CA2295931A1 - A method for identifying a barley variety and a barley having a brewing property - Google Patents

A method for identifying a barley variety and a barley having a brewing property Download PDF

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Publication number
CA2295931A1
CA2295931A1 CA002295931A CA2295931A CA2295931A1 CA 2295931 A1 CA2295931 A1 CA 2295931A1 CA 002295931 A CA002295931 A CA 002295931A CA 2295931 A CA2295931 A CA 2295931A CA 2295931 A1 CA2295931 A1 CA 2295931A1
Authority
CA
Canada
Prior art keywords
beta
amylase
barley variety
brewing
barley
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Granted
Application number
CA002295931A
Other languages
French (fr)
Other versions
CA2295931C (en
Inventor
Makoto Kihara
Takafumi Kaneko
Kensuke Fukuda
Kazutoshi Ito
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sapporo Breweries Ltd
Original Assignee
Sapporo Breweries Ltd.
Makoto Kihara
Takafumi Kaneko
Kensuke Fukuda
Kazutoshi Ito
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=15907516&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=CA2295931(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Sapporo Breweries Ltd., Makoto Kihara, Takafumi Kaneko, Kensuke Fukuda, Kazutoshi Ito filed Critical Sapporo Breweries Ltd.
Publication of CA2295931A1 publication Critical patent/CA2295931A1/en
Application granted granted Critical
Publication of CA2295931C publication Critical patent/CA2295931C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H5/00—Angiosperms, i.e. flowering plants, characterised by their plant parts; Angiosperms characterised otherwise than by their botanic taxonomy
    • A01H5/10—Seeds
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H6/00—Angiosperms, i.e. flowering plants, characterised by their botanic taxonomy
    • A01H6/46—Gramineae or Poaceae, e.g. ryegrass, rice, wheat or maize
    • A01H6/4624—Hordeum vulgarus [barley]
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • C12N9/2422—Alpha-amylase (3.2.1.1.) from plant source
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Q—MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEIC ACIDS OR MICROORGANISMS; COMPOSITIONS OR TEST PAPERS THEREFOR; PROCESSES OF PREPARING SUCH COMPOSITIONS; CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL OR ENZYMOLOGICAL PROCESSES
    • C12Q1/00—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions
    • C12Q1/34—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving hydrolase
    • C12Q1/40—Measuring or testing processes involving enzymes, nucleic acids or microorganisms; Compositions therefor; Processes of preparing such compositions involving hydrolase involving amylase
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
    • G01N33/48—Biological material, e.g. blood, urine; Haemocytometers
    • G01N33/50—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing
    • G01N33/68—Chemical analysis of biological material, e.g. blood, urine; Testing involving biospecific ligand binding methods; Immunological testing involving proteins, peptides or amino acids
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
    • G01N2333/415—Assays involving biological materials from specific organisms or of a specific nature from plants
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N2333/00—Assays involving biological materials from specific organisms or of a specific nature
    • G01N2333/90—Enzymes; Proenzymes
    • G01N2333/914—Hydrolases (3)
    • G01N2333/924—Hydrolases (3) acting on glycosyl compounds (3.2)
    • G01N2333/926—Hydrolases (3) acting on glycosyl compounds (3.2) acting on alpha -1, 4-glucosidic bonds, e.g. hyaluronidase, invertase, amylase

Abstract

A method for identifying barley with good brewing properties using the thermostability of the barley .beta.-amylase as an indicator. The thermostability of the barley .beta.-amylase significantly affects the degree of the apparent attenuation limit. A method for determining the enzyme activity of an extract solution from one barley seed, an indirect method by an isoelectric point, and an indirect identifying method by DNA polymorphisms of the region containing the .beta.-amylase structural gene have been developed as a method for determining the type of thermostability for a barley .beta.-amylase. The selection method is not affected by environmental or climatic conditions.

