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Barley varieties having an identification method and excellent brewing traits of barley varieties

机译:大麦品种的鉴定方法和优良酿造性状

摘要

A method for identifying barley with good brewing properties using the thermostability of the barley beta-amylase as an indicator. The thermostability of the barley beta-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of a extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the beta-amylase structural gene have been developed as a method for determining the type of thermostability for a barley beta-amylase. The selection method is not affected by environmental or climatic conditions.
机译:一种以大麦β-淀粉酶的热稳定性为指标鉴定具有良好酿造特性的大麦的方法。大麦β-淀粉酶的热稳定性显着影响表观衰减极限的程度。作为一种确定方法,已经开发出一种测定大麦种子提取液的酶活性的方法,一种通过等电点的间接方法以及一种通过含有β-淀粉酶结构基因的区域的DNA多态性进行间接鉴定的方法。大麦β-淀粉酶的热稳定性类型。选择方法不受环境或气候条件的影响。

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