• Food Science and Preservation
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• v.14 no.2
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• pp.201-206
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• 2007

This study was designed to investigate quality characteristics of alcohol fermentation from 5 barldy cultivars teated with non-steam and steam. In alcohol fermentation treated with non-steam, alcohol concentration reached to 1.7% for naked berley, 2.9% for naked waxy barley and 4.3% for Hinchalssalbori. However, no fermentation was occurred with baney and waxy barley. When the barley cultivars were steamed, alcohol concentrations showed to be higher than those not steamed. In sugar concentration from non-steam, both barley and waxy barley showed to have approximately $9.0\;^{\circ}Brix$ and naked barley, naked waxy barley and Hinchalssalbori showed to have approximately $5.0\;^{\circ}Brix$. When the burley cultivars were steamed, sugar concentration was decreased as alcohol concentration was increased Interestingly, sugar concentrations in barley cultivars were fast dropped more than 50% following alcohol fermentation except naked barley k alcohol fermentation treated with non-steam, total acidity of Hinchalssalbori was 0.51%, but the others showed more than 0.80%. So except for Hinchalssalbori, it was possible that acidification occurred during the fermentation. In total acidity from steam, all samples showed less than 0.3%. In flee sugar from non-steam, total free sugar contents of barley and waxy barley were approximately 4,000.0mg% and contents of naked barley naked waxy barley and Hinchalssalbori were each approximately 300.0 mg%. Free sugar from steam was increased as sugar concentration increased. In conclusion, barley cultivars were evaluated to be not suitable at alcohol fermentation treated with non-steam.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.889-894
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• 2009

Barley proteins are expected to have unique functional properties due to their high content of alcohol soluble protein, hordein. Since the barley proteins obtained by conventional isoelectric precipitation method cannot represent hordein fraction, barley proteins were fractionated to albumin, globulin, glutelin, and hordein with respect to extraction solvents. Functional properties and film-forming properties of solubility-fractionated barley proteins were investigated to explore their potential for human food ingredient and industrial usage. The 100 g of total barley protein comprised 5 g albumin, 23 g globulin, 45 g glutelin, and 27 g hordein. Water-binding capacities of barley protein isolates ranged from 140-183 mL water/100 g solid. Hordein showed the highest oil absorption capacity (136 mL oil/100 g), and glutelin showed the highest gelation property among the fractionated proteins. In general, the barley protein fractions formed brittle and weak films as indicated by low tensile strength (TS) and percent elongation at break (E) values. The salt-soluble globulin fraction produced film with the lowest TS value. Although films made from glutelin and hordein were dark-colored and had lower E values, they could be used as excellent barriers against water transmission.

• Journal of Plant Biotechnology
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• v.1 no.1
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• pp.8-12
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• 1999

New winter wheat winter barley hybrids were produced (Mv9 kr1 Igri, Mv9 kr1 Osnova, Asakazekomugi Manas). The wheat-barley hybrids showed entire male sterility and were multiplied in tissue culture. Chromosome configurations were studied with GISH in meiosis in the Mv9 krl x Igri hybrid and in its progenies multiplied in vitro. Chromosome pairing between wheat and barley has been observed in some cells in the hybrids multiplied in vitro. Backcross plants with 43 and 44 chromosomes were selected with the aim of developing new wheat-barley addition lines. Wheat-barley translocations were demonstrated with GISH in backcross progenies originating from in vitro regenerated wheat (Triticum aestivum L. cv. Chinese Spring) x barley (Hordeum vulgare L. cv. Betzes) hybrids. Five different translocations were observed. Sequential N-banding and GISH analyses were performed to further identify the translocations. The N-banding pattern of the Robertsonian translocation suggests that this chromosome consists of the short arm of barley chromosome 4H translocated to the long arm of 2B of wheat. Plants with four different homozygous translocations were selected from the following BC2F3 generation.

• Korean Journal of Poultry Science
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• v.21 no.3
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• pp.195-205
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• 1994

Effects of the addition of \beta-glucanase to barley-based layer diets were examined by feeding 200 Leghorn layers with corn-based (Control) and \beta-glucanase supplemented diets (Barley+ Enzyme). The results obtained are sumrrarized as follows. 1. There were no siginificant (P>0.05) differences in hen-day egg production(%) and average egg weight between two treatments, indicating that the \beta-glucanase supplemented barley could successfully replace the commonly used corn in the layer diets. 2. Although there was no statistical difference (P>0.05) between two treatments, the daily feed consumption was numerically high in layers fed the barly diet compared to the corn-based diet. 3. Availabilities of crude fat and crude fiber of the barley diet were significantly poor (P<0.05) as compared to corn diet. 4. The \beta-glucarase supplementation depressed the viscosity of barley diets and excreta from therm. 5. Both serum and egg yolk cholesterol were not significantly affected by the addition of \beta-glucarase in the barley based diet. Our data indicate that the barley grain supplemented with \beta-glucarase can be sucessfully used as an energy source of layer diet when there is a price advantage. Although some possibilities to produce low cholesterol egg were recognized in this study, further studies pertaining to long-term feeding experiment and elucidaton of the metabolic interrelationship between serum and yolk cholesterol, are required to confirm the result.

