Franz Veronika, Hör Stefan, Petermeier Hannes, Neugrodda Christoph, Becker Thomas, Gastl Martina
Chair of Brewing and Beverage Technology, Technical University of Munich, Freising, Germany.
Research Center Weihenstephan for Brewing and Food Quality, Technical University of Munich, Freising, Germany.
J Sci Food Agric. 2025 Jun;105(8):4493-4503. doi: 10.1002/jsfa.14183. Epub 2025 Apr 2.
Starch gelatinization behavior and the proportion of B-granules are crucial for malt quality as a result of their impact on starch degradation during malt-based beverage production. Starch structure and resulting starch properties are determined by the starch synthesis during barley plant growth, which is influenced by barley genetics and environmental growing conditions. Because climate change is altering growing conditions increasingly, insights into the relationship between growth conditions, genetics and relevant starch properties are of upcoming importance. Thus, as a factorial experiment, three malting barley varieties (Morex, Scarlett and Avalon) were grown in highly controlled climate chambers with systematic variations in heat and drought conditions to investigate the influence of (i) pre-anthesis growth temperature [growth stage (GS) < 61]; (ii) temperature from GS 61-75 and from GS 75-93; (iii) malting barley variety; (iv) drought stress; and (v) interactions between those factors on resulting gelatinization behavior (using differential scanning calorimetry) and the B-granule proportion (detected by laser diffraction).
(Stepwise) multiple linear regression calculations (MLR/SMLR) revealed that (i) pre-anthesis growth temperature significantly affected gelatinization behavior (onset, T; endset, T; enthalpy, ΔH) but not B-granule proportion; (ii) starch properties were not significantly and variety-independently different after heat stress from GS 61-75 or heat stress from GS 75-93; and (iii) additional drought stress did not significantly change T and T values per se, but significantly affected ΔH and B-granule proportion values.
Growth conditions before GS 55 significantly impact starch gelatinization behavior, indicating that starch synthesis is highly affected by conditions before anthesis. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
淀粉糊化行为和B-颗粒比例对麦芽品质至关重要，因为它们会影响麦芽基饮料生产过程中的淀粉降解。淀粉结构及由此产生的淀粉特性由大麦植株生长期间的淀粉合成决定，而这又受大麦遗传因素和环境生长条件的影响。由于气候变化正日益改变生长条件，深入了解生长条件、遗传因素与相关淀粉特性之间的关系变得愈发重要。因此，作为一项析因实验，种植了三个制麦大麦品种（Morex、Scarlett和Avalon），在高度可控的气候箱中，对热量和干旱条件进行系统变化，以研究（i）开花前生长温度[生育期（GS）<61]；（ii）GS 61 - 75期和GS 75 - 93期的温度；（iii）制麦大麦品种；（iv）干旱胁迫；以及（v）这些因素之间的相互作用对所得糊化行为（使用差示扫描量热法）和B-颗粒比例（通过激光衍射检测）的影响。
（逐步）多元线性回归计算（MLR/SMLR）表明，（i）开花前生长温度显著影响糊化行为（起始温度，To；结束温度，Tc；焓变，ΔH），但对B-颗粒比例无显著影响；（ii）在GS 61 - 75期热胁迫或GS 75 - 93期热胁迫后，淀粉特性在品种间无显著差异；（iii）额外的干旱胁迫本身并未显著改变To和Tc值，但显著影响ΔH值和B-颗粒比例值。
GS 55之前的生长条件显著影响淀粉糊化行为，这表明淀粉合成受开花前条件的高度影响。© 2025作者。《食品与农业科学杂志》由John Wiley & Sons Ltd代表化学工业协会出版。
