• 한국식품과학회지
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• 제26권2호
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• pp.172-177
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• 1994

한국산 2조 및 6조 겉보리 10품종들의 품종적 변이가 ${\beta}-glucan$의 함량과 맥아제조시 맥아의 품질 특성에 미치는 영향을 조사하였다. 2조 보리는 용적중, 천립중 및 풍만도에 있어서 6조 보리에 비해 월등히 높았으며 이는 맥아 추출물의 함량을 높이는 인자가 되었다. ${\beta}-Glucan$의 함량은 6조 보리가 2조 보리에 비해 높았다. 보리 품종들은 맥아의 품질 특성 및 맥아의 변형정도(degree of malt modification)에 있어서 차이를 보였으며 특히 6조 보리는 제맥과정중 ${\beta}-glucan$의 함량 감소가 2조 보리에 비해 낮았다. 보리의 최초 ${\beta}-glucan$ 함량은 맥즙의 점도에 영향을 미칠 수 있고 제맥후의 맥아 ${\beta}-glucan$ 함량이 맥즙의 점도와 직접적인 상관관계를 보여주었다. 전반적으로 2조 보리가 6조 보리보다 맥아 품질이 우수한 것으로 나타나 6조 보리의 맥주용으로서의 이용이 어려울 것으로 생각되나 제맥조건을 조절함으로써 일부 6조 보리의 맥아제조 적성을 재 검토할 필요가 있다고 사료되었다.

• 한국작물학회지
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• 제56권3호
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• pp.284-291
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• 2011

Varietal and annual variations in the contents of ${\beta}$-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on ${\beta}$-glucan content was investigated. Average contents of total, soluble and insoluble ${\beta}$-glucan fractions were 5.25, 3.72, and 1.53%, respectively, in covered barley, and 5.86, 3.51, and 2.35%, respectively, in naked barley. Soluble ${\beta}$-glucan content was higher in covered barley, though total ${\beta}$-glucan content higher in naked barley. The total and insoluble ${\beta}$-glucan contents were higher in pearled grains. Total ${\beta}$-glucan content was higher in waxy barley than in non-waxy barley. Duwonchapssalbori, a two-rowed and waxy naked barley cultivar, was highest in total, soluble and insoluble ${\beta}$-glucan contents. Highly significant positive correlations were observed between total ${\beta}$-glucan and soluble ${\beta}$-glucan contents both in covered and naked barley. There were significant annual variations in total ${\beta}$-glucan content in barley. Average contents of total, soluble and insoluble ${\beta}$-glucans of oat cultivars were 4.33, 3.44, and 0.89%, respectively. Contents of all fractions of ${\beta}$-glucans were higher in barley than in oat. These results would be useful for the breeding of high ${\beta}$-glucan variety and also for the use barley and oat as valueadded food ingredients.

• 동아시아식생활학회지
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• 제15권6호
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• pp.728-737
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• 2005

This study was conducted to evaluate the physicochemical characteristics of pound cake made of substituted flour with different amount of $\beta-glucan$ i.e. 3, 6 and $9\%$ respectively. $\beta-glucan$ is a functional food material produced from Agrobacterium sup. R259 KCTC 10197BP. The specific gravity and pH of dough were found to be increased according to $\beta-glucan$ content Rheological property such as adhesiveness of dough has no difference between control and $\beta-glucan$ added groups. The pH of baked pound cake was not significantly different between control and $\beta-glucan$ groups. The volume of baked pound cake wag not significantly different between control and the ones with up to $6\%$ $\beta-glucan$, Lightness (L), redness (a) and yellowness (b) value of Hunter color system of cake crumb were not significantly different among teated groups, except a value of crust in $9\%$ $\beta-glucan$ group. the moisture content of cake increased according to $\beta-glucan$ content. Hardness by texture analyser was decreased with increasing $\beta-glucan$ content although cohesiveness wag not changed in β$\beta-glucan$ groups, compared with the control. Sensory evaluation results showed that the mean scores of over·all acceptability in 3 and $6\%$ $\beta-glucan$ were higher than that of control. Based on these results, the addition of $\beta-glucan$ to pound cake up to $6\%$ was considered to be desirable especially in terms of texture.

