Barley Starch Structure And Quality For Brewing Impacts Of Genotype Environment And Crop Management

大麦淀粉结构和质量对基因型环境和作物管理的酿造影响

• 批准号: 2877273
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2877273
• 关键词: Barley; Starch; Structure; Quality; Brewing

Key malt processing quality parameters, like the starch gelatinization temperature, vary with barley variety and harvest year. More knowledge is required regarding the relative significance of genotype, environment and crop management practices in determining starch properties. This project will be conducted in partnership with AB InBev, the world's largest brewing company, who manufacture one in four of all beers consumed worldwide. There will be an opportunity to gain valuable industry experience during a placement within a Technical Division of AB InBev. Barley starch comprises amylopectin, amylose, lipid, and water. The structure of amylose and amylopectin, and the proportion of amylose in granules is under genetic control and is subject to genotypic variation. Stressful environments, have a regulatory effect on the size of the starch granules, the amylose to amylopectin ratio and the amount of lipid within the barley starch. The aim of this project is to examine how starch functional properties are altered when the barley plants are subjected to different water amounts and timing during the growth phases. This is important because while growers, maltsters and brewers require grain yield stability and product uniformity this will be challenging in an era of variable weather patterns. Being able to predict the general physico-chemical nature of the starch in barley because of water stewardship is a step towards "Smart Agriculture" required for barley sustainability. In Year 1, several lines will be grown across two distinct sites to generate samples for initial characterization, training in the required techniques and to provide an initial snapshot of the significance of genotype. In subsequent years selected varieties will be grown in multiple sites both within the UK and globally under controlled conditions selected to evaluate the separate impacts of environment and crop management practices.Barley samples will be micromalted and characterized for significant parameters related to starch breakdown during mashing, including: nitrogen content, starch content, amylose to amylopectin ratio. Thermal properties of the starches will be determined using Differential Scanning Calorimetry (DSC) and Rapid Visco Analysis (RVA). Malts will be mashed using industry standard protocols and the resulting wort extract and fermentable sugars spectrum determined. Statistical analyses will determine the relative impacts of genotype, site and management practices on starch properties and function. Desirable traits and practices linked to best performance in brewing will be identified.

关键的麦芽加工质量参数，如淀粉糊化温度，因大麦品种和收获年份而异。需要更多的知识，基因型，环境和作物管理措施在确定淀粉特性的相对重要性。该项目将与世界上最大的酿酒公司AB InBev合作进行，该公司生产全球四分之一的啤酒。在百威英博技术部门工作期间，将有机会获得宝贵的行业经验。大麦淀粉由支链淀粉、直链淀粉、脂质和水组成。直链淀粉和支链淀粉的结构以及直链淀粉在颗粒中的比例受遗传控制，并且受到基因型变异的影响。胁迫环境对大麦淀粉中淀粉颗粒的大小、直链淀粉与支链淀粉的比例和脂类含量具有调节作用。本项目的目的是研究如何淀粉功能特性的改变时，大麦植物受到不同的水量和时间在生长阶段。这一点很重要，因为虽然种植者、麦芽制造商和啤酒制造商需要谷物产量的稳定性和产品的一致性，但在天气模式多变的时代，这将是一个挑战。由于水的管理，能够预测大麦中淀粉的一般物理化学性质是迈向大麦可持续性所需的“智能农业”的一步。在第1年，将在两个不同的地点种植几个品系，以生成用于初始表征的样品，进行所需技术的培训，并提供基因型意义的初始快照。在随后的几年里，选定的品种将在英国和全球多个地点种植，在受控条件下选择，以评估环境和作物管理实践的单独影响。大麦样品将进行微麦芽和表征，以确定与糖化过程中淀粉分解相关的重要参数，包括：氮含量，淀粉含量，直链淀粉与支链淀粉的比例。将使用差示扫描量热法（DSC）和快速粘度分析（RVA）来确定淀粉的热性质。麦芽将使用行业标准方案捣碎，并确定所得麦芽汁提取物和可发酵糖谱。统计分析将确定基因型，地点和管理措施对淀粉特性和功能的相对影响。将确定与酿造最佳性能相关的理想特性和实践。