Image Analysis of Grain and Chemical Composition of the Barley Plant as Predictors of Malting Quality in Mediterranean Environments

We have explored the possibility of predicting the malting quality of barley grain, indicated by malt extract yield, by characteristics measured either on plants at anthesis or in mature dry grain by image analysis. To produce barley samples with varying levels of all the characteristics studied, we used grain from an experiment designed to study the influence of lowinput husbandry practices on malting quality of barley by growing five malting genotypes at each of four environments (site × season) and with two different agronomic treatments (N fertilization and herbicide-mechanical roguing of weeds). The results showed that nitrogen content in the plant at anthesis was a good predictor of grain protein content, this characteristic in turn being positively correlated with embryo size and grain volume, as estimated by image analysis, and negatively correlated with nonstructural carbohydrate content in the plant at anthesis. Extract yield was positively correlated with Kolbach index (ratio of soluble to total wort protein) and negatively correlated with wort viscosity and barley grain protein content. Thus, the only practical predictor of malt extract was grain protein content.     

Germination and Malting Properties of Mutants Derived from Malting Barley cv. Triumph

Four mutants, demonstrating a range of dormancy, were derived from the malting barley cv. Triumph. Although there were environmental effects on the rate of recovery from dormancy, relative performance of the genotypes was consistent. Recovery from water sensitivity was slower than recovery from dormancy for all genotypes, but a similar ranking of genotypes was observed with two mutants germinating more readily than the parental genotype. Exposure of the grain to the plant hormone abscisic acid (ABA) at the end of each wet phase during steeping had a highly significant effect on the malting performance of all samples. However, reduction in extract levels was significantly less in the two mutants that demonstrated more rapid recovery from dormancy. None of the mutants exceeded Triumph for hot water extract level after malting in two seasons at sites in Dundee (eastern Scotland) and Lleida (northeastern Spain). However, one mutant combined rapid recovery from dormancy with high extract levels when grown and malted under Scottish conditions and subjected to unithermal hot water extraction.     

Thermostability of Barley Malt Proteases in Western Canadian Two‐Row Malting Barley

During the malting process, barley is germinated via a carefully controlled procedure so that its components are degraded to sugars, amino acids, and other low molecular weight compounds that can be used for subsequent fermentation. One of the most important of these processes is the hydrolysis of proteins into peptides and amino acids. During seed germination, proteases hydrolyze insoluble reserve proteins into soluble peptides that are subsequently hydrolyzed into free amino acids. During kilning, green malt is initially air dried at 40–60°C, and then the temperature is gradually increased to 85–95°C. Although most proteases are denatured during kilning, the malt contains a small proportion of heat‐stable protease enzymes able to further break down protein in the subsequent mashing process. In this study, protocols were developed and standardized to measure the activity of different proteases. These protocols were then used to study protease thermostability in Canadian two‐row spring malting barley lines. We found a wide range in protease activity under controlled conditions. Upon heat treatment, several lines exhibited significant protease thermostability. These thermostable enzymes were purified by ammonium sulfate precipitation and Sephadex columns for further study.     

Effects of Cultivars,Transplanting Patterns,Environment, and Their Interactions on Grain Quality of Japonica Rice

With the increasing scarcity of rural labor, the rice transplanting pattern is encountering a shift from artificial transplanting (AT) to mechanical transplanting (MT) in numerous rice‐growing districts of China. The shift of transplanting patterns combined with altered growing environment during the grain‐filling stage in different years presumably affects rice quality. Nevertheless, related information is currently limited. This study investigated the effects of cultivars, transplanting patterns, environment, and their interactions on appearance, milling, eating, and nutritional qualities of four japonica rice varieties. The significant interactive effects of cultivars, environment, and transplanting patterns on almost all rice quality parameters (except Thr, Met, and Ile) were observed. Cultivars and environment were the main factors influencing rice appearance and milling and eating qualities. Cultivar was the primary factor affecting rice nutritional quality. Among all treatments, environment showed the strongest effect on percentage of chalky kernel, milled rice yield, peak viscosity, breakdown, setback, consistence, amylose, Glu, Tyr, and Met contents. However, Leu and Phe contents were unaffected by environment but only by cultivars and transplanting patterns. In addition to amylose and protein, Glu and Met contents were also involved in determining rice eating quality. Amino acid contents (except Cys, Tyr, and Met) were significantly negatively correlated with head rice yield, showing the function of amino acids in controlling rice milling quality. Percentage of chalky kernel as well as protein and almost all amino acid contents were significantly negatively correlated with the difference of maximum and minimum temperature (DMMT) and positively correlated with relative humidity (RH), whereas head rice yield did it reversely. Amylose content and setback were significantly negatively related to daily maximum temperature (DMAT), daily minimum temperature (DMIT), daily average temperature (DAT), and effective temperature accumulation (ETA). However, peak viscosity, breakdown, and consistence had contrary performances. According to these results, we can infer that DMMT and RH are important environmental factors affecting rice appearance, milling qualities, and nutritional qualities and that DMAT, DMIT, DAT, and ETA are key environmental factors influencing rice eating quality.     

