• 한국식품영양과학회지
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• 제28권1호
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• pp.67-73
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• 1999

In order to increase the enzymatic activity of malt used as a source of traditional processing foods, the enzymatic activities of various barley were examined and the effects of ozone and light illumination treatment on the enzymatic activities of amylase, amylase, and glucanase in malt during man ufacture were also examined. Barley didn't show amylase activity prior to soaking, but the activity of barley increased quickly after soaking. Glutinous barley showed the highest amylase activity among Duru barley, Ol barley, two rowed barley and naked barley. Naked barley showed the lowest activity. The amylase activity was the highest in Duru barley and decreased in the order of in glutinous barley, naked barley and two rowed barley. It was showed that the enzymatic activity of malt was higher than that of control when malt was soaked for 24hr at the concentration of 0.3ppm of ozone. The enzymatic activity of malt treated with light illumination was higher than that of control. The bud and root of light illuminated malt was much stronger than that of control. The root of light illuminated malt was much shorter than that of control. In addition, light illuminated malt showed a little green color which matches the demand of consumer. These studies demonstrated that both ozone and light illumination treatment increased the enzymatic activity of malt to result in high quality of malt manufacture.

• 한국식품영양과학회지
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• 제26권3호
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• pp.417-421
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• 1997

Quality of Sikhe, the Korean conventional rice beverage depended on the characteristics of saccharifying activities of various amylases, intrinsic flavour, budding rate and so on. To improve the quality of Sikhe, characteristics of malt produced with wheat, covered barley and naked barley were evaluated. The germination rate of wheat was 82%, but those of naked and covered barley were 69% and 56% for 6 days, respectively. Malt prepared from germinated grains with 1.5~2.0 times length of buds had the highest saccharifying power. when the extraction of enzyme and reducing sugar was carried out at 5$0^{\circ}C$ for 4 hr, saccarifying power and reducing sugar contents were the highest. Malt of wheat had the highest saccharifying power. Malt of naked barley had higher saccharifying power than that of covered barley. The amylase types of wheat, covered barley and naked barley were similar to $\beta$-amylase.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1618-1618
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• 2001

Predicting quality traits using near infrared (NIR) spectroscopy on whole grain samples has gained wide acceptance as a non-destructive, rapid and cost effective technique. Barley breeding programs throughout southern Australia currently use this technology as a tool for selecting malting quality lines. For the past 3 years whole grain barley calibrations have been developed at VIDA to predict malting quality traits in the early generation selections of the breeding program. More recently calibrations for whole grain malt have been developed and introduced to aid in selecting malted samples at the mid-generation stage for more complex malting quality traits. Using the same population set, barley and malt calibrations were developed to predict hot water extracts (EBC and IoB), diastatic power, free $\alpha$-amino nitrogen, soluble protein, wort $\beta$-glucan and $\beta$-glucanase. The correlation coefficients between NIR predicted values and laboratory methods for malt were all highly significant ($R^2$ > 0.84), whereas the correlation coefficients for the barley calibrations were lower ($R^2$ > 0.57) but still significant. The magnitude of the error in predicting hot water extract, diastatic power and wort $\beta$-glucan using whole grain malt was reduced by 50% when compared with predicting the same trait using whole grain barley. This can be explained by the complex nature of attempting to develop calibrations on whole grain barley utilizing malt data. During malting, the composition of barley is modified by the action of enzymes throughout the steeping and germination stages and by heating during the kilning stage. Predicting malting quality on whole grain malt is a more reliable alternative to predicting whole grain barley, although there is the added expense of micro-malting the samples. The ability to apply barley and malt calibrations to different generations is an advantage to a barley breeding program that requires thousands of samples to be assessed each year.

• 한국식품위생안전성학회지
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• 제6권3호
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• pp.127-131
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• 1991

보리와 밀 맥아의 ${\alpha}-amylase$와${\beta}-amylase$의 대한 찹쌀과 멥쌀 전분에 대한 반응속도론적 연구를 수행하였다. 보리와 밀의 발아 과정에서 ATP 함량은 발아 2일 후에 급격하게 증가하여 5일 후에는 감소하였으며, 건조 중량은 3일 후부터 감소하였다. 보리맥아와 밀 맥아의 ${\alpha}-amylase$와$\;{\beta}-amylase$ 모두 6일째에 최대의 활성을 나타내었다. ${\alpha}-amylase$의 경우, 보리맥아에 존재하는 ${\alpha}-amylase$가 멥쌀 전분에서 친화력이 크게 나타났으며, $V_{max}$값은 보리 맥아의 경우 멥쌀 전분에서 밀 맥아의 경우 멥쌀과 찹쌀 전분에서 높게 나타났다. ${\beta}-amylase$의 경우는 보리 맥아의 효소가 찹쌀 전분에 대해 친화력이 크게 나타났으며, $V_{max}$값은 밀 맥아의 효소가 찹쌀 전분에서 높게 나타났다. 또한 기질 효율성은 보리 맥아에서 추출한 ${\beta}-amylase$가 멥쌀 전분에서 가장 우수하였다.

