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Genetics and Improvement of Barley Malt Quality

:	Guoping Zhang, Chengdao Li
:	Guoping Zhang, Chengdao Li
:	Genetics and Improvement of Barley Malt Quality
:	Springer-Verlag
:	9783642012792
:	Advanced Topics in Science and Technology in China
:	1
:	CHF 198.60
:

:	Botanik
:	English

:	296
:	DRM
:	PC/MAC/eReader/Tablet
:	PDF

Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas.

Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture& Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.

	Preface	7
	Table of Contents	9
	1 Barley Production and Consumption	14
	1.1 Introduction	14
	1.2 World Barley Production	15
	1.3 World Barley Trade	19
	1.4 World Barley Consumption	20
	1.4.1 Feed Consumption	23
	1.4.2 Malting Barley Consumption	23
	1.4.3 Food Consumption	26
	1.4.4 Other Industrial Uses	27
	References	29
	2 Barley Germplasm and Utilization	31
	2.1 Origin and Evolution of Cultivated Barley	32
	2.1.1 The Taxonomy of Barley	32
	2.1.2 Origin of the Cultivated Barley	35
	2.1.3 Evolution and Domestication of Cultivated Barley	38
	2.2 Annual Wild Barley	38
	2.2.1 Annual Wild Barley in the Near East Fertile Crescent	39
	2.2 .1.1 Distribution	39
	2.2.1.2 Diversity of target characters in H. spontaneum and potential use in breeding	40
	2.2.2 The Annual Wild Barley in Qing-Tibetan Plateau	51
	2.2.2.1 Genetic variation of some important characters	51
	2.2.2.2 Utilization in barley breeding	52
	2.2.3 Other Annual Wild Barley Species	53
	2.2.4 Prospective	54
	2.3 Perennial Wild.Barley Germplasm	54
	2.3.1 The Variation of Target Traits	55
	2.3.2 Approaches for Utilization of Perennial Wild Barleys	57
	2.4 Cultivated Barleys	59
	2.4.1 Primitive Barleys or Landraces	59
	2.4.2 Commercial Varieties	60
	2.4.3 Mutants	61
	References	64
	3 Chemical Composition in Barley Grains and Malt Quality	76
	3.1 Introduction	76
	3.2 Physical Structure	77
	3.2.1 Grain Size	78
	3.2.2 Dormancy	79
	3.2.3 Grain Hardness	80
	3.3 The Internal Structure	81
	3.3.1 The Embryo	81
	3.3.2 The Aleurone	83
	3.3.3 The Barley Husk	84
	3.4 The Barley Endosperm	84
	3.4.1 Barley Carbohydrates	85
	3.4.1.1 Starch	85
	3.4.1.2 Non-starch polysaccharides	86
	3.4.2 Grain Protein	87
	3.4.2.1 Low protein barleys	88
	3.4.2.2 Storage proteins	89
	3.4.2.3 Hordeins, malting and brewing quality	89
	3.5 Malt Quality	91
	3.5.1 Diastatic Power	91
	3.5.2 a-amylase	91
	3.5.3 B-amylase	92
	3.5.4 Limit Dextrinase	92
	3.5.5 a-glucosidase	93
	3.5.6 B-glucanase	93
	3.5.7 Proteinase	94
	3.5.8 Hot Water Extract	95
	3.6 Feed Barley Quality Traits	96
	3.7 Conclusion	97
	References	98
	4 Identification of Barley Varieties by Protein Profiling	112
	4.1 Introduction	112
	4.2 Extraction of Proteins for Protein Profiling	113
	4.3 Characteristics of Barley Protein Profiles	114
	4.3.1 Peak Size Calling	115
	4.3.2 Location and Year	115
	4.3.3 Phylogeny	115
	4.4 Discussion	120
	4.4.1 Specificity of Variety Identification	120
	4.4.2 Location and Year	120
	4.4.3 Malting versus Feed	121
	4.4.4 Peak Inheritance	121
	4.4.5 Contamination	122
	4.4.6 Automation	123
	4.5 Conclusion	124
	Acknowledgement	124
	References	124
	5 B-glucans and Arabinoxylans	126
	5.1 ß-glucan	126
	5.1.1 Structure of B-glucan in Barley Grain and its Influence on Malting Quality	127
	5.1.1.1 Structure and molecular weight of B-glucan	127
	5.1.1.2 Effect of B-glucan on malt quality	128
	5.1.2 Environmental and Genotypic Variation of B-glucan Content in Barley Grain	129
	5.1.2.1 The variation of B-glucan content in barley grain	129
	5.1.2.2 Genotypic variation of B-glucan content in barley grain	130
	5.1.2.3 Environmental variation of B-glucan content in barley grain	131
	5.1.3 Genetic Improvement of B-glucan Content in Barley Grain	133
	5.1.4 The Relationships between B-glucan and Malt Quality and Some Agronomic Characters	136
	5.1.5 Measurement of B-glucan Content	137
	5.1.5.1 The enzymatic method	138
	5.1.5.2 Calcofluor flow-Injection analysis (FIA)	138
	5.1.5.3 High performance liquid chromatography method	139
	5.1.5.4 Near-infrared reflectance spectroscopy method	139
	5.2 Arabinoxylans	140
	5.2.1 Structure of Arabinoxylans in Barley Grain and Its Influence on Malt Quality	140
	5.2.1.1 Structure and molecular weight	141
	5.2.1.2 Effects of arabinoxylan on malt quality	142
	5.2.2 Environmental and Genotypic Variation of Arabinoxylans Content in Barley Grain	143
	5.2.2.1 Amount and synthesis of arabinoxylans in barley brain	143
	5.2.2.2 Genotypic and environmental variation of arabinoxylans	144
	Acknowledgements	147
	References	147
	6 The Properties and Genetics of Barley Malt Starch Degrading Enzymes	156
	6.1 Introduction	156
	6.2 The Substrate: Starch	158
	6.2.1 Starch Structure	158
	6.2.2 Starch Gelatinisation	159
	6.3 The Relationship between Malt DP Enzymes and Fermentability	160
	6.3.1 Measurement of DP Enzymes	160
	6.3.2 Measurement of Fermentability/ AAL	161
	6.3.3 Prediction of Fermentability	164
	6.4 The DP Enzymes	167
	6.4.1 B-amylase	1