Post on 07-Jul-2020
transcript
MSU Barley Breeding, Genetics and Quality
Jamie Sherman
Hannah Turner
Greg Lutgen
Sarah Olivo
Graduate Students
Traci Hoogland
Joe Jensen
Jessica Williams
Undergraduates
Josh Wolfram
Chloe Smythrin
Brianna Bienusa
Madison McChesney
Erin Johnson
Kaleb Murphy
http://www.montana.edu/barleybreedingfacebook @MSUBarleyMaltQualityLab/
Composition of seed impacts ‐Malting• Cell wall• Proteins• Starch• LipidsBrewing• Total protein• Extract• Amino acids• Lipids
Composition of barley endosperm
Extract
FAN &Soluble Protein
β‐glucan
Modified from: Barley and Malting quality: A field to Brewhouse Perspective, NCI, NDSU
From Shewry and Tatham,1990
0
50
100
150
200
250
300
350
Asp Asn Thr Ser Glu Gln Pro Gly Ala Cys Val Met Ile Leu Tyr Phe His Lys Arg Trp
Amino acids in barley storage proteins
B hordein C hordein D hordein 5 D hordein 10 ϒ hordein
Protein Chromosome Characteristics
B hordein 1HS S rich
C hordein 1HS S poor
D hordein (2 subunits) 1HL High Mol Wt
ϒ type hordeins 1HS S rich
Ferreira and Guido. 2018. Fermentation 4:23
Amino acids in wort
0
5
10
15
20
25
30
35
40
45
50
Asp Asn Thr Ser Glu Gln Pro Gly Ala Cys Val Met Ile Leu Tyr Phe His Lys Arg Trp
wort
Variation in amino acids by varieties
Amino acid variation in malt from 20 varieties grown in MT 2018
alanine histidine isoleucine l‐threonine aspartic acid serine phenylalanine proline glutamine valine tryptophan tyrosine asparagine
Yeast absorb amino acids with varying efficiency• Group A – almost totally removed from wort after 20hr
• Group B absorbed gradually during fermentation
• Group C uptake coincides with end of A uptake
• Proline about 1/3 total amino N
Essentially no uptake
Jones and Pierce, 1964
How can amino acids from barley impact beer flavor
Maillard Products
Strecker Aldehydes
Higher ROH
Esters
Some Maillard reaction might contribute to off flavors either directly or through degradation
Ferreira and Guido. 2018. Fermentation 4:23
a Dufour and Malcorps, 1994; b Engan. 1981; c Meilgaard, 1975; d Engan,1972; eReed, 1991; f Renger et al., 1992; g Olaniran et al., 2017; h Huges and Baxter, 2001.
Variation in amino acids by varieties
Amino acid variation in malt from 20 varieties grown in MT 2018
alanine histidine isoleucine l‐threonine aspartic acid serine phenylalanine proline glutamine valine tryptophan tyrosine asparagine
Other considerations of proline
2020 – Grow most variable lines for proline from 2019Questions to answerAre higher proline levels correlated with more vigorous seed?Are proline levels impacted by drought?Is proline variable in grain and wortIf wort only look at protease activity – if both why?Impact of proline variation on brewing and shelf life?