• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.86-86
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• 2017

Prolamins are the main seed storage proteins in cereals. Gluten proteins seem to be prolamins because their primary structure have the meaningful quantity of proline and glutamine amino acid residues. Gluten proteins are found in crops such as wheat (Triticum aestivum), barley (Hordeum vulgare), and rye (Secale cereale) which are major food crops in the Triticeae tribe. Glutenin and gliadin, hordein, and secalin are typical gluten proteins found in wheat, barley, and rye, respectively. Gluten affect grain quality so that many researches, such as isolation or characterization of their genes, have been carried out. To improve the quality of grains in the Triticeae tribe, it is necessary to understand the relationship within their gluten proteins and their evolutionary changes. The sequences of nucleotides and amino acids of gluten protein including glutenins, gliadins, hordeins, and secalins were retrieved from NCBI (https://www.ncbi.nlm.nih.gov/) and Uniprot (http://www.uniprot.org/). The sequence analysis and the phylogenetic analysis of gluten proteins were performed with various website tools. The results demonstrated that gluten proteins were grouped with their homology and were mostly corresponded with the previous reports. However, some genes were moved, duplicated, or disappeared as evolutionary process. The obtained data will encourage the breeding programs of wheat, barley, rye, and other crops in the Triticeae tribe.

• Food Science and Preservation
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• 제9권4호
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• pp.357-361
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• 2002

This study was carried out to understand the problems, and find out the solution of post - Harvest related procedures for barley in Korea. Consecutive post - harvest procedures in harvesting, drying, milling, packaging and marketing methods were collaborately surveyed at Bujeok (Chungchongnamdo) and Kunsuh (Cholanamdo) agricultural cooperative federation where Chalssalbori (waxy barley) and Ssalbori (non waxy barley) were collectively cultivated in a group farming area, respectively. An early harvesting and relatively short harvesting period within 15 to 20 days to transplanting rice plants as a succeeding crop lead to produce undergrade barley and 2 to 3％ harvesting loss were considered as the problem that should be improved. In drying of barley, wide moisture content range of harvested barley among the different farmers and cultivation land was made difficult barley drying unifomly when they were dried in same dryer and drying temperature was slightely higher with 50 to 70$\^{C}$ than that of optimum temperature (under 50$\^{C}$) fer barley drying for producing the high quality barley. Dried barley packaged in ton-bag or 3P bag and put into the rectangular grain bin were stored in ambient temperature warehouse and milled for marketing through whole you. The physico-chemical properties and taste of stored barley were fairly maintained until May next year.

• Korean Journal of Agricultural and Forest Meteorology
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• 제4권1호
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• pp.38-48
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• 2002

This study examines the relationships between atmospheric influences and grain yields including yield components as well as growth stages. Data used in this study were collected from the long-term field experiment at Suwon for the period between 1974 and 2000. Mean grain yield of barley cultivar, Olbori, for the recent 14 years(1987∼2000) with warm winters was higher by 0.42 ton per hectare than that for 27 years(1974∼2000) at Suwon as a result of the higher numbers of spikes per unit land area and grains per spike. However, the 1000-grain weight decreased by about 0.6 gram. Mean first day of regrowth for the recent 14 years was earlier by five days than that for 27 years. Also, beginning date of regrowth was positively correlated with that of heading and ripening. Mean period of ripening for the years of 1987 through 2000 was similar to that for 27 years, but mean period of overwintering was shorter by nine days than that for 27 years. On the other hand, mean periods of seedling and tillering were longer by three days than those for 27 years. Meteorological elements at various growth stages affecting grain yield of winter barley were air temperature (positive correlation) and sunshine hour (negative correlation) of overwintering stage, precipitation (negative correlation) of tillering stage, and potential evapotranpiration (positive correlation) of tillering stage. The 1000-grain weight was not significantly correlated with the meteorological elements. Culm length was negatively influenced by high temperature and dry weather situations during the ripening period, but spike length was positively influenced. Overall, it was found that grain yield of barley, cultivar Olbori, was iufluenced by meteorological elements of overwintering, tillering, and ripening stages.

