Enzyme Activities Shape Malting Quality Standards

文献类型： 外文期刊

第一作者： Cai, Kangfeng

作者： Cai, Kangfeng;Wu, Xiaojian;Yue, Wenhao;Liu, Lei;Song, Xiujuan;Ge, Fangying;Wang, Qiuyu;Wang, Junmei;Wu, Xiaojian;Song, Xiujuan;Ge, Fangying;Wang, Qiuyu

作者机构：

关键词： barley; correlation; enzyme activity; gene expression; malting quality

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.8； 五年影响因子：4.5 ）

ISSN： 2048-7177

年卷期： 2025 年 13 卷 1 期

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收录情况： SCI

摘要： Malting quality of barley is a complex characteristic, which is influenced by a combination of interacting traits that are regulated by various genetic and environmental factors. The activities of various enzymes play pivotal roles in determining the malting quality, as they drive the biochemical processes responsible for converting barley saccharides and proteins into fermentable sugars and amino acids during the malting process. In this study, 14 malting barley cultivars were used to investigate the relationship between enzyme activities and malting quality traits. The results revealed a significant correlation between alpha-amylase activity and malt extract (MEX), viscosity (VIS), free alpha-amino nitrogen (FAN), and Kolbach index (KI). In contrast, beta-amylase activity exhibited a significant correlation solely with diastatic power (DP). beta-glucanase activity was significantly correlated with FAN and KI. The elevated expression levels of both HvBmy1 and HvBmy2 contributed to high DP, and the activation of alpha-amylase genes (HvAmy1 and HvAmy2) and beta-glucanase genes (HvGlb1 and HvGlb2) played a crucial role in producing high FAN and KI. These results enhance our understanding of the relations between enzyme activity and malting quality traits and thereby may facilitate further breeding for malt barley cultivars.

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