Zhang / Li Genetics and Improvement of Barley Malt Quality

1. Auflage 2010
ISBN: 978-3-642-01279-2
Verlag: Springer
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 296 Seiten

Reihe: Advanced Topics in Science and Technology in China

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.

Autoren/Hrsg.

Zhang, Guoping

Li, Chengdao

Inhaltsverzeichnis

1;Preface;7
2;Table of Contents;9
3;1 Barley Production and Consumption;14
3.1;1.1 Introduction;14
3.2;1.2 World Barley Production;15
3.3;1.3 World Barley Trade;19
3.4;1.4 World Barley Consumption;20
3.4.1;1.4.1 Feed Consumption;23
3.4.2;1.4.2 Malting Barley Consumption;23
3.4.3;1.4.3 Food Consumption;26
3.4.4;1.4.4 Other Industrial Uses;27
3.5;References;29
4;2 Barley Germplasm and Utilization;31
4.1;2.1 Origin and Evolution of Cultivated Barley;32
4.1.1;2.1.1 The Taxonomy of Barley;32
4.1.2;2.1.2 Origin of the Cultivated Barley;35
4.1.3;2.1.3 Evolution and Domestication of Cultivated Barley;38
4.2;2.2 Annual Wild Barley;38
4.2.1;2.2.1 Annual Wild Barley in the Near East Fertile Crescent;39
4.2.1.1;2.2 .1.1 Distribution;39
4.2.1.2;2.2.1.2 Diversity of target characters in H. spontaneum and potential use in breeding;40
4.2.2;2.2.2 The Annual Wild Barley in Qing-Tibetan Plateau;51
4.2.2.1;2.2.2.1 Genetic variation of some important characters;51
4.2.2.2;2.2.2.2 Utilization in barley breeding;52
4.2.3;2.2.3 Other Annual Wild Barley Species;53
4.2.4;2.2.4 Prospective;54
4.3;2.3 Perennial Wild.Barley Germplasm;54
4.3.1;2.3.1 The Variation of Target Traits;55
4.3.2;2.3.2 Approaches for Utilization of Perennial Wild Barleys;57
4.4;2.4 Cultivated Barleys;59
4.4.1;2.4.1 Primitive Barleys or Landraces;59
4.4.2;2.4.2 Commercial Varieties;60
4.4.3;2.4.3 Mutants;61
4.5;References;64
5;3 Chemical Composition in Barley Grains and Malt Quality;76
5.1;3.1 Introduction;76
5.2;3.2 Physical Structure;77
5.2.1;3.2.1 Grain Size;78
5.2.2;3.2.2 Dormancy;79
5.2.3;3.2.3 Grain Hardness;80
5.3;3.3 The Internal Structure;81
5.3.1;3.3.1 The Embryo;81
5.3.2;3.3.2 The Aleurone;83
5.3.3;3.3.3 The Barley Husk;84
5.4;3.4 The Barley Endosperm;84
5.4.1;3.4.1 Barley Carbohydrates;85
5.4.1.1;3.4.1.1 Starch;85
5.4.1.2;3.4.1.2 Non-starch polysaccharides;86
5.4.2;3.4.2 Grain Protein;87
5.4.2.1;3.4.2.1 Low protein barleys;88
5.4.2.2;3.4.2.2 Storage proteins;89
5.4.2.3;3.4.2.3 Hordeins, malting and brewing quality;89
5.5;3.5 Malt Quality;91
5.5.1;3.5.1 Diastatic Power;91
5.5.2;3.5.2 a-amylase;91
5.5.3;3.5.3 B-amylase;92
5.5.4;3.5.4 Limit Dextrinase;92
5.5.5;3.5.5 a-glucosidase;93
5.5.6;3.5.6 B-glucanase;93
5.5.7;3.5.7 Proteinase;94
5.5.8;3.5.8 Hot Water Extract;95
5.6;3.6 Feed Barley Quality Traits;96
5.7;3.7 Conclusion;97
5.8;References;98
6;4 Identification of Barley Varieties by Protein Profiling;112
6.1;4.1 Introduction;112
6.2;4.2 Extraction of Proteins for Protein Profiling;113
6.3;4.3 Characteristics of Barley Protein Profiles;114
6.3.1;4.3.1 Peak Size Calling;115
6.3.2;4.3.2 Location and Year;115
6.3.3;4.3.3 Phylogeny;115
6.4;4.4 Discussion;120
6.4.1;4.4.1 Specificity of Variety Identification;120
6.4.2;4.4.2 Location and Year;120
6.4.3;4.4.3 Malting versus Feed;121
6.4.4;4.4.4 Peak Inheritance;121
6.4.5;4.4.5 Contamination;122
6.4.6;4.4.6 Automation;123
6.5;4.5 Conclusion;124
