${\beta}-Glucan$ Contents with Different Particle Size and Varieties of Barley and Oats

보리와 귀리의 품종 및 입도 분획별 ${\beta}-glucan$ 함량

  • Jeong, Heon-Sang (Department of Food Science and Biotechnology, Chungbuk Provincial University) ;
  • Kang, Tae-Su (Department of Food Science and Biotechnology, Chungbuk Provincial University) ;
  • Jung, Ick-Soo (Technical Research Institute, Bolak Company Limited) ;
  • Park, Hee-Joeng (Department of Food Science and Technology, Chungbuk National University) ;
  • Min, Young-Kyoo (Department of Food Science and Technology, Chungbuk National University)
  • 정헌상 (충북과학대학 식품생명과학과) ;
  • 강태수 (충북과학대학 식품생명과학과) ;
  • 정익수 ((주)보락) ;
  • 박희정 (충북대학교 식품공학과) ;
  • 민용규 (충북대학교 식품공학과)
  • Published : 2003.08.01


Five oats and 17 barley cultivars were ground, sieved (105, 210, 300, 425, 600 ${\mu}m$) and we have analyzed the ${\beta}-glucan$ contents to obtain grain fractions. The milling yields ranged $65.1{\sim}89.7%$ for barley and $53.4{\sim}73.5%$ for oat cultivars. Total ${\beta}-glucan$ contents of barley and oats become higher than those of the flour increasing the particle size. The soluble and insoluble ${\beta}-glucan$ contents of them were especially higher in medium and coarse particle size fractions. The contents of total, soluble and insoluble ${\beta}-glucan$ of barley were 1.5, 1.7 and 2.0 times higher than the whole flour before sieving and these content of oats were 2.1, 1.6 and 2.0 times, respectively. In this study, larger particle size would enrich the ${\beta}-glucan$ and it is desirable to consider the best particle size range to enrich the ${\beta}-glucan$ level, the water-solubility of the ${\beta}-glucan$ as well as cereal varieties.


barley;oat;${\beta}-glucan$;particle size


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