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Gastl M, Kupetz M, Becker T. Determination of Cytolytic Malt Modification – Part I: Influence of Variety Characteristics. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1796156] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- M. Gastl
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephan, Freising, Germany
| | - M. Kupetz
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephan, Freising, Germany
| | - T. Becker
- Lehrstuhl für Brau- und Getränketechnologie, Technische Universität München, Weihenstephan, Freising, Germany
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Abdel-Haleem AMH, Agwa AM, Mahgoub SA, Shehata WM. Characterization of β-glucan gum for food applications as influenced by genotypic variations in three hulless barley varieties. J Food Sci 2020; 85:1689-1698. [PMID: 32458491 DOI: 10.1111/1750-3841.15165] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2020] [Revised: 03/27/2020] [Accepted: 04/17/2020] [Indexed: 12/17/2022]
Abstract
Three hulless barley varieties were grown under normal conditions during 2017/2018 and 2018/2019, to improve their agronomic yield, and to assess how the genotype influences β-glucan contents, and its structural, thermal, rheological, and functional properties, as intended to be used in food applications. The extracted gums with hot water at 55 °C and pH 8.0, showed contents from 5.75% to 6.41% (w/w), and concentrations from 68.55% to 79.29% of β-glucan, with some starch and protein impurities. The results of the agronomic trail indicated the highly significant (P ≤ 0.01) influence of the genotype on all studied characteristics, and on the β-glucan contents (0.28** and 0.33** ) at both seasons. The morphology of the three gums was significantly different in the distribution and structure of networks. Peak intensities of the -OH and -CH groups and CH2 stretching were higher and wider in Giza129 and Giza131. β-Glucan networks melt from 71.5 to 87.18 °C, and Giza131 exhibited the highest thermal stability. The aqueous dispersions (1%) of β-glucan gums exhibited a non-Newtonian behavior, and Giza130 presented the highest significant (P ≤ 0.05) apparent viscosity (η) and foaming stability. Giza129 showed the highest significant water and fat binding capacities, whereas Giza131 showed the highest significant foaming capacity. β-Glucan gums showed different potentials in food applications as fat replacers, stabilizers, thickeners, and foaming agents in food systems. This study suggests planting the proper barley variety in breeding and genetic improvement programs to supply the food industry with the expected β-glucan content with consistent structural, thermal, rheological, and functional properties. PRACTICAL APPLICATION: β-Glucans play an important technological role in processed foods. Little current information is available on β-glucan contents, and its potentiality on food applications, as influenced by variability among hulless barley genotypes. Accordingly, knowledge of β-glucan levels in barley varieties is a valuable attribute for both consumers and food processors, and it will create an opportunity for scientific cooperation between food technologist and breeders to identify the suitable barley varieties to be used in breeding programs, to obtain barley with required β-glucan contents, targeted for specific end uses.
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Affiliation(s)
| | - Amin Mohamed Agwa
- Barley Research Department, Field Crops Research Institute, Agricultural Research Center, Al Giza, Egypt
| | - Saad Aziz Mahgoub
- Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al Giza, Egypt
| | - Walid Mohamed Shehata
- Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Al Giza, Egypt
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Yang Q, Zhong X, Li Q, Lan J, Tang H, Qi P, Ma J, Wang J, Chen G, Pu Z, Li W, Lan X, Deng M, Harwood W, Li Z, Wei Y, Zheng Y, Jiang Q. Mutation of the d-hordein gene by RNA-guided Cas9 targeted editing reducing the grain size and changing grain compositions in barley. Food Chem 2020; 311:125892. [PMID: 31791724 DOI: 10.1016/j.foodchem.2019.125892] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Revised: 11/07/2019] [Accepted: 11/11/2019] [Indexed: 12/17/2022]
Abstract
In this study, we successfully knock-out the d-hordein component of barley storage protein using RNA-guided Cas9. Mutation frequencies of 25% and 14% at two different target sites were obtained. Homozygous mutant plants that were T-DNA free were identified in the T1 generation. Barley grains without d-hordein proteins from T2 seeds showed a significantly reduced grain size compared to the parent plant and control non-edited line. The protein matrix surrounding the starch granules was increased, whereas the starch granules themselves were decreased in size in the mutant plants compared to controls. The main effect of a lack of d-hordein was a considerable decrease in the prolamines and an increase in the glutenins. The changes of other grain composition included the increased starch content, amylose content, and β-glucan content. The roles of d-hordein mutation on barley grain size and grain composition remain to be studied.
