A METHOD FOR IDENTIFYING A BARLEY VARIETY AND A BARLEY HAVING A BREWING PROPERTY

摘要

A method for identifying barley with good brewing properties using thethermostability of the barley .beta.-amylase as an indicator. Thethermostability of the barley .beta.-amylase significantly affects the degreeof the apparent attenuation limit. A method for determining theenzyme activity of an extract solution from one barley seed, an indirectmethod by an isoelectric point, and an indirect identifying methodby DNA polymorphisms of the region containing the .beta.-amylase structuralgene have been developed as a method for determining the typeof thermostability for a barley .beta.-amylase. The selection method is notaffected by environmental or climatic conditions.