啤酒大麦品质的遗传和改良
2009-6
浙江大学出版社
张国平，李承道 主编
296
660000
Genetics and Improvement of Barley Malt Quality presents up-to-date deVelopments in ba rley production and breeding．The book is diVided into nine chapters，including barley production and consumption，germplasm and utilization，chemical composition，protejn and protein components，carbohydrates and sugars，starch degrading enzymes，endosperm cell walls and malting quality，genomics and malting quality improVement，and marker-assisted selection for malting quality The information will be especially usefulto barley breeders，malsters，brewers，biochemists，barley quaIity specialists， molecular geneticists，and biotechnologists．rrhis book may also serve as reference text for post-graduate students and ba rley l esearchers．The authors flor each chapter are the experts and frontier researchers in the specific areas．
Professor Guoping Zhang，is a barley breeder and crop physiologist in Department of Agronom)，Zhejiang University of China．D r．Chengdao Li is a senior molecular geneticist and barley breederin Department of Agriculture＆Food，Western Australia．He isalso an adjunct professor in Murdoch university of Australia andzhejiang uniVersity of china．
1 Barley Production and C0nsumption 1.1 Introduction 1.2 World Barlev Production 1.3 World Barlev nade 1.4 World Barley Consumption 1.4.1 Feed ConsumDtion 1.4.2 Maltiing Barley Consumption 1.4.3 Food ConsumDtion 1.4.4 Other Industrial Uses References2 Barley Germplasm and Utilization 2.1 Origin and Evolution of Cultivated Barley 2.1.1 The Taxonomv of Barlev 2.1.2 Origin ofthe CultiVated Barley 2.1.3 Evolution and Domestication of Cultivated Barlev. 2.2 Annual Wild Barlev 2.2.1 Annual Wild Barlev in the Near East FIertile Crescent 2.2.2 The Annual Wild Barley in Qing-Tibetan Plateau. 2.2.3 0ther Annual Wild Barley Species 2.2.4 ProsDective 2.3 Perennial Wild Barlev GermDlasm 2.3.1 The Variation of Target naits 2.3.2 Approaches fbr Utilization of Perennial Wild Barleys. 2.4 Cultivated Barlevs. 2.4.1 Primitive Barlevs 0r Landraces 2.4.2 Commercial Varieties 2.4.3 Mutants References3 Chemical Composition in Barley Grains and Malt Quality 3.1 Introduction 3.2 Phvsical Structure 3.2.1 Grain Size 3.2.2 Dormancy 3.2.3 Grain Hardness 3.3 The InterIlal Structure 3.3.1 The Embryo 3.3.2 The Aleurone 3.3.3 The Barley Husk 3.4 The Barley Endosperm 3.4.1 Barley Carbohydrates 3.4.2 Grain Protein 3.5 Malt Quality 3.5.1 Diastatic Power 3.5.2 α-amylase 3.5.3 β-amylaSe 3.5.4 Limit Dextrinase 3.5.5 α-glucosidase 3.5.6 β-glucanase 3.5.7 PrOteinase 3.5.8 Hot Water Extract 3.6 Fleed Barley Quality Traits 3.7 Conclusion References4 Identification of Barley、Varieties by Protein Proflling 4.1 Introduction 4.2 Extraction of Proteins for Protein Profiling 4.3 Chalracteristics of Barley Protein Profiles 4.3.1 Peak Size Calling 4.3.2 LOcatiOn and Year 4.3.3 Phylogeny 4.4 Discussion 4.4.1 Specificity of Variety IdeIltification 4.4.2 Location and Year 4.4.3 Malting versus Fleed 4.4.4 Peak Inheritance 4.4.5 C0ntamination 4.4.6 Automation 4.5 Conclusion References5 β-glucans and Arabinoxylans6 The Properties and Genetics of Barley Malt Starch7 The Role of Endosperm Cell Walls in Barley Malting Quality8 Barley Genomics and Malting Quality Improvement9 Genetic Improvement of Malting Quality through Conventioal Breeding and Marker-assisted SelectionIndex
插图：Barley has many economic rises today.Barley is produced primarily 3Sanimal feed.For example.over half of the barley is used for livestock feedin the United States.Barley as feed has the same nutritive value as corn.Barley is high in carbohydrates.with moderate amounts of protein.calciumand phosphorus.It also has small amounts of vitamin B.The entire barleykerne“s used as feed after it has been steam rolled or gone through a grindingprocess.By products from the brewing process and malt sprouts are also usedin livestock feed.The two-rowed barley is most often used for animal feedbecause it produces higher weight and superior kernel production.Barleyis also used in the production of beer and some wines.About 25％of thecultivated barley in the United States is used for malting，with about 80％used in beer production，14％used in distilled alcohol production，and 6％used for malt syrup，malted milk，and breakfast foods.A small amount of thebarley is used for human food in the form of pearl barley or flour for porridge.Sometimes，barley is grown as a hay crop in some areas.Only the smoothvarieties and awnless varieties are used in hay production.Winter barley alsocan be used for hay if pasteurized before the stems start to elongate.Theamount of barley used for ethanol has been increased significantly in the lastdecade，especially in some EU countries（www.biofeulreview.com）.
《啤酒大麦品质的遗传和改良(英文版)(精)》由浙江大学出版社出版。
