Endosperm structure affects the malting quality of barley (Hordeum vulgare L.)

Ulla Holopainen, Annika Wilhelmson, Marjatta Salmenkallio-Marttila, Pirjo Peltonen-Sainio, Ari Rajala, Pekka Reinikainen, Erja Kotaviita, Helena Simolin, Silja Home

Research output: Contribution to journalArticleScientificpeer-review

32 Citations (Scopus)

Abstract

Twenty-seven barley (Hordeum vulgare L.) samples collected from growing sites in Scandinavia in 2001 and 2002 were examined to study the effect of endosperm structure on malting behavior. Samples were micromalted, and several malt characteristics were measured. Samples were classified as having a mealier or steelier endosperm on the basis of light transflectance (LTm). Because endosperm structure is greatly dependent on protein content, three barley sample pairs with similar protein contents were chosen for further analysis. During malting, the steelier barley samples produced less root mass, but showed higher respiration losses and higher activities of starch-hydrolyzing enzymes. Malts made from steelier barley had a less friable structure, with more urea-soluble D hordein and more free amino nitrogen and soluble protein. The reason for these differences may lie in the structure or localization of the hordeins as well as the possible effects of endosperm packing on water uptake and movement of enzymes.
Original languageEnglish
Pages (from-to)7279-7287
Number of pages9
JournalJournal of Agricultural and Food Chemistry
Volume53
Issue number18
DOIs
Publication statusPublished - Sep 2005
MoE publication typeA1 Journal article-refereed

Fingerprint

malting quality
Endosperm
Hordeum
Hordeum vulgare
endosperm
Glutens
barley
malt
Proteins
Enzymes
sampling
Starch
protein content
Urea
hordein
Scandinavian and Nordic Countries
Water Movements
Nitrogen
malting barley
amino nitrogen

Keywords

  • Cell Wall
  • Cell Wall: ultrastructure
  • Chemistry
  • Glutens
  • Hordeum
  • Hordeum: anatomy & histology
  • Hordeum: chemistry
  • Nitrogen
  • Nitrogen: analysis
  • Physical
  • Physicochemical Phenomena
  • Plant Proteins
  • Plant Proteins: analysis
  • Plant Proteins: chemistry
  • Seeds
  • Seeds: anatomy & histology
  • Seeds: chemistry
  • Seeds: enzymology
  • Solubility
  • Starch
  • Starch: analysis

Cite this

Holopainen, U., Wilhelmson, A., Salmenkallio-Marttila, M., Peltonen-Sainio, P., Rajala, A., Reinikainen, P., ... Home, S. (2005). Endosperm structure affects the malting quality of barley (Hordeum vulgare L.). Journal of Agricultural and Food Chemistry, 53(18), 7279-7287. https://doi.org/10.1021/jf050349b
Holopainen, Ulla ; Wilhelmson, Annika ; Salmenkallio-Marttila, Marjatta ; Peltonen-Sainio, Pirjo ; Rajala, Ari ; Reinikainen, Pekka ; Kotaviita, Erja ; Simolin, Helena ; Home, Silja. / Endosperm structure affects the malting quality of barley (Hordeum vulgare L.). In: Journal of Agricultural and Food Chemistry. 2005 ; Vol. 53, No. 18. pp. 7279-7287.
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abstract = "Twenty-seven barley (Hordeum vulgare L.) samples collected from growing sites in Scandinavia in 2001 and 2002 were examined to study the effect of endosperm structure on malting behavior. Samples were micromalted, and several malt characteristics were measured. Samples were classified as having a mealier or steelier endosperm on the basis of light transflectance (LTm). Because endosperm structure is greatly dependent on protein content, three barley sample pairs with similar protein contents were chosen for further analysis. During malting, the steelier barley samples produced less root mass, but showed higher respiration losses and higher activities of starch-hydrolyzing enzymes. Malts made from steelier barley had a less friable structure, with more urea-soluble D hordein and more free amino nitrogen and soluble protein. The reason for these differences may lie in the structure or localization of the hordeins as well as the possible effects of endosperm packing on water uptake and movement of enzymes.",
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author = "Ulla Holopainen and Annika Wilhelmson and Marjatta Salmenkallio-Marttila and Pirjo Peltonen-Sainio and Ari Rajala and Pekka Reinikainen and Erja Kotaviita and Helena Simolin and Silja Home",
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Holopainen, U, Wilhelmson, A, Salmenkallio-Marttila, M, Peltonen-Sainio, P, Rajala, A, Reinikainen, P, Kotaviita, E, Simolin, H & Home, S 2005, 'Endosperm structure affects the malting quality of barley (Hordeum vulgare L.)', Journal of Agricultural and Food Chemistry, vol. 53, no. 18, pp. 7279-7287. https://doi.org/10.1021/jf050349b

