The effect of L-cysteine on starch and protein degradation during barley germination.

IF 2 4区生物学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Biotechnology Letters Pub Date : 2024-10-01 Epub Date: 2024-06-25 DOI:10.1007/s10529-024-03508-w

Shumin Hu, Qingqing Qin, Cui Zhang, Junhong Yu, Shuli Huang, Jia Liu, Zhaoxia Yang

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Abstract

Objectives: In order to investigate the impact of L-cysteine (L-Cys) on starch and protein degradation during barley germination. The amylase activities, degradation of macromolecules during germination were determined in this study.

Methods: Barley was germinated in petri dish for 0 to 5 days with different levels of L-Cys (0 mM, 2.5 mM, 5 mM, 10 mM).

Results: L-Cys addition increased the total limit dextrinase (LD) activities and decreased the LD inhibitor activities during whole germination stage. The activities of α-amylase, β-amylase and free LD were increased with the addition of 2.5, 5 mM L-Cys at germination days 1 to 4. Due to higher amylase in malt with the addition of L-Cys, the non-fermentable sugars were reduced and the glucose, maltotriose were improved. Furthermore, the protein degradation analysis showed that low molecular weight protein increased and middle molecular weight protein decreased obviously in wort from the malt germinated with L-Cys, demonstrating that the L-Cys promote the protein degradation. Lastly, the filtration performance of malt with the addition of L-Cys during malting was better than the control.

Conclusion: In conclusion, L-Cys can promote the degradation of storage material (starch, protein) during barley germination, leading to a better green malt quality.

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L-半胱氨酸对大麦发芽过程中淀粉和蛋白质降解的影响

研究目的研究L-半胱氨酸（L-Cys）对大麦发芽过程中淀粉和蛋白质降解的影响。本研究测定了大麦发芽过程中的淀粉酶活性和大分子降解情况：大麦在培养皿中发芽 0 至 5 天，添加不同水平的 L-Cys（0 mM、2.5 mM、5 mM、10 mM）：结果：在整个发芽阶段，添加 L-Cys 提高了总极限糊精酶（LD）活性，降低了 LD 抑制剂活性。在发芽第 1 至 4 天，添加 2.5 和 5 mM L-Cys 可提高α-淀粉酶、β-淀粉酶和游离 LD 的活性。由于添加 L-Cys 后麦芽中的淀粉酶增加，非发酵糖减少，葡萄糖和麦芽三糖得到改善。此外，蛋白质降解分析表明，添加 L-Cys 的麦芽汁中低分子量蛋白质明显增加，中分子量蛋白质明显减少，这表明 L-Cys 促进了蛋白质降解。最后，在发芽过程中添加 L-Cys 的麦芽的过滤性能优于对照组：总之，L-Cys 可以促进大麦发芽过程中储存物质（淀粉、蛋白质）的降解，从而提高绿色麦芽的质量。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Biotechnology Letters 工程技术-生物工程与应用微生物

CiteScore

5.90

自引率

3.70%

发文量

108

审稿时长

1.2 months

期刊介绍： Biotechnology Letters is the world’s leading rapid-publication primary journal dedicated to biotechnology as a whole – that is to topics relating to actual or potential applications of biological reactions affected by microbial, plant or animal cells and biocatalysts derived from them. All relevant aspects of molecular biology, genetics and cell biochemistry, of process and reactor design, of pre- and post-treatment steps, and of manufacturing or service operations are therefore included. Contributions from industrial and academic laboratories are equally welcome. We also welcome contributions covering biotechnological aspects of regenerative medicine and biomaterials and also cancer biotechnology. Criteria for the acceptance of papers relate to our aim of publishing useful and informative results that will be of value to other workers in related fields. The emphasis is very much on novelty and immediacy in order to justify rapid publication of authors’ results. It should be noted, however, that we do not normally publish papers (but this is not absolute) that deal with unidentified consortia of microorganisms (e.g. as in activated sludge) as these results may not be easily reproducible in other laboratories. Papers describing the isolation and identification of microorganisms are not regarded as appropriate but such information can be appended as supporting information to a paper. Papers dealing with simple process development are usually considered to lack sufficient novelty or interest to warrant publication.