Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Comparison of the Physicochemical and Gelatinization Properties of Various Barley Cultivars

보리 품종의 이화화적 및 호화 특성 비교

  • Tak, Eun Sook (Department of Food and Cooking Science, Sunchon University) ;
  • Jung, Hee Nam (Department of Food and Cooking Science, Sunchon University)
  • 탁은숙 (순천대학교 생명산업과학대학 조리과학과) ;
  • 정희남 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2022.07.12
  • Accepted : 2022.08.17
  • Published : 2022.08.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study compared the physicochemical and gelatinization properties of naked barley, tetrastichum barley, and waxy barley. Compared to tetrastichum barley and waxy barley, naked barley had shorter and rounder grains with a 1.43 length/width ratio. Tetrastichum barley had lower crude protein, crude lipid, and crude ash content and higher amylose content compared to naked barley and waxy barley. The L, a, b color values of waxy barley were significantly higher than those of naked barley and tetrastichum barley. The water absorption index (WAI) and the water soluble index (WSI) were highest in waxy barley. The X-ray diffraction pattern was type A in all samples, and the peak intensity was highest in waxy barley. The maximum viscosity, cooling viscosity, breakdown, and setback of amylogram properties were the highest in tetrastichum barley. The thermal properties through the differential scanning calorimeter showed that the waxy barley had higher values of the onset, peak, conclusion temperature and enthalpy (?H). In conclusion, the variety of barley influenced the physicochemical and gelatinization properties, which could be important factors in the manufacture of processed foods. These results would thus useful inputs for the manufacturing of these foods using barley.

Keywords

Acknowledgement

This work was supported by a Research promotion program of SCNU.

