Enzymatic Isolation of Husk from Barley Kernel

효소적 방법에 의한 보리피층의 분리

  • Ahn, Byung-Yoon (Division of Biological Science & Engineering, Korea Advanced Institute of Sci. & Technol.) ;
  • Ahn, Kyung-Hay (Department of Food Technology, Kyung Hee University) ;
  • Jo, Jae-Sun (Department of Food Technology, Kyung Hee University) ;
  • Kwon, Tai-Wan (Division of Biological Science & Engineering, Korea Advanced Institute of Sci. & Technol.) ;
  • Cheigh, Hong-Sik (Department of Food and Nutrition, Pusan National University)
  • 안병윤 (한국과학기술원 생물공학부) ;
  • 안경혜 (경희대학교 식품가공학과) ;
  • 조재선 (경희대학교 식품가공학과) ;
  • 권태완 (한국과학기술원 생물공학부) ;
  • 최홍식 (부산대학교 식품영양학과)
  • Published : 1984.06.30

Abstract

The amounts of husk materials from barley kernel were determined by an enzymatic method and compared with the values determined by conventional methods involving acid or alkaline treatments. The enzymatic method consists of boiling in distilled water and pressing to help squeeze out the gelatinized starch from the husk matrix, and enzymatic removal of starch by ${\alpha}-amylase$ and weighing the residual husk materials after washing 3 times with hot water and then drying at $95^{\circ}C$. Husk materials amounted about 15 of the covered barley (Gangbori and Olbori) and 10-12% of naked variety (Backdong and Sedohadaga) and the values were always somewhat higher than those obtained by the conventional methods. The husk materials prepared by the enzymatic procedure contained protein 4-8%, lipid 5-10%, ash 0.2-0.6% and crude fiber 20-40%. Although it took longer time, the enzymatic procedures can provide more intack husk materials for further characterization of the materials.

Keywords