• Journal of Life Science
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• 제12권3호
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• pp.256-263
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• 2002

This study was carried out to estimate the degree of heterosis and heterobeltiosis, and the heritability and genetic correlation in F$_1$hybrid produced by reciprocal crosses between two six-rowed hulled barley (Gangbori and Olbori) and three six-rowed naked barley (Saechalssalbori, Saessalbori, and Moodeongssalbori). Heterosis was observed positively in traits such as cults length, spike length, awn length, leaf length, leaf width, number of spikes per plant, number of grains per spike, and 1000 grain weight. Heterosis and heterobeltiosis from the crosses with hulled barley as a material parent showed higher performance in culm length, leaf length, leaf width, number of spike per plant, number of grains per spike. The hulled grain characteristics is dominant over the naked one. The highest heritability was confirmed in leaf width with a value of 94.5% and overall high heritability was observed in most traits with the range from 76.7% to 94.5%. In an analysis of correlation coefficient, higher genetic correlations were observed between leaf length and number of spikes per plant(0.970), between cults length and number of grains per spike(0.963), and between awn length and leaf length(0.862) in the forward crosses in which hulled barley was maternal. In the reverse crosses, higher genetic correlation was observed between culm length and spike length(0.926), between awn length and leaf length(0.922), and between number of spikes per plant and number of grains per spike(0.713).

• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 1986년도 춘계 학술대회지
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• pp.104-105
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• 1986

• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 1986년도 춘계 학술대회지
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• pp.60-61
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• 1986

• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 1994년도 추계 학술대회지
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• pp.76-77
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• 1994

• Proceedings of the Korean Society of Crop Science Conference
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• 한국작물학회 1989년도 하계 학술대회지
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• pp.46-47
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• 1989

• Journal of Life Science
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• 제28권4호
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• pp.444-453
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• 2018

Barley (Hordeum vulgare L.), of the Poaceae/Gramineae family, is a common grain in the surrounding area. It has been used in Ancient Egyptian medicine and it has been used worldwide for many years as food and as an ingredient in beer. Barley has been reported to have anti-inflammatory, anti -carcinogenic and anti-diabetic effects. So far, a lot of research has been done on barley but the effects of fermented barley seeds with lactic acid bacteria have not been studied largely. In this study, we investigated the effects of ethanol-extracted barley seeds after their fermentation with lactic acid bacteria. The biological activities of fermented barley seeds with lactic acid bacteria and non-fermented barley seeds were analyzed for total polyphenol content, total flavonoid content, DPPH radical scavenging, superoxide dismutase-like activity and tyrosinase inhibition. These results showed that fermented barley seeds with lactic acid bacteria have more advanced anti-oxidant and whitening properties than non-fermented barley seeds. Hence, we suggest that fermenting barley seeds with lactic acid bacteria can be an impressive material in the food and cosmetic industries.

• Food Science and Preservation
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• 제18권2호
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• pp.165-170
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• 2011

The physicochemical properties and cooking quality of Saechalssal bori (25% pearled ratio), which is a naked waxy barley, were investigated. The amylose, insoluble dietary fiber (IDF), soluble dietary fiber (SDF), total dietary fiber (TDF), and ${\beta}$-glucan contents of Saechalssal bori were 5.2, 10.8, 9.5, 20.3, and 3.7%, respectively. Pasting temperature, peak and final viscosity, and setback of Saechalssal bori were $66.5^{\circ}C$, 383.2, 231.3, and 55.6 RVU, respectively. The water absorption, expansibility, and soluble solid of Saechalssal bori were 232.2, 405.3, and 3.5%, respectively. As the ratio of water to grain increased, L value increased, whereas a and b values were decreased. The sensory evaluation showed that wateriness and overall acceptability increased with increasing ratio of water to grain, resulting in determining 2.1 times as the optimum ratio of water to grain. The cooked Saechalssal bori prepared using optimum condition had hardness (1.2 kg), cohesiveness (4.0), springiness (1.0), gumminess (5.1), chewiness (5.3), adhesiveness (0.2 kg), and A/H (0.8), respectively.