• Environmental Analysis Health and Toxicology
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• v.16 no.1
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• pp.35-41
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• 2001

Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

• Korean Journal of Weed Science
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• v.3 no.1
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• pp.100-104
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• 1983

Responses of barley cultivars including 8 covered barley cultivars and 8 naked barley cultivars to butachlor, terbutryn, and methabenzthiazuron were evaluated by determinating crop injury, dry weight and chlorophyll content of barley seedlings. Most barley cultivars were tolerant to butachlor at 1478 ai/10a (recommended rate) but Olbori, Dongbori, and Gangbori were slightly sensitive to butachlor at 294g ai/10a. Sensitivity to terbutryn was generally greater in naked barley cultivars than hulled barley cultivars. Dongbori, Buhobori, and Bunong of hulled barley and Bangsa #6, Kwangseung, Nonsangwa # 1-6, and Iri #4 of naked barley were highly sensitive to terbutryn at 350g ai/10a (double dosage). Most barley cultivars were relatively tolerant to methabenzthiazuron except Iri #4. Dry weight of barley seedlings was not reduced by butachlor, terbutryn, and methabenzthiazuron at recommended rate. However, terbutryn at 350g ai/l0a greatly reduced dry weight of all barley cultivars, especially naked barley cultivars. Chlorophyll content of Owealbori, Dongbori #1, Jogangbori, Bangsa #6, Backdong, and Kwangseung was slightly reduced by butachlor. Terbutryn at 175g ai/10a reduced chlorophyll content of Owealbori, Olbori, and Nonsangwa #1-6 and all cultivars were greatly reduced by terbutryn at 350g ai/10a. Methabenzthiazuron slightly reduced chlorophyll content of Jogangbori, Dongbori #1, Owealbori, Backdong, Kwangseung, and Nonsangwa # 1-6.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.3
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• pp.201-205
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• 2002

This study was carried out to investigate storability and develop suitable storage method for barley. Rough and milled barley such as Olbori(covered barley), Ssalbori(naked barley) and Chalssalbori (waxy naked barley) were packaged in 3P bag and OPP film bag, respectively, and stored at ambient and low temperature warehouse conditions. The weight loss was higher in milled barley than that of rough barley during barley storage. Acid value, one of the most important factor for grain quality evaluation, was increased from 4.9-9.0 mg KOH/100g to 6.5-19.9mg KOH/100g in milled barley at 16 months after storage. Reducing sugar content was increased while germination and water absorption rates were decreased during barley storage period. In terms of penal taste of boiled barley, rough barley could be stored safely more than one year regardless of storage methods where-ase milled barley stored in ambient temperature ware-house produced nasty flavor at 8 to 10 months after storage.

• Journal of The Korean Society of Grassland and Forage Science
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• v.32 no.4
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• pp.335-342
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• 2012

This study was conducted to observe the fermentative quality and anthocyanin content in whole crop colored barley silage during storage periods and anthocyanin stability in in vitro ruminal fluid. Silages of colored barley cultivar "Boanchalbori" and normal barley cultivar "Yuyeonbori" were stored during 0, 2, 4, 6, and 12 months. The in vitro ruminal fluid was fermented for 0, 6, 12, 24, and 48 hrs. For the feed value, crude protein of colored barley silage was slightly increased in the silage compared to that of normal barley silage, and being increased up to 2 months after ensiling and thereafter maintained at the similar level. Neutral detergent fiber (NDF) and acid detergent fiber (ADF) contents of both the barley significantly increased by prolonged storage of 2 months (p<0.05), but they were maintained at the constant level after 2 months of storing silage. Whereas TDN (total digestible nutrients) contents of them were decreased by the prolonged storage of 2 months (p<0.05), then maintained at the constant levels. The fermentative quality and pH values in both the barley silages were slightly decreased during the storage time. Lactic acid and acetic acid contents were increased during prolonged storage period, but not significantly different among treatments. Butyric acid was not detected. In the colored barley silage, pH value showed slightly lower compared to that of the normal barley silage but not significant, and lactic acid content was significantly higher than the normal barley silage (p<0.05). The total anthocyanin content in the whole crop colored barley silage decreased to 42% after 2 months of ensilage, however maintained at the constant level until 12 months of ensilage. In the case of anthocyanin stability on in vitro ruminal fluid digestion, the pH value of the ruminal fluid was slightly lower at 6, 12, 24, 48h incubation time and the content of anthocyanin was at similar levels. These results indicated that the colored barley showed higher fermentation quality, and total anthocyanin content was maintained stable at 42% level of the first value in storing silage. As the anthocyanin had higher stability in the ruminal fluid, the colored barley has a potential as functional feeds for Ruminants.

