Abstract
the genetlc variation ' grain and malt In (1-3, 1-4)-β-D-glucan ("β-glucan") contents malt (1-3, 1-4)-β-D-glucanase (EC 3. 2. 1. 73) (β-glucanase") activity, and the relationship between these characteris-tics and malting quality. Althoutgh the malt β-glucan content showed wide variations, few varieties and lines exhibited a malt β-glucan content lower than that of the high quality variety Mikamo golden. Grain β-glucan content and β-glucanase activity were significantly correlated with the malt β-glucan content. Many varieties and lines displayed a low grain β-glucan content or high β-glucanase activity. Therefore it may be possible to reduce the malt β-glucan content by improving the grain β-glucan content and β-glucanase activity genetically. Grain and malt β-glucan contents of waxy varieties were conspicuously higher than those of the non-waxy varieties.
