Barley Protein Research Articles

Purification and Identification of Lipid-Lowering Protein from Barley Extract after Lactiplantibacillus plantarum dy-1 fermentation

Previous studies have found that the protein in barley extract fermented by Lactiplantibacillus plantarum dy-1 has the ability to inhibit lipid accumulation. However, the isolation, purification, and structural identification of the protein with lipid-lowering activity were still needed. In the present study, barley protein fermented by L. plantarum dy-1 with the optimal lipid-lowering ability was isolated and purified in three steps: using ammonium sulfate precipitation, anion-exchange chromatography, and size-exclusion chromatography. Combined with the model of HepG2 cells induced by oleic acid, the results showed that the pure protein LFBEP-C1 had the best lipid-lowering potential. Furthermore, our research found that LFBEP-C1 enriched the content of hydrophobic amino acids in LFBEP-C1. Ultraviolet spectroscopy analysis indicated that the glycosidic bond in LFBEP-C1 was an O-type glycosidic bond. The FTIR and circular dichroism spectra indicated that α-helix and random coil were the main secondary structures of LFBEP-C1. Mass spectrometry determined the theoretical molecular weight of LFBEP-C1 as 48 kDa, and its amino acid coverage was 63%. These findings suggest that the protein LFBEP-C1 with the best lipid-lowering activity was isolated and purified, and its structural characteristics were identified.

Analisis Kadar Protein Jewawut (Setaria italica L.)

Jewawut has been used by the community as a food ingredient for noodles, pastries, porridge, juice and health drinks. The barley plant is rich in protein which is equivalent to rice. Protein has many functions in our body, as a building block, regulating substance and producing calories. As a body building substance, protein serves to provide material for growth, tissue formation and for tissue maintenance. Analysis of protein content is useful for measuring protein levels in food ingredients. This study aims to determine the water content, crude fiber, carbohydrates and protein content of barley seeds found in the Balanipa District, Polman Regency. The research was carried out at the Makassar Health Center Laboratory January – February 2022, the data obtained were presented in a quantitative descriptive manner by doing three replications. water content is 5.32%, crude fiber is 2.36%, carbohydrates are 77.39% and barley seed protein is 9.47%. The protein and carbohydrate content of barley in Lambanan Village, Balanipa District, Polewali Mandar Regency is equivalent to the protein and carbohydrate content in white rice and brown rice.

The Immune System Response to 15-kDa Barley Protein: A Mouse Model Study.

Barley (Hordeum vulgare L.) proteins are taxonomically homologous to wheat proteins and react with sera from patients with baker’s asthma. In the current work, the crude extract of barley proteins was divided into six fractions on DEAE-Sepharose. Their immunoreactivity in reacting with sera from patients with a confirmed food allergy varied, and the 15-kDa fraction (B–FrVI) showed the strongest response. In silico analysis confirmed that 15-kDa B-FrVI protein belongs to the trypsin/amylase inhibitor family and to a group of MHC type II allergens. In the next step, the immunogenicity of the B-FrVI was examined in a mouse model. It was shown that, compared to the PBS group, administration of B-FrVI to mice induced almost 2× higher amounts of specific IgG, ~217, and IgA ~29, as early as day 28 after immunization, regardless of the route (intraperitoneal or oral) of antigen administration (p < 0.0001). An ELISpot for B-cell responses confirmed it. Stimulation of mesenteric lymphocytes with pure B-FrVI significantly increased (p < 0.001) the proliferation of lymphocytes from all groups compared to cells growing in media only and stimulated with lyophilized beer. The experiments prove the strong immunogenicity of the 15-kDa B-FrVI protein and provide a basis for future studies of the allergenic nature of this protein.

First report of a furovirus vector systemically expressing fluorescent protein in barley and wheat

First report of a furovirus vector systemically expressing fluorescent protein in barley and wheat

Global proteome analyses of phosphorylation and succinylation of barley root proteins in response to phosphate starvation and recovery.