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Affiliation(s)
- Qiang Yang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Xiaojuan Zhong
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Qing Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Jinyu Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Huaping Tang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Pengfei Qi
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Jian Ma
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Jirui Wang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Guoyue Chen
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Zhien Pu
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Wei Li
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Xiujin Lan
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Mei Deng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Wendy Harwood
- John Innes Centre, Norwich Research Park, Norwich NR4 7UH, UK
| | - Zhongyi Li
- CSIRO Agriculture and Food, Black Mountain, Canberra, ACT 2601, Australia
| | - Yuming Wei
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
| | - Youliang Zheng
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China
| | - Qiantao Jiang
- State Key Laboratory of Crop Gene Exploration and Utilization in Southwest China, Sichuan Agricultural University, Chengdu, Sichuan 611130, China; Triticeae Research Institute, Sichuan Agricultural University, Chengdu, Sichuan 611130, China.
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Characterization of a beta-glucanase produced by Rhizopus microsporus var. microsporus, and its potential for application in the brewing industry. BMC BIOCHEMISTRY 2006; 7:23. [PMID: 17147821 PMCID: PMC1712339 DOI: 10.1186/1471-2091-7-23] [Citation(s) in RCA: 96] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/03/2006] [Accepted: 12/05/2006] [Indexed: 12/02/2022]
Abstract
Background In the barley malting process, partial hydrolysis of β-glucans begins with seed germination. However, the endogenous 1,3-1,4-β-glucanases are heat inactivated, and the remaining high molecular weight β-glucans may cause severe problems such as increased brewer mash viscosity and turbidity. Increased viscosity impairs pumping and filtration, resulting in lower efficiency, reduced yields of extracts, and lower filtration rates, as well as the appearance of gelatinous precipitates in the finished beer. Therefore, the use of exogenous β-glucanases to reduce the β-glucans already present in the malt barley is highly desirable. Results The zygomycete microfungus Rhizopus microsporus var. microsporus secreted substantial amounts of β-glucanase in liquid culture medium containing 0.5% chitin. An active protein was isolated by gel filtration and ion exchange chromatographies of the β-glucanase activity-containing culture supernatant. This isolated protein hydrolyzed 1,3-1,4-β-glucan (barley β-glucan), but showed only residual activity against 1,3-β-glucan (laminarin), or no activity at all against 1,4-β-glucan (cellulose), indicating that the R. microsporus var. microsporus enzyme is a member of the EC 3.2.1.73 category. The purified protein had a molecular mass of 33.7 kDa, as determined by mass spectrometry. The optimal pH and temperature for hydrolysis of 1,3-1,4-β-glucan were in the ranges of 4–5, and 50–60°C, respectively. The Km and Vmax values for hydrolysis of β-glucan at pH 5.0 and 50°C were 22.39 mg.mL-1 and 16.46 mg.min-1, respectively. The purified enzyme was highly sensitive to Cu+2, but showed less or no sensitivity to other divalent ions, and was able to reduce both the viscosity and the filtration time of a sample of brewer mash. In comparison to the values determined for the mash treated with two commercial glucanases, the relative viscosity value for the mash treated with the 1,3-1,4-β-glucanase produced by R. microsporus var. microsporus. was determined to be consistently lower. Conclusion The zygomycete microfungus R. microsporus var. microsporus produced a 1,3-1,4-β-D-glucan 4-glucanhydrolase (EC 3.2.1.73) which is able to hydrolyze β-D-glucan that contains both the 1,3- and 1,4-bonds (barley β-glucans). Its molecular mass was 33.7 kDa. Maximum activity was detected at pH values in the range of 4–5, and temperatures in the range of 50–60°C. The enzyme was able to reduce both the viscosity of the brewer mash and the filtration time, indicating its potential value for the brewing industry.
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