The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Physicochemical Properties of Depolymerized Barley β-Glucan by Alkali Hydrolysis

알칼리 가수분해에 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, 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, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Received : 2013.08.26
  • Accepted : 2013.09.11
  • Published : 2013.09.30
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Abstract

This study was performed to investigate the changes of total and soluble ${\beta}$-glucan contents, purity and physicochemical characteristics of alkali hydrolyzed barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB) and Hinchalssalbori (HCSB). The barleys were hydrolyzed at different concentrations of sodium hydroxide (0.2~1.0 N) for 12 hours. Total ${\beta}$-glucan contents of raw SSB, SCSB and HCSB were 8.40, 7.77 and 8.28%, and soluble ${\beta}$-glucan contents were 4.80, 4.16 and 4.61%, respectively. The total ${\beta}$-glucan contents after alkali hydrolyzed at 1.0 N NaOH were 7.54, 6.89 and 7.54%, also soluble ${\beta}$-glucan contents were 4.82, 4.30 and 4.55%, respectively. The degree of purity of soluble ${\beta}$-glucan in SSB, SCSB, and HCSB were 35.79, 30.91 and 33.90%, respectively. They were increased to 74.02, 75.28 and 81.41% after hydrolyzed at 1.0 N NaOH, respectively. The molecular weight and viscosity of soluble ${\beta}$-glucan solutions were decreased as sodium hydroxide concentration was increased. The re-solubility of raw barley ${\beta}$-glucan was about 50%; however, it was increased to approximately 87% as sodium hydroxide concentration was increased.

알칼리 가수분해에 따른 보리 ${\beta}$-glucan의 이화학적 특성변화를 살펴보기 위하여 새쌀보리, 새찰쌀보리 및 흰찰쌀보리에 0.2~1.0 N NaOH를 처리하였으며, 총 및 수용성 ${\beta}$-glucan의 함량 및 순도, 수용성 ${\beta}$-glcuan의 분자량, 점도 및 재용해율을 살펴보았다. 3품종 보리의 총 ${\beta}$-glucan 함량은 7.77~8.40% 범위이었으며, 알칼리 가수분해 농도가 증가함에 따라 6.89~7.54% 범위로 감소하였다. 수용성 ${\beta}$-glucan의 함량은 무처리의 4.16~4.80% 범위에서 알칼리 가수분해 농도가 증가함에 따라 4.30~4.82% 범위로 유의적인 차이가 없었다. 수용성 ${\beta}$-glucan의 순도는 3품종 모두 30.91~35.79% 범위이었으나, 알칼리 가수분해에 의해 74.02~81.41%까지 증가하였다. 분자량은 메성보리보다 찰성보리가 더 컸으며, 알칼리 가수분해 농도가 증가함에 따라서 크게 감소하였다. ${\beta}$-Glucan 수용액의 점도는 알칼리 가수분해 농도가 증가함에 따라 감소하였으며, 메성보리보다 찰성보리가 높았고, 흰찰쌀보리보다 새찰쌀보리가 높았다. 재용해율은 무처리의 50~55% 범위에서 알칼리 가수분해 농도가 증가함에 따라 증가하여 1.0 N NaOH 처리구에서 80.00~87.66% 범위로 증가하였다.

Keywords

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