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Plant resources v.4 no.3, 2001년, pp.140 - 146  

$\beta$-glucan Contents and Their Characteristics of Winter Cereals According to Particle Sizes and Milling Recoveries

Kim, Sun-Lim   (National Crop Experiment Station, RDACC0064314  ); Park, Chul-Ho   (College of Agricultural and Life Sciences, Kangwon National UniversityUU0000037  ); Yu, Chang-Yeon   (College of Agricultural and Life Sciences, Kangwon National UniversityUU0000037  ); Hwang, Jong-Jin   (National Crop Experiment Station, RDACC0064314  );
  • 초록

    This study was conducted to investigate the $\beta$ -glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of $\beta$ -glucans, and the coarse fraction had higher contents of $\beta$ -glucan than finely milled fractions. In all winter cereals, the $\beta$ -glucan contents of raw flours were higher than those of their brans, and the highest $\beta$ -glucan contents of every cereals were observed at 100 mesh > or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest $\beta$ -glucan contents (12.9%) at 140-200 mesh fraction. As compared with the $\beta$ -glucan content of Chalbori among the various milling recoveries, the $\beta$ -glucan was distributed more evenly throughout the endosperm but $\beta$ -glucan content in bran of Chalbori was only 1.5%. However, $\beta$ -glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that $\beta$ -glucan distribution between high (Chalbori) and low $\beta$ -glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, $\beta$ -glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest $\beta$ -glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the $\beta$ -glucan contents, respectively. This results represent the fact that $\beta$ -glucans affected the color of the flours and pounded grains of winter cereals.


  • 주제어

    barley .   ${\beta}$-glucan .   Huter color value .   milling recoveries .   oat .   particle sire .   rye.  

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