Title:
オオムギ品種の識別方法及び優良醸造形質を有するオオムギ品種
Document Type and Number:
Japanese Patent JP4450856
Kind Code:
B2
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 a 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.
Inventors:
Makoto Kihara
Takashi Kaneko
Fukuta Kensuke
Kazutoshi Ito
Takashi Kaneko
Fukuta Kensuke
Kazutoshi Ito
Application Number:
JP2008251780A
Publication Date:
April 14, 2010
Filing Date:
September 29, 2008
Export Citation:
Assignee:
Sapporo Breweries Ltd.
International Classes:
C12Q1/40; G01N33/483; A01H1/00; A01H1/04; A01H5/10; C12N9/26; C12N15/09; C12Q1/68; G01N33/68; C12C1/00
Domestic Patent References:
| JP8089298A |
Other References:
26.Congress of the European Brewery Convention(May,1997)p.83-90
J.Inst.Brew.,Vol.102(1996)p.271-275
J.Inst.Brew.,Vol.101(1995)p.277-280
J.Biochem.,Vol.118(1995)p.562-567
J.Biochem.,Vol.117(1995)p.63-67
Biosci.Biotechnol.Biochem.,Vol.59,No.6(1995)p.1152-1153
J.Am.Soc.Brew.Chem.,Vol.43,No.2(1985)p.96-101
J.Inst.Brew.,Vol.102(1996)p.271-275
J.Inst.Brew.,Vol.101(1995)p.277-280
J.Biochem.,Vol.118(1995)p.562-567
J.Biochem.,Vol.117(1995)p.63-67
Biosci.Biotechnol.Biochem.,Vol.59,No.6(1995)p.1152-1153
J.Am.Soc.Brew.Chem.,Vol.43,No.2(1985)p.96-101
Attorney, Agent or Firm:
Yoshiki Hasegawa
Yoshinori Shimizu
Yoshinori Shimizu