Annual Progress Report on Malting Barley Research March, 2007

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Figure 6. Degradation of beta-limit dextrin with alpha-amylase (30 DU) and alpha- and beta-amylase. End-point line indicates the normal color endpoint of the manual assay. As shown in figure 6, supplementation with beta-amylase did change in the initial rate of color loss. However, the impact on the final endpoint was only about 1 min. The would translate to about 4 DU. The value for alpha-amylase in the absence of added beta- was 40, and in the presence of beta was 44. These results are significant but perhaps the magnitude is not of great concern in routine analytical situations. Beta-limit dextrin is prepared by exhaustive treatment of soluble starch with betaamylase. In the next series of experiments we tested the beta-limit dextrin substrate for the presence of residual enzyme activity. The beta-limit dextrin substrate was assayed both as normal, and following heat treatment. As shown in figure 7, the heat treated beta-limit dextrin substrate took over 20 min to reach the color endpoint when digested with only alpha-amylase (■-■-■). However, when assayed as normal, with no heat treatment conversion was in approximately 12 min (▲-▲-▲). This translates to 24 DU in the heat treated substrate and 40 in the normal assay. Residual beta-amylase in the beta-limit dextrin substrate is clearly making a very large contribution to the value for malt alpha-amylase. 82
Figure 7. Time course of I2-binding with heated and unheated beta-limit dextrin in the presence of alpha-amylase (30 DU) and alpha- and beta-amylase. Addition of beta-amylase to the heat treated beta-limit dextrin substrate returns conversion time to what is normally observed (12 min) (Figure 7, ▼-▼-▼ or ●-●-●). At 30 DU (figure 7) the amount of beta-amylase added (10 or 100 units/ml) did not seem to greatly influence the final result. As such it might be assumed that at saturating levels of beta-amylase there is little to no influence on the final determination of malt (alphaamylase) DU. However, as the amount of alpha-amylase was increased from 30 to 90 DU, supplementation with beta-amylase did appear to impact the final estimate of DU (data not shown). Ongoing research is addressing the significance of the beta-amylase interference in actual malt samples with varying levels of alpha-amylase and diastatic power. 83
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Annual Pro
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-i- INTRODUCTION The March 2007 <st
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USDA-ARS NORTHERN CROP SCIENCE LABO
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Spring Regional over two years at D
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Table 1. 2006 UCD Two-Rowed Malting
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environments was practiced, 2) elit
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Table 4. Selected six-rowed lines c
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Other Barley Research: Feed Program
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Executive Summary AMBA Prog
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Table 1. Agronomic performance of M
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Lines M122 and M124 were rated sati
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EARLY GENERATION LINES Forty F5 pop
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have evaluated a PCR based marker,
Page 27 and 28:
Edward Schiefelbein, Research Scien
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small grains pathology input to thi
Page 31 and 32: Project Personnel Small Grains Path
Page 33 and 34: Investigations on Barley Diseases a
Page 35 and 36: Minnesota barley disease survey and
Page 37 and 38: pathotypes at the seedling stage in
Page 39 and 40: germplasm with the highest level of
Page 41 and 42: Mirlohi, A., Brueggeman, R., Steffe
Page 43 and 44: Developing Improved Malt Barley Var
Page 45 and 46: Table 2. Montana’s Statewide Tria
Page 47 and 48: As a Barley CAP collaborator, our C
Page 49 and 50: 3.2. A barley nursery composed of d
Page 51 and 52: 5. Related Barley Projects Barley P
Page 53 and 54: Barley Breeding - Advanced Testing
Page 55 and 56: Table 3. Agronomic comparisons of N
Page 57 and 58: Preliminary Malting Barley Yield Tr
Page 59 and 60: dwarf genotypes with the convention
Page 61 and 62: STUDIES ON BARLEY DISEASES AND THEI
Page 63 and 64: inoculated plots. The inoculum used
Page 65 and 66: much of North Dakota in 2006, few f
Page 67 and 68: 5. Collect isolates of barley patho
Page 69 and 70: oot rot. In collaboration with Scot
Page 71 and 72: 2. United States Wheat and Barley S
Page 73 and 74: 6. Lee, S. and Neate, S.M. (2006) P
Page 75 and 76: Objectives Met in the One-Year Fund
Page 77 and 78: These automated methods have been t
Page 79 and 80: Beta-limit dextrin Alpha-Amylase Al
Page 81: M w kDa 800 600 400 200 0 0.4 0 2 4
Page 85 and 86: 10 9 8 7 6 5 4 3 2 1 0 1993 1994 19
Page 87 and 88: 2. Other Research (A) Predicting Se
Page 89 and 90: forms (through enzymolysis during m
Page 91 and 92: PUBLICATIONS (2006-07) Schwarz, P.B
Page 93 and 94: CI9214, PI552963 (Heartland), and N
Page 95 and 96: showing good levels of resistance t
Page 97 and 98: Germplasm Enhancement for RWA Resis
Page 99 and 100: Gary Hein in Colorado and Nebraska.
Page 101 and 102: Kevin Hicks, Research Leader, USDA-
Page 103 and 104: Detailed Report on
Page 105 and 106: Other Barley Research and Future Di
Page 107 and 108: Table 1. 2006/2007 Oregon winter ba
Page 109 and 110: Table 4. Agronomic data for OSU win
Page 111 and 112: MALTING QUALITY ANALYSIS OF NEW BAR
Page 113 and 114: We recently secured an industrial c
Page 115 and 116: 2006-2007 Progress
Page 117 and 118: enzyme it encodes. We found that se
Page 119 and 120: horseradish peroxidase-conjugated g
Page 121 and 122: found in plant cell walls. The degr
Page 123 and 124: Establishing that sequence variatio
Page 125: Charles Karpelenia, technician Joe
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Annual Progress Report on Malting Barley Research March, 2007

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