References

  1. AOAC. 1984. Official methods of analysis, 14th ed. Association of Official Analytical Chemists, Washington DC. USA, pp 31-47
  2. Bae SH, Kim HS, Jong SK. 2009. Evaluation of external quality of polished barley. Korean J. Crop Sci., 54(1):124-133
  3. Baek CW, Lee AY, Lee JH. 2021. Quality evaluation of pan bread supplemented with immature Chalssalbori powder. J. Korean Soc. Food Sci. Nutr., 50(10):1108-1116 https://doi.org/10.3746/jkfn.2021.50.10.1108
  4. Chang HG, Lee MJ, Kwon KS. 1997. The physico-chemical properties and cooking qualities of barley isogenic lines. J. Korean Soc. Appl. Biol. Chem., 40(4):301-306
  5. Choi BK, Kum JS, Lee HY, Park JD. 2006. Physicochemical properties of black rice flours (BRFs) affected by milling conditions. Korean J. Food Sci. Technol., 38(6):751-755
  6. Czuchajowska Z, Klamczynski A, Paszczynska B, Baik BK. 1998. Structure and functionality of barley starches. Cereal Chem., 75(5):747-754 https://doi.org/10.1094/CCHEM.1998.75.5.747
  7. Donovan JW, Lorens K, Kulp K. 1983. Differential scanning calorimetry of heat-moisture treated wheat and potato starches. Cereal Chem., 60:381-387
  8. Jeong HC, Ji JL. 2013. Quality characteristics and dough rheological properties of pan bread with waxy barley powder. Korean J. Culin. Res., 19(4):119-135
  9. Jeong YS. 2014. Physicochemical characteristics of the starch from domestic barley cultivars and simultaneous extraction of starch, protein and bata-glucan from barley. Master's degree thesis, Chungnam National University, Korea, pp 53-56
  10. Jeong YS, Kim JW, Lee LS, Han YY, Gil NY, Lee MJ, Lee GH, Hong ST. 2013. Studies on physico-chemical characterization of starch extracted from domestic barley cultivars. Food Eng. Prog., 17(3):203-211 https://doi.org/10.13050/foodengprog.2013.17.3.203
  11. Joung HS. 2008. Quality characteristics of paeksulgi with added barley powder. J. East Asian Soc. Diet. Life, 18(6):974-980
  12. Ju JI, Lee KS, Min HI, Lee BJ, Kwon BG. 2007. Changes in physicochemical characteristics of green barley according to days after heading. Korean J. Crop Sci., 52(1):36-44
  13. Juliano BO. 1985. Polysaccharides, proteins, and lipids of rice. The American Association of Cereal Chemists, St. Paul, MN, USA, pp 59-120
  14. Jung HC. 2012. Study on quality characteristics of the pan bread with various barley powder. Doctoral degree thesis, Sejong University, Korea, pp 1-191
  15. Jung HN. 2020. Physicochemical properties of domestic rice variety according to pregelatinization. Korean J. Food Preserv., 27(5):574-581 https://doi.org/10.11002/kjfp.2020.27.5.574
  16. Jung JJ. 2016. Quality characteristics of cake added with waxy barley. Master's degree thesis, Kyung Hee University, Korea, pp 1-109
  17. Kang HJ, Seo HS, Hwang IK. 2004. Comparison of gelatinization and retrogradation characteristics among endosperm mutant rices derived from IIpumbyeo. Korean J. Food Sci. Technol., 36(6):879-884
  18. Kim AN, Choi SK. 2015. A Study on the Physico-chemical characteristics of sikhyes made of different various of barley. Korean J. Culin. Res., 21(1):30-41
  19. Kim JH, Kim SJ, Yun JM. 2014. The study of antioxidant properties, and physicochemical and sensory characteristics of steamed barley bread added with ramie leaf. Korean J. Food Nutr., 27(2):249-255 https://doi.org/10.9799/KSFAN.2014.27.2.249
  20. Kim JS. 2007. Quality characteristics of sponge cakes prepared from rice flours with different amylose contents. Doctoral degree thesis, Chonnam National University, Korea, pp 11-12
  21. Kim SR, Choi HD, Seog HM, Kim SS, Lee YT. 1999. Physicochemical characteristics of β-glucan isolated from barley. Korean J. Food Sci. Technol., 31(5):1164-1170
  22. Kim SR, Seog HM, Choi HD, Park YK. 2002. Cholesterol-lowering effects in rar liver fed barley and β-glucan-enriched barley fraction with cholesterol. Korean J. Food Sci. Technol., 34(2):319-324
  23. Kim YH, Kim HS. 1974. Studies on the properties of barley and naked barley starch. Korean J. Food Sci. Technol., 6(1):30-35
  24. Kim YJ, Kim SS. 1994. Comparison of size distributions of rice flour measured by microscope, sieve, coulter counter, and aerodynamic methods. Korean J. Food Sci. Technol., 26(2):184-187
  25. Kim YK, Lee MJ, Kim KH, Park JH, Park TI, Yoon YM, Choi CH, Son JH, Kang CS. 2018. Waxy black barley (Hordeum vulgare L.) cultivar, 'Heuksoojeongchal', with high yield and low amylose content. Korean J. Breed. Sci., 50(4):504-509 https://doi.org/10.9787/KJBS.2018.50.4.504
  26. Kim YS, Lee YT, Seog HM. 1999. Physicochemical properties of starches from waxy and non-waxy hull-less barleys. J. Korean Soc. Appl. Biol. Chem., 42(3):240-245
  27. Lee JH, Yoon YC, Kim JK, Park YE, Hwang HS, Kwon GS, Lee JB. 2018a. Antioxidant and whitening effects of the fermentation of barley seeds (Hordeum vulgare L.) using lactic acid bacteria. J. Life Sci., 28(4):444-453 https://doi.org/10.5352/JLS.2018.28.4.444
  28. Lee KS. 2015. Analysis of consumer's present use of sprout vegetables and quality characteristics of grain sourdough and barley sprouts. Doctoral degree thesis, Daegu Catholic University, Korea, pp 1-162
