Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Changes in Physicochemical Characteristics of Barley during Kernal Maturation

보리의 성숙에 따른 이화학적 특성의 변화

  • Chang, Hak-Gil (Department of Food Science and Technology, Kyungwon University) ;
  • Park, Gwi-Gun (Department of Food Science and Technology, Kyungwon University)
  • 장학길 (경원대학교 식품가공학과) ;
  • 박귀근 (경원대학교 식품가공학과)
  • Published : 1993.12.01
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Abstract

These studies were conducted to investigates the changes in physicochemical characteristics of Charbori (waxy-barley) and Olbori (normal) during kernel maturation. 1000-kernel weight increased as the barley matured and as the original moisture decreased. The amount of total nitrogen per endosperm was similar in both cultivars. 1000-kernal weight had a correlation coefficient of $r=-0.871^{**}$ with water soluble nitrogen and of $r=-0.894^{**}$ with nitrogen solubility index. At maturity, the starch content of Olbori was 26% higher than Chalbori. Amylose content ranged from 20.4 to 24.7% in Olbori and from 9.9 to 12.9% in Chalbori as the kernel matured. ${\beta}-glucan$ viscosity was no differences at the early stages of development, but at 40 days after heading, was greatly differences between Chalbore and Olbori, 7.9 kand 5.8 cST, respectively. Gelatinization characteristics and other properties of the starch by Amylograph were compared with those of Olbori and Chalbori. The Chalbori starch usually had a lower initial temperature and setback.

본 실험에서는 토양에서 분리한 호알카리성 Bacillus sp. 유래의 cyclodextrin glycosyltransferase(CGTase)를 이용하여 전분을 기질로 하였을 때 CD의 생산에 미치는 여러 조건을 고찰하였다. CD의 초기생성속도를 최대로 하는 기질의 최적 dextrose equivalent(DE)값은 10.5이었고 이로부터 CD 생산반응인 cyclization에 필요한 기질의 최적 DE값이 존재함을 알았다. 온도가 증가할수록 CGTase의 활성도는 급격히 감소하였지만 CD 생산속도와 수율은 온도에 따라 증가하였다. 이는 CD 생산반응중 CGTase는 기질과 결합하여 열에 대해 안정성이 증가하기 때문인 것으로 생각된다.

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