|
|
|
|
|
| Genotypic and Environmental Variations of Arabinoxylan Content and Endoxylanase Activity in Barley Grains |
| ZHANG Xiao-qin, XUE Da-wei, WU Fei-bo , ZHANG Guo-ping |
1.Agronomy Department, Zhejiang University, Hangzhou 310058, P.R.China
2.College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 310036, P.R.China |
|
|
|
摘要 Arabinoxylan (AX) content in barley grains is an important quality determinant when barley is used as raw material of malt or beer production. The cultivar and environmental variations of total arabinoxylan (TAX), water extractable arabinoxylan (WEAX) and endoxylanase activity (EA) were investigated using eight barley cultivars growing at seven locations with diverse environmental conditions. The results showed that both barley cultivar and location significantly affected the TAX, WEAX and EA levels, but the variations of TAX content and EA were mainly attributed to cultivar, while the impact of location on WEAX content was greater than that of cultivar. Correlation analysis indicated that TAX was significantly correlated to WUAX.
Abstract Arabinoxylan (AX) content in barley grains is an important quality determinant when barley is used as raw material of malt or beer production. The cultivar and environmental variations of total arabinoxylan (TAX), water extractable arabinoxylan (WEAX) and endoxylanase activity (EA) were investigated using eight barley cultivars growing at seven locations with diverse environmental conditions. The results showed that both barley cultivar and location significantly affected the TAX, WEAX and EA levels, but the variations of TAX content and EA were mainly attributed to cultivar, while the impact of location on WEAX content was greater than that of cultivar. Correlation analysis indicated that TAX was significantly correlated to WUAX.
|
|
Received: 23 July 2012
Accepted:
|
| Fund: The study was supported by the Natural Science Foundation of Zhejiang Province, China (Y3100074) and the Social Development Scientific Research Project, Hangzhou Science and Technology Bureau, China (20100933B08). |
|
Corresponding Authors:
Correspondence ZHANG Guo-ping, Tel/Fax: +86-571-88982115, E-mail: zhanggp@zju.edu.cn
E-mail: zhanggp@zju.edu.cn
|
Cite this article:
ZHANG Xiao-qin, XUE Da-wei, WU Fei-bo , ZHANG Guo-ping.
2013.
Genotypic and Environmental Variations of Arabinoxylan Content and Endoxylanase Activity in Barley Grains. Journal of Integrative Agriculture, 12(8): 1489-1494.
|
| [1]Bailey M J, Biely P, Poutanen K. 1992. Interlaboratorytesting of methods for assay of xylanase activity.Journal of Biotechnology, 23, 257-270[2]Courtin C M, Delcour J A. 2002. Arabinoxylans andendoxylanases in wheat flour bread-making. Journalof Cereal Science, 35, 225-243[3]Debyser W, Derdelinckx G J, Delcour A. 1997. Arabinoxylanand arabinoxylan hydrolysing activities in barley maltsand worts derived from them. Journal of Cereal Science,26, 67-74[4]Dornez E, Gebruers K, Joye I J, de Ketelaere B, Lenartz J,Massaux C, Bodson B, Delcour J A, Courtin C M. 2008.Effects of genotype, harvest year and genotype-byharvestyear interactions on arabinoxylan, endoxylanaseactivity and endoxylanase inhibitor levels in wheatkernels. Journal of Cereal Science, 47, 180-189[5]Douglas S G. 1981. A rapid method for the determination ofpentosans in wheat flour. Food Chemistry, 7, 139-145[6]Fleury M D, Edney M J, Campbell L D, Crow G H. 1997.Total water-soluble and acid-soluble arabinoxylans inwestern Canadan barleys. Canada Journal of PlantScience, 77, 191-196[7]Gamlath J, Aldreda G P, Panozzo J F. 2008. Barley (1-3; 1-4)-?-glucan and arabinoxylan content are related to kernelhardness and water uptake Journal of Cereal Science,47, 365-371[8]Han J Y, Schwarz P B. 1996. Arabinoxylan composition inbarley, malt, and beer. American Society of BrewingChemists, 54, 216-220[9]Henry R J. 1986. Gentetic and environmental variation inthe pentosan and ?-glucan contents of barley, and theirrelation to malting quality. Journal of Cereal Science,4, 269-277[10]Holtekjølen A K, Uhlen A K, Bråthen E, Sahlstrøm S,Knutsen S H. 2006. Contents of starch and non-starchpolysaccharides in barley varieties of different origin.Food Chemistry, 94, 348-358[11]Izydorczyk M S, Biliaderis C G. 1995. Cereal arabinoxylans:advances in structure and physicochemical properties.Carbohydrate Polymers, 28, 33-48[12]Lehtonen M, Aikasalo R. 1987. Pentosans in barleyvarieties. Cereal Chemistry, 64, 133-134[13]Li Y, Lu J, Gu G X, Shi Z P, Mao Z G. 2005. Studies on waterextractablearabinoxylans during malting and brewing.Food Chemistry, 93, 33-38[14]Lu J, Li Y. 2006. Effects of arabinoxylan solubilization onwort viscosity and filtration when mashing with gristcontaining wheat and wheat malt. Food Chemistry, 98,164-170[15]Miller G L. 1959. Use of dinitrosalicylic acid reagent fordetermination of reducing sugar. Analytical Chemistry,31, 426-428[16]Philippe S, Saulnier L, Guillon F. 2006. Arabinoxylan and(1-3),(1-4)-?-glucan deposition in cell walls during wheatendosperm development Planta, 224, 449-461[17]Rouau X, Surget A 1994. A rapid semi-automated methodfor the determination of total and water-extractablepentosans in wheat flours. Carbohydrate Polymers,24, 123-132[18]Simpson D J, Fincher G B, Huang A H C, Cameron-Mills V.2003. Structure and function of cereal and related higherplant (1-4)-?-xylan endohydrolases Journal of CerealScience, 37, 111-127[19]Sungurtas J, Swanston J S, Davies H V, McDougall G J.2004. Xylan-degrading enzymes and arabinoxylansolubilisation in barley culivars of differing maltingquality. Journal of Cereal Science, 39, 273-281[20]Vinkx C J A, Delcour J A. 1996. Rye (Secale cereale L.)arabinoxylans: a critical review. Journal of CerealScience, 24, 1-14[21]Wang J M, Zhang G P, Chen J X, Wu F B. 2004. The changeof ?-glucan content and ?-glucanase activity in barleybefore and after malting and their relationships to maltqualities. Food Chemistry, 86, 223-228[22]Wei K, Xue D W, Jin X L, Wu F B, Zhang G P. 2009.Genotypic and environmental variation of ?-amylaseactivity, ?-glucan and protein fraction contents inTibetan wild barley. Journal of Zhejiang University(Agricultural and Life Science), 35, 639-644[23]Zhang G P, Li C D. 2009. Genetics and Improvement ofBarley Malt Quality. Zhejiang University Press &Springer, China. pp. 1-8[24]Zhang G P, Wang J M, Chen J X. 2002. Analysis of ?-glucan content in barley varieties from differentlocations of China. Food Chemistry, 79, 179-182. |
| No Suggested Reading articles found! |
|
|
Viewed |
|
|
|
Full text
|
|
|
|
|
Abstract
|
|
|
|
|
Cited |
|
|
|
|
| |
Shared |
|
|
|
|
| |
Discussed |
|
|
|
|
