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MALTING AND BREWING SCIENCE: CHALLENGES AND OPPORTUNITIES *, †
Author(s) -
MacGregor A. W.
Publication year - 1996
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1996.tb00900.x
Subject(s) - brewing , flavour , microbiology and biotechnology , starch , biochemical engineering , food science , transformation (genetics) , quality (philosophy) , chemistry , biology , gene , engineering , biochemistry , philosophy , epistemology , fermentation
Molecular technologies have been developed for the transformation of barley. These technologies complement current methods of barley breeding. In addition, they offer the potential of altering specific components in barley that affect malting quality and of introducing foreign genes, controlling desirable traits, into barley. Application of genetic engineering to improving malt quality factors such as cell wall degradation, protein modification, starch hydrolysis and flavour stability, is discussed. Limitations to the use of this technology for improving malt‐related functional properties of barley components such as cell walls and starch granules are also evaluated. Some possible constraints to the utilization of genetic engineering for malt quality improvements are identified.