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

主要的麦芽加工质量参数，如淀粉糊化温度，随着大麦品种和收获年份的不同而变化。基因型、环境和作物管理在决定淀粉特性方面的相对重要性需要更多的知识。该项目将与世界上最大的酿酒公司百威英博（AB InBev）合作进行，该公司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实习期间，将有机会获得宝贵的行业经验。大麦淀粉包括支链淀粉、直链淀粉、脂质和水。直链淀粉和支链淀粉的结构以及颗粒中直链淀粉的比例受遗传控制，并受基因型变异的影响。应激环境对淀粉颗粒的大小、直链淀粉与支链淀粉的比例以及大麦淀粉中的脂质含量都有调节作用。本项目的目的是研究大麦植株在生长阶段受到不同水量和时间的影响时，淀粉的功能特性是如何改变的。这一点很重要，因为尽管种植者、酿酒师和酿酒师要求粮食产量稳定和产品均匀，但在天气模式多变的时代，这将是一个挑战。由于水管理，能够预测大麦中淀粉的一般物理化学性质，这是大麦可持续发展所需的“智能农业”的一步。在第一年，几条线将在两个不同的地点生长，以产生样品进行初步表征，所需技术的培训，并提供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和全球的多个地点种植，在选定的受控条件下评估环境和作物管理实践的单独影响。大麦样品将被微麦芽化，并在捣碎过程中对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例。淀粉的热性质将通过差示扫描量热法（DSC）和快速粘度分析（RVA）来确定。麦芽将使用工业标准规程进行捣碎，并确定所得到的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征和实践。

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.