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

Studies on selection of dietary fiber resources Ⅰ. Varietal variation of β-glucan in barley grain

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.