SCREENING OF BARLEY VARIETIES FOR ALPHA-AMYLASE CONTENT

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Abstract
Abrasion of barley induces accelerated water uptake and malt production and a higher hot water extract is obtained. These improvements are largely due to an increased rate of germination and faster α-amylase production. If a barley that behaved as though it were naturally abraded were available it could be of advantage economically. A world collection of barley varieties has been screened for α-amylase content using abraded and unabraded Proctor as controls. Field grown barley and varieties grown under controlled conditions in a glasshouse have been compared. The environmental effect on field-grown material seems to be consistent for all varieties and does not appear to affect which part of the α-amylase distribution curve that variety occupies. Of the 1362 varieties examined, some 13% exceeded the α-amylase activity of abraded Proctor, but only about 1% were two-row husked varieties. There is the possibility that some of these two-row husked barleys might be suitable for introducing the genetic factor for high α-amylase into a high-yielding, disease-resistant barley.