食用 纖維素 資源의 選拔에 관한 硏究 Ⅰ. 보리 品種에 있어서 種實 β-glucan의 變異

• 영문명: Studies on selection of dietary fiber resources Ⅰ. Varietal variation of β-glucan in barley grain
• 발행기관: 한국육종학회
• 저자명: 홍병희(Byung Hee Hong) 유상동(Sang Dong Yoo)
• 간행물 정보: 『한국육종학회지』Vol.25 No.4, 307~314쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1993.12.30

영문 초록

This research was conducted to investigate the varietal differences of β-glucan content of barley kernel which was a potential resource of dietary fiber. The samples used in these experiments were 77 introduced and 15 domestic varieties including covered, malting barley, and naked and covered waxy types. In β-glucan quantification, Washington State Univ.(WSU) method showed higher value than Biocon method. The orders of β-glucan content were malting, covered, naked waxy, and covered waxy type according to the kernel type. The high β-glucan varieties of introduced covered barleys had the similar level of waxy barley in β-glucan content. Domestic covered waxy type, Chalbori and introduced covered varieties, such as Salmas, YEA1819/YEA195. 4, SL B52-74, CI 08911/CUM 50. Lignee27/3/Harbing/Avy/Aths, BELTS67-1608/8/3/DICKTOO//HIPLOLY, GI/72B58//WA1245/3/SO01/WA1356/4/LL/KMK, Plaisaut, and Precoce were 6.33% in average total β-glucan content in pearled kernels. Kernel hardness was average 11.21㎏. Hardness of malting barley, introduced covered barley, domestic covered barley, naked waxy barley and covered waxy barley average 9.49㎏, 11.08㎏, 11.19㎏, 12.35㎏, and 12.24㎏, respectively. In flour whiteness, Chalssalbori, naked waxy type, showed the highest value, and Chalbori, covered waxy type, had the lowest value. Alkaline viscosity of kernels was the highest in waxy type which showed the highest β-glucan content whereas the lowest in malting barley. The β-glucan content was highly correlated with alkaline viscosity of barley varieties tested except waxy type barley, such as Chalbori and Chalssalbori.

목차

ABSTRACT

緖言

材料 및 方法

結果 및 考察

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引用文獻

키워드

Barley Dietary fiber β-glucan Whiteness Kernel hardness Alkaline viscosity