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Effects of Genotype and Environment on Malt β‐Glucanase Activity
Author(s) -
Altunkaya A.,
Çelik S.,
Yalçin E.,
Köksel H.,
Özkara R.
Publication year - 2001
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.2050-0416.2001.tb00076.x
Subject(s) - glucanase , genotype , food science , brewing , biology , chemistry , enzyme , biochemistry , gene , fermentation
Fifteen genotypes of barley grown in two different locations (Gönen and Besni) were used in this study. The malting characteristics and β‐glucanase activities of their malts were determined. Although, malt β‐glucanase activities of the samples grown in the Besni location were much higher than those of Gönen samples, the malting quality of the samples from both locations were comparable. The results indicate that both genotype and environment affected β‐glucanase activity with a more pronounced effect of the latter.