• 한국작물학회지
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• 제51권4호
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• pp.335-339
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• 2006

The level of ${\beta}-glucan$ which is a major soluble dietary fiber found in the grain endosperm cell wall was highly variable among 25 barley genotypes grown at four locations including Suwon, Naju, Jinju, and Jeju. Statistically significant genotypic effects were observed for ${\beta}-glucan$ content at each or across growing sites (P<0.001). On average, 'Chalssalbori' showed the lowest percentage ${\beta}-glucan$ (4.04%) among genotypes in the grain, whereas 'Yonezawa Mochi' was highest in percentage ${\beta}-glucan$ (6.46%) compared to other genotypes. The significant difference between genotypes was approximately 1-2% across environments. The effects of location or interaction between locations and genotypes were not significant on the variation of ${\beta}-glucan$ contents. High ${\beta}-glucan$ content seemed to be greatly associated with such grain traits as waxiness and presence of husk except for 'Chalssalbori'. The waxy genotypes had a mean of 5.37% and values ranging from 5.28 to 5.47%, but normal genotypes had a mean of 4.78% and values ranging from 4.69 to 4.88% over environments. Hulless barley genotypes were also higher than hulled barley genotypes for the average ${\beta}-glucan$ content in both individual and over all environments. The difference between the hulled and hulless gene pools was on average of 0.37% with ranges from 0.19% to 0.56% at four environments. ${\beta}-glucan$ content measured from a mapping population of $F_5$-derived 107 lines derived from the cross between 'Yonezawa Mochi' and 'Neulssalbori' was not significantly associated with other agronomic traits except for 1,000-kernel weight at the '01 Suwon environment. Not too much information on the relationship of ${\beta}-glucan$ content to agronomic traits was available.

• Journal of Microbiology and Biotechnology
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• 제29권5호
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• pp.758-764
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• 2019

${\beta}$-Glucan is a chief structural polymer in the cell wall of yeast. ${\beta}$-Glucan has attracted intensive attention because of its wide applications in health protection and cosmetic areas. In the present study, the ${\beta}$-glucan biosynthesis pathway in S. Cerevisiae was engineered to enhance ${\beta}$-glucan accumulation. A newly identified bacterial ${\beta}-1$, 6-glucan synthase GsmA from Mycoplasma agalactiae was expressed, and increased ${\beta}$-glucan content by 43%. In addition, other pathway enzymes were investigated to direct more metabolic flux towards the building of ${\beta}$-glucan chains. We found that overexpression of Pgm2 (phosphoglucomutase) and Rho1 (a GTPase for activating glucan synthesis) significantly increased ${\beta}$-glucan accumulation. After further optimization of culture conditions, the ${\beta}$-glucan content was increased by 53.1%. This study provides a new approach to enhance ${\beta}$-glucan biosynthesis in Saccharomyces cerevisiae.

• Mycobiology
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• 제42권3호
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• pp.301-304
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• 2014

Shiitake mushrooms (Lentinula edodes) containing ${\beta}$-glucans may be beneficial for human health; they have been used in the treatment of cancer, hypertension, and high cholesterol levels. The objective of this study was to determine the ${\beta}$-glucan content in different sections of the fruiting bodies and mycelia of ten shiitake mushroom cultivars. The measured ${\beta}$-glucan content ranged from $20.06{\pm}1.76%$ to $44.21{\pm}0.13%$ in the pileus sections, and from $29.74{\pm}1.40%$ to $56.47{\pm}4.72%$ in the stipe sections. The results of this study indicate that the variance in ${\beta}$-glucan content dependent on the shiitake cultivar, and that the ${\beta}$-glucan content is higher in the stipe than in the pileus.

• 한국식품과학회지
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• 제35권3호
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• pp.405-409
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• 2003

생리적 활성이 큰 보리 ${\beta}$-glucan 을 효율적으로 활용하기 위한 방안으로 보리가루와 보리 ${\beta}$-glucan 강화분을 30% 수준으로 첨가하여 제조한 고식이섬유 국수의 품질 특성에 관하여 조사하였다. 보리가루와 보리 ${\beta}$-glucan 강화분을 첨가한 복합분은 중력분에 비해 호화개시온도가 낮았고 최고점도가 약간 높았으며 set back은 감소하여 노화속도가 느릴 것으로 해석되었다. 보리가루와 ${\beta}$-glucan 강화분을 첨가한 국수의 L값과 b값은 약간 낮았으며 조리했을 때 L, a, b값이 모두 감소하는 경향을 보였다. 보리 ${\beta}$-glucan 강화분을 첨가한 국수는 조리시의 체적, 중량, 함수율, 고형분 용출량이 대조구 보다 낮게 나타났다. 보리 ${\beta}$-glucan 강화분을 첨가한 국수의 조리후 텍스쳐에서 탄성은 대조구보다 떨어지나 검성, 견고성, 씹힘성은 더 높았으며 관능평가에서 대조구보다 다소 떨어지는 것으로 나타났다. 보리 ${\beta}$-glucan 강화 국수는 조리후 총, 불용성, 수용성 ${\beta}$-glucan의 함량이 약간 증가하였다.

