New strategy for targeting beta-glucan activity and breeding of malting barley

针对β-葡聚糖活性和啤酒大麦育种的新策略

• 批准号: 518140-2017
• 负责人: Singh, Jaswinder
• 金额: $ 1.85万
• 依托单位: McGill University
• 依托单位国家: 加拿大
• 项目类别: Collaborative Research and Development Grants
• 财政年份: 2018
• 资助国家: 加拿大
• 起止时间: 2018-01-01 至 2019-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=665287
• 关键词: New; strategy; targeting; beta; glucan

Barley (Hordeum vulgare) is a key ingredient in malting and brewing. Malt, produced from germinating barley is used for making alcoholic beverages. Brewing companies are the main consumers for barley malt. Canada is one of the major players in 2.9 billion USD global malt trading industry. Malting quality of barley, an economically important phenotype, represents a complex, multi-component trait. Beta-glucan (BG) is a major factor determining malting potential and brewing yield. BG affects the endosperm modifications and the viscosity of wort during brewing which cause great lautering and filtration difficulties. Continuous efforts are being made to identify enzyme/proteins with glucanase activity with the aim to minimise beta -glucan molecules in wort. We have successfully identified a novel barley protein, TLP8 (thaumatin like protein), which binds to beta-glucan and significantly lowers its amount during malting process. Our findings suggest that higher amounts of HvTLP8 protein can minimize problems encountered during the beer lautering and filtration processes. Glucanase type activity of HvTLP8 has great potential to mitigate problems of beta-glucan molecules during malting and brewing process and assist the development of improved malting barley varieties. This could be used as functional and biochemical marker for the breeding of future generation of malting varieties.**

大麦（Hordeum vulgare）是制麦芽和酿造啤酒的关键原料。麦芽，从发芽的大麦中生产，用于制造酒精饮料。啤酒公司是大麦芽的主要消费者。加拿大是29亿美元全球麦芽贸易行业的主要参与者之一。大麦的麦芽品质是一个复杂的多组分性状，是一个重要的经济性状。β-葡聚糖（BG）是决定麦芽生产潜力和酿造产量的主要因素。BG影响啤酒酿造过程中胚乳的变化和麦芽汁的粘度，给过滤造成很大困难。正在不断努力鉴定具有葡聚糖酶活性的酶/蛋白质，目的是使麦芽汁中的β-葡聚糖分子最小化。我们已经成功地鉴定了一种新的大麦蛋白质，TLP 8（类索马甜蛋白），它与β-葡聚糖结合，并在制麦过程中显着降低其含量。我们的研究结果表明，较高量的HvTLP 8蛋白可以最大限度地减少啤酒过滤和过滤过程中遇到的问题。HvTLP 8的葡聚糖酶型活性具有很大的潜力，可以减轻麦芽和酿造过程中β-葡聚糖分子的问题，并有助于开发改良的啤酒大麦品种。这可作为啤酒新品种选育的功能标记和生化标记。