The influence of systematic heat and drought applications at defined growth stages on malting barley starch properties.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-04-02 DOI:10.1002/jsfa.14183

Veronika Franz, Stefan Hör, Hannes Petermeier, Christoph Neugrodda, Thomas Becker, Martina Gastl

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引用次数: 0

Abstract

Background: Starch gelatinization behavior and the proportion of B-granules are crucial for malt quality as a result of their impact on starch degradation during malt-based beverage production. Starch structure and resulting starch properties are determined by the starch synthesis during barley plant growth, which is influenced by barley genetics and environmental growing conditions. Because climate change is altering growing conditions increasingly, insights into the relationship between growth conditions, genetics and relevant starch properties are of upcoming importance. Thus, as a factorial experiment, three malting barley varieties (Morex, Scarlett and Avalon) were grown in highly controlled climate chambers with systematic variations in heat and drought conditions to investigate the influence of (i) pre-anthesis growth temperature [growth stage (GS) < 61]; (ii) temperature from GS 61-75 and from GS 75-93; (iii) malting barley variety; (iv) drought stress; and (v) interactions between those factors on resulting gelatinization behavior (using differential scanning calorimetry) and the B-granule proportion (detected by laser diffraction).

Results: (Stepwise) multiple linear regression calculations (MLR/SMLR) revealed that (i) pre-anthesis growth temperature significantly affected gelatinization behavior (onset, T_o; endset, T_E; enthalpy, ΔH) but not B-granule proportion; (ii) starch properties were not significantly and variety-independently different after heat stress from GS 61-75 or heat stress from GS 75-93; and (iii) additional drought stress did not significantly change T_o and T_E values per se, but significantly affected ΔH and B-granule proportion values.

Conclusion: Growth conditions before GS 55 significantly impact starch gelatinization behavior, indicating that starch synthesis is highly affected by conditions before anthesis. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.