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Effect of triple-frequency sono-germination and soaking treatments on techno-functional characteristics of barley.
Ultrason Sonochem
January 2025
School of Food and Biological Engineering Jiangsu University, Zhenjiang, Jiangsu 212013, China. Electronic address:
This research aimed to evaluate the effect of triple-frequency ultrasound treatment (TFUT), germination (GE), and traditional soaking (TS) methods on the nutritional and techno-functional properties of two different barley varieties, including ZQ2000 and XMLY22. Both ZQ2000 and XMLY22 varieties exhibited the highest total phenolic content (TPC) with 840.73 ± 23.
View Article and Find Full Text PDFMalting quality of barley is a complex characteristic, which is influenced by a combination of interacting traits that are regulated by various genetic and environmental factors. The activities of various enzymes play pivotal roles in determining the malting quality, as they drive the biochemical processes responsible for converting barley saccharides and proteins into fermentable sugars and amino acids during the malting process. In this study, 14 malting barley cultivars were used to investigate the relationship between enzyme activities and malting quality traits.
View Article and Find Full Text PDFStructural barriers governing starch digestibility in intact highland barley cells: A closer insight from cell wall and protein matrix.
Carbohydr Polym
January 2025
National Engineering Research Center for Functional Food, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
The endosperm cell structure plays an important role in starch digestion. This study aimed to evaluate the effects of the structural properties of the cell wall and protein matrix on starch digestibility in intact cells isolated from the endosperm of highland barley. Damaged cells with different degree of cell wall degradation were obtained by controlling the time of β-glucanase hydrolysis of isolated cells.
View Article and Find Full Text PDFCharacterization of a near isogenic barley line with high grain β-amylase activity reveals a separation in the tight co-regulation of B-hordeins (Hor2) with endosperm-specific β-amylase (Bmy1).
Gene
November 2024
USDA, Agricultural Research Service, Cereal Crops Research Unit, Madison, WI 53726, USA.
GSHO 2096 is a near isogenic barley line with extremely high grain β-amylase activity, a desirable trait in the malting and brewing industry. High levels of grain β-amylase activity are caused by a surge in endosperm-specific β-amylase (Bmy1) gene expression during the early stages of grain development with high expression levels persisting throughout development. Origins of the high β-amylase activity trait are perplexing considering GSHO 2096 is not supposed to have grain β-amylase activity.
View Article and Find Full Text PDFComparisons of the amylolytic enzymes and malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar developed in Japan) and Kitanohoshi (currently used cultivar for beer production).
Biosci Biotechnol Biochem
September 2024
Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
Starch degradation in malted barley produces yeast-fermentable sugars. In this study, we compared the amylolytic enzymes and composition of the malt starch hydrolysates of two barley cultivars, Hokudai 1 (the first cultivar established in Japan) and Kitanohoshi (the currently used cultivar for beer production). Hokudai 1 malt contained lower activity of amylolytic enzymes than Kitanohoshi malt, although these cultivars contained α-amylase AMY2 and β-amylase Bmy1 as the predominant enzymes.
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