权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Causes and control of grain skinning in malting barley: Phenotyping and genetic analysis

啤酒大麦籽粒结皮的原因和控制：表型和遗传分析

基本信息

批准号：
BB/J019623/1
负责人：
Steve Hoad
金额：
$ 39.42万
依托单位：
Scotland's Rural College
依托单位国家：
英国
项目类别：
Research Grant
财政年份：
2012
资助国家：
英国
起止时间：
2012 至无数据
项目状态：
已结题

来源：
https://gtr.ukri.org/projects?ref=BB%2FJ019623%2F1
关键词：
Causes control grain skinning malting

项目摘要

The quality of malting barley is of paramount importance, for reasons of food safety, product quality and the competitiveness of the UK cereals industry. Barley grains have an outer coat called a husk. Loss of the husk during harvest or post-harvest is called grain skinning. This undesirable condition has very serious consequences for farming and food sectors that depend on UK malting barley. Primarily, grain skinning is a serious problem in the malting process. However, its financial implications extend across the whole supply chain. Breeders invest about £2M in bringing a new barley variety to market, this spend is wasted if farmers and the malting industry no longer approve its use. Even low levels of skinning mean than loss of barley quality or malt production amounts to several £ million. If in a batch of barley there are grains without husks, the malting process becomes very uneven as these grains will take up water and begin to grow (germinate) more rapidly than grains with firmly adhering husks. Sometimes, grains without husks sustain damage that prevents them from starting to grow (germination). This can give rise to mould growth. In grains with a loosely adhering husk, germination during malting tends to be more vigorous than in grains with a tightly adhering husk. This leads to handling problems and to greater malting losses. In brewing, the husk plays a vital role in filtration of the liquid that is produced from mixing the malted barley with hot water in the brewing vessel. Malting barley is, therefore, rejected by maltsters if it contains an undue proportion of skinned grains, with either no husk or an incomplete husk.Weather conditions such as wet and dry spells during summer months appear to have a strong influence on skinning. However, so does the genetic make-up of different plant types (varieties). This means that an understanding of how a plant's genetic make-up influences grain skinning will increase the likelihood of breeding new barley varieties without this undesirable condition. Differential growth the husk and the underlying grain, or poor quality of the "glue" that bonds them together are likely causes of skinning. Crop breeding supported by high quality science will help to solve this problem, as it will underpin the development of new barley varieties, with improved husk adhesion properties, and thus provide more reliable grain and processing quality for the UK cereals supply chain. Identification of plant screening and genetic tests will enable susceptible barley varieties to be eliminated before they are recommended for use by farmers and the malting industry. This will provide greater security for the UK barley supply chain and a more efficient development pipeline for the plant breeding of new varieties. An added benefit to farming is the promotion of more efficient use of inputs, as these will not be wasted on poor quality or rejected crops.The aim of this project is to understand how differences in grain development, and their genetic controls, give rise to skinning. The outcome is for new varieties to be bred without this undesirable condition. The key areas towards application of this research are: (1) Understanding how weaknesses in husk and grain growth cause skinning; (2) Establish procedures to screen-out weak varieties, based on their grain characteristics (phenotyping), that give rise to skinning; (3) Identify the location of genes that influence or determine skinning; this means relating genetic locations to grain characteristics which lead to resistant and susceptible varieties; (4) Work towards the development of genetic (molecular) markers to identify 'good' and 'poor' varieties and thus eliminate weak varieties from being grown on farm and (5) The uptake of plant screening and genetic tests by crop breeders.

啤酒大麦的质量对于食品安全、产品质量和英国谷物行业的竞争力至关重要。大麦有一层叫做外壳的外壳。在收获过程中或收获后，谷壳的损失被称为谷物剥皮。这种不良状况对依赖英国啤酒大麦的农业和食品部门造成了非常严重的后果。首先，谷物结皮是制麦过程中的一个严重问题。然而，其财务影响遍及整个供应链。育种者投资约200万英镑将新的大麦品种推向市场，如果农民和麦芽制造业不再批准其使用，这笔支出就被浪费了。即使是低水平的剥皮也意味着大麦质量或麦芽产量的损失达数百万英镑。如果在一批大麦中有没有外壳的谷物，制麦过程变得非常不均匀，因为这些谷物将吸收水分，并且开始生长（发芽）比具有牢固附着的外壳的谷物更快。有时，没有外壳的谷物会受到损害，从而阻止它们开始生长（发芽）。这可能导致霉菌生长。在具有松散粘附的外壳的谷物中，发芽过程中的发芽往往比具有紧密粘附的外壳的谷物更旺盛。这导致处理问题和更大的麦芽损失。在酿造过程中，外壳在过滤由麦芽大麦与酿造容器中的热水混合产生的液体中起着至关重要的作用。因此，如果大麦中含有不适当比例的去皮谷物，没有外壳或不完整的外壳，那么麦芽制造商将拒绝使用大麦。夏季的潮湿和干燥等天气条件似乎对去皮有很大的影响。然而，不同植物类型（品种）的遗传组成也是如此。这意味着，了解植物的基因组成如何影响谷物剥皮，将增加培育新的大麦品种而没有这种不良条件的可能性。谷壳和下面的谷粒的生长差异，或者将它们粘合在一起的“胶水”的质量差，都可能是结皮的原因。由高质量科学支持的作物育种将有助于解决这一问题，因为它将支持新大麦品种的开发，具有改进的谷壳粘附特性，从而为英国谷物供应链提供更可靠的谷物和加工质量。通过植物筛选和基因检测，可以在推荐农民和麦芽制造业使用之前淘汰易受影响的大麦品种。这将为英国大麦供应链提供更大的安全性，并为新品种的植物育种提供更有效的开发渠道。农业的另一个好处是促进更有效地利用投入，因为这些投入不会浪费在质量差或被拒绝的作物上。该项目的目的是了解谷物发育的差异及其遗传控制如何引起剥皮。其结果是培育出没有这种不良条件的新品种。本研究应用的关键领域是：（1）了解壳和籽粒生长的弱点如何导致结皮;（2）根据籽粒特性建立筛选弱品种的程序（3）确定影响或决定结皮的基因的位置;这意味着将遗传位置与导致抗性和敏感品种的谷物特性相关联;（4）努力发展遗传学（分子）标记，以识别“好”和“差”品种，从而消除弱品种在农场种植和（5）作物育种者对植物筛选和基因测试的接受。