보리B-glucan 粘度의 變異에 關한 硏究

Genetic and environmental variations of β-glucan viscosity for barley breeding program

Genetic and environmental variations of β-glucan viseosity were examined for barley breeding progrm. β-glucan viscosity was the highest in waxy barleys(42.8sec/ml),and followed in order by malting barleys(18.8sec/ml),eovered barly(20.3sec/ml),naked barley (25.4sec/ml). It also significantly differed among cultivars within kinds,and among the grains produced in 3 different areas,however this order of viscosity among the cultivars showed consistancy in all the areas,indieating that this character was conducted by genotypes and also influenced by environments without genotype x environments interactions. The cultivars with longer maturity period generally had higher β-glucan viscosity (r=0.74**). Relationship between β-glucan viscosity and grain sizes or protein content was positively sisnificant. β-glucan viscosity was increased in the grains grown under dry conditions, but decreased in those of delayed harvest.