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Genotypic and environmental variation in phytic acid content and its relation to protein content and malt quality in barley

文献类型: 外文期刊

作者: Dai, Fel 1 ; Wang, Junmei 2 ; Zhang, Saihua 2 ; Xu, Zhenzhen 2 ; Zhang, Guoping 2 ;

作者机构: 1.Zhejiang Univ, Dept Agron, Hangzhou 310029, Peoples R China

2.Zhejiang Univ, Dept Agron, Hangzhou 310029, Peoples R China; Zhejiang Acad Agr Sci, Inst Crop Sci & Nucl Tech Applicat, Hangzhou 310021, Peoples R China

关键词: barley (Hordeum vulgare L.);environment;genotype;Phytic acid;protein;malt quality

期刊名称:FOOD CHEMISTRY ( 影响因子:7.514; 五年影响因子:7.516 )

ISSN: 0308-8146

年卷期: 2007 年 105 卷 2 期

页码:

收录情况: SCI

摘要: Phytic acid or phytate is a chelating agent, which is involved in binding minerals (such as K+, Ca2+, Zn2+, Fe2+, etc.) and making them unavailable for dietary absorption. It is also involved in forming complexes with protein, making protein less soluble, and affecting enzymatic degradation, gastric absorption, and malting processes. The phytic acid and protein contents of barley grains are influenced by genetic and environmental factors. This study investigated differences in phytic acid and protein contents in grains of 100 barley (Hordeum vulgare L.) genotypes or cultivars. Eight barley cultivars were selected and grown at seven locations for two years to study the effects of genotypic and environmental factors on phytic acid content (PAC) and its relation to malt quality. The phytic acid contents of 100 barley genotypes ranged from 3.85 mg g(-1) to 9.85 mg g(-1), with a mean of 7.01 mg g(-1). The effects of cultivars, locations, time and their interactions were highly significant, but the variation was mainly attributed to the environment (location and time). The correlation between grains phytic acid and protein content was significant and positive. Whereas, the correlation between grain phytic acid content and malt extract was significant and negative. The relationship between phytic acid and protein contents of barley is important as it affects the malting process, malt yield and quality, and final beer quality. Barley grain for malting and feed uses should have low phytic acid content. (c) 2007 Elsevier Ltd. All rights reserved.

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