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Barley is an important crop for the production of malt and beer. However, crops such as rice and wheat are rarely used for malting. α-amylase is the key enzyme that degrades starch during malting. In this study, we compared the genomic properties, gene copies, and conserved promoter motifs of α-amylase genes in barley, rice, and wheat. In all three crops, α-amylase consists of four subfamilies designated  amy1, amy2 ,  amy3 , and  amy4 . In wheat and barley, members of  amy1  and  amy2  genes are localized on chromosomes 6 and 7, respectively. In rice, members of  amy1  genes are found on chromosomes 1 and 2, and  amy2  genes on chromosome 6. The barley genome has six  amy1  members and three  amy2  members. The wheat B genome contains four  amy1  members and three  amy2  members, while the rice genome has three  amy1  members and one  amy2  member. The B genome has mostly  amy1  and  amy2  members among the three wheat genomes.  Amy1  promoters from all three crop genomes contain a GA-responsive complex consisting of a GA-responsive element (CAATAAA), pyrimidine box (CCTTTT) and TATCCAT/C box. This study has shown that  amy1  and  amy2  from both wheat and barley have similar genomic properties, including exon/intron structures and GA-responsive elements on promoters, but these differ in rice. Like barley, wheat should have sufficient amy activity to degrade starch completely during malting. Other factors, such as high protein with haze issues and the lack of husk causing Lauting difficulty, may limit the use of wheat for brewing.

Comparisons of Copy Number, Genomic Structure, and Conserved Motifs for α-Amylase Genes from Barley, Rice, and Wheat