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| Variation in β-amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes |
| Hai-tao Zhang, Tian-long Chen, Bing-lin Zhang, De-zhi Wu, Ye-chang Huang, Fei-bo Wu, Guo-ping Zhang |
| Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China |
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Abstract β-Amylase activity (BAA) and thermostability (BAT) are important traits for malt quality. In this study, 138 Tibetan annual wild barley accessions and 20 cultivated genotypes differing in BAA were planted and analyzed in 2009 and 2012. Significant differences were detected among genotypes in BAA and BAT. The cultivated genotypes had a mean BAA of 1137.6 U/g and a range of from 602.1 to 1407.5 U/g, while the wild accessions had a mean of 1517.9 U/g and a range of from 829.7 to 2310.0 U/g. The cultivated genotypes had a mean relative residual β-amylase activity (RRBAA) of 61.6% and a range of from 22.2% to 82.3%, while the wild barleys had a mean of 57.8% and a range of from 21.9% to 96.1%. Moreover, there was a significant difference among genotypes in the response of RRBAA to the temperature and duration of heat treatment. The wild barleys had wider variation in BAA and BAT than cultivated genotypes.
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Received: 28 January 2014
Published: 03 June 2014
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