Relationship between malt qualities and β-amylase activity and protein content as affected by timing of nitrogen fertilizer application

The effects of different timing of N fertilizer application at the same rate on grain β-amylase activity, protein con- centration, weight and malt quality of barley were studied. Grain β-amylase activity and protein concentration were significantly higher in treatments where all top-dressed N fertilizer was applied at booting stage only or equally applied at two-leaf stage and booting stage than in the treatment where all top-dressed N fertilizer was applied at two-leaf age stage only. On the other hand, grain weight and malt extract decreased with increased N application at booting stage. There were obvious differences between barley varieties and experimental years in the grain and malt quality response to the timing of N fertilizer application. It was found that grain protein concentration was significantly and positively correlated with β-amylase activity, but significantly and nega- tively correlated with malt extract and Kolbach index. The effect of grain protein concentration on malt quality was predominant over the effect of grain β-amylase activity.

The Dynamics of Changes in Starch and Lipid Droplets and Sub-Cellular Localization of β-Amylase During the Growth of Lily Bulbs

The ultra-structure of mother and outer daughter scales of Lilium Oriental hybrid Sorbonne were studied using transmission electron microscope to examine the sub-cellular localization of starch and lipid droplets during growth and development from shoot emergence to senescence.The contents of starch granules and lipid droplets in the cell of the mother scales decreased significantly from shoot emergence to anthesis,indicating that these scales served as a source for growth and development.After flowering,the number of starch granules and lipid droplets increased dramatically,and finally the cells were filled with the above molecules indicating that the bulb becomes a major sink during bulb enlargement.Ultrastructure observation also showed that symplastic pathway is the main pathway in cells in the exchange and transportation of material during bulb development.The activity of β-amylase,one of the key enzymes catalyzing starch breakdown,showed a similar trend.The enzyme sub-cellular localization via immune-gold electron-microscopy showed that βamylase was predominantly located together with starch granules,while the gold particles were scarcely found in other sub-cellular compartments.The result suggested that this enzyme is compartmented together with its functional substrate supporting its function in catalyzing starch breakdown in living plant cells.

β-amylase in developing apple fruits:activities,amounts and subcellular localization

Starch degradation in cells is closely associated with cereal seed germination, photosynthesis in leaves, carbohydrate storage in tuberous roots, and fleshy fruit development. Based on previously reported in vitro assays, β-amylase is considered one of the key enzymes catalyzing starch breakdown, but up to date its role in starch breakdown in living cells remains unclear because the enzyme was shown often extrachloroplastic in living cells. The present experiment showed that p-amylase activity was progressively increasing concomitantly with decreasing starch concentrations during apple (Malus domestica Borkh cv. Starkrimson) fruit development. The apparent amount of p-amylase assessed by Western blotting also increased during the fruit development, which is consistent with the seasonal changes in the enzyme activity. The subcellu-lar-localization studies via immunogold electron-microscopy technique showed that β-amylase visualized by gold particles was predominantly located in plastids especially at periphery of starch granules, but the gold particles were scarcely found in other subcellular compartments. These data proved for the first time that the enzyme is compartmented in its functional sites in plant living cells. The predominantly plastid-distributed pattern of β-amylase in cells was shown unchanged throughout the fruit development. The density of gold particles (β-amylase) in plastids was increasing during the fruit development, which is consistent with the results of Western blotting. So it is considered that β-amylase is involved in starch hydrolysis in plastids of the fruit cells.

Genome-wide identification and expression analysis of the β-amylase genes strongly associated with fruit development,ripening, and abiotic stress response in two banana cultivars

β-amylase(BAM) is an important enzyme involved in conversion of starch to maltose in multiple biological processes in plants. However, there is currently insufficient information on the BAM gene family in the important fruit crop banana. This study identified 16 BAM genes in the banana genome. Phylogenetic analysis showed that Ma BAMs were classified into four subfamilies. Most Ma BAMs in each subfamily shared similar gene structures. Conserved motif analysis showed that all identified Ma BAM proteins had the typical glyco hydro14 domains. Comprehensive transcriptomic analysis of two banana genotypes revealed the expression patterns of Ma BAMs in different tissues, at various stages of fruit development and ripening, and in responses to abiotic stresses. Most Ma BAMs showed strong transcript accumulation changes during fruit development and late-stage ripening. Some Ma BAMs showed significant changes under cold, salt, and osmotic stresses. This finding indicated that Ma BAMs might be involved in regulating fruit development, ripening, and responses to abiotic stress. Analysis of five hormone-related and seven stressrelevant elements in the promoters of Ma BAMs further revealed that BAMs participated in various biological processes. This systemic analysis provides new insights into the transcriptional characteristics of the BAM genes in banana and may serve as a basis for further functional studies of such genes.

Effects of post-heading high temperature on some quality traits of malt barley

Global change is bringing barley with more frequency of suffering from high temperature.However,little has been known about the influence of high temperature on malt quality traits.In this study,we investigated the impact of 1-wk heat stress(32°C/26°C,day/night,12 h/12 h)initiating from the 7th(HT7)and 14th(HT14)days after heading on some grain and malt quality traits of two barley cultivars.In comparison with normal temperature(24°C/18°C,day/night,12 h/12 h),heat stress significantly reduced kernel weight,seed setting rate and grains per spike:HT7 having a larger effect than HT14.Meanwhile,total protein andβ-glucan contents,andβ-amylase and limit dextrinase activities were significantly increased under high temperature,with HT7-treated plants showing larger changes.Moreover,the different changes of four protein fractions under heat stress were found in the two barley cultivars,indicating the possibility of breaking positive association between protein content and enzyme activity.

Amylolytic Activity in Selected Sweetpotato(Ipomoea batatas Lam)Varieties during Development and in Storage

Sweetpotato varieties (five) were investigated for changes in α- and β-amylase activities during root development and on subjection of harvested roots to different postharvest handling and storage conditions. Changes in α- and β-amylase activities in development were monitored from 10 weeks after planting. At physiological maturity, sweetpotato roots were harvested and subjected to various conditions: freshly harvested roots and cured roots (spread under the sun for four days at 29℃ - 31℃ and 63% - 65% relative humidity), stored at ambient conditions (23℃ - 26℃ and 70% - 80% relative humidity) and in a semi-underground pit (19℃ - 21℃ and 90% - 95% relative humidity). Generally α- and β-amylase activities increased during development with NASPOT 9 and 10 consistently registering the highest activities and NASPOT 1 the lowest activity. Generally, maximum α-amylase activities were achieved at week 3 in ambient stores for NASPOT 9 and NASPOT 10 at 0.930 and 0.897 CU/g, respectively. Maximum β-amylase activity was achieved in ambient stores at week 3 and 4 for fresh and cured NASPOT 9 at 806 and 782 BU/g, respectively. Generally, curing and storing sweetpotatoes in ambient conditions registered the highest amylase activity. Maximum α- and β-amylase activities were registered at 67℃ - 68℃ and 58℃ - 60℃, respectively. These findings provide information for controlled modification of amylase activities of these sweetpotato varieties for product development efforts and monitoring the shelf life of the roots during storage.