Phosphate (Pi) stress is an important environmental factor that limits plant growth and development. Of various posttranslational modifications (PTMs), protein phosphorylation and succinylation are the two most important PTMs that regulate multiple biological processes in response to Pi stress. However, these PTMs have been investigated individually but their interactions with proteins in response to Pi stress remain poorly understood. In this study, to elucidate the underlying mechanisms of protein phosphorylation and succinylation in response to Pi stress, we performed a global analysis of the barley root phosphorylome and succinylome in Pi starvation and recovery stages, respectively. A total of 3,634 and 884 unique phosphorylated and succinylated proteins, respectively, corresponding to 11,538 and 2,840 phospho- and succinyl-sites, were identified; of these, 275 proteins were found to be simultaneously phosphorylated and succinylated. Gene Set Enrichment Analysis was performed with a Kyoto Encyclopedia of Genes and Genomes pathway database revealing pathways that significantly enriched in the phosphorylome and succinylome. Such pathways, were dynamically regulated by Pi starvation and recovery treatments, and could be partitioned into distinct metabolic processes. In particular, phosphorylated proteins related to purine, the mitogen-activated protein kinase (MAPK) signaling pathway, pyrimidine, and ATP-binding cassette (ABC) transporters were upregulated in both Pi deprivation and recovery stages. Succinylated proteins, significantly upregulated by both Pi starvation and recovery, were enriched in nitrogen metabolism and phenylpropanoid biosynthesis. Meanwhile, succinylated proteins that were significantly downregulated by both Pi starvation and recovery were enriched in lysine degradation and tryptophan metabolism. This highlighted the importance of these metabolic pathways in regulating Pi homeostasis. Furthermore, protein-protein interaction network analyses showed that the response of central metabolic pathways to Pi starvation and recovery was significantly modulated by phosphorylation or succinylation, both individually and together. In addition, we discovered relevant proteins involved in MAPK signaling and phenylpropanoid biosynthetic pathways existing in interactions between phosphorylated and succinylated proteins in response to Pi recovery. The current study not only provides a comprehensive analysis of phosphorylated and succinylated proteins in plant responses to Pi starvation and recovery, but also reveals detailed interactions between phosphorylated and succinylated proteins in barley roots.

Binding of curcumin to barley protein Z improves its solubility, stability and bioavailability

Although excessive pharmaceutical activities of curcumin have been reported, the poor solubility, low stability and low bioavailability greatly limited its application. In this study, the interaction between protein Z (PZ) and curcumin, and the effects of PZ on the stability and bioavailability of curcumin were investigated. Fluorescence quenching results indicated that curcumin molecule binds PZ with a stoichiometry of 4:1, and the binding affinity is stronger than other reported protein carriers. Molecular dynamics simulation results suggested that curcumin binds in the hydrophobic region of PZ, and the interaction was maintained mainly by hydrogen-bond (Pro-287, Asn-340 and Tyr-234). PZ-curcumin complex possessed better encapsulation efficiency (64.10 %) and loading capacity (5.49 μg/mg) for curcumin. In addition, binding with PZ not only improved the thermal, light and digestive stability of curcumin significantly, but lowered its toxic effect on Caco-2 cells and improved relative bioavailability (305 %) compared with that of curcumin only.

Effects of decolorization on aggregation behavior of highland barley proteins: Comparison with wheat proteins

To explore effects of decoloration on highland barley proteins (HBPs) aggregation, physicochemicalproperties, structuralcharacteristics, and functional characteristics of decolorized highland barley proteins (DHBPs) were investigated. In order to compare the aggregation of HBPs, wheat proteins (WPs) were selected as a control group. The solubility, turbidity, particle size and surfacehydrophobicity of HBPs increased obviously (P < 0.05) after decoloration, but still lower than WPs. Electrophoretic analysis showed that the bands amount of HBPs and DHBPs were lower than WPs, while decolorization had no effect on the bands amount of HBPs. Moreover, chemical bonds contents of DHBPs were higher than HBPs, but significant lower (P < 0.05) than WPs. The Fourier-transform infrared spectroscope showed that secondary structures of HBPs were more flexible after decoloration. Besides, foaming property, emulsifying property and water holding capacity of DHBPs increased significantly (P < 0.05). To conclude, the aggregation behavior and functional properties of HBPs were improved by the decolorization.

Proteomics and glycoproteomics of beer and wine.

Beer and wine are fermented beverages that contain abundant proteins released from barley or grapes, and secreted from yeast. These proteins are associated with many quality attributes including turbidity, foamability, effervescence, flavour and colour. Many grape proteins and secreted yeast proteins are glycosylated, and barley proteins can be glycated under the high temperatures in the beer making process. The emergence of high-resolution mass spectrometry has allowed proteomic and glycoproteomic analyses of these complex mixtures of proteins towards understanding their role in determining beer and wine attributes. In this review, we summarise recent studies of proteomic and glycoproteomic analyses of beer and wine including their strategies for mass spectrometry (MS)-based identification, quantification and characterisation of the glyco/proteomes of fermented beverages to control product quality.

