Barley: Chemistry and Technology

About this book

Barley: Chemistry and Technology is an important tool for any food scientist, or crop scientist who needs to understand the development, structure, composition, or end use properties of the barley grain for cultivation, trade, and utilization.

Editors Peter R. Shewry and Steven E. Ullrich bring together a wide range of international authorities on barley to create this truly unique, encyclopedic reference work that covers the massive increase in barley knowledge over the past 20 years, when the first edition of Barley: Chemistry and Technology was published.

It offers the latest coverage of barley's applications in milling, breeding, and production for food, feed, malting, brewing, distilling, and biofuels. It delivers a complete update of the latest knowledge of barley's many components, from the genetic and molecular level to its many constituents, such as proteins, carbohydrates, arabinoxylans, minerals, lipids, terpenoids, phenolics, and vitamins.

This important book also includes chapters on barley's plant and grain development from both the physiological and genetic perspectives, making it an important resource not only for cereal and food scientists, but crop scientists involved in breeding, agronomy, and related plant sciences.

Contents

The Barley Crop: Origin and Taxonomy, Production, and End Uses
Steven E. Ullrich
Origin and Taxonomy of Barley
Adaptation and Production of Barley
Uses of Barley
Feed Uses – Malting, Brewing, and Distilling Uses – Food Uses – Other Uses of Barley

Barley Grain: Development and Structure
Sabine Gubatz and Winfriede Weschke
From Inflorescence Initiation to Flowering
Setting Up Reproductive Structures – Primordia Supply and Survival – Development of Reproductive Structures Until Anthesis – Anthesis and Fertilization
The Young Developing Grain
Maternal Influences on Early Grain Development – Endosperm: Free Nuclear Phase, Cellularization, and Differentiation – Early Development of the Embryo – Phytohormones and Early Grain Development
The Grain During Storage-Product Accumulation
Homonal Influences on Endosperm Development – Nutrient Uptake Capacity and Sink Strength – Endopolyploidization and Storage-Product Accumulation – Aleurone Development – Embryo Growth
The Maturing Grain
Programmed Cell Death of the Endosperm – Desiccation Tolerance of the Embryo and Aleurone – Dormancy – Seed Coat and Protective Hull of the Grain

Genetic and Molecular Aspects of Barley Grain Development
Odd-Arne Olsen and Winfriede Weschke
Endosperm
Mutants Affected During Endosperm Development – Endosperm Cellularization – Endosperm Cell Fate Specification – Maternal Control of Endosperm Development
Embryo
Fertilization and Early Stages of Embryo Development – Embryo Differentiation – Mutants That Affect Embryo Development – Embryo Development as Influenced by Surrounding Tissues – Coordination of Growth and Development of Embryo and Endosperm
Conclusions

Barley Grain Carbohydrates: Starch and Cell Walls
Kay Trafford and Geoffrey B. Fincher
Barley Endosperm Starch
Starch Structure and Composition – Starch Granule Morphology – Starch Synthesis During Grain Development – Subcellular Compartmentation of the Starch Biosynthetic Pathway – Evolution of the Genes Encoding the Cytosolic ADPglucose Pathway – Genetic Variation in Barley Endosperm Starch
Cell Wall Polysaccharides in Barley Grain
Wall Composition – (1®3,1®4)-b-Glucan Structure and Properties – Synthesis of (1®3,1®4)-b-Glucan in the Developing Barley Grain – Genetic Variation in (1®3,1®4)-b-Glucan Levels in Barley Grain – Arabinoxylan Structure and Properties – Synthesis and Remodeling of Arabinoxylans in the Developing Barley Grain – Genetic Variation in Arabinoxylan Levels in Barley Grain
Coordination of Starch and (1®3,1®4)-b-Glucan Synthesis
Concluding Remarks

Barley Arabinoxylans: Molecular, Physicochemical, and Functional Properties
Marta S. Izydorczyk
Occurrence and Location
Molecular Structures of Arabinoxylans in Barley Grain
General Molecular Features – Structural Diversity of Arabinoxylans
Extraction of Arabinoxylans from Barley and Barley Co-Products
Physicochemical Properties of Arabinoxylans
Molecular Weight and Solution Properties – Gelation
Biosynthesis of Arabinoxylans
Arabinoxylans in Malting and Brewing
Arabinoxylans in Human Nutrition and Health
Arabinoxylans as Dietary Fiber – Physiological Effects in the Gastrointestinal Tract
Animal Nutrition

Barley Grain Proteins
Christine Finnie and Birte Svensson
Technical Developments Advancing Grain Protein Research
Protein Mass Spectrometry – Proteome Analysis – Dissection of Seed Tissues and Laser-Capture Microdissection – MALDI Imaging – Surface Plasmon Resonance and Isothermal Titration Calorimetry – Recombinant Protein Production and Structure Determination – Molecular Farming: Production of Recombinant Proteins in Barley Grains
Classification of Barley Grain Proteins
Storage Proteins – Amino Acid Composition of Barley Grains and Relation to Protein Quality
Temporal and Spatial Analysis of Proteins in Barley Grains
Changes in Protein Profiles During Grain Development, Germination, and Malting – Tissue-Specific Analysis of Protein Profiles – Proteins of the Barley Aleurone Layer – Proteins in Subcellular Compartments of the Barley Grain: Amyloplast and Starch Granule – Proteins in Subcellular Compartments of the Barley Grain: Plasma Membrane Proteins – Membrane Proteins: Sucrose Transporters – Membrane Proteins: Peptide Transporter HvPTR1 – Genetic Variations in Barley Grain Protein Profiles – Environmental Effects on Grain Proteins
Functional and Structural Analysis of Barley Proteins
The Barley Grain Thioredoxin System – The Ascorbate-Glutathione Cycle in Barley Grains
Properties of Selected Barley Seed Proteins
Protein Z (Barley Serpin) – Phytase
Structural Characterization of Barley Proteins
Chitinases – b-Amylase – Hordothionin – Protease and Carbohydrase Inhibitors – Lipid Transfer Proteins – Thaumatin-Like Proteins – Barwin – Peroxidases – Oxalate Oxidase – b-Amylase – Limit Dextrinase – b-Glucosidase – Exo-b-Glucanases, Endo-b-Glucanases, and b-Glucosidases – Cysteine-Endoprotease – Aspartic Proteinase – Barley Lectin
Perspectives

