Protein Fractions in Barley Grains as Affected by Some Agronomic Factors and Their Relationships to Malt Quality

Abstract

The effects of sowing date, nitrogen application level and timing on barley protein components and malt quality were investigated. There was a significant difference in total protein and its protein fractions among the four barley genotypes. The protein component was changeable over the different growing conditions, and the extent of change varied with protein fraction and genotype. Marked variation in malt quality over the different environments (sowing date, N fertilizer rate and applying time) was also observed. Increased N fertilizer application increased diastatic power (DP) value, but reduced malt extract. Grain protein content was significantly and positively correlated with albumin, globulin and hordein, but was not correlated with glutelin. However, glutelin was significantly related to other malt quality parameters.

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Correspondence to G. P. Zhang.

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Wang, J.M., Chen, J.X., Dai, F. et al. Protein Fractions in Barley Grains as Affected by Some Agronomic Factors and Their Relationships to Malt Quality. CEREAL RESEARCH COMMUNICATIONS 35, 129–140 (2007). https://doi.org/10.1556/CRC.35.2007.1.15

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Keywords

  • barley (Hordeum vulgare L.)
  • protein
  • protein fractions
  • malt quality