Claims (21)

1. A method for identifying a barley variety based on the thermostability of .beta.-amylase, comprising determining the thermostability of a .beta.-amylase expressed by a barley variety.
2. The method of claim 1, wherein the thermostability of the .beta.-amylase is determined by measuring the relative enzymatic activity remaining after heat-treating the .beta.-amylase at 57.5 °C
for 30 minutes.
3. A method for identifying a barley variety suitable for brewing based on the thermostability of the .beta.-amylase encoded by the barley as an indicator, comprising:
(A)analyzing the biochemical properties of a .beta.-amylase encoded by a barley variety using at least one technique for determining the thermostability of the .beta.-amylase selected from the group consisting of (1) determining the thermostability of the .beta.-amylase by measuring the enzymatic activity of the .beta.-amylase remaining after treating the .beta.-amylase with heat, (2) determining the isoelectric point of the .beta.-amylase, and (3) determining the polymorphisms of a gene encoding the .beta.-amylase; and (B)correlating the biochemical properties of the .beta.-amylase obtained in (A) to determine whether the barley variety is suitable for brewing.
4. The method of claim 3, wherein the barley variety is determined to be suitable for brewing when the enzymatic activity of the .beta.-amylase after heat-treating at 57.5°C for 30 minutes is at least 40% of the enzyme activity of non-heat treated .beta.-amylase.
. The method of claim 3 , wherein the barley variety is determined to be suitable for brewing when the isoelectric point (pI) of the .beta.-amylase is about 6.5.
6. The method of claim 3, wherein the barley variety is determined to be suitable for brewing when the polymorphisms have a recognition site for the restriction enzyme Bg1 II in the .beta.-amylase gene region between SEQ ID NO: 1 and the complementary site of SEQ ID NO: 2.
7. The method of claim 3, wherein (1) is used in step (A).
8. The method of claim 3, wherein (2) is used in step (A).
9. The method of claim 3, wherein (3) is used in step (A).
10. A method for breeding a barley suitable for brewing, comprising:
(A) analyzing the biochemical properties of a .beta.-amylase encoded by a barley variety using at least one technique for determining the thermostability of the .beta.-amylase selected from the group consisting of (1) determining the thermostability of the .beta.-amylase by measuring the enzymatic activity of the .beta.-amylase remaining after treating the .beta.-amylase with heat, (2) determining the isoelectric point of the .beta.-amylase, and (3) determining the polymorphisms of a gene encoding the .beta.-amylase;
(B) correlating the biochemical properties of the .beta.-amylase obtained in (A) to determine whether the barley variety is suitable for brewing;
(C) breeding the barley variety determined to be suitable for brewing in step (B).
11. The method of claim 10, wherein the barley variety is determined to be suitable for brewing when the enzymatic activity of the .beta.-amylase after heat-treating at 57.5°C for 30 minutes is at least 40% of the enzyme activity of non-heat treated .beta.-amylase.
12. The method of claim 10, wherein the barley variety is determined to be suitable for brewing when the isoelectric point (pI) of the .beta.-amylase is about 6.5.
13. The method of claim 10, wherein the barley variety is determined to be suitable for brewing when the polymorphisms have a recognition site for the restriction enzyme Bg1 II in the .beta.-amylase gene region between SEQ ID NO: 1 and the complementary site of SEQ ID NO: 2.
14. The method of claim 10, wherein (1) is used in step (A).
15. The method of claim 10, wherein (2) is used in step (A).
16. The method of claim 10, wherein (3) is used in step (A).
17. The barley variety bred according to the method of Claim 10.
18. A barley variety suitable for beer brewing, which is obtained by a process comprising breeding a barley variety determined to be suitable for brewing, wherein the barley variety determined to be suitable for brewing is obtained by (A) analyzing the biochemical properties of a .beta.-amylase encoded by a barley variety using at least one technique selected from the group consisting of (1) determining the thermostability of the .beta.-amylase by measuring the enzymatic activity of the .beta.-amylase remaining after treating the .beta.-amylase with heat, (2) determining the isoelectric point of the .beta.-amylase, and (3) determining the polymorphisms of a gene encoding the .beta.-amylase; and (B) correlating the biochemical properties of the .beta.-amylase obtained in (A) to determine whether the barley variety is suitable for brewing.
19. The barley variety of claim 18, wherein the barley variety is determined to be suitable for brewing in step (B) when the enzymatic activity of the .beta.-amylase after heat-treating at 57.5°C for 30 minutes is at least 40% of the enzyme activity of non-heat treated .beta.-amylase.
20. The barley variety of claim 18, wherein the barley variety is determined to be suitable for brewing in step (B) when the isoelectric point (pI) of the .beta.-amylase is about 6.5.
21. The barley variety of claim 18, wherein the barley variety is determined to be suitable for brewing in step (B) when the polymorphisms have a recognition site for the restriction enzyme Bg1 II in the .beta.-amylase gene region between SEQ ID NO: 1 and the complementary site of SEQ ID NO: 2.
CA2295931A 1997-06-26 1998-06-24 A method for identifying a barley variety and a barley having a brewing property Expired - Fee Related CA2295931C (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP17058297 1997-06-26
JP9/170582 1997-06-26
PCT/JP1998/002814 WO1999000514A1 (en) 1997-06-26 1998-06-24 A method for identifying a barley variety and a barley having a brewing property

