Genetics and Improvement of Barley Malt Quality

图书标准信息

• 作者 张国平、李承道 编
• 出版社 浙江大学出版社
• 出版时间 2009-06
• 版次 1
• ISBN 9787308063821
• 定价 130.00元
• 装帧 精装
• 开本 16开
• 纸张 胶版纸
• 页数 296页
• 字数 660千字
• 正文语种 英语

【内容简介】

GeneticsandImprovementofBarleyMaltQualitypresentsup-to-datedeVelopmentsinbarleyproductionandbreeding．ThebookisdiVidedintoninechapters，includingbarleyproductionandconsumption，germplasmandutilization，chemicalcomposition，protejnandproteincomponents，carbohydratesandsugars，starchdegradingenzymes，endospermcellwallsandmaltingquality，genomicsandmaltingqualityimproVement，andmarker-assistedselectionformaltingqualityTheinformationwillbeespeciallyusefultobarleybreeders，malsters，brewers，biochemists，barleyquaIityspecialists，moleculargeneticists，andbiotechnologists．rrhisbookmayalsoserveasreferencetextforpost-graduatestudentsandbarleylesearchers．Theauthorsfloreachchapteraretheexpertsandfrontierresearchersinthespecificareas．

【作者简介】

ProfessorGuopingZhang，isabarleybreederandcropphysiologistinDepartmentofAgronom），ZhejiangUniversityofChina．Dr．ChengdaoLiisaseniormoleculargeneticistandbarleybreederinDepartmentofAgriculture＆Food，WesternAustralia．HeisalsoanadjunctprofessorinMurdochuniversityofAustraliaandzhejianguniVersityofchina．

【目录】

1BarleyProductionandC0nsumption
1.1Introduction
1.2WorldBarlevProduction
1.3WorldBarlevnade
1.4WorldBarleyConsumption
1.4.1FeedConsumDtion
1.4.2MaltiingBarleyConsumption
1.4.3FoodConsumDtion
1.4.4OtherIndustrialUses
References

2BarleyGermplasmandUtilization
2.1OriginandEvolutionofCultivatedBarley
2.1.1TheTaxonomvofBarlev
2.1.2OriginoftheCultiVatedBarley
2.1.3EvolutionandDomesticationofCultivatedBarlev.

2.2AnnualWildBarlev
2.2.1AnnualWildBarlevintheNearEastFIertileCrescent
2.2.2TheAnnualWildBarleyinQing-TibetanPlateau.
2.2.30therAnnualWildBarleySpecies
2.2.4ProsDective

2.3PerennialWildBarlevGermDlasm
2.3.1TheVariationofTargetnaits
2.3.2ApproachesfbrUtilizationofPerennialWildBarleys.

2.4CultivatedBarlevs.
2.4.1PrimitiveBarlevs0rLandraces
2.4.2CommercialVarieties
2.4.3Mutants
References

3ChemicalCompositioninBarleyGrainsandMaltQuality
3.1Introduction
3.2PhvsicalStructure
3.2.1GrainSize
3.2.2Dormancy
3.2.3GrainHardness

3.3TheInterIlalStructure
3.3.1TheEmbryo
3.3.2TheAleurone
3.3.3TheBarleyHusk

3.4TheBarleyEndosperm
3.4.1BarleyCarbohydrates
3.4.2GrainProtein

3.5MaltQuality
3.5.1DiastaticPower
3.5.2α-amylase
3.5.3β-amylaSe
3.5.4LimitDextrinase
3.5.5α-glucosidase
3.5.6β-glucanase
3.5.7PrOteinase
3.5.8HotWaterExtract
3.6FleedBarleyQualityTraits
3.7Conclusion
References

4IdentificationofBarley、VarietiesbyProteinProflling
4.1Introduction
4.2ExtractionofProteinsforProteinProfiling
4.3ChalracteristicsofBarleyProteinProfiles
4.3.1PeakSizeCalling
4.3.2LOcatiOnandYear
4.3.3Phylogeny

4.4Discussion
4.4.1SpecificityofVarietyIdeIltification
4.4.2LocationandYear
4.4.3MaltingversusFleed
4.4.4PeakInheritance
4.4.5C0ntamination
4.4.6Automation
4.5Conclusion
References

5β-glucansandArabinoxylans
6ThePropertiesandGeneticsofBarleyMaltStarch
7TheRoleofEndospermCellWallsinBarleyMaltingQuality
8BarleyGenomicsandMaltingQualityImprovement
9GeneticImprovementofMaltingQualitythroughConventioalBreedingandMarker-assistedSelection
Index