Variation in β-amylase activity and thermostability in Tibetan annual wild and cultivated barley genotypes  

作　　者：Hai-tao ZHANG Tian-long CHEN Bing-lin ZHANG De-zhi WU Ye-chang HUANG Fei-bo WU Guo-ping ZHANG 

机构地区：[1]Department of Agronomy, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China

出　　处：《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》2014年第9期801-808,共8页浙江大学学报（英文版）B辑（生物医学与生物技术）

基　　金：Project supported by the National Natural Science Foundation of China （Nos. 31330055 and 31201205）, the Zhejiang Provincial Natural Science Foundation of China （No. Z3110054）, the 948 Project of Ministry of Agriculture of China （No. 2012-Z25）, and the China Agriculture Research System （No. CARS-05）

摘　　要：13-Amylase activity （BAA） and thermostability （BAT） are important traits for malt quality. In this study, 138 Tibetan annual wild barley accessions and 20 cultivated genotypes differing in BAh, were planted and analyzed in 2009 and 2012. Significant differences were detected among genotypes in BAA and BAT. The cultivated genotypes had a mean BAA of 1137.6 U/g and a range of from 602.1 to 1407.5 U/g, while the wild accessions had a mean of 1517.9 U/g and a range of from 829.7 to 2310.0 U/g. The cultivated genotypes had a mean relative residual 13-amylase activity （RRBAA） of 61.6% and a range of from 22.2% to 82.3%, while the wild barleys had a mean of 57.8% and a range of from 21.9% to 96.1%. Moreover, there was a significant difference among genotypes in the response of RRBAA to the temperature and duration of heat treatment. The wild barleys had wider variation in BAA and BAT than cultivated genotvDes.

关 键 词：BARLEY D-Amylase activity Thermostability TIBET 

分 类 号：S335.3[农业科学—作物遗传育种]