• 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.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.18-18
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• 2022

Barley has been used for the production of malt in the brewing industry. Malting is the process of preparing barley through partial germination. Malt extract is the most important quality parameter for malt quality. The grain and malt quality parameters of ten Korean malting barley varieties were studied. Malts was prepared using Phoeix automated micro malting system(Phoenix Bio, Australia). Quality analysis of Barley and malt was determined according to European brewery convention(EBC, 1998) and American society of brewing chemists(ASBC, 1997) method. And the hordeins of barley and malt were extracted with 50% isopropyl alcohol(IPA, 2-propanol) of 1% dithiothreitol(DTT). The analysis of hordeins was carried out by ultra-performance liquid chromatography(UPLC). The mean values of 1000-grains weight, assortment rate, protein content, starch content, beta-glucan content, husk rate, germination energy, germination capacity and water sensitivity of grain were 45.8g, 86.8%, 11.9%, 58.0%, 3.8%, 14.0%, 96.2%, 97.2%, 10.0%, respectively. The mean values of protein content, friability, diastatic power, extract, soluble protein, Kolbach index, beta-glucan of malt and wort were 11.3%, 87.6%, 201WK(Windish Kolbach), 79.3%, 4.6%, 41%, 85mg/L, respectively. UPLC analysis of grain and malt hordeins revealed that the amount of hordeins significantly degraded during malting. Also, we could successfully be used to compare hordein polypeptide patterns with malt quality.

• 한국식품과학회지
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• 제31권6호
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• pp.1421-1426
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• 1999

엿기름의 품질 요소인 당화력(DP)은 보리품종에 따라 큰 차이를 나타내 $139{\sim}220^{\circ}L$의 범위에 있었다. 당화력은 ${\alpha}-amylase$ 보다 ${\beta}-amylase$와 높은 상관관계가 있어 엿기름의 ${\beta}-amylase$ 활성이 매우 중요한 인자였으며, 엿기름 첨가에 따른 amylograph 전분기질 점도 감소는 ${\alpha}-amylase$와 관련이 있는 것으로 확인되었다. 보리품종들의 품질요소들을 분석하여 엿기름 당화력과의 상관관계를 조사한 결과 엿기름의 당화력은 원맥의 품질인자와 상관관계가 별로 높지 않았으나 중량이 낮은 품종이나 덜 풍만한 품종에서 당화력이 높은 경향을 보여주었다. 보리원맥이 지니고 있는 ${\beta}-amylase$ 활성은 엿기름의 당화력과 상관관계가 있는 것으로 평가되었으며 엿기름의 당화력을 예측할 수 있는 잠재적인 당화력으로서 엿기름 제조에 매우 유용한 품질인자인 것으로 판단되었다.

• Animal Bioscience
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• 제37권1호
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• pp.105-115
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• 2024

Objective: A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the chemical composition of wheat co-products. Methods: Samples included seven barley grains, two malt barley rootlets, one corn gluten feed, one corn gluten meal, one corn bran, eight wheat brans, one wheat mill mix, and four wheat pollards. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, and insoluble dietary fiber and soluble dietary fiber. Malt barley rootlets and wheat co-products were also analyzed for sugars. Results: Chemical composition of barley, malt barley rootlets, and corn co-products were in general similar across countries. Wheat pollard had greater (p<0.05) concentrations of tryptophan, magnesium, and potassium compared with wheat bran, whereas wheat bran had greater (p<0.05) concentration of copper than wheat pollard. There were no differences in chemical composition between wheat bran produced in Australia and wheat bran produced in Thailand. Conclusion: Intact barley contains more starch, but fewer AA, than grain co-products. There were only few differences in the composition of wheat bran and wheat pollard, indicating that the two ingredients are similar, but with different names. However, corn gluten meal contains more protein and less fiber than corn bran.

• 한국식품조리과학회지
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• 제6권2호
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• pp.77-84
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• 1990

This study was carried out to study the characteristics of 6 different Sikhaes and the activity of malt. The Sikhae, a kind of the traditional Korean beverages, is made from rice and malt. The result were summarized as follows. !. Though it takes longer when malt is manufactured at the 15$^{\circ}C$ than at the 25$^{\circ}C$, more excellent malt can be obtained at the 15$^{\circ}C$ because the activity of amylase is much higher. 2. The length of the whole malt is between 3 and 4 cm when the activity of amylase is highest. When sprout grows longer than this, the activity of anzyme falls low remarkably and the worth of malt is decreased. 3. Among the material grain to make Sikhae, the saccharifying of glutinous rice was best and the saccharifying of barleys was not so good. 4. The Sikhaes from rice and glutinous rice are not easily swollen, but the Sikhae from the barley is easily swollen and turbid. 5. The result by the sensory evaluation to determine the ranking is in the following order; Glutinous rice, Tongil glutinous rice, Nonglutinous rice, Tongil rice, Hulled barley, Naked barley.

• Natural Product Sciences
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• 제20권1호
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• pp.33-38
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• 2014

In recent times, the demand for edible medication for the treatment of hyperpigmentation has increased significantly. Therefore, the discovery of a stable, safe and inexpansive antimelanogenic component from natural substances, such as grains, is of particular interest. The levels and activities of some metabolites and/or enzymes can be increased. In the present study, we investigated the antimelanogenic effects of water-soluble extracts from barley (BE), malt (ME) and germinated barley (GBE) in melan-a cells. The inhibitory effects of ME and GBE on melanin production were significantly greater than that of BE. Interestingly, the content of ferulic acid, the proposed active component of barley, was also higher in ME and GBE than in BE by HPLC analysis. Western blot analysis of the expression of melanogenic enzymes in melan-a cells treated with BE, ME or GBE indicated the expression of both tyrosinase and tyrosinase-related protein 2 (TRP-2) significantly decreased after treatment with BE, ME or GBE. These results suggest that besides BE, ME and GBE also inhibit melanin production most likely through suppression of tyrosinase and TRP-2 expression. ME and GBE were more efficacious at inhibiting melanin production than BE was and may also represent potential skin-whitening agents.