  29. Lee MJ, Kim YK, Choi JK, Choi ID, Kang HJ. 2018b. Quality characteristics and development of the naked waxy barley (Hordeum vulgare L.) cultivar 'Nulichal' with high yield and good quality. Korean J. Breed. Sci., 50(4):516-521 https://doi.org/10.9787/KJBS.2018.50.4.516
  30. Lee MJ, Kim YK, Seo JW, Kim JG, Kim HS. 2009a. Cooking and pasting characteristics of non-waxy and waxy pearled barley products from Korea. Korean J. Food Preserv., 16(5):661-668
  31. Lee MJ, Kim YK, Seo JW, Kim JG, Kim HS. 2009b. Cooking and pasting Characteristics of non-waxy and waxy pearled barley products from Korea. Korean J. Food Preserv., 16(5):661-668
  32. Lee S, Lee EJ, Chung HJ. 2017. Structural and physicochemical characterization of starch from Korean rice cultivars for special uses. Korean J. Food Sci. Technol., 49(1):1-7 https://doi.org/10.9721/KJFST.2017.49.1.1
  33. Lee SH, Jang GY, Kim HY, Woo KS, Hwang IG, Kim KJ, Lee MJ, Kim TJ, Lee JS, Jeong HS. 2012. Physicochemical properties of barley β-glucan with different heating temperatures. Korean J. Food Sci. Nutr., 41(12):1764-1770 https://doi.org/10.3746/jkfn.2012.41.12.1764
  34. Lee YT. 1996. β-Glucans in barley and oats and their changes in solubility by processing. J. Korean Soc. Appl. Biol. Chem., 39(6):482-487
  35. Lee YT, Chang HG. 2003. Effects of waxy and normal hull-less barley flours on bread-making properties. Korean J. Food Sci. Technol., 35(5):918-923
  36. Lee YT, Jung JY. 2003. Quality characteristics of barley β-glucan enriched noodles. Korean J. Food Sci. Technol., 35(3):405-409
  37. Lee YT, Seog HM, Cho MK, Kim SS. 1996. Physicochemical properties of hull-less barley flours prepared with different grinding mills. Korean J. Food Sci. Technol., 28(6):1078-1083
  38. Lim SB, Kang MS, Jwa MK, Song DJ, Oh YJ. 2003. Characteristics of cooked rice by adding grains and legumes. J. Korean Soc. Food Sci. Nutr., 32(1):52-57 https://doi.org/10.3746/JKFN.2003.32.1.052
  39. Lim YS. 2009. Physicochemical properties of barley leaves and qualitative characteristics of rice cake added with barley leaves. Doctoral degree thesis, Sejong University, Korea, pp 1-133
  40. Ma EB. 2017. Quality characteristics of rice paper prepared with different amylose. Master's degree thesis, Sunchon National University, Korea, pp 27
  41. Medcalf DG. 1965. Wheat starches. I, Comparison of physicochemical properties. Cereal Chem., 42:558-568
  42. Mok CK. 2003. Health aspects of barley. U.S. Grains Council, Washington DC. USA, pp 5
  43. Oh SI, Sung JM, Lee KJ. 2014. Physicochemical characteristics and antioxidative effects of barley soybean paste (Doenjang) containing kelp extracts. J. Korean Soc. Food Sci. Nutr., 43(12):1843-1851 https://doi.org/10.3746/JKFN.2014.43.12.1843
  44. Park HY, Choi ID, Oh SK, Woo KS, Yoon SD. 2015. Effects of different cultivars and milling degrees on quality characteristics of barley makgeolli. J. Korean Soc. Food Sci. Nutr., 44(12):1839-1846 https://doi.org/10.3746/JKFN.2015.44.12.1839
  45. Ryu CH, Kim SY. 2005. Study on bread-making quality with barley sourdough in composite bread. Korean J. Food Cook. Sci., 21(5):733-741
  46. Seo JS, Park ID. 2014. Quality properties of barley kochujang added with germinated barley powder. Korean J. Food Culture, 29(2):187-194 https://doi.org/10.7318/KJFC/2014.29.2.187
  47. Seog HM. 2010. Food characteristics of barley. Food Culture. 3(3):302-305
  48. Song E, Shin MS. 1991. Physicochemical properties of naked barley starches. J. Korean Soc. Appl. Biol. Chem., 34(2):94-101
  49. Song HS, Lee HS, Chung TY. 1994. Cooking and milling characteristics of several barley starch isogenic lines. Korean J. Crop Sci., 39(1):63-72
  50. Tang HJ, Watanabe K, Mitsunaga T. 2002. Characterization of storage starches from quinoa, barley and adzuki seeds. Carbohydr. Polym., 49(1):13-22 https://doi.org/10.1016/S0144-8617(01)00292-2
  51. Waduge RN, Hoover R, Vasanthan T, Gao J, Li J. 2006. Effect of annealing on the structure and physicochemical properties of barley starches of varying amylose content. Food Res. Int., 39(1):59-77 https://doi.org/10.1016/j.foodres.2005.05.008
  52. Won MH. 2004. A Study on the physicochemical properties and antioxidative effects of colored barley. Master's degree thesis, Hoseo University, Korea, pp 1-108
  53. Yang TG. 2012. Effects of particle size of barley flour on the characteristics of bread. Master's degree thesis, Korea University, Korea, pp 1-49
  54. You SY, Lee EJ, Chung HJ. 2014. Study of molecular and crystalline structure and physicochemical properties of rice starch with varying amylose content. Korean J. Food Sci. Technol., 46(6):682-688 https://doi.org/10.9721/KJFST.2014.46.6.682
  55. Yun YJ, Kim K, Kim SK, Kim DY, Park YK. 1988. Hydration properties of naked barley by kernel sizes. J. Korean Soc. Appl. Biol. Chem., 31(1):13-20
  56. Rural Development Administration. 2018. Barley-Agricultural technology guide, Available from:http://http://lib.rda.go.kr/, [accessed 2021.10.20.]
  57. Rural Development Administration. 2021. The main characteristics a soft of barley, Available from: http://nongsaro.go.kr/, [accessed 2021.10.27.]