Limit dextrinase inhibitor (LDI) inhibits starch degradation in barley grains during malting because it binds with limit dextrinase (LD). There is a wide genetic variation in LDI synthesis and inactivation during barley grain development and germination. However, the genetic control of LDI activity remains little understood
Tibetan wild barley (Hordeum vulgare L. ssp. spontaneum), originated and grown in harsh enviroment in Tibet, is well-known for its rich germpalsm with high tolerance to abiotic stresses. However, the genetic variation and genes involved in Al tolerance are not totally known for the wild barley
Grain protein content (GPC) is an important quality determinant for barley used as malt, feed as well as food. It is controlled by a complex genetic system. GPC differs greatly among barley genotypes and is also variable across different environments.
The genetic associations and differences of four protein fractions were investigated in Tibetan wild barley. Albumin, globulin and hordein contents were under genetic control probably via multiple genes/quantitative trait loci. A correlation analysis showed that globulin was significantly associated with albumin, glutelin and hordein, while hordein was closely correlated with glutelin.