Genetics and Improvement of Barley Malt Quality presents up-to-date deVelopments in ba rley production and breeding．The book is diVided into nine chapters，including barley production and consumption，germplasm and utilization，chemical composition，protejn and protein components，carbohydrates and sugars，starch degrading enzymes，endosperm cell walls and malting quality，genomics and malting quality improVement，and marker-assisted selection for malting quality The information will be especially usefulto barley breeders，malsters，brewers，biochemists，barley quaIity specialists， molecular geneticists，and biotechnologists．rrhis book may also serve as reference text for post-graduate students and ba rley l esearchers．The authors flor each chapter are the experts and frontier researchers in the specific areas．

1 Barley Production and Consumption

 1.1 IntroduCtion

 1.2 world Barley Production

 1.3 Wbrld BarleyTrade

 1.4 World Barley Consumption

1.4.1 Pecd Consumption

1.4.2 Malting Barley Consumption

1.4.3 Food Consumption

1.4.4 Other Industrial Uses

 References

2 Barley Germplasm and Utilization

 2.1 Origin and Evolution of Cultivated Barley

2.1.1 TheTaxonomy of Barley

2.1.2 Origin of the Cultivated Barley

2.1.3 Evolution and Domestication of Cultivated Barley

 2.2 Annual Wild Barley

2.2.1 Annual wild Barley in the Near East Fertile Crescent

2.2.2 The Annual Wild Barley in Qing-Tibetan Plateau

2.2.3 Other Annual Wild Barley Species

2.2.4 Prospective

 2.3 Perennial Wild Barley Germplasm

2.3.1 The Variation ofTarget Traits

2.3.2 Approaches for Utilization of Perennialwild Barleys

 2.4 Cultivated Barleys

2.4.1 Primitive Barleys or Landraces

2.4.2 Commercial Varieties

2.4.3 Mutants

 References

3 Chemical Composition in Barley Grains and Malt Qualit3

 3.1 Introduction

 3.2 PhYsical Structure

3.2.1 Grain Size

3.2.2 Dormancy

3.2.3 Grain Hardness

 3.3 The Internal Structure

3.3.1 The Embryo

3.3.2 The Aleurone

3.3.3 The Barley Husk

 3.4 The Barley Endosperm

3.4.1 Barley Carbohy’drates

3.4.2 Grain Protein

 3.5 Malt Quality

3.5.1 Diastatic Power

3.5.2 α-amylase

3.5.3 β-amylase

3.5.4 Limit Dextrinase

3.5.5 α-glucosidase

3.5.6 β-glucanase

3.5.7 Proteinase

3.5.8 Hot water Extract

 3.6 Feed Barley Quality Traits

 3.7 Conclusion

 References

4 Identification of Barley Varieties by Protein Profiling

 4.1 IntroduCtion

 4.2 Extraction of Proteins for Protein Profiling

 4.3 Characteristics of Barley Protein Profiles

4.3.1 Peak Size Calling

4.3.2 Location and Ycar

4.3.3 Phylogeny

 4.4 Discussion

4.4.1 Specificity of Variety Identification

4.4.2 Location and YCar

4.4.3 Malting versus PCed

4.4.4 Peak Inheritance

4.4.5 Contamination

4.4.6 Automation

 4.5 Conclusion

 References

5 glucans and Arabinoxylans

 5.1 β-glucan

5.1.1 Structure of glucan in Barley Grain and its Influence on Malting Quality

5.1.2 Environmental and Genotypic Variation of glucan Content in Barley Grain

5.1.3 Genetic Improvement of glucan Content in Barley Grain

5.1.4 The Relationships between glucan and Malt Quality and Some Agronomic Characters

5.1.5 Measurement of glucan Content

 5.2 Arabinoxylans

5.2.1 Structure of Arabinoxylans in Barley Grain and Its Influence on Malt Quality

5.2.2 Environmental and Genotypic Variation of Arabinoxylans Content in Barley Grain

 References

6 yhe Properties and Genetics of Barley Malt Starch Degrading Enzymes

 6.1IntroduCtion

 6.2 The Substrate：Starch

6.2.1 Starch Structure

6.2.2 Starch Gelatinisat.ion

 6.3 The Relationship between Malt DP Enzymes and Fermentability

6.3.1 Measurement of DP Enzymes

6.3.2 Measurement of Fermentability／AAL

6.3.3 Prediction of Fermentability

 6.4 The DP Enzymes

6.4.1 β-amylase

6.4.2 α-amylase

6.4.3 Limit Dextrinase Biochemistry and Genetics

6.4.4 α-glucosidase Biochemistry and Genetics

 6.5 Summary

References

7 The Role of Endosperm Cell、v>3Lus in Barley Malting Quality

 7.1 Introduction

 7.2 Composition of、valls of Barley Endosperm Cells

 7.3 Properties of Major、vall Components

7.3.1 (1，3；1，4)-β-Glucans

7.3.2 Arabinoxylans

7.3.3 Glucomannans

7.3.4 Xyloglucans

7.3.5 Pectic Polysaccharides

7.3.6 Callose

7.3.7 Cellulose

 7.4 Biosynthesis of、VallS during Barley Grain Development

7.4.1 Morphology of Barley Grain Development

7.4.2 Enzymes Involved in wall PolvsacCharide Biosynthesis

 7.5 Germination

7.5.1 Hydrolysis of(1，3；1，4)-β-glucan

7.5.2 Hydrolysis of arabinoxylans

7.5.3 Hydrolysis of Glucomannans

7.5.4 Hydrolysis of Callose

 7.6 Effects of Wall Components on Malting Quality

7.6.1 Wall Components in Malting

7.6.2 Wall Components in Brewing

7.6.3 Effects of Wall Components on Other Malting Ouality Parameters

 7.7 Enhancing Malting Quality through Manipulation of Cell Vau Metabolism

7.7.1 Down-regulation of(1，3；1，4)-β-D-glucan Synthesis

7.7.2 Increasing(1，3；1，4)-β-D-glucanase Activity

 7.8 Future Prospects

 References

8 Barley Genomics and Malting Quality Improvement

 8.1 Introduction

 8.2 PlatformTechnologies for Barley

8.2.1 The Beadarray by Illumina

8.2.2 The GeneChip by Affymetrix

 8.3 Linking Genotype and Phenotype via Component Traits

 8.4 Identifying Genes Underpinning Malting Quality

8.4.1 Malting QTLs

8.4.2 Starch Synthesis and Degradation

8.4.3 Endosperm Cell Wall Degradation：Developmental Variation Adds Complexity

 8.5 Future Developments

 Rcferences

9 Genetic Improvement of Malting Quality through Conventional Breeding and Marker.assisted Selection

 9.1 Conventional Approaches to Breeding for Malting Quality

9.1.1 Definition of Malting Quality

9.1.2 Breeding Methods for Malting Quality

9.1.3 Genetic Advance under Selection

9.1.4 Selection Strategies for Malting Quality

 9.2 Marker-assisted Selection for Malting Quality

9.2.1 Marker and Mapping Technologies

9.2.2 Mapping Quantitative Loci Controlling Malting Ouality

 9.3 Marker Assisted Selection for Major Genes Controlling Malting Quality

 9.4 Marker-assisted Selection for QTLs Controlling Malting Quality

 9.5 Summary

 References

Index