Variation of Crude Protein and Amino Acids Concentrations in Corn, Wheat, and Barley from Different Countries

The objective of this study was to investigate the variability in crude protein (CP) and amino acids (AA) content in cereal grains imported from different origins in Korea from 2006 to 2015. The values of CP and AA contents in corn, wheat, and barley were obtained from 430 and 325 samples from six countries, 83 and 56 samples from seven countries, and 60 and 58 samples from three countries, respectively. The CP concentrations in corn, wheat, and barley ranged from 7.12 (Brazil) to 7.68% (India), 10.55 (Ukraine) to 13.26% (Brazil), and 9.46 (India) to 10.49% (Ukraine), respectively. The Lys concentrations in the corn, wheat, and barley ranged from 0.18 (Argentina) to 0.24% (China), 0.26 (India) to 0.34% (China), and 0.23 (India) to 0.31% (Australia), respectively. The concentrations of CP and AA varied among different countries of origin (<i>P</i>&lt;0.05), except for Met in wheat and CP in barley. The coefficients of variation for CP were 3.26, 9.06, and 5.36 from corn, wheat, and barley, respectively. The correlation coefficients (r) between CP and Lys concentrations in corn, wheat, and barley were positively correlated and were 0.322, 0.277, and 0.542, respectively. In conclusion, CP and AA concentrations varied not only from different countries of origins but also within the same country due to the geographic region in which they are produced.

Development of a Sequence Searchable Database of Celiac Disease-Associated Peptides and Proteins for Risk Assessment of Novel Food Proteins.

Celiac disease (CeD) is an autoimmune enteropathy induced by prolamin and glutelin proteins in wheat, barley, rye, and triticale recognized by genetically restricted major histocompatibility (MHC) receptors. Patients with CeD must avoid consuming these proteins. Regulators in Europe and the United States expect an evaluation of CeD risks from proteins in genetically modified (GM) crops or novel foods for wheat-related proteins. Our database includes evidence-based causative peptides and proteins and two amino acid sequence comparison tools for CeD risk assessment. Sequence entries are based on the review of published studies of specific gluten-reactive T cell activation or intestinal epithelial toxicity. The initial database in 2012 was updated in 2018 and 2022. The current database holds 1,041 causative peptides and 76 representative proteins. The FASTA sequence comparison of 76 representative CeD proteins provides an insurance for possible unreported epitopes. Validation was conducted using protein homologs from Pooideae and non-Pooideae monocots, dicots, and non-plant proteins. Criteria for minimum percent identity and maximum E-scores are guidelines. Exact matches to any of the 1,041 peptides suggest risks, while FASTA alignment to the 76 CeD proteins suggests possible risks. Matched proteins should be tested further by CeD-specific CD4/8+ T cell assays or in vivo challenges before their use in foods.

CHARACTERISTICS OF SPRING BARLEY VARIETIES BREEDED BY THE OMSK AGRICULTURAL RESEARCH CENTER FOR PROTEIN COLLECTION

Barley is the second grain crop in terms of importance and production volumes in most regions of Russia. However, the increased interest in this crop from the side of production in Western Siberia is constrained by the high lability of climatic factors in local conditions (frequently repeated summer droughts, a short frost-free period, heat deficiency, etc.). One of the main requirements for the variety is a high rate of “protein collection”. The purpose of the research is to characterize barley varieties bred by the Omsk Agrarian Research Center on the basis of "protein collection per unit area" in the conditions of the southern forest-steppe of the Omsk region. 13 varieties of spring barley were studied in the Omsk region from 2013 to 2018. The film varieties Sasha, Omskiy 100, Omskiy 101 and Podarok Sibiri (from +37.93 to + 64.13 kg/ha to the standard variety Omskiy 95) were characterized by an increased indicator of "protein collection", on average over the years of research. Mathematical data processing was performed. The following parameters of adaptability were studied: resistance to stress and compensatory ability, plasticity, stability, and responsiveness. The research period from 2013 to 2018 was characterized by contrasting conditions. Thus, the dry conditions of 2014 (changed to dry and cold 2015, sufficient moisture was observed in 2013 and 2018. The rank analysis of the above-mentioned adaptive capacity indicators allowed us to identify adaptive varieties for cultivation in the southern forest-steppe of the Omsk region, which can form an increased protein harvest per hectare. In order to increase the collection of barley protein in the southern forest-steppe of Western Siberia, it is recommended to cultivate filmy varieties Omskiy 99, Podarok Sibiri, Omskiy 100, Omskiy 101, Sasha (total ranks = from 33 to 47), as well as Omskiy golozerniy 1 (total ranks was 65).