Endosperm structure affects the malting quality of barley (Hordeum vulgare L.). / Holopainen, Ulla; Wilhelmson, Annika; Salmenkallio-Marttila, Marjatta; Peltonen-Sainio, Pirjo; Rajala, Ari; Reinikainen, Pekka; Kotaviita, Erja; Simolin, Helena; Home, Silja.

In: Journal of Agricultural and Food Chemistry, Vol. 53, No. 18, 09.2005, p. 7279-7287.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Endosperm structure affects the malting quality of barley (Hordeum vulgare L.)

AU - Holopainen, Ulla

AU - Wilhelmson, Annika

AU - Salmenkallio-Marttila, Marjatta

AU - Peltonen-Sainio, Pirjo

AU - Rajala, Ari

AU - Reinikainen, Pekka

AU - Kotaviita, Erja

AU - Simolin, Helena

AU - Home, Silja

PY - 2005/9

Y1 - 2005/9

N2 - Twenty-seven barley (Hordeum vulgare L.) samples collected from growing sites in Scandinavia in 2001 and 2002 were examined to study the effect of endosperm structure on malting behavior. Samples were micromalted, and several malt characteristics were measured. Samples were classified as having a mealier or steelier endosperm on the basis of light transflectance (LTm). Because endosperm structure is greatly dependent on protein content, three barley sample pairs with similar protein contents were chosen for further analysis. During malting, the steelier barley samples produced less root mass, but showed higher respiration losses and higher activities of starch-hydrolyzing enzymes. Malts made from steelier barley had a less friable structure, with more urea-soluble D hordein and more free amino nitrogen and soluble protein. The reason for these differences may lie in the structure or localization of the hordeins as well as the possible effects of endosperm packing on water uptake and movement of enzymes.

AB - Twenty-seven barley (Hordeum vulgare L.) samples collected from growing sites in Scandinavia in 2001 and 2002 were examined to study the effect of endosperm structure on malting behavior. Samples were micromalted, and several malt characteristics were measured. Samples were classified as having a mealier or steelier endosperm on the basis of light transflectance (LTm). Because endosperm structure is greatly dependent on protein content, three barley sample pairs with similar protein contents were chosen for further analysis. During malting, the steelier barley samples produced less root mass, but showed higher respiration losses and higher activities of starch-hydrolyzing enzymes. Malts made from steelier barley had a less friable structure, with more urea-soluble D hordein and more free amino nitrogen and soluble protein. The reason for these differences may lie in the structure or localization of the hordeins as well as the possible effects of endosperm packing on water uptake and movement of enzymes.

KW - Cell Wall

KW - Cell Wall: ultrastructure

KW - Chemistry

KW - Glutens

KW - Hordeum

KW - Hordeum: anatomy & histology

KW - Hordeum: chemistry

KW - Nitrogen

KW - Nitrogen: analysis

KW - Physical

KW - Physicochemical Phenomena

KW - Plant Proteins

KW - Plant Proteins: analysis

KW - Plant Proteins: chemistry

KW - Seeds

KW - Seeds: anatomy & histology

KW - Seeds: chemistry

KW - Seeds: enzymology

KW - Solubility

KW - Starch

KW - Starch: analysis

U2 - 10.1021/jf050349b

DO - 10.1021/jf050349b

M3 - Article

VL - 53

SP - 7279

EP - 7287

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 18

ER -

Holopainen U, Wilhelmson A, Salmenkallio-Marttila M, Peltonen-Sainio P, Rajala A, Reinikainen P et al. Endosperm structure affects the malting quality of barley (Hordeum vulgare L.). Journal of Agricultural and Food Chemistry. 2005 Sep;53(18):7279-7287. https://doi.org/10.1021/jf050349b