干旱胁迫对不同基因型啤酒大麦品种(系)生长发育的影响

以抗旱基因型品种(系)甘啤5号、甘啤7号和9810-49及敏感基因型品种(系)甘啤4号、甘啤6号和9821-118为供试材料,采用裂区设计,在抗旱棚进行正常灌水(I)和干旱胁迫(D)盆栽试验。结果表明,干旱胁迫后,不同基因型啤酒大麦品种的单株分蘖数和成穗数、株高、穗长、穗粒数、千粒重、生物产量等指标均比灌水处理显著降低,降低幅度品种间差异明显,这主要由品种自身特性决定,与啤酒大麦的抗旱性没有显著相关关系。叶面积、叶片含水量、根体积和根干重也显著降低。抗旱品种叶面积较小,叶片含水量较高,根体积和根干重较大,干旱胁迫后下降幅度较小,与啤酒大麦的抗旱性有比较明显的相关关系,可作为啤酒大麦抗旱性评价的主要形态指标。     

Grain Yield,Quality, and Nutrient Concentrations of Feed,Food, and Malt Barley

Barley (Hordeum vulgare L.) is a cereal grown for animal feed, human consumption, and malting. Nutrient concentrations are important as they provide information regarding the dietary values of barley consumed by animals or human beings. In addition, grain nutrient removal may be useful for refining fertilizer recommendations. A study was conducted in 2015 and 2016 investigating the cultivar effects on grain yield, quality, and grain nutrient concentrations and removal under irrigated conditions for two-row barley cultivars. Adjunct and feed cultivars produced the highest yields compared with the all-malt and food cultivars. Specific quality and nutrient values were greater than or equal to in the food cultivar compared to the malt or feed cultivars. Variations in nutrient concentrations were measured among the adjunct and all-malt cultivars, which could potentially affect the malting and brewing qualities. Grain yield, quality, nutrient concentrations and nutrient removal varied among cultivars grown under identical environmental conditions, which may influence end-use.     

Effects of Four Independent Low‐Phytate Mutations in Barley (Hordeum vulgare L.) on Seed Phosphorus Characteristics and Malting Quality

Conversion of the seed phosphorus storage compound phytic acid, which is poorly digested by nonruminants, to available forms of phosphorus will have nutritional and environmental benefits. Low‐phytate (LP) barley (Hordeum vulgare L.) cultivars are in development and their commercialization will be facilitated by understanding their phosphorus profiles and malting quality. To study these issues, LP and normal types derived from mutagenized populations of barley cultivar Harrington (sets of sib lines homozygous for the wild‐type [WT] allele, or for one of four low‐phytic acid mutations, lpa1‐1, lpa2‐1, lpa3‐1, or M955), were developed through backcrosses to Harrington. Grain was produced in irrigated and rain‐fed environments. WT phosphorus profiles were similar to those of Harrington, suggesting that the major variable was the presence or absence of mutant alleles. All mutations conferred increased inorganic phosphorus. Total P was reduced for lpa1‐1. Phosphorus profiles were relatively stable across environments, which will facilitate the inclusion of LP barley in animal rations. Utilization of LP cultivars for malting may be difficult, as the LP trait was associated with substantial reductions in diastatic power. All mutations, except for lpa2‐1, affected wort β‐glucan levels, which could not be attributed to altered grain β‐glucan levels.     

