啤酒大麦品质的遗传和改良

Genetics and Impro来自vement of Barley Malt Quality prese360百科nts up-to-datedeVelopments in ba rley production and breeding.The book is diVided into nin看形证流行丝修很名e chapters，including barle团刻司y production and consumption，germplasm and utilization，chemical composition，响委调棉protejn and protein components，carbohydrates and sugars，starch degrading enzymes，endosperm cell walls and malting quality，genomics a特nd malting quality improVement，and marker-assisted selection for malting quality 。

• 中文名 啤酒大麦品质的遗传和改良
• 定价 130.00元
• 出版社 浙江大学出版社
• 作者 张国平，李承道
• 出版时间 2009-6-1

作者简介

　　Professor Guoping Zhang，it's a 情列理封办损题主barley breeder and crop phy来自siologist in Department of Agronom)，Zhejiang University of C360百科hina.D r.Che杀盐刚ngdao Li is a senior molecular genetic市牛执年树ist and barley breederin Department of Agriculture&Food，船Western Australia.He isalso an adjunct pr谓里ofessor in Murdoch university of Australia andzhejiang uniVers括渐管益延流另落硫坚ity of china.

图书注顶站该目录

Barley Production and C0nsumption

　　1.1 Introduction

　　1.2 World 充干命仍兴伟输内陈Barlev Production

　　1.3 World Barlev nade

　　1.4 World Barley Consumption

　　1.4.1 Fe东赵赶零系为析末范ed ConsumDtion

　　1.4.2 Maltiing Barley Consumption

　　1.4.3 Food ConsumDtion

　　1.4.4 Other In失dustrial Uses

　　References

Barley Germplasm and Utilization

　　2.1 Origin and E汉础马势正volution of Cultivated Barley

　　2.1.1 The Taxonomv of Barlev

　　2.1.2 Origin ofthe CultiVated Barley

　　2.1.3 Evolution and Domestication of Cultiva刚紧应室然吸格片化ted Barlev.

　　2.2 Annual Wil盟久识义派而红曲d Barlev

　　2.2.1 Annual Wild Bar接烧集切误钟兵热讲员lev in the Near East FIertile Crescent

　　序英片亚宁多镇帮风2.2.2 The Annual Wild Barley in Qing-Tibetan Plateau.

　　2.2.3 0ther Annual Wild Barley Species

　　2.2.4 P祖信生希什负场rosDective

　　2.3 Perennial Wild Barlev GermDl语王难充自或请asm

　　2.3.1 The Variation of Target naits

　　2.故3.2 Approaches fbr Utilization of Perennial Wild Barleys.

　　2.4 Cultivated Barlevs.

　　2.4.1 Primitive Barlevs 0r Landraces

　　2.4.2 Commercial Varieties

　　2.4.3 Mutants

　　References

　　3 Chemical Composition in Barley Grains and Malt Quality

　　3.1 Introduction

　　3.2 Phvsical Structure

　　3.2.1 Grain Size

　　3.2.2 Dormancy

　　3.2.3 Grain Hardness

　　3.3 The InterIlal 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 Carbohydrates

　　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 Fleed Barley Quality Traits

　　3.7 Conclusion

　　References

　　4 Identification of Barley、Varieties by Protein Proflling

　　4.1 Introduction

　　4.2 Extraction of Proteins for Protein Profiling

　　4.3 Chalracteristics of Barley Protein Profiles

　　4.3.1 Peak Size Calling

　　4.3.2 LOcatiOn and Year

　　4.3.3 Phylogeny

　　4.4 Discussion

　　4.4.1 Specificity of Variety IdeIltification

　　4.4.2 Location and Year

　　4.4.3 Malting versus Fleed

　　4.4.4 Peak Inheritance

　　4.4.5 C0ntamination

　　4.4.6 Automation

　　4.4.7 Conclusion

　　References

β-glucans and Arabinoxylans

　　6 The Properties and Genetics of BarleyMalt Starch

　　7 The Role of Endosperm Cell Walls in Barley Malting Quality 8 Barley Genomics and Malting QualityImprovement

　　9 Genetic Improvement of Malting Quality through Conventioal Breeding and Marker-assisted Selection