Document Type
Journal Article
Publication Title
Journal of Agricultural and Food Chemistry
Volume
70
Issue
34
First Page
10680
Last Page
10691
PubMed ID
35981222
Publisher
ACS
School
School of Science
RAS ID
52197
Funders
RTP scholarship through Edith Cowan University
Abstract
Barley is one of the key cereal grains for malting and brewing industries. However, climate variability and unprecedented weather events can impact barley yield and end-product quality. The genetic background and environmental conditions are key factors in defining the barley proteome content and malting characteristics. Here, we measure the barley proteome and malting characteristics of three barley lines grown in Western Australia, differing in genetic background and growing location, by applying liquid chromatography-mass spectrometry (LC-MS). Using data-dependent acquisition LC-MS, 1571 proteins were detected with high confidence. Quantitative data acquired using sequential window acquisition of all theoretical (SWATH) MS on barley samples resulted in quantitation of 920 proteins. Multivariate analyses revealed that the barley lines' genetics and their growing locations are strongly correlated between proteins and desired traits such as the malt yield. Linking meteorological data with proteomic measurements revealed how high-temperature stress in northern regions affects seed temperature tolerance during malting, resulting in a higher malt yield. Our results show the impact of environmental conditions on the barley proteome and malt characteristics; these findings have the potential to expedite breeding programs and malt quality prediction.
DOI
10.1021/acs.jafc.2c03816
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Comments
Bahmani, M., Juhász, A., Broadbent, J., Bose, U., Nye-Wood, M. G., Edwards, I. B., & Colgrave, M. L. (2022). Proteome phenotypes discriminate the growing location and malting traits in field-grown barley. Journal of agricultural and food chemistry, 70(34), 10680-10691.
https://doi.org/10.1021/acs.jafc.2c03816