Abstract
Two hulled and two hull-less barley varieties were investigated for ${\beta}-glucan$ enrichment. Hull-less barleys contained higher levels of total ${\beta}-glucan$ than hulled barleys, and were thus suitable as starting materials for preparing ${\beta}-glucan-rich$ fractions. Particularly, a waxy type (Suweon-291) of hull-less barley was found to have high soluble dietary fiber content containing primarily ${\beta}-glucan$, compared to the other non-waxy barley varieties. ${\beta}-Glucan$ content of barley during pearling process was measured, and the highest value was observed at the pearling yield of approximately $70{\sim}75%$. The pearled barley grains were ground and sieved to yield ${\beta}-Glucan$ enriched fractions containing up to 22% ${\beta}-glucan$. In the meanwhile, whole barley samples were directly milled by $B{\ddot{u}}hler$ mill to produce bran, shorts, break flour and reduction flour. ${\beta}-Glucan$ contents in the bran and shorts from the milled stream were relatively high, and further concentration of ${\beta}-glucan$ could be accomplished by successive sieving of the bran and shorts fractions. Pearled barley and milled stream could be used to prepare barley fractions with ${\beta}-glucan$ concentrations $2.4{\sim}3.1$ times those of the original barley grain. Water solubility of barley ${\beta}-glucan$ from pearled barley and the milled stream was in the range of $40{\sim}81%$.
보리로부터 도정처리한 정맥 및 제분에 의한 분획별 ${\beta}-glucan$ 함량을 분석하여 ${\beta}-glucan$을 강화할 수 있는 방법에 관하여 연구하였다. 쌀보리가 겉보리보다 ${\beta}-glucan$ 함량을 강화하는데 유리한 것으로 나타났으며 찰성 쌀보리인 수원-291이 메성인 무등쌀보리보다 ${\beta}-glucan$ 함량이 높았다. 보리 ${\beta}-glucan$의 용해성은 품종간 차이가 있으며 평균 약 67%가 수용성인 것으로 나타났다. 쌀보리는 도정에 의해 ${\beta}-glucan$ 함량이 1.2배까지 높아졌으며 쌀보리를 ${\beta}-glucan$이 가장 높은 상태인 정맥수율 $70{\sim}75%$로 도정하여 분쇄하고 $100{\sim}325-mesh$ 체를 사용하여 연속적으로 체질함에 의해 ${\beta}-glucan$ 함량이 22%까지 포함된 획분을 얻어 원맥 ${\beta}-glucan$ 함량의 3배 이상으로 강화하였다. 한편 보리를 $B{\ddot{u}}hler$ test mill을 사용하여 제분해 본 결과 보리가루의 ${\beta}-glucan$ 함량은 원맥에 비해 낮아진 반면 bran과 shorts에서는 원맥보다 높은 농도로 존재하였다, Shorts와 bran은 다시 분쇄 후 체질함으로써 원맥의 2.4배까지 ${\beta}-glucan$이 강화된 획분을 얻을 수 있었다. 체질에 의해서 입자크기에 따라 분획된 보리가루 획분들은 총 ${\beta}-glucan$의 $40{\sim}81%$가 수용성이며 정맥으로부터 얻은 획분에 비해 $B{\ddot{u}}hler$ mill stream의 bran 및 shorts로부터 얻은 획분에서 용해성이 다소 높게 나타났다.
(Department of Food and Bioengineering, Kyungwon University)
;