Beneficial Role of Microbial Transglutaminase in the Pathogenetic Mechanisms of Coeliac Disease.

Coeliac disease (CD) is caused by immunological intolerance to wheat gluten and related proteins of rye and barley. Consequently, gluten-free (GF) products have been developed but technological implementation is required to improve their intrinsic rheological properties. One alternative for increasing the functional properties of GF foodstuff is the incorporation of microbial transglutaminase (mTG), which allows for the cross-linking of proteins that can substitute for the gluten network in the bakery industry. mTG has been, however, suggested to mimic tissue transglutaminase and to be immunogenic in CD patients. Recently, both mTG and gliadin were found to be transported to the endoplasmic reticulum of enterocytes, suggesting cross-presentation and potential interaction with immune cells in CD. Although pathogenetic activity of mTG has not been found to date, these data naturally raise concerns among clinicians and patients about the use of mTG as a food additive. On the contrary, different studies have shown that treatment with mTG was effective in reducing the inflammatory immune response of gluten in CD. In this article, we take advantage of recent advances in gut physiology and CD pathogenesis to revise the literature data on mTG. An updated and unbiased overview of the role of mTG in this pathology allowed us to definitively highlight the beneficial use of this food additive by CD patients.

An interolog-based barley interactome as an integration framework for immune signaling.

The barley MLA nucleotide-binding leucine-rich-repeat (NLR) receptor and its orthologs confer recognition specificity to many fungal diseases, including powdery mildew, stem-, and stripe rust. We used interolog inference to construct a barley protein interactome (Hordeum vulgare predicted interactome, HvInt) comprising 66,133 edges and 7,181 nodes, as a foundation to explore signaling networks associated with MLA.HvInt was compared with the experimentally validated Arabidopsis interactome of 11,253 proteins and 73,960 interactions, verifying that the 2 networks share scale-free properties, including a power-law distribution and small-world network. Then, by successive layering of defense-specific "omics" datasets,HvInt was customized to model cellular response to powdery mildew infection. Integration ofHvInt with expression quantitative trait loci (eQTL) enabled us to infer disease modules and responses associated with fungal penetration and haustorial development. Next, usingHvInt and infection-time-course RNA sequencing of immune signaling mutants, we assembled resistant and susceptible subnetworks. The resulting differentially coexpressed (resistant - susceptible) interactome is essential to barley immunity, facilitates the flow of signaling pathways and is linked to mildew resistance locus a (Mla) through trans eQTL associations. Lastly, we anchoredHvInt with new and previously identified interactors of the MLA coiled coli + nucleotide-binding domains and extended these to additional MLA alleles, orthologs, and NLR outgroups to predict receptor localization and conservation of signaling response. These results link genomic, transcriptomic, and physical interactions during MLA-specified immunity.

Effects of salidroside on functional and structural changes in highland barley proteins

This study investigates the functional and conformational changes in highland barley proteins (HBPs)-salidroside complexes formed by non-covalent bond interactions. The free sulfhydryl contents of HBPs are decreased from 37.65 ± 1.90 μmol/g protein to 18.86 ± 0.14 μmol/g protein after binding with salidroside. The fluorescence spectroscopy show that two fluorescence peaks are observed and salidroside enhance the fluorescence intensity of HBPs at the high addition level of salidroside (0.5–1 mmol/g protein). Secondary structure, surface hydrophobicity, and Zeta potential of HBPs are also changed by salidroside with different addition level (0–1 mmol/g protein). HBPs-salidroside complexes exhibit better functional properties (emulsifying and foaming properties) than HBPs, which is probably due to conformational changes in the HBPs. The combination of HBPs and salidroside increase the antioxidant ability of HBPs. Overall, salidroside has the potential to improve the structural characteristics and functional properties of HBPs, especially their antioxidant ability.

