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Qin Q, Zhang L, Yin H, Yu J, Hu S, Zhang Z, Liu J. Enhancing malting performance of harder barley varieties through ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2024; 105:106860. [PMID: 38554531 PMCID: PMC10998182 DOI: 10.1016/j.ultsonch.2024.106860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/23/2024] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 04/01/2024]
Abstract
Harder kernels of barley are regarded as one of the factors that restrict water and enzyme movement within the endosperm during malting. A comprehensive study of two domestic varieties was performed for evaluating malting quality. Both β-glucan and total protein content of the Chinese domestic barley (Ganpi-6 and Kenpi-14) were significantly higher than Copeland. Grain hardness of the Chinese domestic barley was higher and water uptake ratio was lower compared with the Copeland. During germination, the expression levels of NCED1, NCED2 (major key regulatory enzymes for abscisic acid biosynthesis genes) were higher, whereas gibberelic acid (GA) synthesis genes (GA20ox1, GA2ox3, GA3ox2) were lower in the Ganpi-6, Kenpi-14 compared with Copeland. These two domestic barley varieties also showed significantly lower limit dextrinase and β-glucanase activity compared with Copeland. Ultrasound treatment improved the malting quality of Ganpi-6 by enhancing water uptake and GA synthesis gene expression increased. Therefore, these findings provided insights into the future direction on the utilization of ultrasonication for the applications towards the improvement of the harder barley variety.
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Affiliation(s)
- Qingqing Qin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Lei Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Hua Yin
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Junhong Yu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Shumin Hu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China.
| | - Zhijun Zhang
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
| | - Jia Liu
- State Key Laboratory of Biological Fermentation Engineering of Beer, Tsingtao Brewery Co., Ltd, Qingdao 266061, Shandong, China
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Mastanjević K, Španić V, Horvat D, Mastanjević K, Šarkanj B, Krstanović V, Šantek B. Establishing the impact of
Fusarium culmorum
infection and fungicide treatment on wheat malt quality. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Kristina Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | | | | | - Krešimir Mastanjević
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Bojan Šarkanj
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Vinko Krstanović
- Faculty of Food Technology Osijek Josip Juraj Strossmayer University of Osijek Osijek Croatia
| | - Božidar Šantek
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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