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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Histochemistry of Barley Kernel

보리곡립(穀粒)의 조직구조(組織構造)와 화학적(化學的) 성분조성(成分組成)

  • Choi, Weon Sang (Dept. Biological Engineering, Korea Advanced Institute of Science & Technology) ;
  • Cheigh, Hong Sik (Dept. Food & Nutrition, Pusan National University) ;
  • Kwon, Tai Wan (Dept. Biological Engineering, Korea Advanced Institute of Science & Technology)
  • 최원상 (한국과학기술원 생물공학부) ;
  • 최홍식 (부산대학교 가정대학 식품영양학과) ;
  • 권태완 (한국과학기술원 생물공학부)
  • Received : 1983.12.01
  • Published : 1983.12.31
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Abstract

Barley is considered as one of the most important cereals for Korean in terms of production and utilization. In this review we concentrate mainly on the chemical structure of husk, aleurone layer, endosperm and embryo (especially endosperm). The relationships among the structure, characteristics and role of chemical components in barley kernel are also discussed. The nature of the fine-structure and minor components is not fully identified, however, a lot of investigation and progress in this area probably contributes the development of new technique for better utilization of barley in the future.

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