The hordein proteins of ten barley (Hordeum vulgare L.) cultivars grown in region of eastern Croatia were studied for their contribution to the malting quality, particularly relating hordein influence on malt extract yield. The analysis of hordein proteins was carried out by reversed-phase high-performance liquid chromatography (RP-HPLC). The micromalting of investigated barley cultivars and malt analyses were done according to the EBC official methods. The quantitative analysis of hordein proteins has showed that B-hordein was major component, followed by C- and D-hordeins. Among investigated cultivars the malt extract yield varied from 76.8% (cv. Angora) to 82.6% (cv. Scarlett). Spring barleys had on the average higher malt extract yield in contrast to winter barleys. The significant negative correlation between the total hordein content and malt extract yield was found. Among hordein fractions the B-hordein and D-hordein significantly contributed to lower malt extract yield. RP-HPLC analysis of malt hordeins revealed that the amount of hordein degraded during malting significantly correlated with Kolbach index.
Baxter, E.D., Wainwright, T. 1979. Hordein and malting quality. J. Am. Soc. Brew. Chem. 37:8–12.
Bietz, J.A. 1983. Separation of cereal proteins by reversed-phase high-performance liquid chromatography. J. Chromatogr. 255:219–238.
Bishop, L.R. 1930. The institute of brewing research scheme. I. The prediction of extract. J. Inst. Brew. 36:421–434.
Brennan, C.S., Smith, D.B., Harris, N., Shewry, P.R. 1998. The production and characterisation of Hor3 null lines of barley provides new information on the relationship of D hordein to malting performance. J. Cereal Sci. 28:291–299.
European Brewery Convention Analysis Committee. 1998. Analytica-EBC. Verlag Hans Carl Getranke-Fachverlag, Nürnberg.
Howard, K.A., Gayler, K.R., Eagles, H.A., Halloran, G.M. 1996. The relationship between D hordein and malting quality in barley. J. Cereal Sci. 24:47–53.
Kirkman, M.A., Shewry, P.R., Miflin, B.J. 1982. The effect of nitrogen nutrition on the lysine content and protein composition of barley seeds. J. Sci. Food Agric. 33:115–127.
Kreis, M., Shewry, P.R. 1992. The control of protein synthesis in developing barley seeds. In: Shewry, P.R. (ed.), Barley: Genetics, Biochemistry, Molecular Biology and Biotechnology. CAB International, Wallingford, pp. 319–334.
Lalić, A., Kovačević, J., Novoselović, D., Babić, D., Gunjača, J. 2003. Ostvarena dobit i uèinak uvjeta uzgoja na urod zrna sorti ozimog i jarog ječma. In: Proceedings of the 38th Croatian Symposium on Agriculture with International Participation, Faculty of Agriculture, University of Zagreb, pp. 93–96.
Marchylo, B.A., Kruger, J.E. 1984. Identification of Canadian barley cultivars by reversed-phase high performance liquid chromatography. Cereal Chem. 61:295–301.
Marchylo, B.A., Hatcher, D.W., Kruger, J.E., Kirkland, J.J. 1992. Reversed-phase high performance liquid chromatographic analysis of wheat proteins using a new, highly stable column. Cereal Chem. 69:371–378.
Marchylo, B.A., Kruger, J.E., Hatcher, D. 1986. High-performance liquid chromatographic and electrophoretic analysis of hordein during malting for two barley varieties of contrasting malting quality. Cereal Chem. 63:219–231.
Molina-Cano, J.L., Polo, J.P., Romagosa, I., MacGregor, A.W. 2004. Malting behaviour of barleys grown in Canada and Spain as related to hordein and enzyme content. J. Inst. Brew. 110:34–42.
Molina-Cano, J.L., Polo, J.P., Romera, E., Araus, J.L., Zarco, J., Swanston, J.S. 2001. Relationships between barley hordeins and malting quality in a mutant of cv Triumph. I. Genotype by environment interaction of hordein content. J. Cereal Sci. 34:285–294.
Molina-Cano, J.L., Polo, J.P., Sopena, A., Voltas, J., Pérez-Vendrell, A.M., Romagosa, I. 2000a. Mechanisms of malt extract development in barleys from different European regions: II. Effect of barley hordein fractions on malt extract yield. J. Inst. Brew. 106:117–123.
Molina-Cano, J.L., Rubio, A., Igartua, E., Gracia, P., Montoya, J.L. 2000b. Mechanisms of malt extract development in barleys from different European regions: I. Effect of environment and grain protein content on malt extract yield. J. Inst. Brew. 106:111–115.
Osman, A.M. 2003. Barley and malt proteins and proteinases: III. A simple method for estimating the combined actions of malt proteinases and the extent of protein degradation during malting. J. Inst. Brew. 109:150–153.
Shewry, P.R., Franklin, J., Parmar, S., Smith, S.J., Miflin, B.J. 1983. The effects of sulphur starvation on the amino acid and protein compositions of barley grain. J. Cereal Sci. 1:21–31.
Slack, P.T., Baxter, E.D., Wainwright, T. 1979. Inhibition by hordein of starch degradation. J. Inst. Brew. 85:112–114.
Smith, D.B., Lister, P.R. 1983. Gel forming proteins in barley grain and their relationship with malting quality. J. Cereal Sci. 1:229–239.
About this article
Cite this article
Šimić, G., Sudar, R., Lalić, A. et al. Relationship Between Hordein Proteins and Malt Quality in Barley Cultivars Grown in Croatia. CEREAL RESEARCH COMMUNICATIONS 35, 1487–1496 (2007). https://doi.org/10.1556/CRC.35.2007.3.13
- malting barley
- malt extract
- protein degradation