Physicochemical properties and β-glucan contents of Korean naked oat (Avena sativa L.) cultivars

국내 육성 쌀귀리 품종의 이화학 특성 및 베타글루칸 함량

  • Lee, Mi-Ja (Crop Foundation Division, National Institute of Crop Science, NICS, RDA) ;
  • Park, Song-Yie (Crop Foundation Division, National Institute of Crop Science, NICS, RDA) ;
  • Kim, Yang-Kil (Crop Foundation Division, National Institute of Crop Science, NICS, RDA) ;
  • Kim, Hyung-Soon (Department of Biomolecular and Chemical Engineering, Seonam University) ;
  • Park, Hyoung-Ho (Crop Foundation Division, National Institute of Crop Science, NICS, RDA) ;
  • Lee, Yoon Jeong (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Department of Food Science and Technology, Chungbuk National University)
  • 이미자 (농촌진흥청 국립식량과학원) ;
  • 박송이 (농촌진흥청 국립식량과학원) ;
  • 김양길 (농촌진흥청 국립식량과학원) ;
  • 김형순 (서남대학교 생명화학공학과) ;
  • 박형호 (농촌진흥청 국립식량과학원) ;
  • 이윤정 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2016.08.25
  • Accepted : 2016.10.14
  • Published : 2017.02.28


Due to increased consumption and demand for oat-related foods and processed food, this study examined physicochemical properties, antioxidant activity, and ${\beta}-glucan$ contents of 5 Korean naked oat cultivars. Oat seeds had long-grain appearance in all cultivars except for Seonyang. The contents of main components such as protein, starch, and crude fat were significantly different among cultivars. The total ${\beta}-glucan$ content was 3.78-4.60% and the soluble ${\beta}-glucan$ ratio was 71-83%. Fatty acid composition was C18:1, C18:2, C16:0, C18:0, and C18:3. Unsaturated fatty acid (USFA) content was 75.4-81.2%. 2,2-Diphenyl-1-picrylhydrazil (DPPH) and 2,2'-azino-bis-3-ethyl-benzo-thiaxoline-6-sulfonic acid (ABTS) radical scavenging activity were significantly different for each cultivar. Daeyang had the highest ${\beta}-glucan$, USFA content, and antioxidant activity. Protein content showed a negative correlation with starch content (r = -0.775). Antioxidant activity was positively correlated with total phenol content (r =0.760). Ash content and flour whiteness showed a positive correlation (r =0.732).


Grant : 보리 용도별 품질요인 규명 및 이용연구

Supported by : 국립식량과학원


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