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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.