Barley lipoxygenase 1 gene, method of selecting barley variety, material of malt alcoholic drinks and process for producing malt alcoholic drink

Abstract

A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity.

1 . (canceled) 
     
     
         2 . A product produced from a barley plant, or a part thereof, wherein the barley plant has a mutation in the LOX-1 gene causing a total loss of LOX-1 activity. 
     
     
         3 . The product of  claim 2 , which is a malt composition. 
     
     
         4 . The product of  claim 3 , wherein said part of said barley plant is a seed. 
     
     
         5 . The product of  claim 2 , which is a wort composition prepared from: a) the barley plant or part thereof, or b) a malt composition prepared from said barley plant or part thereof, or c) a mixture of a) and b). 
     
     
         6 . The product of  claim 5 , wherein said part of said plant is a seed. 
     
     
         7 . The product of  claim 5 , which is prepared further with an enzyme. 
     
     
         8 . The product of  claim 2 , which is prepared from a mixture of (i) a composition comprising a barley plant or a part thereof, wherein the barley plant has a mutation in the LOX-1 gene causing a total loss of LOX-1 activity, and (ii) a malt composition comprising a processed barley plant or a part thereof, wherein the barley plant has a mutation in the LOX-1 gene causing a total loss of LOX-1 activity. 
     
     
         9 . The product of  claim 4 , which is a wort composition. 
     
     
         10 . The product of  claim 1 , which is a beverage having stable organoleptic qualities. 
     
     
         11 . The product of  claim 10 , wherein said beverage is beer. 
     
     
         12 . The product of  claim 10 , wherein said beverage is prepared from malt prepared from seeds of said barley plant. 
     
     
         13 . The product of  claim 10 , wherein said beverage is prepared from a wort composition prepared from a barley plant or part thereof, or from a malt composition prepared from said barley plant or part thereof. 
     
     
         14 . The product of  claim 10 , wherein said beverage is a non-fermented beverage. 
     
     
         15 . The product of  claim 10 , wherein said barley plant, or parts thereof, comprise a LOX-1 gene, said gene comprising a splice site mutation. 
     
     
         16 . A beverage having stable organoleptic qualities, wherein said beverage is manufactured from a barley plant, and said beverage having a concentration of trihydroxyoctadecenoic acid of not more than 14.7 ppm. 
     
     
         17 . The beverage of  claim 16 , wherein said beverage is beer. 
     
     
         18 . The beverage of  claim 16 , wherein said beverage comprises at most 0.36 ppb trans-2-nonenal (T2N). 
     
     
         19 . A method of producing a malt composition; a wort composition; a beverage; or a combination thereof; the method comprising processing a barley plant or part thereof, wherein the barley plant has a mutation in the LOX-1 gene causing a total loss of LOX-1 activity. 
     
     
         20 . The method of  claim 19 , wherein said method is a method for producing a beverage having stable organoleptic qualities, said method comprising:
 (i) preparing a composition comprising the barley plant or parts thereof,   (ii) processing the composition of (i) into a beverage; thereby obtaining a beverage with stable organoleptic qualities.   
     
     
         21 . The method of  claim 20 , wherein (i) comprises preparing a malt composition from seeds of said barley plant or part thereof. 
     
     
         22 . The method according to  claim 20 , wherein processing the composition into a beverages comprises a mashing step. 
     
     
         23 . The method of  claim 19 , wherein said method is a method for producing a malt composition with no LOX-1 activity, said method comprising
 (i) providing seeds from the barley plant;   (ii) adding water to the seeds;   (iii) germinating the seeds from (ii); and   (iv) treating germinated seeds with heat; thereby producing a malt composition with no or low LOX-1 activity.