• Applied Biological Chemistry
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• v.39 no.6
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• pp.482-487
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• 1996

Five barley and two oat varieties grown in Korea were investigated for soluble, insoluble, and total $(1{\to}3)$, $(1{\to}4)-{\beta}-D-glucans$. Total and insoluble ${\beta}-glucans$ after extraction of soluble ${\beta}-glucans$ with water were analyzed, and the soluble ${\beta}-glucans$ were calculated as the difference between total and insoluble ${\beta}-glucans$. The total ${\beta}-glucans$ in whole barleys were in a range of $3.3{\sim}5.6%$(average 4.4%), and those in pearled barleys were In a range of $3.3{\sim}7.1%$(average 5.2%). In whole barleys, on average, 54% of the ${\beta}-glucans$ was soluble and in pearled barley 46%. Whole oats contained $3.1{\sim}4.0%$ total ${\beta}-glucans$, and dehulling increased the groat ${\beta}-glucans$ contents to $4.0{\sim}4.8%$. Oats demonstrated considerably higher ${\beta}-glucans$ solubility of 84% than barley. ${\beta}-Glucans$ in barley and oats were rapidly extracted at the beginning of the extraction and almost all of the ${\beta}-glucans$ were extracted after $2{\sim}3 hr extraction. As extraction temperature increased from $23^{\circ}C$ to $45^{\circ}C$, more soluble ${\beta}-glucans$ were extracted. However, solubility of barley ${\beta}-glucans$ decreased at a relatively high temperature of $65^{\circ}C$. Steam-cooking reduced the analytical solubility of barley and oat ${\beta}-glucans$, while roasting seemed to render the ${\beta}-glucans$ of barley more soluble.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.4
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• pp.403-409
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• 1997

To obtain information on the accumulation of (1-3, 1-4)-$\beta$-glucans during kernel maturation, (1-3, 1-4)-$\beta$-glucan contents and (1-3, 1-4)-$\beta$-glucanase activities were determined in developing kernels of the two Korean cooking barley varieties, Neulssalbori and Saessalbori. (1-3, 1-4)-$\beta$-Glucan contents in kernels at 5 and 10 days after anthesis(DAA) were very low and the contents increased rapidly in kernels at 15 to 25 DAA. (1-3, 1-4)-$\beta$-Glucan content in kernels at harvest was about 3.5 to 4% of kernel dry matter. (1-3, 1-4)-$\beta$-Glucanase activities were relatively higher in younger kernels but the levels of the activity were very low compared with those in germinating kernels. A significant negative correlation was observed between (1-3, 1-4)-$\beta$-glucan contents and (1-3, 1-4)-$\beta$-glucanase activities. Low levels of (1-3, 1-4)-$\beta$-glucanase activites in kernels at 15 to 30 DAA, however, may indicate that (1-3, 1-4)-$\beta$-glucanases have little effect on the final content of (1-3, 1-4)-$\beta$-glucans in barley kernels. Starch contents and $\alpha$-amylase activities were also determined in developing barley kernels. Starch contents increased rapidly as kernels matured and the content at harvest was about 60% of kernel dry matter. Relativley higher levels of $\alpha$-amylase activities in kernels at the earlier developmental stage decreased rapidly as kernels matured.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.360-363
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• 2008

Two barley malt samples were selected at two different stages of germination, a well-modified malt germinated for 96 hr and a poorly-modified malt for 60 hr, and were analyzed for total, insoluble, and soluble ${\beta}$-glucan contents. The total ${\beta}$-glucan content in raw barley was 3.96%, and the content was reduced during malting. The total ${\beta}$-glucan contents of the poorly- and well-modified malts were 1.02% and 0.18%, respectively. After 4 days of germination, approximately 95% of the ${\beta}$-glucan present in the barley was degraded. A significantly higher proportion of water-soluble ${\beta}$-glucan was found in the well-modified malt, suggesting that ${\beta}$-glucan solubility was dependent on cell wall modifications in the malt (${\beta}$-glucan breakdown). The proportion of water-soluble ${\beta}$-glucan was also affected by the extraction temperature. The two differently modified malts were mashed isothermally at 45, 55, 65, and 75oC for 2 hr. An increasing mashing temperature resulted in increased viscosity for the wort and the resulting beer. The viscosity of the wort from the well-modified malt was significantly low, due to its low initial malt ${\beta}$-glucan with increased solubility as well as a presumably sufficient ${\beta}$-glucanase activity during mashing.

• Journal of the Korean Home Economics Association
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• v.33 no.1
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• pp.181-186
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• 1995

This study was carried out to know the proper pearling ratio for maximum utilizatio of barley diet fiber, especially bata-glucan. Beta-glucan content were 2.35%, 2.72% and 3.24% in pearling ratio of 75%, 70% and 65%, respectively, which means the lower of pearling ratio, the more chance for use of beta-glucan. The embryo was completely removed from barley grain in 65% pearling but it was partially removed or not removed in pearling ratio of 70% and 75%, respectively. Total diet fiber content was higher at 75% pearling ratio while beta-glucan content was the lowest. The higher level of total diet fiber in lower pearling ratio was due to relatively higher content of insoluble diet fiber. The difference of soluble fiber due to pearling ratio was negligible diet fiber. The difference of soluble fiber due to pearling ratio was negligible, however, bata-glucan content was higher in higher pearling ratio. The results implied that it is better way to lowering perling ratio for miximum use of bata-glucan in barley.

