The Relationship Between D Hordein and Malting Quality in Barley |
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| Institution: | 1. The University of Melbourne, Russell Grimwade School of Biochemistry and Molecular Biology, Parkville, Victoria, Australia, 3052;2. Victorian Institute for Dryland Agriculture, Horsham, Victoria, Australia, 3400;3. Department of Agriculture, The University of Melbourne, Parkville, Victoria, Australia, 3052;1. Ural Federal University, Institute of Chemistry and Technology, 19 Mira Str., 620002 Ekaterinburg, Russian Federation;2. Expert and Criminalistic Center, Main Agency of the Ministry of the Interior of the Russian Federation, Sverdlovsk Region Branch, 17 Lenina Avenue, 620014 Ekaterinburg, Russian Federation;3. State Committee of Forensic Expertises of Republic of Belarus, 43 Kalvariyskaya Str., 220073 Minsk, Belarus;4. TOSLab. Ltd., Bldg. 1, 5 Initsiativnaia Str., 121357 Moscow, Russian Federation;1. Cátedra de Cerealicultura, Departamento de Producción Vegetal, Universidad de Buenos Aires, Av San Martín 4453 (C 1417 DSE), Ciudad de Buenos Aires, Argentina;2. IFEVA and CONICET, Av San Martín 4453 (C 1417 DSE), Ciudad de Buenos Aires, Argentina;3. Present address: INRA, Unité Mixte de Recherche 759 Laboratoire d’Ecophysiologie des Plantes sous Stress Environnementaux (LEPSE), F-34060 Montpellier, France;1. School of Light Industry and Chemical Engineering, Dalian Polytechnic University, Dalian, 116034, Liaoning, China;2. College of Agriculture and Forestry, Hebei North University, Zhangjiakou, 075000, Hebei, China;3. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, Liaoning, China;1. Department of Chemistry, Federal University of Minas Gerais, PO Box 702, 31270-901 Belo Horizonte, Minas Gerais, Brazil;2. Federal Institute of Education, Science and Technology of North of Minas Gerais, IFNMG Campus Almenara, Brazil;3. 3School of Chemistry and Molecular Biosciences, The University of Queensland, St. Lucia 4072, Queensland, Australia.;4. 4Australian Infectious Diseases Research Centre, The University of Queensland, Brisbane 4072, Australia.;5. 5Centre for Biopharmaceutical Innovation, Australian Institute of Bioengineering and Nanotechnology, The University of Queensland, St. Lucia 4072, Queensland, Australia;1. STELA Dairy Research Centre, Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC G1K 7P4, Canada;2. Centre de recherche en gastronomie, Institut de tourisme et d''hôtellerie du Québec, Montreal, QC H2X 3P1, Canada;3. Research and Development Centre, Agropur Dairy Cooperative, Saint-Hubert, QC J3Z 1G5, Canada;4. Food Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, QC J2S 8E3, Canada |
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| Abstract: | The contribution of grain protein to the malting quality of barley (Hordeum vulgareL.) was investigated by comparing the hordein composition and the malting quality in barley produced under a range of field conditions. Two malting cultivars, Schooner and Arapiles, and one feed cultivar, Galleon, were grown under five nitrogen regimes in each of two years. Hordein composition of the grain was determined at maturity using a combination of sodium dodecyl sulphate-polacrylamide gel electrophoresis and laser densitometry. Malt extract was determined on all samples after micromalting. Variation in growth conditions resulted in a wide range of grain protein contents and malt extract values, as well as variation in the proportions of the individual B, C and D hordeins in the grain. D hordein in particular varied over a 10-fold range. High levels of all protein fractions were associated with low malt extract. Total protein, as expected, displayed a strong, negative correlation with malt extract. The relationship was cultivar specific and separate regression lines were generated for each cultivar. Of the individual hordein fractions, D hordein displayed the strongest negative correlation with malt extract and its relationship to malt extract was independent of cultivar. A consistent relationship between D hordein and malt extract was observed across seasons, treatments and cultivars that was indicative of a causal relationship between D hordein and malting quality. D hordein therefore offers an alternative measurement to total protein for the prediction of malting quality over a wide range of environmental conditions and cultivars. |
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