JZUS - Journal of Zhejiang University SCIENCE

Journal of Zhejiang University SCIENCE B

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Variation in -amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes

Author(s): Hai-tao Zhang, Tian-long Chen, Bing-lin Zhang, De-zhi Wu, Ye-chang Huang, Fei-bo Wu, Guo-ping Zhang
Affiliation(s): . Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
Corresponding email(s): zhanggp@zju.edu.cn
Key Words: Barley, -Amylase activity, Thermostability, Tibet

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Hai-tao Zhang, Tian-long Chen, Bing-lin Zhang, De-zhi Wu, Ye-chang Huang, Fei-bo Wu, Guo-ping Zhang. Variation in β-amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes[J]. Journal of Zhejiang University Science B,in press.Frontiers of Information Technology & Electronic Engineering,in press.https://doi.org/10.1631/jzus.B1400026

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author="Hai-tao Zhang, Tian-long Chen, Bing-lin Zhang, De-zhi Wu, Ye-chang Huang, Fei-bo Wu, Guo-ping Zhang",
journal="Journal of Zhejiang University Science B",
year="in press",
publisher="Zhejiang University Press & Springer",
doi="https://doi.org/10.1631/jzus.B1400026"
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%0 Journal Article
%T Variation in β-amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes
%A Hai-tao Zhang
%A Tian-long Chen
%A Bing-lin Zhang
%A De-zhi Wu
%A Ye-chang Huang
%A Fei-bo Wu
%A Guo-ping Zhang
%J Journal of Zhejiang University SCIENCE B
%P 801-808
%@ 1673-1581
%D in press
%I Zhejiang University Press & Springer
doi="https://doi.org/10.1631/jzus.B1400026"

TY - JOUR
T1 - Variation in β-amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes
A1 - Hai-tao Zhang
A1 - Tian-long Chen
A1 - Bing-lin Zhang
A1 - De-zhi Wu
A1 - Ye-chang Huang
A1 - Fei-bo Wu
A1 - Guo-ping Zhang
J0 - Journal of Zhejiang University Science B
SP - 801
EP - 808
%@ 1673-1581
Y1 - in press
PB - Zhejiang University Press & Springer
ER -
doi="https://doi.org/10.1631/jzus.B1400026"

Abstract
Chinese Summary
Academic Network
Reviewer Comment

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.

青藏高原一年生野生大麦和栽培大麦中β-淀粉酶活性和热稳定性的基因型变异

研究目的：β-淀粉酶活性（BAA）与热稳定性（BAT）是啤用大麦品质的重要性状，本研究旨在明确青藏高原一年生野生大麦BAA和BAT的基因型差异，鉴定可用于啤用大麦品质育种的特异种质材料。
创新要点：青藏高原一年生野生大麦中具有高BAA和BAT的基因型，可为啤用大麦品质育种提供特异遗传材料；解析了不同温度与高温处理不同时间对BAT的影响及其机理。
研究方法：本研究以138个青藏高原一年生野生大麦基因型和20个栽培大麦品种为材料，在杭州大田条件下种植两年（2008~2009年和2011~2012年），利用Megazyme公司研制的试剂盒BETAMYL-3® kit法测定BAA，用两点法测定BAT。
重要结论：BAA和BAT在供试的基因型之间均有显著的差异，且野生大麦的基因型变异明显大于栽培品种，青藏高原一年生野生大麦中具有高BAA和BAT值的野生大麦材料。
大麦；β-淀粉酶活性；热稳定性；青藏高原

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青藏高原一年生野生大麦和栽培大麦中β-淀粉酶活性和热稳定性的基因型变异

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References