Relative Nitrogen Fertilizer Requirements of Forage Versus Grain for Barley and Oat

Field experiments were conducted at 15 site-years with barley and 10 site-years with oat over five years to determine the relative nitrogen (N) fertilizer requirements of forage versus grain for barley and oat on Black Chernozem (Typic Agricryoll – 6 site-years on barley and 3 site-years on oat) and Gray Luvisol (Typic Haplocryalf – 9 site-years on barley and 7 site-years on oat) soils in central and north-central Alberta, Canada. Barley harvested for forage responded to higher level of applied N than when it was harvested for grain at most site-years. On average for barley, the amount of N fertilizer required to achieve maximum yield of forage was 58 kg N ha^?1 greater than that of grain, and also was somewhat greater on Black Chernozem soils than on Gray Luvisol soils. The results for oat were inconclusive, with almost equal numbers of site-years showed higher N requirements for grain as for forage.     

Particle Size Effects on the Quality of Flour Tortillas Enriched with Whole Grain Waxy Barley

Wheat tortillas were enriched with whole barley flour (WBF) of different particle sizes including 237 μm (regular [R]), 131 μm (intermediate [IM]), and 68 μm (microground [MG]). Topographical and fluorescent microstructure images of flours, doughs, and tortillas were examined. Flours and tortillas were analyzed for color, protein, ash, starch, moisture, and β‐glucan content. Farinograph testing was conducted on the flour blends. Water activity and texture analyses of tortillas were conducted. A 9‐point hedonic scale was used by 95 untrained panelists to evaluate tortilla appearance, color, flavor, texture, and overall acceptability. Two commercial products (CP) were included in some analyses. As WBF particle size decreased, color was lighter; protein, moisture content and mixing stability decreased; ash, starch content, water absorption and farinograph peak time increased; and β‐glucan content was constant. WBF tortillas were darker than the control (C), while IM and MG tortillas had lower peak forces than C. No flavor differences were reported among C, R, and MG tortillas but higher scores were given to both CP in all attributes tested. Tortillas made with the largest WBF particle size (R) were the most similar in protein content, texture and flavor when compared with C tortillas made with refined bread flour.     

Relationships Between Fatty Acid Contents of Barley Grain,Malt, and Wort with Malt Quality Measurements

Although lipids and fatty acids (FA) represent only 1–3% of the grain weight, they can play an important role in regulating, modulating, and determining several chemical and physical properties of the grain and corresponding malts. The aim of this study was to evaluate the relationships between the content of FA in grain, malt, and wort with malt quality characteristics such as hot water extract (HWE) and apparent attenuation limit (AAL) in different commercial malting barley varieties. High and positive correlations were found between myristic acid and HWE (r = 0.71) and between stearic acid and AAL (r = 0.76), with intermediate correlations between palmitic, oleic, linoleic, and linolenic acids and AAL (r = >0.50) in grain. High and negative correlations were found between stearic acid and HWE (r = –0.66), and high and negative correlations were found between palmitic (r = −0.74) and linoleic (r = −0.60) acids and AAL in the wort. Results from this study showed that lipids, as well as the combination of unsaturated and saturated FA, might play a role in determining differences in HWE and AAL between the barley varieties analyzed. No clear evidence on HWE was observed when grain and malt samples from the same variety were compared. These results indicated that lipids and FA should be considered together with starch properties to explain differences between HWE and AAL.     

粮食质量安全信息管理系统设计和开发

分析了对构建粮食质量安全信息综合管理的需求,并就系统的结构设计、主要功能模块的技术特点及应用做了阐述,为提高粮食质量安全信息管理提供有效手段。     

Effect of High Night Temperature During Grain Filling on Amyloplast Development and Grain Quality in Japonica Rice

High‐quality japonica rices Yujing 6 and Fangxin 4 were cultured under ambient night temperature (ANT, 19.7°C) and high night temperature (HNT, 26.7°C) in a greenhouse for the analysis of amyloplast development and grain quality during the grain‐filling stage. Results indicated that the HNT treatment had distinct effects on the grain‐filling rate of Yujing 6 and Fangxin 4 1–10 days after anthesis. HNT increased the rate of grain filling by 9.89–40.45% and decreased the accumulation of grain‐filling matter, resulting in inferior appearance and poor milling qualities (e.g., brown rice rate, milled rice rate, head rice rate, imperfect rice rate, chalky rice rate, and chalkiness degree). Results from a rapid viscosity analyzer showed that the HNT treatment decreased the paste viscosity, depending on the rice cultivar. Differential scanning calorimetry results indicated that the gelatinization temperatures of HNT such as onset temperature, peak temperature, and final temperature were all significantly higher than those of ANT. However, HNT had no distinct effects on the X‐ray diffraction pattern of rice starch.     