6.6;Acknowledgement;124
6.7;References;124
7;5 B-glucans and Arabinoxylans;126
7.1;5.1 ß-glucan;126
7.1.1;5.1.1 Structure of B-glucan in Barley Grain and its Influence on Malting Quality;127
7.1.1.1;5.1.1.1 Structure and molecular weight of B-glucan;127
7.1.1.2;5.1.1.2 Effect of B-glucan on malt quality;128
7.1.2;5.1.2 Environmental and Genotypic Variation of B-glucan Content in Barley Grain;129
7.1.2.1;5.1.2.1 The variation of B-glucan content in barley grain;129
7.1.2.2;5.1.2.2 Genotypic variation of B-glucan content in barley grain;130
7.1.2.3;5.1.2.3 Environmental variation of B-glucan content in barley grain;131
7.1.3;5.1.3 Genetic Improvement of B-glucan Content in Barley Grain;133
7.1.4;5.1.4 The Relationships between B-glucan and Malt Quality and Some Agronomic Characters;136
7.1.5;5.1.5 Measurement of B-glucan Content;137
7.1.5.1;5.1.5.1 The enzymatic method;138
7.1.5.2;5.1.5.2 Calcofluor flow-Injection analysis (FIA);138
7.1.5.3;5.1.5.3 High performance liquid chromatography method;139
7.1.5.4;5.1.5.4 Near-infrared reflectance spectroscopy method;139
7.2;5.2 Arabinoxylans;140
7.2.1;5.2.1 Structure of Arabinoxylans in Barley Grain and Its Influence on Malt Quality;140
7.2.1.1;5.2.1.1 Structure and molecular weight;141
7.2.1.2;5.2.1.2 Effects of arabinoxylan on malt quality;142
7.2.2;5.2.2 Environmental and Genotypic Variation of Arabinoxylans Content in Barley Grain;143
7.2.2.1;5.2.2.1 Amount and synthesis of arabinoxylans in barley brain;143
7.2.2.2;5.2.2.2 Genotypic and environmental variation of arabinoxylans;144
7.3;Acknowledgements;147
7.4;References;147
8;6 The Properties and Genetics of Barley Malt Starch Degrading Enzymes;156
8.1;6.1 Introduction;156
8.2;6.2 The Substrate: Starch;158
8.2.1;6.2.1 Starch Structure;158
8.2.2;6.2.2 Starch Gelatinisation;159
8.3;6.3 The Relationship between Malt DP Enzymes and Fermentability;160
8.3.1;6.3.1 Measurement of DP Enzymes;160
8.3.2;6.3.2 Measurement of Fermentability/ AAL;161
8.3.3;6.3.3 Prediction of Fermentability;164
8.4;6.4 The DP Enzymes;167
8.4.1;6.4.1 B-amylase;168
8.4.1.1;6.4.1.1 Biochemistry of B-amylase;169
8.4.1.2;6.4.1.2 Genetics of B-amylase;174
8.4.1.3;6.4.1.3 Amino acid substitutions and enzyme thermostability;175
8.4.1.4;6.4.1.4 Three dimensional structures of different isoforms;177
8.4.2;6.4.2 a-amylase;181
8.4.2.1;6.4.2.1 Biochemist ry of a-amylase;182
8.4.2.2;6.4.2.2 Measurement of a-amylase activity;183
8.4.2.3;6.4.2.3 Genetics of a-amylase;184
8.4.3;6.4.3 Limit Dextrinase Biochemistry and Genetics;184
8.4.3.1;6.4.3.1 Measurement of limit dextrinase activity;185
8.4.3.2;6.4.3.2 Biochemistry of limit dextrinase;186
8.4.3.3;6.4.3.3 Genetics of limit dextrinase;187
8.4.4;6.4.4 a-glucosidase Biochemistry and Genetics;188
8.5;6.5 Summary;190
8.6;Acknowledgements;191
8.7;References;191
9;7 The Role of Endosperm Cell Walls in Barley Malting Quality;203
9.1;7.1 Introduction;203
9.2;7.2 Composition of Walls of Barley Endosperm Cells;204
9.3;7.3 Properties of Major Wall Components;206
9.3.1;7.3.1 (1,3;1,4)-B-D-Glucans;206
9.3.2;7.3.2 Arabinoxylans;207
9.3.3;7.3.3 Glucomannans;209
9.3.4;7.3.4 Xyloglucans;209
9.3.5;7.3.5 Pectic Polysaccharides;210
9.3.6;7.3.6 Callose;210
9.3.7;7.3.7 Cellulose;210
9.4;7.4 Biosynthesis of Walls during Barley Grain Development;211
