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

关键麦芽加工质量参数，如淀粉糊化温度，因大麦品种和收获年份而异。关于决定淀粉特性的基因、环境和作物管理实践的相对重要性，需要更多的知识。该项目将与世界上最大的啤酒酿造公司百威英博合作进行，百威英博生产的啤酒占全球消费量的四分之一。在百威英博的技术部门任职期间，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、脂肪和水组成。直链淀粉和支链淀粉的结构以及直链淀粉在籽粒中的比例受遗传控制，并受基因变异的影响。胁迫环境对大麦淀粉中的淀粉粒大小、直链淀粉与支链淀粉的比例和脂肪含量有调节作用。该项目的目的是研究当大麦植株在生长阶段受到不同水量和时间的影响时，淀粉功能特性是如何改变的。这一点很重要，因为尽管种植者、麦芽者和酿酒者要求谷物产量稳定和产品一致性，但在一个天气模式多变的时代，这将是具有挑战性的。由于水分管理，能够预测大麦中淀粉的一般物理化学性质，这是迈向大麦可持续发展所需的“智能农业”的一步。在第一年，将在两个不同的地点种植几个品系，以产生样本，用于初步鉴定，培训所需的技术，并提供关于基因型重要性的初步快照。在接下来的几年里，选定的品种将在英国国内和全球的多个地点种植，并在受控条件下进行选择，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处理，并对与糖化过程中淀粉分解相关的重要参数进行表征，包括：氮含量、淀粉含量、直链淀粉与支链淀粉的比率。淀粉的热性质将使用差示扫描量热仪(DSC)和快速粘度分析(RVA)来确定。麦芽将使用行业标准协议进行糖化，并确定所产生的麦汁浸出物和可发酵糖谱。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可取特性和实践。

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.