• Journal of Plant Biology
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• v.25 no.3
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• pp.135-151
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• 1982

This investigation was carried out to clarify the changes of pigments and soluble protein, and photosystem II activity in the leaves of barley (${SO}_2$-sensitive) and corn (${SO}_2$-resistant) seedlings induced by the ${SO}_2$ fumigation (10, 50ppm). The pH changes of the leaf extract, the content of sulfite and sulfate, the activities of catalase, peroxidase, and polyphenoloxidase were compared in the leaves of barley and corn seedlings induced by ${SO}_2$ fumigation. The results are summarized as follows: An appreciable effect of pH change of leaf extract by ${SO}_2$ fumigation was observed in barley leaves (pH 6.10 to 5.18), but only a small change occurred in corn leaves (pH 5.66 to 5.50). The same pattern of pH changes was recorded when the solution of 0.2N HCl was added to leaf extract, providing lower buffering capacity of the barley leaves than corn leaves. After 2 hours of exposure to 10 ppm ${SO}_2$, the contents of ${SO}^{2-}_3$ and ${SO}^{2-}_4$ were increased in barley leaves, while only ${SO}^{2-}_4$ increased in corn leaves. After fumigation with 10ppm ${SO}_2$ for 2 hours, barley leaves showed significant decreases in activities of catalase, to 17% peroxidase, to 58%, and polyphenoloxidase, to 88%. Corn leaves showed increases in activities of peroxidase, to 136%, and polyphenoloxidase, to 128%. Absorption spectra of pigments obtained from ${SO}_2$-fumigated leaves were gradually decreased with the fumigation time increases, but the decrease was more significant in barley leaves. Fumigation with 50ppm ${SO}_2$ for 2 hours induced the greatest decomposition in carotenoid, followed by chlorophyll a and then chlorophyll b in barley leaves. The ratio of chlorophyll a/b was decreased from 4.1 to 3.6 in barley leaves, but in corn leaves it was maintained almost a constant level(4.9-4.8). The rate of decomposition of chlorophyll and carotenoid in corn leaves was very slow than those in the barley leaves. Fumigation with 50 ppm ${SO}_2$ for 2 hous, decreased the protein content of barley leaves to 59%, and that of corn leaves to 89%, and the extent of decrease in protein content was greater than that of pigments in barley and corn leaves. The rate of DCIP9dichlorophenol indophenol) photoreduction in ${SO}_2$-fumigated leaves was decreased to 18 and 67% in barley and corn leaves, respectively. However, DCIP photoreduction was considerably recovered about 32 and 92% with the addition of DPC(diphenylcarbazide) as an exogenous electron donor in barley and corn leaves, respectively.

• Journal of Life Science
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• v.22 no.7
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• pp.981-986
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• 2012

To produce a new tea with a good flavor and functional properties using green tea of low quality, naked barley and barley were selected to blend with the green tea. The simultaneous distillation extraction method (SDE) using Likens and Nickerson's extraction apparatus was used to extract the volatile flavor compounds from the samples. The concentrated flavor extracts were analyzed and identified by GC and GC-MS. The GC patterns of the flavor components in two parched barleys were very different. The main volatile flavor components in two of the samples were alkyl pyrazines. Compounds including 3-methylbutanal, 2-methylbutanal, dihydro-2-methyl-3(2H)-furanone, 2,5-dimethyl pyrazine, and 3-ethyl-2.5-dimethyl pyrazine were isolated from the naked barley. Compounds including thiophenes, thiazoles, sulfides, and pyrroles with burnt odor were isolated from the barley. The parched naked barley was better than barley for adding to green tea. The main aroma components of the green tea blended with the naked barley were hexanol, hexanal, trans-2-hexenal, ${\beta}$-ionone, ${\alpha}$-ionone, alkyl pyrazines, 3-methylbutanal, 2-methylbutanal, and furfural.