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Table 4 Malting quality characteristics of the fifteen lines used in this study.

From: Transcriptome analysis of a barley breeding program examines gene expression diversity and reveals target genes for malting quality improvement

  ME (%) GP (%) S/T (%) DP (°ASBC) AA (20°DU) BG (ppm)
Dickson 74.5 ± 0.2 14.6 ± 0.0 34.7 ± 1.0 144.5 ± 3.5 48.4 ± 1.5 431.3 ± 13.5
M1 73.8 ± 0.3 14.2 ± 0.2 35.5 ± 0.1 141.0 ± 6.7 50.9 ± 2.5 377.3 ± 12.5
Cree 74.5 ± 0.3 14.5 ± 0.0 36.2 ± 1.8 163.9 ± 4.1 51.3 ± 1.1 395.7 ± 5.6
Bonanza 76.1 ± 0.3 15.8 ± 0.0 37.1 ± 0.5 160.2 ± 3.9 64.2 ± 2.5 197.9 ± 16.7
Manker 75.6 ± 0.3 14.6 ± 0.0 44.8 ± 0.7 130.0 ± 2.7 61.4 ± 3.0 401.3 ± 36.3
Morex 77.6 ± 0.3 14.2 ± 0.0 40.3 ± 0.0 173.0 ± 4.8 71.5 ± 2.0 199.4 ± 20.4
M46 76.4 ± 0.4 15.8 ± 0.0 40.2 ± 0.7 202.0 ± 6.2 63.4 ± 1.9 278.4 ± 14.4
M66 77.1 ± 0.3 14.9 ± 0.0 41.1 ± 0.8 162.1 ± 12.5 72.8 ± 1.1 357.2 ± 19.3
Robust 76.8 ± 0.2 14.7 ± 0.0 40.9 ± 0.7 169.9 ± 15.3 57.2 ± 2.5 291.3 ± 21.9
M44 75.4 ± 0.3 17.2 ± 0.0 39.8 ± 1.6 210.0 ± 7.8 67.2 ± 3.9 253.3 ± 10.4
Excel 77.4 ± 0.2 14.9 ± 0.2 44.1 ± 0.6 143.9 ± 19.9 67.5 ± 1.8 370.1 ± 4.2
M55 77.3 ± 0.4 15.1 ± 0.1 41.6 ± 0.5 167.8 ± 10.1 68.8 ± 1.4 211.3 ± 14.9
Stander 77.4 ± 0.4 15.3 ± 0.0 45.1 ± 0.7 166.8 ± 16.5 78.1 ± 1.9 267.1 ± 1.4
M78 77.2 ± 0.3 15.3 ± 0.2 39.4 ± 0.3 169.7 ± 12.9 64.2 ± 1.2 283.1 ± 20.4
Lacey 76.9 ± 0.2 15.6 ± 0.0 38.6 ± 0.9 191.7 ± 21.6 66.9 ± 0.8 164.4 ± 16.6
  1. Data derives from the grain used for the microarray experiments. Means (three biological replicates) and standard deviations for each of the six malting quality traits are shown. ME: malt extract, GP: grain protein content, S/T: ratio of wort soluble protein to total malt protein, DP: diastatic power, AA: alpha-amylase activity, BG: malt beta-glucan content.