The relationship between D hordein and malting quality in barley

Journal of Cereal Science

Volumn 24, Issue 1, 1996, Pages 47-53

  Howard, K A ^a   Gayler, K R ^a   Eagles, H A ^b   Halloran, G M ^a  

^a UNIVERSITY OF MELBOURNE   (Australia)

^b Dep of Primary Industries   (Australia)

Author keywords

Barley; Environment; Hordein; Malting

Indexed keywords

HORDEUM; HORDEUM VULGARE SUBSP. VULGARE;

EID: 0002089853     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.1996.0036     Document Type: Article

References (34)

1. Bishop, L.R. The Institute of Brewing Research Scheme 1. The prediction of extract. Journal of the Institute of Brewing 36 (1930) 421-434.
2. Bishop, L.R. The nitrogen content and quality of barley. Journal of the Institute of Brewing 36 (1930) 352-369.
3. Bishop, L.R. and Day, F.E. The effect of variety on the relation between nitrogen content and extract. Journal of the Institute of Brewing 39 (1993) 545-551.
4. Seeward, B. The essential requirements of barley for making brewing and distilled malts: The maltsters view. Ferment 3 (1990) 50-54.
5. Smith, D.B. Barley seed protein and its effects on malting and brewing quality. Plant Var. Seeds 3 (1990) 63-80.
6. Kirkman, M.A., Shewry, P.R. and Miflin, B.J. The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds. Journal of the Science of Food and Agriculture 33 (1982) 115-127.
7. Shewry, P.R., Franklin, J., Parmar, S., Smith, S.J. and Miflin, B.J. The effects of sulphur starvation on the amino acid and protein compositions of barley grain. Journal of Cereal Science 1 (1983) 21-31.
8. Jonassen, I.B., Ingversen, J. and Brandt, A. Synthesis of SPII albumin, β-amylase and chymotrypsin inhibitor CI-1 on polysomes from the endoplasmic reticulum of barley endosperm. Carlsberg Research Communications 46 (1981) 175-181.
9. Shewry, P.R., Kreis, M., Parmar, S., Lew, E.J.-L. and Kasarda, D.D. Identification of γ-type hordeins in barley. FEBS Letters 190 (1985) 61-64.
10. Miflin, B.J., Field, J.M. and Shewry, P. R. In 'Seed Proteins' (J. Daussant, J. Mossé and J. Vaughan, eds), Academic Press, London (1983) pp 255-319.
11. Kreis, M., Shewry, P.R., Forde, B.G., Rahman, S., Bahramian, M.B. and Miflin, B.J. Molecular analysis of the effects of the lys 3a gene on the expression of Hor loci in developing endosperms of barley (Hordeum vulgare L). Biochemical Genetics 22 (1984) 231-235.
12. Rahman, S., Shewry, P. R. and Miflin, B.J. Differential protein accumulation during barley grain development. Journal of Experimental Botany 33 (1982) 717-728.
13. Wallace, P.J. and Lance, R.C.M. The protein reserves of the barley grain and their degradation during malting and brewing. Journal of the Institute of Brewing 96 (1988) 379-386.
14. Enari, T.M. and Sopanen, T. Mobilisation of endospermal reserves during the germination of barley. Journal of the Institute of Brewing 92 (1986) 25-31.
15. Baxter, E.D. Hordein in barley and malt - a review. Journal of the Institute of Brewing 87 (1981) 173-176.
16. Slack, P.T., Baxter, E.D. and Wainwright, T. Inhibition by hordein of starch degradation. Journal of the Institute of Brewing 85 (1979) 112-114.
17. Giese, H. and Hejgaard, J. Synthesis of salt-soluble proteins in barley. Planta 161 (1984) 172-177.
18. Shewry, P.R., Ellis, J.R.S., Pratt, H.S. and Miflin, B.J. A comparison of methods for the extraction and separation of hordein fractions from 29 barley varieties. Journal of the Science of Food and Agriculture 29 (1978) 433-441.
19. Friedman, M., Krull, L. and Cavins, J.F. The chromatographic determination of cystine and cysteine residues in proteins as S-β-(4-pyridylethyl) cysteine. Journal of Biochemistry 245 (1970) 3868-3871.
20. 4. Nature 227 (1970) 680-685.
21. Institute of Brewing. In 'Recommended Methods of Analysis' (1982).
22. AACC. 'Approved methods of the American Society of Cereal Chemists' (1976) Method 46-12, AACC St Paul, MN, U.S.A.
23. Shewry, P.R., Pratt, H.M., Charlton, M.J. and Miflin, B.J. Two-dimensional separation of the prolamins of normal and high lysine barley. (Hordeum vulgare L). Journal of Experimental Botany 28 (1977) 587-606.
24. Janes, P.W. and Skerritt, J.H. High performance liquid chromatography of barley proteins: relative quantities of hordein fractions correlate with malt extract. Journal of the Institute of Brewing 99 (1993) 77-84.
25. Baxter, E.D. and Wainwright, T. The importance in malting and mashing of hordein proteins with a relatively high sulphur content. In 'Proceedings of the European Brewery Convention Congress', Berlin (1979) pp 131-143.
26. Marchylo, B.A. Barley cultivar identification by SDS gradient PAGE analysis of hordeins. Canadian Journal of Plant Science 67 (1987) 927-944.
27. Shewry, P.R., Faulks, A.J., Parmar, S. and Miflin, B.J. Hordein polypeptide pattern in relation to malting quality and varietal identification of malted barley grain. Journal of the Institute of Brewing 86 (1980) 138-141.
28. Riggs, T., Sanada, M., Morgan, A. G. and Smith, D. B. Use of acid gel electrophoresis in the characterisation of 'B' hordein protein in relation to malting quality and mildew resistance in barley. Journal of the Science of Food and Agriculture 34 (1983) 576-586.
29. van den Berg, R., Muts, G.C.J., Drost, B.W. and Graveland, A. Proteins from barley wort. In 'Proceedings of the European Brewery Convention Congress', Copenhagen (1981) pp 461-469.
30. Smith, D.B. and Simpson, P.A. Relationships of barley proteins soluble in sodium dodecyl sulphate to malting quality and varietal identification. Journal of Cereal Science 1 (1983) 185-197.
31. Smith, D.B. and Lister, P.R. Gel forming proteins in barley grain and their relationship with malting quality. Journal of Cereal Science 1 (1983) 229-239.
32. Moonen, J.H.E., Graveland, A. and Muts, G.C.J. The molecular structure of gel protein from barley, its behaviour in wort filtration and analysis. Journal of the Institute of Brewing 93 (1987) 125-130.
33. Skerritt, J.H. and Janes, P.W. Disulphide-bonded 'gel protein' aggregates in barley: quality related differences in composition and reductive dissociation. Journal of Cereal Science 16 (1992) 219-235.
34. Field, J.M., Shewry, P.R. and Miflin, B.J. The purification and characterisation of homologous high molecular weight storage proteins from grain of wheat, rye and barley. Journal of the Science of Food and Agriculture 34 (1983) 367-369.