• 한국조리학회지
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• 제18권3호
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• pp.227-238
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• 2012

미생물 발효로 제조한 ${\beta}$-glucan을 밀가루의 3, 6, 9%를 대체 첨가하여 반죽의 물리적 특성으로 farinograph, amylograph를 분석하였고, 제빵에 미치는 영향으로 식빵의 부피 및 비용적, 수분함량, 조직감, 관능검사 등을 분석하였다. Farinograph에서 ${\beta}$-glucan 첨가량이 많을수록 흡수율이 높았고 특히 9% 첨가구는 대조구에 비하여 13% 정도 높았다. 첨가량이 많아짐에 따라 반죽형성시간도 증가하였으나 안정도는 감소하였다. Amylograph 분석에서 첨가량에 관계없이 호화온도와 최고점도온도에는 영향이 없었으나 최고점도는 첨가량이 증가할수록 감소하였다. 식빵의 부피와 비용적은 첨가량이 증가함에 따라 다소 감소하는 경향을 보였다. 수분함량은 시험구들이 대조구보다 높았고 6% 첨가구에서 가장 높았다. 식빵의 조직감도 6% 첨가구가 가장 부드러운 것으로 나타났고, 관능검사의 전체적 품질에서 3%와 6% 첨가구는 대조구와 유의적 차이가 없었으나 9% 첨가구는 대조구보다 낮은 점수를 얻었다. 따라서 건강 기능성 식빵을 제조하는데 미생물 발효로 얻은 ${\beta}$-glucan을 6%까지는 첨가가 가능한 것으로 나타났고 향 후 케이크나 쿠키 등에도 응용이 가능하리라 생각된다.

• Preventive Nutrition and Food Science
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• 제20권2호
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• pp.110-118
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• 2015

This study was performed to investigate changes in the content and purity, as well as physical characteristics of ${\beta}$-glucan extracted from acid hydrolyzed whole grain barleys. Waxy and non-waxy barleys (Hordeum vulgare) were hydrolyzed with different concentrations of HCl (0.1~0.5 N) for 1 h. As the HCl concentration increased, the contents of total and soluble ${\beta}$-glucan from acid hydrolyzed barley decreased. However the ratio of soluble/total ${\beta}$-glucan content and purities of ${\beta}$-glucan significantly increased. The ratio of ${\beta}-(1{\rightarrow}4)/{\beta}-(1{\rightarrow}3)$ linkages, molecular weight, and viscosity of soluble ${\beta}$-glucan of raw barleys were 2.28~2.52, $6.0{\sim}7.0{\times}10^5g/mol$, and 12.8~32.8 centipoise (cP). Those of isolated soluble ${\beta}$-glucan were significantly decreased to 2.05~2.15, $6.6{\sim}7.8{\times}10^3g/mol$, and 3.6~4.2 cP, respectively, with increasing acid concentration. The re-solubility of raw barley ${\beta}$-glucan was about 50%, but increased to 97% with increasing acid concentration. Acid hydrolysis was shown to be an effective method to produce ${\beta}$-glucan with high ratio of soluble ${\beta}$-glucan content, purity, water solubility, and low viscosity.

• 한국식품과학회지
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• 제29권5호
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• pp.888-894
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• 1997

보리로부터 도정처리한 정맥 및 제분에 의한 분획별 ${\beta}-glucan$ 함량을 분석하여 ${\beta}-glucan$을 강화할 수 있는 방법에 관하여 연구하였다. 쌀보리가 겉보리보다 ${\beta}-glucan$ 함량을 강화하는데 유리한 것으로 나타났으며 찰성 쌀보리인 수원-291이 메성인 무등쌀보리보다 ${\beta}-glucan$ 함량이 높았다. 보리 ${\beta}-glucan$의 용해성은 품종간 차이가 있으며 평균 약 67%가 수용성인 것으로 나타났다. 쌀보리는 도정에 의해 ${\beta}-glucan$ 함량이 1.2배까지 높아졌으며 쌀보리를 ${\beta}-glucan$이 가장 높은 상태인 정맥수율 $70{\sim}75%$로 도정하여 분쇄하고 $100{\sim}325-mesh$ 체를 사용하여 연속적으로 체질함에 의해 ${\beta}-glucan$ 함량이 22%까지 포함된 획분을 얻어 원맥 ${\beta}-glucan$ 함량의 3배 이상으로 강화하였다. 한편 보리를 $B{\ddot{u}}hler$ test mill을 사용하여 제분해 본 결과 보리가루의 ${\beta}-glucan$ 함량은 원맥에 비해 낮아진 반면 bran과 shorts에서는 원맥보다 높은 농도로 존재하였다, Shorts와 bran은 다시 분쇄 후 체질함으로써 원맥의 2.4배까지 ${\beta}-glucan$이 강화된 획분을 얻을 수 있었다. 체질에 의해서 입자크기에 따라 분획된 보리가루 획분들은 총 ${\beta}-glucan$의 $40{\sim}81%$가 수용성이며 정맥으로부터 얻은 획분에 비해 $B{\ddot{u}}hler$ mill stream의 bran 및 shorts로부터 얻은 획분에서 용해성이 다소 높게 나타났다.