Hostname: page-component-848d4c4894-75dct Total loading time: 0 Render date: 2024-06-02T15:15:45.678Z Has data issue: false hasContentIssue false
  • English
  • Français

Environmental and varietal differences in diastatic power and four associated characteristics of spring barley

Published online by Cambridge University Press:  27 March 2009

A. M. Hayter  and
T. J. Riggs
A. M. Hayter
Affiliation:
Scottish Plant Breeding Station, Pentlandfield, Roslin, Midlothian, Scotland
T. J. Riggs
Affiliation:
Scottish Plant Breeding Station, Pentlandfield, Roslin, Midlothian, Scotland
Get access Rights & Permissions [Opens in a new window]

Summary

Results from two trials on spring barley varieties are presented. A factorial fertilizer trial estimated the effects of N, P and K at each of three levels on diastatic power, heat-stable alpha-amylase activity, grain nitrogen content, thousand corn weight and yield in a single variety. This revealed that the main effect of N was the most important source of variation. In a subsequent variety–nitrogen trial seven varieties were tested at each of three levels of N.

In the variety–nitrogen trial, diastatic power was found to be positively correlated with both grain nitrogen content and alpha-amylase activity although these latter two variates were not themselves correlated. These observations were confirmed both within genotypes and within environments, and a hypothesis is advanced in explanation.

The implications of the results for a breeding programme directed towards the production of high-yielding, high-diastase varieties are discussed.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 80 , Issue 2 , April 1973 , pp. 297 - 302
Copyright
Copyright © Cambridge University Press 1973

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Briggs, D. E. (1961). A modification of the Sandstedt, Kneen and Blish assay of a-amylase. J. Inst. Brew. 67, 427–31.CrossRefGoogle Scholar
Briggs, D. E. (1962). Gel-diffusion method for the assay of α-amylase. J. Inst. Brew. 68, 27–38.CrossRefGoogle Scholar
Briggs, D. E. (1967). Modified assay for α-amylase in germinating barley. J. Inst. Brew. 73, 361–69.Google Scholar
Britton, D. K. (1969). Cereals in the United Kingdom. London: Pergamon Press.Google Scholar
Cochran, W. G. & Cox, G. M. (1957). Experimental Design. New York and London: John Wiley and Sons, Inc.Google Scholar
Duffus, J. H. (1969). Simplified method for calculating the results obtained with Briggs' α-amylase assay. J. Inst. Brew.. 75, 252–53.CrossRefGoogle Scholar
Farrand, E. A. (1964). Flour properties in relation to modern bread processes in the United Kingdom, with special reference to alpha-amylase and starch damage. Cereal Chem. 41, 98–111.Google Scholar
Filner, P. & Varnee, J. E. (1967). A test for de novo, synthesis of enzymes; density labelling with H2O18 of barley α-amylase induced by gibberellic acid. Proc. natn. Acad. Sci. U. S. A. 58, 1520–26.CrossRefGoogle Scholar
Hayter, A. M. & Allison, M. J. (1972). A gel diffusion assay for diastatic activity and its use in plant breeding. J. Inst. Brew. 78, 310–13.CrossRefGoogle Scholar
Labebge, D. E. & Meredith, W. O. (1971). The β-amylase enzymes of barley and malt. I. Purification of the malt enzymes. J. Inst. Brew. 77, 436–42.CrossRefGoogle Scholar
Mitcheson, R. C. & Stowell, K. C. (1970). Applications of new analytical techniques to routine malt analysis. I. Determination of barley and malt nitrogen content using an autoanalyser technique. J. Inst. Brew. 76, 335–39.CrossRefGoogle Scholar
Peeece, I. A. (1947). The α-amylase content of some brewery malts. J. Inst. Brew. 41, 154–62.Google Scholar
Pyke, M. (1965). The manufacture of Scotch grain whisky. J. Inst. Brew. 71, 209–18.CrossRefGoogle Scholar
Recommended Methods of the Institute of Brewing (1967). J. Inst. Brew.. 73, 233–45.CrossRefGoogle Scholar
Smith, D. B. (1970). An automatic method for the determination of α-amylase activityin cereal extracts. Technieon Food and Beverage Meeting, 11 November 1970.Google Scholar
Trachman, H. & Saletan, L. T. (1970). Automated method for the determination of malt alpha-amylase. Wallerstein Lab. Comm. 33, 191–96.Google Scholar
Varner, J. E. & Chandra, G. R. (1964). Hormonal control of enzyme synthesis in barley endosperm. Proc. natn. Acad. Sci. U. S. A. 52, 100–106.CrossRefGoogle ScholarPubMed
Whitmore, E. T. & Sparrow, D. H. B. (1957). Laboratory micro-malting technique. J. Inst. Brew. 63, 397–98.CrossRefGoogle Scholar