Based on five different species of barley, the foot layer analytic method was used to examine the activity and heat-resistance of the limiting dextrinase. The study was conducted on the dynamic changes of several type...Based on five different species of barley, the foot layer analytic method was used to examine the activity and heat-resistance of the limiting dextrinase. The study was conducted on the dynamic changes of several types of the dextrinase in barley germinating process, the effect of temperature on the dextrinase and the divergence of dextrinase in different barley variety. The probability of the dextrinase that as reference index is展开更多
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 im...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.展开更多
文摘Based on five different species of barley, the foot layer analytic method was used to examine the activity and heat-resistance of the limiting dextrinase. The study was conducted on the dynamic changes of several types of the dextrinase in barley germinating process, the effect of temperature on the dextrinase and the divergence of dextrinase in different barley variety. The probability of the dextrinase that as reference index is
基金the National Natural Science Foundation of China(31620103912)the earmarked fund for China Agriculture Research System(CARS-05)the Jiangsu Collaborative Innovation Center for Modern Crop Production,China(JCIC-MCP)for their financial supports to this research,including experimental implementation,sampling and data analysis.
文摘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.
