Use of Fluorogenic Proteinase Assays to Examine Protein Mobilization in Barley Varieties and Across Populations
MBAA TQ vol. 44, no. 4, 2007, pp.
273-277 |
VIEW ARTICLE Mark R. Schmitt and Allen D. Budde. USDA Agricultural Research Service, 502
Walnut St., Madison, WI 53726.
Abstract
Improved methods for efficient sample extraction and proteinase assay have
simplified the estimation of malt proteinase activity, making feasible the
examination of larger sample sets than was possible previously. The ability to
characterize various proteinase activities across >10(^3) lines enables the use
of comprehensive, structured populations of barley germplasm to better
understand the interactions between proteinase activities, protein modification,
and other contributors to desirable malt characteristics. Application of the
assays to a snapshot of U.S. barley lines highlights differences between
cysteine- and serine-class endoproteinase functions during barley germination
and suggests previously unsuspected links between protein and carbohydrate
catabolism in the germinating seed.
Keywords: balanced modification, germplasm
development, malting quality, proteinase
S�ntesis
M�todos mejorados para la eficaz extracci�n de muestras y el an�lisis de
proteinasa han simplificado la estimaci�n de la actividad de proteinasa en
malta, posibilitando as� la reexaminaci�n de juegos mayores de muestras. La
habilidad de caracterizar varias actividades de proteinasa a trav�s de l�neas
>10(^3) hace factible el uso de poblaciones estructuradas comprehensivas de
germplasma de cebada para as� mejor entender las interacciones entre las
actividades prote�nicas, la modificaci�n prote�nica y otras cosas que
contribuyen en formar las caracter�sticas deseables de la cebada malteada. La
aplicaci�n de los an�lisis a una muestra de l�neas de cebada norteamericana
destaca las diferencias entre las funciones de endoproteinasa clase ciste�nica y
clase ser�nica durante la germinaci�n de cebada, lo que sugiere que existen
lazos previamente desconocidos entre el catabolismo proteico y el de
carbohidratos al germinar la semilla.
Palabras claves: calidad de malteo,
desarrollo de �germplasma,� modificaci�n balanceada, proteinasa
