barry V. McCleary,Ida Shameer +1 more
TL;DR: In this article, a procedure was described for the assay of malt β-glucanase, which employs a dye-labeled and chemically-modified barley β-Glucan substrate, by changing the precipitant solution used to terminate the reaction.
Journal ArticleDOI
Quantitative determination of endosperm modification and its relationship to the content of 1,3∶1,4-β-glucans during malting of barley
Sten Aastrup,Kenneth Erdal +1 more
TL;DR: The modification of barley endosperm during malting was quantitatively determined using the fluorochrome Calcofluor using image analyser measurement of the area of residual cell wall material in longitudinally cut half seeds.