盐碱环境对甘啤5号啤酒大麦种子萌发期的影响

为探索啤酒大麦甘啤5号在不同浓度盐碱环境下萌发期差异,分别用NaCl和Na2CO3模拟中性盐和碱性盐环境,设置NaCl和Na2CO3的不同浓度梯度对啤酒大麦甘啤5号进行萌发试验,观测发芽势、发芽率、盐害指数、根长和苗长等生理指标。结果表明,当2种盐浓度分别在0(CK)、100、200、300 mmol/L时,啤酒大麦萌发期有明显的差异。随着盐浓度的增加,中性盐(NaCl)环境下的甘啤5号各项测试指标变化趋势平缓,而碱性盐(Na2CO3)环境下的各项测试指标的变化明显。尤其在 100 mmol/L时,碱性盐(Na2CO3)环境下的甘啤5号各项萌发指标均与对照差异极显著(P ＜ 0.01)。     

紫外分光光度法测定啤酒大麦籽粒脂氧合酶活力的研究

为了明确影响啤酒大麦籽粒脂氧合酶(LOX-1)活力的参数,以甘啤4号啤酒大麦籽粒为研究对象,采用紫外分光光度法探究底物浓度、提取缓冲液p H、反应体系缓冲液p H、提取时间、粗酶加入量∶底物加入量等对LOX-1活力的影响。结果表明,LOX-1活力随底物浓度的增加表现为先增加后减小的趋势,当底物浓度达到0.30mmol·L~(-1)时,LOX-1活力显著高于其它处理;随提取缓冲液p H的增加,LOX-1活力表现为双峰变化趋势,且在p H值5.0处,酶活力为9.85U·g~(-1),显著高于其它处理;粗酶提取时间为30min时,LOX-1活力显著高于其它处理,低于或者高于30min,酶活力均呈现降低趋势;LOX-1活力随反应体系p H的增加,表现为双峰变化趋势,当p H值为6.4时,酶活力最大,且与其它处理间存在显著差异;在其它条件不变,粗酶加入量为50μL的情况下,增加底物加入量,LOX-1活力表现为先增加后减小的趋势,且底物加入量为200μL时,酶活力显著高于其它处理。最终确定紫外分光光度法的测定参数:粗酶提取时间为30min,底物浓度为0.25mmol·L~(-1),提取液和反应体系缓冲液分别为p H值5.0醋酸盐缓冲液与p H值6.4磷酸盐缓冲液,粗酶加入酶量∶底物加入量为1∶4。研究结果为紫外分光光度法在啤酒大麦籽粒LOX-1活力测定中的应用提供了参考。     

Detection of Incipient Germination in Malting Barley with a Starch Viscosity Method and a Proposed Ethanol Emission Method

The risk of germination loss during storage in two‐row malting barley can be reduced by identifying grain lots that have undergone incipient germination (IG) during harvest. A method based on starch viscosity that utilizes a Rapid Visco Analyzer (RVA) is currently available for IG analysis. A new potential method, based on the measurement of ethanol emission (EE) from whole barley, may be more efficient and less expensive than the RVA procedure. Three storage experiments were performed: experiments 1 and 3 at 25°C and 80% rh, and experiment 2 in unheated, uninsulated buildings. Decline in germination energy (GE) varied from <1% to about 80% during storage. In experiments 1 and 3, R² for GE loss (expressed as [weeks to 5% loss of GE]^0.2) versus EE was 0.76 in both cases, whereas R² for GE loss versus RVA viscosity was 0.64 and 0.68, respectively. In experiment 2, the greatest loss of GE was associated with high temperatures and relative humidity in July and August. EE performed as well as RVA in the prediction of germination loss in all three trials. Although further evaluation of the EE method is required, it appears to be a promising alternative to the RVA technique.     

