Proteomics Analysis Of Different Barley And Its On Malting Process

Barley is a kind of important food crops and the main raw material of beer, and it is ofgreat importance in research of model organism in plant physiology and gene. Barleyprotein is one of the main ingredients, playing an important role in the process of barleygermination, the foam stability of beer, etc. Purity of different varieties of barley have somedifference in technology of malting and beer process. So, detection of barley variety purityhas a high practical value.In this study, Australian barley-“Schooner” was chosen. Two-dimensionalelectrophoresis and analysis software were used to survey the change of water-solublebarley proteome during the malting process. The results showed that during the maltingprocess, only less than424kinds of protein retained, while more than379kinds of proteindisappeared. And77kinds of new protein appeared, compared with the804kinds of proteinin barley. The results showed that barley protein mainly resolved in steeping process. Thesolution and synthetic transformation of barley protein changed small at the start ofgermination. And protein resolved the most clearly in the middle of the germination(48~72h). So it was a gradual process of equilibrium. Later of it, protein mostly did notchange. From the level of water soluble protein to explore the physiological changes in theprocess of barley germination. Sample was chosen every24h, so proteomic changes in theprocess of barley germination had a more intuitive and comprehensive understanding. Atthe same time, it lay the foundation of protein identification for the next step.Some domestic pure barley were analyzed by two-dimensional electrophoresis, and thedifferences of protein can be found among different varieties. By differences in protein canaccurately identify the barley varieties. Therefore, the method for the identification ofbarley varieties established, refering to different kinds of differences, and it could providereference for genetic germplasm resources.Barley got different purity of samples artificially. Through the observation of thedifferences between two varieties of protein, the shade difference of the protein points in different purity can be seen. PDQuest was applicated to analysis the3D viewer. Therelationship could be found between the height of3D viewer and purity of barley variety, sothe purity of barley seed can be detected accurately.Coomassie brilliant blue method and two-dimensional electrophoresis were used toanalysis of the heat-stable protein of the barley samples that had the same variety and age,but different KI. The results showed that the sample of KI40.0had a good solubility for thisvariety. It had the highest content and most varieties of heat-stable protein. The sample ofKI37.4had the least varieties of protein, meant that it dissolved too less. KI42.9had thelowest content, meant that lost too much, and it may affect the fermentation performance.So,not the higher KI, the better solution. For the malt-Vlamingh, reached a certain degree ofKI, the kinds of heat-stable protein did not increase.