Publications (2)

Publication Number Publication Date
CA2295931A1 true CA2295931A1 (en) 1999-01-07
CA2295931C CA2295931C (en) 2010-05-18

Family

ID=15907516

Family Applications (1)

Application Number Title Priority Date Filing Date
CA2295931A Expired - Fee Related CA2295931C (en) 1997-06-26 1998-06-24 A method for identifying a barley variety and a barley having a brewing property

Country Status (6)

Country Link
US (1) US6492576B2 (en)
EP (1) EP0990043B2 (en)
JP (2) JP4824843B2 (en)
AU (1) AU746726B2 (en)
CA (1) CA2295931C (en)
WO (1) WO1999000514A1 (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1452607A4 (en) * 2001-10-04 2005-06-22 Sapporo Breweries Method of selecting barley variety, barley beta-amylase gene and process for producing malt alcoholic drink
KR101106509B1 (en) 2003-03-10 2012-01-20 다니스코 유에스 인크. Grain compositions containing pre-biotic isomalto- oligosaccharides and methods of making and using same
JP2011139669A (en) * 2010-01-07 2011-07-21 Sapporo Breweries Ltd Method for sorting barley, malt and fermented malt beverage
CN110095329B (en) * 2019-06-06 2021-04-30 山东农业大学 Dyeing method for rapidly determining purity of wheat seeds

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NL9000997A (en) * 1990-04-26 1991-11-18 Royal Sluis Koninkl Zaaizaadbe METHOD FOR DETERMINING THE HYBRID QUALITY OF SEEDS.
AU706849B2 (en) * 1994-06-21 1999-06-24 Cerestar Usa, Inc. Novel plants and processes for obtaining them
JP3471916B2 (en) * 1994-09-28 2003-12-02 サッポロホールディングス株式会社 Recombinant β-amylase
JP3660699B2 (en) * 1994-09-29 2005-06-15 サッポロビール株式会社 Barley or malt variety identification method using genetic diagnosis and its primer
EP0781849B1 (en) 1995-07-05 2007-09-19 Sapporo Breweries Ltd. Method employing tissue specific promoter

Also Published As

Publication number Publication date
EP0990043B2 (en) 2012-07-25
EP0990043A1 (en) 2000-04-05
JP4824843B2 (en) 2011-11-30
EP0990043B1 (en) 2007-01-17
JP4450856B2 (en) 2010-04-14
AU7932998A (en) 1999-01-19
US20020019994A1 (en) 2002-02-14
JP2009060911A (en) 2009-03-26
CA2295931C (en) 2010-05-18
US6492576B2 (en) 2002-12-10
AU746726B2 (en) 2002-05-02
JP2002508667A (en) 2002-03-19
WO1999000514A1 (en) 1999-01-07

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Effective date: 20180626