Method for identifying a barley variety and a barley having a brewing property
US6492576B2 · kind B2 · utility
Assignee
Inventors
Key dates
| Filing date | Jun 26, 1998 |
| Grant date | Dec 10, 2002 |
| Priority date | — |
| Expiry date | Jun 26, 2018 |
Classification
- Technology area (CPC G)Physics
- CPC primaryG01N2333/926
- WIPO fieldMeasurement
- WIPO sectorInstruments
Abstract
A method for identifying barley with good brewing properties using the thermostability of the barley &bgr;-amylase as an indicator. The thermostability of the barley &bgr;-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 &bgr;-amylase structural gene have been developed as a method for determining the type of thermostability for a barley &bgr;-amylase. The selection method is not affected by environmental or climatic conditions.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.