Barley Starch Structure And Quality For Brewing Impacts Of Genotype Environment And Crop Management

大麦淀粉结构和质量对基因型环境和作物管理的酿造影响

• 批准号: 2877273
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2023
• 资助国家: 英国
• 起止时间: 2023 至 无数据
• 项目状态: 未结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2877273
• 关键词: Barley; Starch; Structure; Quality; Brewing

Key malt processing quality parameters, like the starch gelatinization temperature, vary with barley variety and harvest year. More knowledge is required regarding the relative significance of genotype, environment and crop management practices in determining starch properties. This project will be conducted in partnership with AB InBev, the world's largest brewing company, who manufacture one in four of all beers consumed worldwide. There will be an opportunity to gain valuable industry experience during a placement within a Technical Division of AB InBev. Barley starch comprises amylopectin, amylose, lipid, and water. The structure of amylose and amylopectin, and the proportion of amylose in granules is under genetic control and is subject to genotypic variation. Stressful environments, have a regulatory effect on the size of the starch granules, the amylose to amylopectin ratio and the amount of lipid within the barley starch. The aim of this project is to examine how starch functional properties are altered when the barley plants are subjected to different water amounts and timing during the growth phases. This is important because while growers, maltsters and brewers require grain yield stability and product uniformity this will be challenging in an era of variable weather patterns. Being able to predict the general physico-chemical nature of the starch in barley because of water stewardship is a step towards "Smart Agriculture" required for barley sustainability. In Year 1, several lines will be grown across two distinct sites to generate samples for initial characterization, training in the required techniques and to provide an initial snapshot of the significance of genotype. In subsequent years selected varieties will be grown in multiple sites both within the UK and globally under controlled conditions selected to evaluate the separate impacts of environment and crop management practices.Barley samples will be micromalted and characterized for significant parameters related to starch breakdown during mashing, including: nitrogen content, starch content, amylose to amylopectin ratio. Thermal properties of the starches will be determined using Differential Scanning Calorimetry (DSC) and Rapid Visco Analysis (RVA). Malts will be mashed using industry standard protocols and the resulting wort extract and fermentable sugars spectrum determined. Statistical analyses will determine the relative impacts of genotype, site and management practices on starch properties and function. Desirable traits and practices linked to best performance in brewing will be identified.

关键的麦芽加工质量参数（如淀粉胶质化温度）随大麦品种和收获年而变化。关于基因型，环境和作物管理实践在确定淀粉特性中的相对意义需要更多的知识。该项目将与世界上最大的酿酒公司AB Inbev合作进行，该公司生产全球四分之一的啤酒。在AB INBEV的技术部门的安置期间，将有机会获得宝贵的行业经验。大麦淀粉包括淀粉蛋白酶，淀粉酶，脂质和水。链淀粉和淀粉蛋白的结构，以及颗粒中的双链淀粉的比例在遗传控制下，并且会受到基因型变异的影响。压力环境，对淀粉颗粒的大小，淀粉蛋白链淀粉比和大麦淀粉中的脂质量具有调节作用。该项目的目的是检查当大麦植物在生长阶段遭受不同的水量和时间时，淀粉功能性能如何改变。这很重要，因为尽管种植者，麦芽啤酒和酿酒商需要谷物产量稳定性和产品均匀性，但在天气变化的时代，这将是具有挑战性的。能够预测大麦管理淀粉的一般物理化学性质，这是大麦可持续性所需的“智能农业”的一步。在第1年中，将在两个不同的地点上种植几条线，以生成样品以进行初始表征，对所需技术的训练以及提供基因型重要性的初始快照。在随后的几年中，选定的品种将在英国境内的多个地点和全球范围内种植，以评估环境和作物管理实践的单独影响。巴利样品将在捣碎过程中进行微观和特征，以与淀粉分解相关的重要参数，包括：包括：氮气含量，淀粉含量，淀粉含量，淀粉蛋白，淀粉蛋白对淀粉蛋白对淀粉蛋白的含量。淀粉的热性能将使用差分扫描量热法（DSC）和快速粘膜分析（RVA）确定。将使用行业标准方案以及确定的可产生的麦芽糖提取物和发酵糖谱捣碎麦芽。统计分析将确定基因型，现场和管理实践对淀粉性能和功能的相对影响。将确定与最佳性能相关的理想特征和实践。