A comparative study of the total β-glucan contents of some Australian barleys

1985 ◽  
Vol 25 (2) ◽  
pp. 424 ◽  
Author(s):  
RJ Henry
Keyword(s):  
Comparative Study ◽  
Malt Extract ◽  
Grain Hardness ◽  
Varietal Differences ◽  
Barley Cultivars ◽  
Grain Nitrogen ◽  
Total P

The total P-glucan contents of 13 barley cultivars and 12 experimental barley lines were measured using an enzymic technique. The average P-glucan content of barley cultivars grown in 1981 and 1982 at two different sites ranged from 4.03% for Clipper to 5.26% for Malebo. The average values for the experimental lines varied from 4.12 to 5.12%. Total P-glucan was more closely related to grain hardness than to malt extract. For individual varieties P-glucan content increased with increasing grain nitrogen but the magnitude of varietal differences meant that there was no overall relationship between P-glucan and nitrogen.

Comparative Study of Activity and Heat Stability of Limit Dextrinase in 16 Barley Cultivars

2008 ◽  
Vol 85 (3) ◽  
pp. 271-275 ◽  
Author(s):  
Fen Li ◽  
Jun-e Zhang ◽  
Hong-Mei Liu ◽  
Shu-juan Tian ◽  
Xian-Guang Yang ◽  
...  
Keyword(s):  
Comparative Study ◽  
Heat Stability ◽  
Barley Cultivars ◽  
Limit Dextrinase

A comparative study of initiation and development of embryogenic callus from haploid embryos of several barley cultivars. II. Cytophotometry of embryos and callus

1986 ◽  
Vol 64 (9) ◽  
pp. 2107-2112 ◽  
Author(s):  
L. S. Kott ◽  
S. Flack ◽  
K. J. Kasha
Keyword(s):  
Hordeum Vulgare ◽  
Comparative Study ◽  
Ploidy Level ◽  
Embryogenic Callus ◽  
Hordeum Vulgare L ◽  
Barley Cultivars ◽  
Haploid Embryos ◽  
Diploid Level

Cells of haploid barley embryos (Hordeum vulgare L. 'Bruce', 'Perth', and 'Klages') and callus cells originating from embryos were cytophotometrically examined to determine the ploidy level. Specific embryo tissues regularly exhibited predictable ploidies and smaller embryos had a higher percentage of haploid cells than larger embryos of the same age. The predominantly haploid cells of the scutellar epidermis of the embryo initiated callus which generally, at least initially, was haploid. Monitoring of the ploidy evolution of these haploid calli showed that over a 6-month period each line exhibited its own unique rate of polyploidization, although lines of the same cultivar showed similar trends. Accumulation of cells at the diploid level was often a characteristic of these cultures.

A comparative study of initiation and development of embryogenic callus from haploid embryos of several barley cultivars. I. Developmental state of embryo explants and callus potential

1987 ◽  
Vol 65 (1) ◽  
pp. 53-56 ◽  
Author(s):  
L. S. Kott ◽  
E. Kott ◽  
M. Howarth ◽  
K. J. Kasha
Keyword(s):  
Comparative Study ◽  
Rapid Growth ◽  
Embryogenic Callus ◽  
Growth Period ◽  
Developmental State ◽  
Root Initiation ◽  
Barley Cultivars ◽  
Haploid Embryos ◽  
Haploid Callus ◽  
Secondary Shoot

Six cultivars of barley (‘Akka’, ‘Bruce’, ‘Klages’, ‘Leger’, ‘Perth’, and ‘York’) were compared for their ability to produce haploid embryos competent to produce embryogenic haploid callus. The capacity to generate such callus from scutellar epidermal cells is different among these cultivars and appears to be correlated with the developmental state–age of the embryo and associated with a rapid growth period. Histological examination of 12-, 14-, and 16-day-old embryos confirmed the meristematic nature of the callus-initiating cells and produced results which correspond well with results obtained from cultures of other similar embryos. Variability among cultivars in embryo development, root initiation from callus, and primary and secondary shoot regeneration was also identified.

scholarly journals Application of the descriptor-profile method in modeling the recipes of a preserved food using sprouted grain and malt extract

2021 ◽  
Vol 4 (1) ◽  
pp. 22
Author(s):  
Marina Mikulinich ◽  
Natalia Guzikova
Keyword(s):  
Product Development ◽  
Functional Food ◽  
Consumer Preferences ◽  
Food Products ◽  
Sweet Taste ◽  
Malt Extract ◽  
Grain Hardness ◽  
Barley Malt ◽  
Profile Method ◽  
Visual Model

The article reflects the possibilities of using the descriptor-profile method in modeling recipes of functional food products taking into account the consumer preferences. Preserved foods using sprouted bare-grained oats or wheat and barley-malt extract served as samples for research. The simulation of the consumer preferences of the preserved product was carried out using a descriptor-profile method of tasting analysis. There were thirty-two features of descriptors identified for assessing organoleptic indicators and emotional customers’ perception of the product. A visual model of the consumer preferences of the preserved product was formed. The intensity and significance of each descriptor were determined. Influence of share of sprouted grain and malt extract on consumer preferences of preserved product was studied. Increasing the share of sprouted grain in the product reduced the coverage of the grain with the extract, the pallor and hardness of the grain, the intensity of brown color and the presence of malt-apple aroma. An "ideal" portrait of the product has been developed taking into account the strengths and weaknesses of the product, allowing to design organoleptic indicators at the stage of product development. High consumer preferences of the preserved product – a harmonious sweet taste with slight sourness, malt-apple-honey aroma, moderate grain hardness, lack of bitterness, – were achieved with 40% – 50% sprouted grain and 50% – 60% extract.

