Abstract
Barley lipoxygenase (LOX)-1 is believed to affect the stability of flavour and the foam of beer. The purpose of this study was to investigate the genetic variation of the LOX-1 thermostability, and to analyse the mode of inheritance of this trait. A simple method was established to evaluate the LOX-1 relative thermostability (LOX-RTS). With this method, 153 barley cultivars were screened for LOX-RTS. The frequency of the LOX-RTS values was distributed in a bimodal manner. Based on these values, the barley lines were categorized into two groups: an H-type with relatively thermostable LOX-1 and an L-type with relatively thermolabile LOX-1. Using a ‘Steptoe’/‘Morex’ doubled haploid population, a major quantitative trait locus (QTL) associated with LOX-RTS was identified on chromosome 4H of barley, explaining 82% of the variance. Mapping of a CAPS marker specific for the LoxA locus revealed co-segregation with this QTL. In this study, the existence of the thermostability types of barley seed LOX-1 and the locus controlling the thermostability were made clearer.
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