Global change is bringing barley with more frequency of suffering from high temperature. However, little has been known about the influence of high temperature on malt quality traits. In this study, we investigated the impact of 1-wk heat stress (32°C/26°C, day/night, 12 h/12 h) initiating from the 7th (HT7) and 14th (HT14) days after heading on some grain and malt quality traits of two barley cultivars. In comparison with normal temperature (24°C/18°C, day/night, 12 h/12 h), heat stress significantly reduced kernel weight, seed setting rate and grains per spike: HT7 having a larger effect than HT14. Meanwhile, total protein and β-glucan contents, and β-amylase and limit dextrinase activities were significantly increased under high temperature, with HT7-treated plants showing larger changes. Moreover, the different changes of four protein fractions under heat stress were found in the two barley cultivars, indicating the possibility of breaking positive association between protein content and enzyme activity.

全球变化使大麦遭受高温的频率更高。然而，关于高温对麦芽品质性状的影响知之甚少。在这项研究中，我们调查了从前进后第7天（HT7）和第14天（HT14）开始的1周热应力（32°C / 26°C，白天/晚上，12小时/ 12小时）的影响两个大麦品种的籽粒和麦芽品质性状。与正常温度（24°C / 18°C，白天/晚上，12小时/ 12小时）相比，热应激显着降低了籽粒重量，结实率和每个穗粒：HT7的效果比HT14大。同时，高温下总蛋白质和β-葡聚糖含量，β-淀粉酶和极限糊精酶活性显着增加，HT7处理的植物显示出较大的变化。此外，