Annual Progress Report on Malting Barley Research March, 2002

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90 Table I 2001 Crop Samples Analyzed for DON in the Department of Cereal Science Sample Type Sample Number Breeder Samples Completed (BARI, Dr Dahleen, Dr Griffey, Dr. Horsley, Dr Smith) 6,189 Breeder Samples to be analyzed (March 2002) 900 2002 Regional Crop Survey 297 Collaborative Check Services 48 Cereal Science Research (Dr Schwarz) 188 AMBA Member Companies 15 Other 49 Total 7,686 3. AMBA Pilot-Malting Studies. The laboratory participated in pilot-malting studies coordinated by AMBA. This included the prescreening of 22 six-rowed barley samples, the 2001 Harrington-Robust collaborative, and the 2001 AMBA crop plot evaluations. 4. Cooperative Research with NDSU Plant Science. Micro-malting and malt quality evaluations were conducted as part of collaborative studies with Dr Horsley, NDSU Plant Sciences. Approximately 680 samples were malted an analyzed as part of a studies on glyphosate, and genetics of low-protein. RESEARCH PROJECTS 1. Arabinoxylans of Barley, Malt and Wort. The importance of β-glucans in malting and brewing has long been recognized, and associated problems include the reduced recovery of malt extract, diminished rates of lautering, shortened filter life, and the formation of gels and haze. However, arabinoxylans (pentosans), which are another major component of barley cell walls, have received considerably less attention. Cereal arabinoxylans are partially water-soluble, high-molecular weight polysaccharides, with the potential to form viscous solutions and gels, and as such, may be, at least partially, associated with problems previously attributed to β-glucans. Research results have indicated that both high molecular weight β-glucans and arabinoxylans are more troublesome in terms of membrane filtration. The study of arabinoxylans has been hindered by the fact that there is no standardized procedure for their determination in barley, malt , wort or beer. The value of total arabinoxylan data on whole ground barley or malt is questionable. This follows as the husk of the barley grain is composed largely of insoluble arabinoxylan and cellulose. Determination of the soluble and insoluble arabinoxylan present in the aleurone and endosperm cell walls should be of greater interest to the maltster and brewer, but may be masked by the greater levels in the husk. As is generally accepted to be the case for the
91 β-glucans, it might be most instructive to determine the level of arabinoxylan in wort or beer. The overall objectives of this research area project are to (1) develop methodology for the determination of arabinoxylans in wort in beer., and (2) to characterize the MW profile of arabinoxylans present in wort and beer and to evaluate the influence of processing parameters on these profiles. Both are Ph.D. thesis projects, and limited progress is reported as the candidates have just begun research. Method development for determination of arabinoxylans has focused on refinement of the GC method originally described by Schwarz and Han (J. Am. Soc. Brew. Chem. 53:157, 1995). This method involves acid hydrolysis of freeze-dried beer solids and the determination of xylose and arabinose as alditol acetates. A limited amount of ruggedness testing has been conducted to date. In terms of MW profile, work to this point has focused on development of isolation procedures that will allow analysis of the entire amount of each polysaccharide without interference from other polysaccharides or other materials. Experiments have been conducted to evaluate selective enzymatic digestion of dextrins (with amyloglucosidase), β-glucans (with lichenase), and arabinoxylan (with endo-xylanase). The very low molecular weight carbohydrates (mono- to oligosaccharides) are removed by ultrafiltration, and the remaining high molecular weight fraction will be analyzed by high performance size exclusion chromatography (HPSEC) with light-scattering/viscometric detection. Results to date have shown that the enzymes do not appear to exhibit side activities, and thus are suitable for selective digestion. However, the ultrafiltration method has not yielded acceptable reproducibility. 2. Fusarium Head Blight (FHB) and Malt Quality. Fusarium-related research focuses on the control of Fusarium growth during malting, and assessment the relationship between Fusarium infection levels and damage to the quality of the grain. The use of a Geotricum starter culture in steeping has been reported to reduce Fusarium growth and DON (Boivin, P. and Malanda, M. 1997 MBAA Tech. Quart. 34:96). We are currently evaluating the use of a commercial Geotricum culture on samples from the 2001 crop in cooperation with Degussa BioActives (Waukesha, WI) and Institut Français Des Boissons De La Brasserie Malterie (IFBM, Nancy, France). Several pilot-maltings have been completed, but data for general release is not yet available. Cooperative research on the use of physical treatments for control of Fusarium growth during malting is being conducted with Dr Charlene Wolf-Hall (PI, Cereal and Food Science, NDSU). A recently completed M.S. thesis project evaluated the effect of hot water sterilization, UV/electron beam-, and gamma-irradiation on barley germination and FHB levels. This preliminary study indicated that hot water sterilization (45 o C) may be effective in reducing levels of viable Fusarium, without significant damage to germination. Additional work in this area has been funded through a USDA-NRI grant. A cooperative study with Dr Brian Steffenson (Plant Pathology, UM) and Dr Richard Horsley (Plant Sciences, NDSU) on the relationship between Fusarium infection levels and damage to the barley/malt quality has been ongoing for several years. Samples
