Relationship between Genotype of Hordein and Malting Quality in Japanese Barley.

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  • 日本のビール大麦種子貯蔵蛋白質ホルデインの遺伝子型と麦芽品質との関係
  • ニホン ノ ビールオオムギ シュシ チョゾウ タンパクシツ ホルデイン ノ イ

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We investigated the relationship between the C hordein-genotype of Japanese malting barley and malting quality. The purpose was to evaluate the selection of malting quality by C hordein genotype. The C hordein genotypes of 115 Japanese malting barley varieties were classified into 6 types by the SDS-PAGE band pattern. Five types of them were known as standard alleles, which were Br, Cl, Ha, Ma and Pr, and one type was identified as new allele, Mi (Fig.1, 2, 3). 41.7% of these 115 varieties were Pr type, and lines bred recently in Fukuoka and Tochigi were predominantly Cl type (Table 1, 2). The varietal differences were significant at the malting quality such as kohlbach index, diastatic power, apparent final attenuation and total score among the C hordein genotypes (Table 3, 4). Varieties with Br or Cl genotypes appeared to have high malting quality. In addition, C hordein subunits composed of Br and Cl genotypes were related to high malting quality (Table 5). Furthermore, the relationship between C hordein genotype and malting quality was examined In 37 doubled haploid lines produced from an F1 hybrid (Mi genotype × Cl genotype) by the bulbosum technique. The lines of the Cl genotype were significantly higher In diastatic power than those of Mi genotype (Table 6). These result suggested that selection of malting quality by the C hordein genotype could be used for the breeding of malting barley .

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