Variation in Β-Amylase Activity and Thermostability in Tibetan Annual Wild and Cultivated Barley Genotypes
Document Type
Article
Abstract
β-Amylase activity (BAA) and thermostability (BAT) are important traits for malt quality. In this study, 138 Tibetan annual wild barley accessions and 20 cultivated genotypes differing in BAA were planted and analyzed in 2009 and 2012. Significant differences were detected among genotypes in BAA and BAT. The cultivated genotypes had a mean BAA of 1137.6 U/g and a range of from 602.1 to 1407.5 U/g, while the wild accessions had a mean of 1517.9 U/g and a range of from 829.7 to 2310.0 U/g. The cultivated genotypes had a mean relative residual β-amylase activity (RRBAA) of 61.6% and a range of from 22.2% to 82.3%, while the wild barleys had a mean of 57.8% and a range of from 21.9% to 96.1%. Moreover, there was a significant difference among genotypes in the response of RRBAA to the temperature and duration of heat treatment. The wild barleys had wider variation in BAA and BAT than cultivated genotypes.
Digital Object Identifier (DOI)
Publication Info
Journal of Zhejiang University. Science. B, Volume 15, Issue 9, 2014, pages 801-808.
APA Citation
Zhang, H., Chen, T., Zhang, B., Wu, D., Huang, Y., Wu, F., & Zhang, G. (2014). Variation in β-amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes. Journal of Zhejiang University SCIENCE B, 15(9), 801–808.https://doi.org/10.1631/jzus.B1400026
Rights
© Zhejiang University and Springer-Verlag Berlin Heidelberg 2014