Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
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Radial Distribution Proximate Composition and Minerals within Naked Barley Kernel

쌀보리 입자내의 일반성분 및 무기질의 분포

  • Park, Sung-Hee (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Kwan (Dept. of Food Science and Technology, Chonnam National University) ;
  • Kim, Sung-Kon (Dept. of Food Science and Nutrition, Dankook University) ;
  • Park, Yang-Kyun (Dept. of Food Science and Technology, Mokpo National College)
  • 박성희 (전남대학교 식품공학과) ;
  • 김관 (전남대학교 식품공학과) ;
  • 김성곤 (단국대학교 식품영양학과) ;
  • 박양균 (목포대학 식품공학과)
  • Published : 1989.12.30
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Abstract

The major kernels$(7{\sim}10\;mesh)$ of naked barley were pearled to give an average yield for each pearling of about 5% flour, with 70% of the naked barley left as residual kernel. The contents of protein, fat and ash were in the highest in the fraction of 1,2 and 3, respectively. These fractions contained 1, 4 times of protein, 3.16 times of fat and 3.08 times of ash more than those values of original kernel. Residual kernels contained 62% of protein, 38% of fat and 35% of ash in the original kernel. Among minerals, the content of Ca, Na, Fe and Mn were in the highest in fraction 1 ; P, Mg and Zn in fraction 2 ; and K and Cu in fraction 3. Concentrations of these minerals were the lowest in the residual kernel. Magnesium showed the deepest concentration gradient, while iron was evenly distributed within the kernel.

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