9.4.1;7.4.1 Morphology of Barley Grain Development;212
9.4.2;7.4.2 Enzymes Involved in Wall Polysaccharide Biosynthesis;214
9.4.2.1;7.4.2.1 (1,3;1;4)-B-D-glucan synthesis;215
9.4.2.2;7.4.2.2 Arabinoxylan biosynthesis;217
9.4.2.3;7.4.2.3 Cellulose biosynthesis;218
9.4.2.4;7.4.2.4 Callose biosynthesis;219
9.4.2.5;7.4.2.5 Glucomannan biosynthesis;219
9.5;7.5 Germination;219
9.5.1;7.5.1 Hydrolysis of (1,3;1,4)-,B-D-glucan;220
9.5.1.1;7.5.1.1 (1,3;1,4)-B-D-glucan endohydrolases;221
9.5.1.2;7.5.1.2 (1-4)-B-D-glucan glucohydrolases;222
9.5.1.3;7.5.1.3 B-D-glucan exohydrolases;222
9.5.2;7.5.2 Hydrolysis of arabinoxylans;223
9.5.2.1;7.5.2.1 (1,4)-B-D-Xylan endohydrolases;224
9.5.2.2;7.5.2.2 Arabinoxylan arabinofuranohydrolases;226
9.5.2.3;7.5.2.3 a-L-Arabinofuranosidases and B-D-Xylosidases;227
9.5.3;7.5.3 Hydrolysis of Glucomannans;228
9.5.4;7.5.4 Hydrolysis of Callose;228
9.6;7.6 Effects of Wall Components on Malting Quality;229
9.6.1;7.6.1 Wall Components in Malting;229
9.6.1.1;7.6.1.1 (1,3;1,4)-,B-D-glucans;229
9.6.1.2;7.6.1.2 Arabinoxylans;232
9.6.2;7.6.2 Wall Components in Brewing;232
9.6.2.1;7.6.2.1 (1,3;1,4)-,B-D-glucans;233
9.6.2.2;7.6.2.2 Arabinoxylans;234
9.6.3;7.6.3 Effects of Wall Components on Other Malting Quality Parameters;235
9.7;7.7 Enhancing Malting Quality through Manipulation of Cell Wall Metabolism;236
9.7.1;7.7.1 Down-regulation of {1,3;1,4)-B-D-glucan Synthesis;236
9.7.2;7.7.2 Increasing (1,3;l,4)-B-D-glucanase Activity;238
9.8;7.8 Future Prospects;238
9.9;Acknowledgements;240
9.10;References;240
10;8 Barley Genomics and Malting Quality Improvement;251
10.1;8.1 Introduction;251
10.2;8.2 Platform Technologies for Barley;252
10.2.1;8.2.1 The Beadarray by Illumina;253
10.2.2;8.2.2 The GeneChip by Affymetrix;256
10.3;8.3 Linking Genotype and Phenotype via Component Traits;259
10.4;8.4 Identifying Genes Underpinning Malting Quality;260
10.4.1;8.4.1 Malting QTLs;261
10.4.2;8.4.2 Starch Synthesis and Degradation;263
10.4.3;8.4.3 Endosperm Cell Wall Degradation: Developmental Variation Adds Complexity;267
10.5;8.5 Future Developments;269
10.6;Acknowledgements;269
10.7;References;270
11;9 Genetic Improvement of Malting Quality through Conventional Breeding and Marker-assisted Selection;273
11.1;9.1 Conventional Approaches to Breeding for Malting Quality;273
11.1.1;9.1.1 Definition of Malting Quality;274
11.1.2;9.1.2 Breeding Methods for Malting Quality;275
11.1.3;9.1.3 Genetic Advance under Selection;277
11.1.4;9.1.4 Selection Strategies for Malting Quality;279
11.2;9.2 Marker-assisted Selection for Malting Quality;282
11.2.1;9.2.1 Marker and Mapping Technologies;282
11.2.1.1;9.2.1.1 Microsatellite or SSR markers;282
11.2.1.2;9.2.1.2 Diversity array technology (DArT);284
11.2.1.3;9.2.1.3 Single nucleotide polymorphisms (SNPs);284
11.2.1.4;9.2.1.4 Expressed sequence tags (EST);285
11.2.1.5;9.2.1.5 Array-based technology and eQTL mapping;286
11.2.1.6;9.2.1.6 Association mapping;286
11.2.2;9.2.2 Mapping Quantitative Loci Controlling Malting Quality;287
11.3;9.3 Marker Assisted Selection for Major Genes Controlling Malting Quality;294
11.4;9.4 Marker-assisted Selection for QTLs Controlling Malting Quality;297
11.5;9.5 Summary;299
11.6;References;301
12;Index;306