Identification of the Key Transcription Factors Regulating the Expression of the Genes Associated with Barley Malt Quality during Malting
文献类型： 外文期刊
作者： Li, Mengdi 1 ; Cai, Kangfeng 2 ; Zheng, Nannan 3 ; Zhang, Guoping 1 ; Ye, Lingzhen 1 ;
作者机构： 1.Zhejiang Univ, Coll Agr & Biotechnol, Dept Agron, Zijingang Campus, Hangzhou 310058, Peoples R China
2.Zhejiang Acad Agr Sci, Inst Crop & Nucl Technol Utilizat, Hangzhou 310058, Peoples R China
3.Zhejiang Univ, Zhongyuan Inst, Zhengzhou 450000, Peoples R China
关键词： barley (Hordeum vulgare L; ); hydrolyticenzyme; malt quality; transcriptome; WGCNA; PPI analysis
期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.1； 五年影响因子：6.3 ）
ISSN： 0021-8561
年卷期： 2023 年 71 卷 21 期
页码：
收录情况： SCI
摘要： Barley malt is produced through amalting process; it begins withsteeping followed by germination and kilning, in which dramatic changeshappen for a large number of physiological and biochemical traitsin barley seeds. The objectives of this study were to comprehensivelyinvestigate the phenotypic changes during malting, and identify thekey regulators that modulate the expression of genes associated withmalt quality traits. The results showed that there was a significantpositive correlation between gibberellic acid (GA) content and theactivities of some hydrolytic enzymes, including alpha-amylases,beta-amylases, and limit dextrinase (LD), and a significant negativecorrelation between GA and beta-glucan content. Starch contenthad little change, but starch granules were pitted severely duringmalting. Weighted gene coexpression analysis (WGCNA) identified thegenes associated with the greatest changes of the examined malt traitsduring malting. The correlation analysis and protein-proteininteraction (PPI) analysis detected several key transcriptional factor(TF) regulating genes associated with malt quality. These genes andTFs regulating malting traits are potentially useful in barley breedingfor malt quality improvement.
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