Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties of Barley β-Glucan with Different Heating Temperatures

열처리 온도에 따른 보리 β-Glucan의 이화학적 특성

  • Lee, Sang Hoon (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jang, Gwi Yeong (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hyun Young (Dept. of Functional Crop, National Institute of Crop Science) ;
  • Woo, Koan Sik (Dept. of Functional Crop, National Institute of Crop Science) ;
  • Hwang, In Guk (Dept. of Agrofood Resources, National Academy of Agricultural Science) ;
  • Kim, Kee Jong (Division of Rice and Winter Cereal Crop, National Institute of Crop Science) ;
  • Lee, Mi Ja (Division of Rice and Winter Cereal Crop, National Institute of Crop Science) ;
  • Kim, Tae Jip (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Junsoo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • 이상훈 (충북대학교 식품공학과) ;
  • 장귀영 (충북대학교 식품공학과) ;
  • 김현영 (국립식량과학원 기능성작물부) ;
  • 우관식 (국립식량과학원 기능성작물부) ;
  • 황인국 (국립식량과학원 농식품자원부) ;
  • 김기종 (국립식량과학원 벼맥류부) ;
  • 이미자 (국립식량과학원 벼맥류부) ;
  • 김태집 (충북대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 정헌상 (충북대학교 식품공학과)
  • Received : 2012.08.03
  • Accepted : 2012.09.03
  • Published : 2012.12.31
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Abstract

This study was performed to investigate the changes of total and soluble ${\beta}$-glucan contents, purity, and physical characteristics of three heated barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB), and Hinchalssalbori (HCSB). The barleys were heated at different temperatures of 110, 120, 130, 140 and $150^{\circ}C$ for 2 hours. The total ${\beta}$-glucan contents of raw SSB, SCSB, and HCSB were 8.40, 7.77 and 8.28%, and the soluble ${\beta}$-glucan contents were 4.79, 4.14, and 4.61%, respectively. After heating at $130^{\circ}C$, the total ${\beta}$-glucan contents increased to 11.59, 14.6, and 13.36%, as did the soluble ${\beta}$-glucan contents to 4.21, 7.96, and 7.23%, respectively. The purities of soluble ${\beta}$-glucan of the raw barleys were 35.11, 32.74 and 25.62%, but after heating at $150^{\circ}C$, it increased to 83.43, 91.02, and 88.01%, respectively. The molecular weight and viscosity of the ${\beta}$-glucan solution decreased with increasing heating temperature. The re-solubility of raw barley ${\beta}$-glucan was about 50%, but it was increased to 97% with increasing heating temperature. These results suggest that heating of ${\beta}$-glucan can improve the utilization of barley ${\beta}$-glucan.

열처리에 따른 보리 ${\beta}$-glucan의 이화학적 특성변화를 살펴보기 위하여 새쌀보리, 새찰쌀보리 및 흰찰쌀보리를 $110^{\circ}C{\sim}150^{\circ}C$에서 2시간 열처리하였으며, 총 및 수용성 ${\beta}$-glucan 함량, 순도, 분자량, 점도 및 재용해율을 살펴보았다. 3품종 보리의 총 ${\beta}$-glucan 함량은 7.77~8.40% 범위였으며, 열처리 온도가 증가함에 따라 11.59~14.65% 범위로 증가하였으나, $140^{\circ}C$와 $150^{\circ}C$에서는 6.30~8.33% 범위로 감소하였다. 수용성 ${\beta}$-glucan의 함량은 무처리의 4.14~4.79% 범위에서 열처리 온도가 증가함에 따라 6.11~10.29%까지 증가하였으며, $150^{\circ}C$에서는 3.01~5.60% 범위로 감소하였다. 수용성 ${\beta}$-glucan의 순도는 3품종 모두 $130^{\circ}C$까지는 31~37%범위이었으나 $140^{\circ}C$ 이상에서는 91%까지 증가하였다. 분자량은 메성보리보다 찰성보리가 더 컸으며, 열처리 온도가 증가함에 따라 새쌀보리는 606,463 Da에서 1,404 Da으로, 새찰쌀보리는 698,541 Da에서 1,617 Da으로, 그리고 흰찰쌀보리는 669,539 Da에서 1,550 Da으로 감소하였다. ${\beta}$-Glucan 수용액의 점도는 열처리 온도가 증가함에 따라 감소하였으며, 메성보리보다 찰성보리가 높았고 흰찰쌀보리보다 새찰쌀보리가 높았다. 재용해율은 무처리의 50~55% 범위에서 열처리 온도가 증가함에 따라 증가하여 $150^{\circ}C$에서는 96.75~97.99% 범위로 증가하였다.

Keywords

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