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Annual Pro
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-i- INTRODUCTION The March 2002 <st
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Barley Transformation G.J. Muehlbau
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1 2000/2001 WINTER NURSERY: BARLEY
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3 2001 Barley Stripe Rust Screening
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5 Triumph/Tyra//Arupo, a selection
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7 Washington (Fossum Cereals and Wa
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9 This project is supported by the
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11 ‘Triumph’, ‘Valier’, ‘
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13 Table 2. Agronomic data for sele
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15 Table 4. Agronomic data for sele
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17 Table 8. Malting quality data* f
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19 Six-rowed barley selections of c
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21 Table 14. Agronomic data for sel
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23 Table 16. Agronomic data for win
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25 Table 19. Malting quality data*
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Garnet/98Ab11865 Garnet/98Ab12895 9
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29 rust resistant NSGC accessions o
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31 DEVELOPMENT OF SIX-ROWED MALTING
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33 backcrossing. The selfed lines w
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35 MINNESOTA BARLEY IMPROVEMENT PRO
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37 ADVANCED LINE EVALUATION Varieti
Page 47 and 48: 39 OTHER BARLEY DISEASES In 2001, r
Page 49 and 50: 41 Wingbermuehle, W. J., K.M. Belin
Page 51 and 52: 43 In 2001 winter/spring, over 300
Page 53 and 54: 45 assessments were made by countin
Page 55 and 56: 47 IDENTIFICATION OF NOVEL DISEASE
Page 57 and 58: 49 Unfortunately, disease levels in
Page 59 and 60: 51 BARLEY TRANSFORMATION G.J. Muehl
Page 61 and 62: 53 We have available the sugarcane
Page 63 and 64: 55 Secondly, we tried to grow F. gr
Page 65 and 66: 57 References: Issac, S. and Jennin
Page 67 and 68: 59 Huntley-dryland) with two replic
Page 69 and 70: 61 Table 2. 1992 thru 2001 Overall
Page 71 and 72: 63 performance for Montana farmers.
Page 73 and 74: 65 Blake, T,. Hensleigh P., Boss D.
Page 75 and 76: 67 settling tower cannot accommodat
Page 77 and 78: Table 3. Seedling reaction to strip
Page 79 and 80: 71 TWO-ROWED BARLEY IMPROVEMENT PRO
Page 81 and 82: Table 1. Agronomic trait comparison
Page 83 and 84: 75 mutants reduce plant vigor and g
Page 85 and 86: 77 SIX-ROWED BARLEY IMPROVEMENT PRO
Page 87 and 88: 79 this variety has decreased over
Page 89 and 90: Table 7. Malt quality comparisons o
Page 91 and 92: 83 • Management studies for malt
Page 93 and 94: 85 STUDIES ON BARLEY DISEASES AND T
Page 95 and 96: 87 With funding from the US Wheat a
Page 97: 89 MALTING AND BREWING QUALITY OF B
Page 101 and 102: 10 9 8 7 6 5 4 3 2 1 0 93 Figure 1.
Page 103 and 104: 95 Bolin, P., Schwarz, P., Jones, B
Page 105 and 106: 97 Results Results from field and g
Page 107 and 108: 99 DEVELOPING BARLEY TISSUE CULTURE
Page 109 and 110: 101 trials of plants regenerated fr
Page 111 and 112: 103 Table 2. Agronomic performance
Page 113 and 114: 105 BSMV spread between entries. Ho
Page 115 and 116: 107 involving two susceptible backg
Page 117 and 118: 109 THE OREGON BARLEY IMPROVEMENT P
Page 119 and 120: 111 for traits that are difficult/e
Page 121 and 122: Germplasm Development: 113 Crosses:
Page 123 and 124: 115 • All lines in spring yield t
Page 125 and 126: 117 Table 2. Agronomic data for Ore
Page 127 and 128: 119 Table 6. Malting quality of win
Page 129 and 130: 121 Table 7. Across location summar
Page 131 and 132: 123 MOLECULAR MARKER ASSISTED MODIF
Page 133 and 134: 125
Page 135 and 136: 127 exchanges. Spring and winter ba
Page 137 and 138: 129 Table 2. 2000-2001 Agronomic Pe
Page 139 and 140: 131 Table 7. Spring 2- and 6-Row #
Page 141 and 142: 133 2. Direct Seeding Cropping Syst
Page 143 and 144: 135 D.M. Wesenberg - spring and win
Page 145 and 146: 137 A STUDY OF THE MALTING QUALITY
Page 147 and 148: 139 Methods. Our malting schedule.
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141 modification measures indicated
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143 CHARACTERIZATION OF THE PROTEIN
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145 Purification of a serine endope
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147 STUDIES ON THE PROTEINASES THAT
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149 with the proteinase T will be s
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151 10°C increase in thermostabili
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153 Sissons MJ and MacGregor AW (19
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µM Carbohydrate / Unit of α-Gluco
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157 Tissue-specific gene products f
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159 The promoters were subcloned fr
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161 Fig. 3. Expression of Trx-Hth f
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Annual Progress Report on Malting Barley Research March, 2002

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