Cereal Research Communications
Volume/Issue:
Volume 35: Issue 1
Protein fractions in barley grains as affected by some agronomic factors and their relationships to malt quality
Authors: J. Wang, J. Chen 1 , F. Dai 1 , F. Wu 1 , J. Yang 2 , and G. Zhang 1
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  • 1 Zhejiang University Department of Agronomy Hangzhou 310029 P.R. China
  • 2 Zhejiang Academy of Agricultural Sciences Institute of Crop Science and Nuclear Technique Application Hangzhou 310021 P.R. China
DOI:
https://doi.org/10.1556/crc.35.2007.1.15
Page Count:
129–140
Publication Date:
01 Mar 2007
Online Publication Date:
23 Mar 2007
Article Category:
Research Article
Restricted access

The effects of sowing date, nitrogen application level and timing on barley protein components and malt quality were investigated. There was a significant difference in total protein and its protein fractions among the four barley genotypes. The protein component was changeable over the different growing conditions, and the extent of change varied with protein fraction and genotype. Marked variation in malt quality over the different environments (sowing date, N fertilizer rate and applying time) was also observed. Increased N fertilizer application increased diastatic power (DP) value, but reduced malt extract. Grain protein content was significantly and positively correlated with albumin, globulin and hordein, but was not correlated with glutelin. However, glutelin was significantly related to other malt quality parameters.

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Cover Cereal Research Communications
Cereal Research Communications A Quarterly of the Cereal Research Non-Profit Ltd. Company
Print ISSN:
0133-3720
Online ISSN:
1788-9170
Keywords:
barley ( Hordeum vulgare L.); protein; protein fractions; malt quality

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