Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/13430
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Type: Journal article
Title: Thermostability variation in allelles of barley Beta-Amylase
Author: Eglinton, J.
Langridge, P.
Evans, D.
Citation: Journal of Cereal Science, 1998; 28(3):301-309
Publisher: ACADEMIC PRESS LTD
Issue Date: 1998
ISSN: 0733-5210
Abstract: Thermostability assays in conjunction with IEF and molecular mapping were used to identify three beta-amylase alleles (Bmy1-Sd1, -Sd2L, -Sd2H) in cultivated barley and an additional allele (Bmy1-Sd3) in an accession of wild barley Hordeum vulgare ssp. spontaneum. The four forms of beta-amylase exhibit different rates of thermal inactivation in barley extracts. This variation was shown to persist after the proteolytic processing of the enzyme that occurs during germination. Three forms of beta-amylase representing the range of thermostabilities were purified and shown to have T50 temperatures of 56(.)8 degrees C for the Sd2L enzyme, 58(.)5 degrees C for the Sd1 enzyme, and 60(.)8 degrees C for the Sd3 beta-amylase from wild barley. Analysis of the relationship between beta-amylase thermostability and fermentability, i.e. the yield of fermentable sugars obtained from starch hydrolysis during brewing in 42 commercial malt samples suggests that increased thermostability results in more efficient starch degradation. Screening for specific beta-amylase alleles is proposed as a method for increasing fermentability in malting barley.
RMID: 0030003710
DOI: 10.1016/S0733-5210(98)90010-8
Appears in Collections:Agriculture, Food and Wine publications

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