Mapping a factor controlling the thermostability of seed lipoxygenase-1 in barley

Barley lipoxygenase (LOX)‐1 is believed to affect the stability of flavour and the foam of beer. The purpose of this study was to investigate the genetic variation of the LOX‐1 thermostability, and to analyse the mode of inheritance of this trait. A simple method was established to evaluate the LOX‐1 relative thermostability (LOX‐RTS). With this method, 153 barley cultivars were screened for LOX‐RTS. The frequency of the LOX‐RTS values was distributed in a bimodal manner. Based on these values, the barley lines were categorized into two groups: an H‐type with relatively thermostable LOX‐1 and an L‐type with relatively thermolabile LOX‐1. Using a ‘Steptoe’/‘Morex’ doubled haploid population, a major quantitative trait locus (QTL) associated with LOX‐RTS was identified on chromosome 4H of barley, explaining 82% of the variance. Mapping of a CAPS marker specific for the LoxA locus revealed co‐segregation with this QTL. In this study, the existence of the thermostability types of barley seed LOX‐1 and the locus controlling the thermostability were made clearer.