A systematic review of highland barley: Ingredients, health functions and applications

Due to its high nutritional and dietotherapy values, highland barley has attracted the attention and favor of people all over the world in recent years. It has been demonstrated that the nutritional components of highland barley are comprehensive and unique, with the characteristics of high protein, high fiber, high vitamin, low fat, low sugar and variety of bioactive components. As the most important component in highland barley, highland barley starch not only has low digestibility, but also has good freeze-thaw stability, high solubility, good emulsion stability and superior film forming performance, which makes it have great application value in food, medicine and industrial production. The content of highland barley protein, which is rich in 18 kinds of amino acids, is higher than that of most grains, and its derivatives play an important role in medical treatment. Unfortunately, highland barley protein cannot form gluten network structure, which limits the application in daily staple food to a certain extent. Highland barley also contains a large amount of dietary fiber, especially β -glucan. Long-term consumption could significantly reduce the incidence of chronic diseases and metabolic syndromes such as heart disease and diabetes. However, the research on the application of highland barley is still in the laboratory stage, which failed to achieve large-scale application in the actual production. The value of highland barley has not been brought into full play, which leads to the waste of its resources and the reduction of its added value. This paper reviewed the macronutrients, health functions and applications of highland barley, aiming to provide some reference for the development of highland barley in food and health industry.

Peas and Barley Grown in the Strip-Till One Pass Technology as Row Intercropping Components in Sustainable Crop Production

Simplified, ploughless tillage and multi-species, multifunctional crop production are important components of sustainable agriculture. Technologies that combine these components can play an even greater pro-ecological role in modern agriculture. The claim is made that row intercropping of spring barley and peas, along with strip tillage, is an alternative to traditional methods of sowing cereals and legumes. This hypothesis was verified in a three-year field experiment in which row intercropping of barley and peas (alternating every row) was compared with traditional mixed-crop, within-row cropping (plants of each species in each row) and pure sowing of each species. Row intercropping of barley and peas using strip-till, one-pass technology, as compared with mixed-crop, within-row, improved the uniformity of plant emergence and plant density of peas before harvesting and reduced weed infestation. The productivity of barley and peas was higher than with pure sowing by 8.5% and 10.2%, respectively, and the productivity of peas was also higher by 38.9% than when sowing in mixed-crop, within-row. The yield of barley grain/seeds and peas under row-intercropping was 1.75 t ha−1 higher than the yield of pea seeds with pure sowing, and 0.79 t ha−1 lower than the yield of barley in pure sowing. On the other hand, the yield of grain/seed protein under this mixture was similar to the pea protein yield with pure sowing and 109 kg ha−1 higher than the barley protein yield with pure sowing. The positive results should inspire further research to obtain a better understanding of the conditions and effects of growing grains with legumes with strip-till one-pass technology.

High effective proteinaceous α-amylase inhibitors from grains and control release

Plant-derived α-amylase inhibitors exhibit great capacity in glycaemic control by restraining dietary starch digestion. However, natural α-amylase inhibitors with strong inhibitory activity and good stability are still scarce. In this study, the inhibitory activity and stability of proteinaceous α-amylase inhibitors derived from eleven grains were examined, and microencapsulation was carried out to protect the inhibitors in gastric fluid. We found that the highland barley protein extract (HBPE) showed the most potent α-amylase inhibitory activity (IC50 = 1.11 mg/mL). HBPE is a reversible noncompetitive α-amylase inhibitor and displayed good stability across various pH and temperatures. It showed high trypsin tolerance but low pepsin tolerance. Thus HBPE-encapsulated microspheres were prepared by the composite of sodium alginate/gellan gum with the internal ionic gelation method. The optimum encapsulation condition was determined, and the prepared microspheres displayed discrete, uniform and regular sphericities with diameters around 53 μm, and better mechanical strength with more than 81% activity retention rate. Moreover, the microspheres protected the HBPE in gastric fluid and extended HBPE release in the small intestinal fluid, revealing excellent control release of HBPE in simulated gastrointestinal digestion. Our study provides a new and effective strategy for the management of postprandial blood glucose.

Digestion characteristics of quinoa, barley and mungbean proteins and the effects of their simulated gastrointestinal digests on CCK secretion in enteroendocrine STC-1 cells.

