Effect of the malting barley variety (Hordeum vulgare L.) on fermentability

被引：38
作者：
Gunkel, J [1 ]
Voetz, M [1 ]
Rath, F [1 ]
机构：
[1] Res & Teaching Inst Brewing Berlin, VLB, D-13353 Berlin, Germany
来源：
JOURNAL OF THE INSTITUTE OF BREWING | 2002年 / 108卷 / 03期
关键词：
apparent attenuation limit; beta-amylase; beta-amylase thermostability; barley breeding; carbohydrates; fermentability; maltose;
D O I：
10.1002/j.2050-0416.2002.tb00561.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of the malting barley genotype on the apparent attenuation limit (AAL) was investigated. The AAL level correlated closely with the maltose concentration in the wort but was not affected by other fermentable sugars or by the total carbohydrate content. The chemical composition, modification, amylolytic enzyme activities and several starch properties of selected malts were studied in detail. Variations in the maltose concentration could almost solely be traced back to genotype-dependent disparities of beta-amylase thermostability. These differences are due to interallelic polymorphisms of the beta-amylase gene and are easily detected by PCR. Hence, PCR primers offer remarkable prospects for breeding barley on the basis of a marker-assisted selection (MAS).
引用
收藏
页码：355 / 361
页数：7
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