Protein and hordein fraction content in barley seeds as affected by sowing date and their relations to malting quality.
- Author:
Jun-cong QI
1
;
Jin-xin CHEN
;
Jun-mei WANG
;
Fei-bo WU
;
Lian-pu CAO
;
Guo-ping ZHANG
Author Information
1. Department of Agronomy, Zhejiang University, Hangzhou 310029, China.
- Publication Type:Journal Article
- MeSH:
Edible Grain;
chemistry;
Food Analysis;
Food Technology;
Glutens;
Hordeum;
growth & development;
metabolism;
Plant Proteins;
metabolism;
Seeds;
growth & development;
metabolism
- From:
Journal of Zhejiang University. Science. B
2005;6(11):1069-1075
- CountryChina
- Language:English
-
Abstract:
The effect of sowing date on grain protein, hordein fraction content and malting quality of two-rowed spring barley was investigated by using ten commercial cultivars with different grain protein content and the relationships among these traits were examined. The results showed that grain protein content and B hordein content increased as the sowing date postponed and were significantly affected by sowing date, while C and D hordein contents were less influenced by sowing date. There were significant differences in grain protein and hordein fraction content among the ten cultivars. The coefficient of variation of D hordein content was much larger than that of B and C hordein contents, suggesting its greater variation caused by different sowing dates. Beta-amylase activity and diastatic power were also significantly affected by sowing date, with malt extract being less affected. Significant differences in measured malt quality were found among the ten cultivars. Grain protein was significantly correlated with B hordein and malt extract positively and negatively, respectively. There was no significant correlation between beta-amylase activity or diastatic power and grain protein content. B hordein was negatively and significantly correlated with malt extract, but no significant correlations between C hordein, D hordein and malting quality traits.
