Black point of barley grain is a disorder characterised by a brown-black discolouration at the embryo end of the grain. Black point is undesirable to the malting industry and results in significant economic loss annually. To identify proteins associated with barley black point we utilised a proteomic approach with 2-DE to compare proteins from whole grain samples of black pointed and healthy gr...

Abstract Barley ‘Scald’ is an economically damaging fungal disease that a global problem, causing significant yield and economical losses in the UK barley feed malting industries. Presently, limited number of Rhynchosporium resistance genes exist, but selective pressures on fungi cause demand for new sources resistance. Landraces, such as Scottish Bere barley, hold potential can be utilised, wi...

Malting is usually carried out on intact barley seed, while hull is still attached to it. In this study, oat grain with and without hull was subjected to controlled germination to optimize its enzymes activity, in such a way that lipase has the lowest and αamylase and proteinase the highest activities. Since pH has a great impact on the activity of the enzymes, the pH of germination media was s...