VARIETAL DIFFERENCES IN BARLEYS AND MALTS: XIV. INTERVARIETAL RELATIONS BETWEEN WORT PROPERTIES AND BARLEY AND MALT PROPERTIES

1945 ◽  
Vol 23f (2) ◽  
pp. 132-142 ◽  
Author(s):  
W. O. S. Meredith ◽  
H. R. Sallans
Keyword(s):  
Correlation Coefficients ◽  
The Other ◽  
Soluble Nitrogen ◽  
Malt Extract ◽  
Varietal Differences ◽  
Malting Loss

Data representing 24 barley varieties grown at six experimental stations in Canada were used to examine intervarietal relations among wort properties (degree of attenuation, viscosity, initial turbidity, final turbidity, and stability) and a number of barley, malting, and malt properties.The wort properties show significant associations with malt extract, saccharifying activity (Lintner value), and wort nitrogen, and also with barley salt-soluble nitrogen, hours steep, and malting loss, but they are not significantly related to barley starch, extract, or Lintner value after activation with papain. Degree of attenuation and stability increase, while viscosity and turbidity decrease, with increases in malt extract, saccharifying activity, wort nitrogen, barley salt-soluble nitrogen, and malting loss. It is concluded that the wort qualities are dependent on the development of enzymes in the growing barley and hence they reflect the extent of malt modification.Only one of the correlation coefficients is of such magnitude that a single malt property can be regarded as a measure of a wort property. This is the coefficient (r =.842) between wort nitrogen and wort viscosity. The other associations discussed, though significant, are loose, and it is concluded that wort properties cannot be adequately predicted from the commonly measured barley and malt properties.It is suggested that the results of quality tests on laboratory worts give information of value in assessing the quality of brewery worts.

Variation in grain β-glucan due to site, cultivar and nitrogen fertiliser in Western Australia

2010 ◽  
Vol 61 (12) ◽  
pp. 1017 ◽  
Author(s):  
Blakely H. Paynter ◽  
Stefan E. Harasymow
Keyword(s):  
Western Australia ◽  
Grain Quality ◽  
Water Immersion ◽  
Malt Extract ◽  
Water Penetration ◽  
N Application ◽  
Nitrogen Fertiliser ◽  
Barley Cultivars ◽  
Main Factors ◽  
Projected Changes

To adjust to projected changes in the future climate, maltsters are looking to reduce their water use. One option is to reduce the number of periods of water immersion during steeping from two to one. This might be possible if cultivars with very low grain β-glucan are used, as high β-glucan concentrations can restrict water penetration into the endosperm and the speed of germination. This study compared the grain β-glucan and various grain quality traits of nine two-row, Australian barley cultivars when grown at three sites with four rates of nitrogen (N) in Western Australia. Significant differences in grain β-glucan were found. Of the main factors, cultivar was found to have the largest effect on grain β-glucan followed by site, with N having the smallest effect. Grain β-glucan increased with increasing N application at two of the three sites. Not all cultivars responded similarly to N application. Grain with low β-glucan concentration generally had lower hectolitre weights, higher screenings, lower grain protein and was softer than grain with high grain β-glucan. There was no correlation between grain β-glucan and average grain weight, grain brightness or malt extract. The implication of these interactions and correlations in the breeding of very low grain β-glucan cultivars suited to single steep malting is discussed.

Environmental and varietal differences in diastatic power and four associated characteristics of spring barley

1973 ◽  
Vol 80 (2) ◽  
pp. 297-302 ◽  
Author(s):  
A. M. Hayter ◽  
T. J. Riggs
Keyword(s):  
Nitrogen Content ◽  
Amylase Activity ◽  
Spring Barley ◽  
Alpha Amylase ◽  
Varietal Differences ◽  
Diastatic Power ◽  
Heat Stable ◽  
Main Effect ◽  
Grain Nitrogen ◽  
Single Variety

SummaryResults from two trials on spring barley varieties are presented. A factorial fertilizer trial estimated the effects of N, P and K at each of three levels on diastatic power, heat-stable alpha-amylase activity, grain nitrogen content, thousand corn weight and yield in a single variety. This revealed that the main effect of N was the most important source of variation. In a subsequent variety–nitrogen trial seven varieties were tested at each of three levels of N.In the variety–nitrogen trial, diastatic power was found to be positively correlated with both grain nitrogen content and alpha-amylase activity although these latter two variates were not themselves correlated. These observations were confirmed both within genotypes and within environments, and a hypothesis is advanced in explanation.The implications of the results for a breeding programme directed towards the production of high-yielding, high-diastase varieties are discussed.

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