The demand for plant-based proteins has been rapidly increasing due to sustainability, ethical and health reasons. The present study aimed to investigate the digestion characteristics of three plant proteins (quinoa, barley and mungbean) based on an in vitro digestion model and the effect of their simulated gastrointestinal digests on satiety hormone cholecystokinin (CCK) secretion in enteroendocrine STC-1 cells. The nitrogen distribution in the digestion process, the relative molecular weight (MW) of peptides and the amino acid composition in simulated gastrointestinal digests were characterized. Quinoa protein had the highest proportion of soluble nitrogen after gastrointestinal digestion (85.79%), followed by barley protein (74.98%) and mungbean protein (64.14%), suggesting that quinoa protein was more easily digested than barley and mungbean proteins. The peptides but not free amino acids were the main components in the gastrointestinal digests of quinoa, barley, and mungbean proteins. The gastrointestinal digest of quinoa protein had a well balanced amino acid pattern, whereas that of barley protein was lacking Lys, and that of the mungbean protein was short of sulfur amino acids (Phe + Tyr) but rich in Lys. In terms of the ability to stimulate CCK secretion, the gastrointestinal digest of barley protein had a strong stimulatory effect on CCK secretion, while that of quinoa and mungbean proteins had only a weak stimulatory effect. After pretreatment with a specific calcium-sensing receptor (CaSR) antagonist NPS 2143, CCK secretion induced by the barley protein digest was greatly suppressed, indicating that CaSR was involved in barley protein digest-induced CCK secretion. These results show that quinoa protein has good nutritional quality, while barley protein is an excellent plant protein source to stimulate CCK secretion and has a potential application as a dietary supplement for obesity management.

In vitro digestion characteristics of cereal protein concentrates as assessed using a pepsin-pancreatin digestion model

An alkaline extraction method has been used in many studies to extract total protein from cereal samples. Wheat bran protein concentrate (WBPC), oat bran protein concentrate (OBPC), and barley protein concentrate (BPC) were prepared by alkaline extraction and isoelectric precipitation to study their functional and nutritional properties. The three protein concentrates were hydrolysed by an in vitro pepsin-pancreatin digestion model. Their digestibility (%) and degree of hydrolysis (DH%) were evaluated, and SDS-PAGE electrophoresis was used to illustrate the protein and peptides patterns. The change of the particle sizes and the release of the essential amino acids was followed during the digestion process. The in vitro digestibility of WBPC, OBPC and BPC was 87.4%, 96.1% and 76.9%, respectively. The DH% of protein concentrates were between 50 and 60%. The change of the particle size distribution values Dv(50) was assumed to be related to protein aggregations during the digestion. The protein fractions were identified and the degradation during the digestion and were analysed by SDS-PAGE; the gels of WBPC and OBPC digestion showed virtually complete degradation whereas the intensive bands of undigested protein were presented for BPC. The generation of the free amino acids and short chain peptides were significantly higher at the end of the intestinal digestion compared to the stages of before and after gastric digestion. Higher content of the deficient amino acids such as lysine and threonine were found comparing to the level of deficient amino acids in cereal grains but does not meet the daily recommended intake.

Malting Quality of ICARDA Elite Winter Barley (Hordeum vulgare L.) Germplasm Grown in Moroccan Middle Atlas

The use of barley (Hordeum vulgare L.) in Morocco is still limited to food and feed despite the amplified demand by local industries for imported malt. This study aims to evaluate 36 barley elite lines for major grain physicochemical parameters and malt quality traits. Analysis of variance, Pearson correlation, principal component analysis (PCA), and hierarchical cluster analysis (HCA) were performed. The results showed significant genotypic variation among genotypes for individual grain and malt traits. High broad sense heritability was obtained for all traits except for plump grain percentage, malt friability, and germination capacity. Starch, malt extract, Kolbach index, grain area, and test weight correlated significantly and negatively with barley protein. Malt extract correlated positively with Kolbach index and starch, but a negative correlation with soluble protein and malt protein was found. Based on 12 characters, 77% of the total genotypic variation was explained by the three first principal components following PCA and four clusters were depicted based on HCA. Genotypes of high interest with desirable levels of quality standards were identified to be used as a malt quality traits donor while designing crossing programs. Supplemental data for this article is available online at https://doi.org/10.1080/03610470.2021.1978036 .