Changes in polyphenol compounds and barley laccase expression during the malting process

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F16%3A00003347" target="_blank" >RIV/00027006:_____/16:00003347 - isvavai.cz</a>

Alternative codes found

RIV/60193697:_____/16:#0001113

Result on the web

<a href="http://dx.doi.org/10.1002/jsfa.7116" target="_blank" >http://dx.doi.org/10.1002/jsfa.7116</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1002/jsfa.7116" target="_blank" >10.1002/jsfa.7116</a>

Result language

angličtina

Original language name

Changes in polyphenol compounds and barley laccase expression during the malting process

Original language description

BACKGROUND Polyphenols and phenolic acid are able to slow down or prevent oxidation processes and are therefore thought to have important effects in malting and brewing. Laccase catalyses the oxidation of a wide variety of substrates, including polyphenols. The aim of this paper was to determine the changes in polyphenol compounds and the relative expression of the HvLac1 gene during malting. RESULTS The dominant phenolic acid was ferulic acid. The amount of ferulic acid increased, whereas the amount of vanillic acid decreased during malting. The highest levels of expression of the HvLac1 gene were observed during the third air rest period in varieties with the ‘Haruna Nijo’ (HN) allele, as recommended for the production of beer with the protected geographical indication (PGI) ‘Česke pivo’ (Czech beer), whereas the highest expression was observed in the first day of germination in varieties with the ‘Morex’ (M) allele. However, the profiles of HvLac1 gene expression in varieties with alternative alleles during malting were similar, and the level of polyphenol compounds throughout malting was different. CONCLUSION The polyphenol contents in barley increased several-fold during malting, and the degree of increase differed with variety. The expression of HvLac1 transcript was similar in every barley variety.

Czech name

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Czech description

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Type

J_x - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

CEP classification

EB - Genetics and molecular biology

OECD FORD branch

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Project

<a href="/en/project/QJ1310091" target="_blank" >QJ1310091: Malting barley for the</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Journal of the Science of Food and Agriculture

ISSN

0022-5142

e-ISSN

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Volume of the periodical

96

Issue of the periodical within the volume

2

Country of publishing house

GB - UNITED KINGDOM

Number of pages

8

Pages from-to

497-504

UT code for WoS article

000367223100017

EID of the result in the Scopus database

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