东北地区活动积温和极端持续低温的时空分布特征及其对粮食产量的影响

低温冷害是制约东北地区粮食产量的主要气象因素,了解低温冷害的演变规律及其对粮食产量的影响对于防灾减灾、合理搭配农作物品种熟期具有重要的指导意义。应用东北地区73个气象站1960-2004年温度资料以及ArcGIS地理信息系统技术和谐波分析方法,分析了≥10℃活动积温和持续低温指数的时空分布特征,评价了其对粮食和水稻产量的影响。结果表明,活动积温表现出由南向北、由西向东减少的趋势,持续低温指数表现出由南向北、由西向东增加的趋势。谐波分析表明,东北地区活动积温存在着明显的2．5-4a的周期振荡,持续低温指数主要表现为2．5-5a和10a左右的周期振荡。粮食产量的波动带有明显的活动积温和持续低温指数的信息,纬度越高,粮食产量受活动积温的影响越大,受持续低温指数的影响越小。活动积温是制约东北地区粮食和水稻产量的最主要因素,但持续低温指数的影响也不容忽视,持续低温指数每增加1d,会导致辽宁、吉林、黑龙江水稻平均单产。分别下降6．2％、5．8％和2．1％。     

Regional Patterns of Streamwater Acidity and Catchment Afforestation in Galloway,SW Scotland

This paper investigates the regional relationships between highflow water chemistry and conifer forest cover in 95 streamsspread over an area of approximately 2000 km² in Galloway,south-west Scotland, paying particular attention to the use ofdetailed catchment area data. Catchment forest data areextracted from a 30 m resolution tree height map derived fromsatellite imagery; geology data from a digital geology map; andaltitude and slope data from a 50 m resolution Digital TerrainModel (DTM). The results show that over the entire region pHlevels are lower with increasing catchment afforestation whilstaluminium concentrations are higher. Concentrations of sulphate arealso higher with increasing afforestation, which suggests thatconifers play a primary role in increasing the acidity levels ofstreams by exacerbating aerial acid deposition in the entireregion.     

Hardness Changes and Endosperm Modification During Sorghum Malting in Grains of Varying Hardness and Malt Quality

This study examined the interaction between sorghum grain hardness and sorghum malt quality in terms of diastatic power and free amino nitrogen with endosperm modification during malting. The changes in kernel hardness during malting of four commercial sorghum cultivars of differing quality in terms of endosperm texture and potential malt quality were measured using tests for hardness and density, and endosperm modification was followed by scanning electron microscopy. The general pattern of modification during sorghum malting was confirmed to start at the endosperm–scutellum interface and then continue into the floury endosperm toward the kernel distal end. Significantly, a cultivar of intermediate hardness and low malting quality remained harder and modified more slowly than a harder cultivar of high malting quality. It appeared that intrinsic grain hardness and malt amylase and protease activity both affected malt hardness and endosperm modification, but amylase and protease activity had a greater effect because of their degradation of endosperm starch and protein. Of the hardness and density tests studied, the tangential abrasive dehulling device (TADD) gave the best measure of hardness throughout malting; maximum range was 24–100% kernel removed over five days of malting. Also, the data agreed with the observed malt modification rates. Thus, the TADD may have application as a simple and rapid test for estimating sorghum malt quality.     

Association of Barley Kernel Hardness with Physical Grain Traits and Food Processing Parameters

Kernel hardness is not a well‐characterized food quality trait in barley. Unlike wheat, not much is known about the effect of barley kernel hardness on food processing. Ten barley genotypes differing in single kernel characterization system hardness index (SKCS‐HI) (30.1–91.2) of dehulled kernels were used to determine the association of barley HI with other physical grain traits and food processing parameters. Thousand kernel weight (TKW) values of 10 genotypes were 29.7–38.1 g. Values for bulk density of grains were 721.1–758.9 kg/m³. Crease width and depth values were 0.9–1.3 mm and 0.4–0.7 mm, respectively. Barley HI showed no significant association with TKW, bulk density, or kernel crease dimensions. Kernel loss due to pearling after 325 sec of abrasion was 28.8–38.4% and showed significant negative correlation with HI (r = –0.87, P < 0.01). Proportion of barley flour particles >106 μm had values of 34.5–42.0%, and starch damage values were 1.8–4.5% among those 10 barley genotypes. HI showed significant positive correlations with both proportion of barley flour particles >106 μm (r = 0.93, P < 0.01) and starch damage (r = 0.93, P < 0.01). Water imbibition of barley kernels and cooked kernel hardness did not show significant correlation with HI.