Abstract
BackgroundLimit dextrinase inhibitor (LDI) inhibits starch degradation in barley grains during malting because it binds with limit dextrinase (LD). There is a wide genetic variation in LDI synthesis and inactivation during barley grain development and germination. However, the genetic control of LDI activity remains little understood.ResultsIn this study, association analysis was performed on 162 Tibetan wild accessions by using LDI activity, 835 Diversity Arrays Technology (DArT) markers and single nucleotide polymorphisms (SNPs) of the gene HvLDI encoding LDI. Two DArT markers, bpb-8347, bpb-0068, and 31 SNPs of HvLDI were significantly associated with LDI activity, explaining 10.0%, 6.6% and 13.4% of phenotypic variation, respectively. Bpb-8347 is located on chromosome 6H, near the locus of HvLDI, and bpb-0068 is located on 3H.ConclusionsThe current results confirmed the locus of the gene controlling LDI activity and identified a new DArT markers associated with LDI activity. The SNPs associated with LDI activity may provide a new insight into the genetic variation of LDI activity in barley grains.
Highlights
Limit dextrinase inhibitor (LDI) inhibits starch degradation in barley grains during malting because it binds with limit dextrinase (LD)
A wide genetic variation of the LDI activity was observed among 162 Tibetan barley accessions for two years (Figure 1), ranged from −0.034 mU/μg to 0.295 mU/μg for 2011 and from 0.003 mU/μg to 0.287 mU/μg for 2012, with a mean of 0.176 mU/μg and standard difference (SD) of 0.057 for 2011 samples, and a mean of 0.167 mU/μg and SD of 0.055 for 2012
This study confirmed the locus of LDI gene and detected a Diversity Arrays Technology (DArT) marker, bpb-0068, associated with LDI activity
Summary
Limit dextrinase inhibitor (LDI) inhibits starch degradation in barley grains during malting because it binds with limit dextrinase (LD). There is a wide genetic variation in LDI synthesis and inactivation during barley grain development and germination. High malting quality is characterized by high malt extract (ME) and diastatic power (DP), as well as high wort fermentation by yeast, i.e. complete degradation of starch and polysaccharide in malt [1]. The major chemical compound in barley grains is starch, which consists of 30% amylose and 70% amylopectin [2]. Starch is degraded by coordinative action of α-amylase, β-amylase, limit dextrinase (LD) and α-glucosidase in the endosperm of the germinating grains [3]. Without the action of LD, the branched dextrins could not be fermented by yeast [5]. LD plays an important role in the brewing and distilling industries for producing fermentable sugar
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