• Korean Journal of Food Science and Technology
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• v.35 no.4
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• pp.545-550
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• 2003

The effect of ${\beta}-glucan$ on gelatinization of barley starch was studied. By the rapid visco-analyzer measurement, gelatinization of starch became rapid and viscosity increased largely on the RVA pattern by addition of ${\beta}-glucan$ to starch. The results of differential scanning calorimeter showed that molecular structure of starch was getting stabilized through shifting up of gelatinization temperature and increase in enthalpy by addition of ${\beta}$-glucan. X-ray diffraction pattern also showed the same results as differential scanning calorimeter. But it was revealed that addition of ${\beta}$-glucan to starch didn't affect characteristics such as microscopic observation, solubility, swelling power, and iodine binding properties during gelatinization of starch.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.601-607
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• 2013

This study was performed to investigate the changes of total and soluble ${\beta}$-glucan contents, purity and physicochemical characteristics of alkali hydrolyzed barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB) and Hinchalssalbori (HCSB). The barleys were hydrolyzed at different concentrations of sodium hydroxide (0.2~1.0 N) for 12 hours. Total ${\beta}$-glucan contents of raw SSB, SCSB and HCSB were 8.40, 7.77 and 8.28%, and soluble ${\beta}$-glucan contents were 4.80, 4.16 and 4.61%, respectively. The total ${\beta}$-glucan contents after alkali hydrolyzed at 1.0 N NaOH were 7.54, 6.89 and 7.54%, also soluble ${\beta}$-glucan contents were 4.82, 4.30 and 4.55%, respectively. The degree of purity of soluble ${\beta}$-glucan in SSB, SCSB, and HCSB were 35.79, 30.91 and 33.90%, respectively. They were increased to 74.02, 75.28 and 81.41% after hydrolyzed at 1.0 N NaOH, respectively. The molecular weight and viscosity of soluble ${\beta}$-glucan solutions were decreased as sodium hydroxide concentration was increased. The re-solubility of raw barley ${\beta}$-glucan was about 50%; however, it was increased to approximately 87% as sodium hydroxide concentration was increased.

• Journal of Microbiology and Biotechnology
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• v.32 no.3
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• pp.317-323
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• 2022

Solid-state fermentation using hulled barley was carried out to produce enzymes and β-glucan. The one-factor-at-a-time experiments were carried out to determine the optimal composition of the basal medium. The modified synthetic medium composition in liquid-state fermentation was determined to be 70 g/l hulled barley, 0 g/l rice bran, 5 g/l soytone, and 6 g/l ascorbic acid. Optimal pretreatment conditions of hulled barley by solid-state fermentation were evaluated in terms of maximum production of fungal biomass, amylase, protease, and β-glucan, which were 1.26 mg/g, 31310.34 U/g, 2614.95 U/g, and 14.6% (w/w), respectively, at 60 min of pretreatment condition. Thus, the solid-state fermentation process was found to enhance the overall fermentation yields of hulled barley to produce high amounts of enzymes and β-glucan.

• Food Science and Biotechnology
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• v.18 no.1
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• pp.271-274
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• 2009

Cereal $\beta$-glucans, linked essentially by mixed $\beta$-(1,4/1,3) glycosidic bonds, were extracted, purified, and structurally identified. Previously chemical structure of barley $\beta$-glucans was characterized from 3 varieties of 'Gang', 'Ohl', and 'Gwangan', and the (1,4)/(1,3) linkage ratio of the $\beta$-glucans was identical. In this study, $\beta$-glucans from 1 barley ('Chal') and 3 oat ('Ohl', 'Samhan', and 'Donghan') varieties were structurally scrutinized, and the linkage pattern of total 7 cereal $\beta$-glucans was compared. The amount of 2 major 3-O-$\beta$-cellobiosyl-D-glucose (DP3) and 3-O-$\beta$-cellotriosyl-D-glucose (DP4) from barley and oat accounted for only 66.6-73.3 and 68.12-81.89% of water-extractable $\beta$-glucan fractions, and the (1,4)/(1,3) linkage ratios of both barley and oat $\beta$-glucans were within very narrow range of 2.27-2.31 and 2.38-2.39, respectively, among the cultivars tested. Structural difference in the cereal $\beta$-glucans was evident when DP3:DP4 ratio in the $\beta$-glucan structure was compared. As a result, this ratio was significantly greater for barley $\beta$-glucan (2.26-2.74) than for oat (1.54-1.66). Chal-B had the greatest DP3 to DP4 ratio among the samples, which in turn reflected the least amount of (1,4)-linkages.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.459-467
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• 2013

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, ${\beta}$-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. ${\beta}$-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high ${\beta}$-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.689-695
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• 1996

In order to prove physiological function of ${\beta}-Glucan$ isolated from barley flour by enzymatic method, in vitro experiments simulating the passive membrane transport of gastrointestinal tract were carried out using dialysis membrane. The yield of ${\beta}-Glucan$ from barley flour was $6.2{\%}$ and its constituents were determined to give $81.6{\%}$ total dietary fiber, $72.9{\%}$ soluble dietary fiber, $8.7{\%}$ insoluble dietary fiber, $8.5{\%}$ moisture, $2.5{\%}$ protein and $7.4{\%}$ ash. The water holding capacity of the ${\beta}-Glucan$ preparation was 6 g water/g dry material. The glucose retardation index after 30 minute dialysis was $13.5{\%}$ in the presence of $3{\%}$ ${\beta}-Glucan$. As the dialysis period became longer, the retarding effect toward glucose absorption decreased and the effect was close to zero after 2 hour dialysis. The bile acid retardation index after 30 minute dialysis was 3, 12 and $18{\%}$ in the presence of 1, 3 and $5{\%}$ ${\beta}-Glucan$, respectively. The effect was higher than the glucose retardation index and decreased as the dialysis time elapsed.