Minor Components of the Barley Grain: Minerals, Lipids, Terpenoids, Phenolics, and Vitamins
Peter R. Shewry
Minerals
Lipids
Lipids in Whole Grain – Lipids in Grain Tissues – Starch Lipids
Terpenoids
Tocols – Sterols – Carotenoids
Phenolic Compounds
Phenolic Acids – Flavonoids – Alkylresorcinols – Other Phenolic Compounds
B Vitamins

Malting, Brewing, and Distilling
J.S. Swanston, A. Wilhelmson, A. Ritala, and B.R. Gibson
Malting
Commercial Mlat Production – Phases of Malting
Brewing
Outline of Wort Production – Mashing and Wort Separation – Wort Boiling
Brewery Fermentation and Beer Character
Influence of Barley-Derived Components
Distilling
History and Background – Types of Whiskeys
Other Uses of Malt
Food Use
Barley and Malt Testing
Germination Tests – Malt Tests – Breeding and Screening Tests
Future Directions
Technical Developments Within Industries – Barley Breeding Targets and Approaches

Barley Foods and Public Health
David Topping and Matthew Morell
Diet, Whole Grains, and Disease Risk
Barley Constituents and Human Health Outcomes
The Evolving Relationship Between Dietary Fiber and Human Health
Dietary Fiber – Dietary Fiber, Resistant Starch, and the Australian and African Paradoxes
Barley Components and Health Outcomes
Barley Fiber Components and Health Outcomes
Total and Insoluble Dietary Fiber and Laxation – Barley Beta-Glucan and Plasma Cholesterol
Barley Foods, Health, and Value Addition
Rihane and Large-Bowel Disease – High-Glucan Barley – High-Amylose Barley
Conclusions and Future Directions

Processing of Barley Grain for Food and Feed
Byung-Kee Baik
Processing of Barley Grain for Food Preparation
Whole-Grain Processing – Malting Barley Grain for Food Use – Size-Reduction Processing of Barley Grain – Changes in Composition of Barley Grain by Processing – Barley Food Preparation
Processing of Barley Grain for Feed
Characteristics of Barley Grain for Feed – Processing of Barley Grain for Feed Preparation
Summary

Use of Barley Grain and Straw for Biofuels and other Industrial Uses
Kevin B. Hicks, Justin Montanti, and Nhuan P. Nghiem
Use of Barley Grain (Starch) for Biofuels
Use of Hull-Less Barley Varieties – Very-High-Gravity Fermentations and Use of ?-Glucanases to Reduce Mash Viscosity – Conversion of ?-Glucans in Barley Grain to Fuel Ethanol and the EDGE Winter Barley Ethanol Process – Low-Temperature Granular-Starch-Hydrolyzing Enzyme Technology for Barley Ethanol – Dry-Fractionation of Hulled Barley Before Fermentation – Mycotoxin Mitigations – Improvements in DDGS Quality – Additional Barley Ethanol Co-Products – Continued Improvement in Barley Varieties for Fuel Ethanol Production – Life Cycle Assessments of Greenhouse Gas Emissions from Winter Barley Ethanol, a Potential Advanced Biofuel
Use of Barley Straw and Related Lignocellulosic Barley Biomass for Biofuels
Cellulosic Ethanol – Cellulosic Butanol – Biomethane and Hydrogen
Pyrolysis-Derived Biooils, Biochar, and Syngas
Simultaneous Conversion of Barley Starch and Biomass for Biofuels
Uses of Barley Grain and Straw Components to Produce Biobased Nonfood Products
Starch – Glucan – Protein – Antioxidants – Arabinoxylans
Direct Uses of Barley Lignocellulosic Components
Bioremediation – Ground Cover – Fuel Pellets

Molecular Breeding for Malting Quality
Mario Gils, Andreas Graner, and Nese Sreenivasulu
Overview
Understanding Barley Seed Development: A Prerequisite for Improving Malting Quality
Functional Relevance of Key Genes of Starch Metabolism Studied Through Mutant Analysis
Malting Quality: A Quantitative Genetics Approach
From QTLs to Candidate Genes
Differentially Expressed Genes
Mutation Breeding
Doubled-Haploid Technology
Hybrid Cultivar Breeding
Transformation
GMO Approaches to Improving Malting Quality
Endosperm Protein Expression: Alteration of the Cell Wall or Storage Protein Manipulation – Expression of Thermostable (1®–3,1®4) Beta-Glucanase
Conclusions and Perspectives on the Future

Index

Customer Reviews