• Korean Journal Plant Pathology
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• v.14 no.1
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• pp.62-67
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• 1998

Barley yellow mosaic virus (BaYMV-HN) occurring Haenam area was isolated by mechanical inoculation onto barley cultivars, purification and production of antibody. BaYV-HN were purified from infected plants a filamentous virus with 13 nm in diameter and 250∼300 nm and 500∼650 nm in length. Specific antibody made by injecting the purified virus to the muscle of a rabbit. In gel-diffusion tests antibody to BaYMV-HN did not make spur with tow Japanese BaYMV isolates BaYMV-II-1 or BaYMV-III. BaYMV-HN showed the symptom of yellowing and necrosis in host plants. Mechanical inoculation tests with Japanese barley cultivars showed that BaYMV-HN infected New Golden, Akagi Nijo and Tosan Kawa 73, but did not infect Amagi Nijo, Haruna Nijo, Ishukushirazu (ym3), Misato Golden (Ym1), Kashimamugi, Joshushiro Hadaka and Mokusekko 3 (ym1). In Korean barley cultivars, some of the naked barleys which are Hinssalbori, Kinssalbori, Saessalbori and Saechalssalbori were not infected by BaYMV-HN. However, it infected all the covered barley cultivars and the beer barley cultivars. BaYMV-HN had two RNAs, RNA 1 (7.6 Kb) and RNA 2 (3.5 Kb), and one coat protein (33 KDa).

• Korean Journal Plant Pathology
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• v.14 no.1
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• pp.68-73
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• 1998

Barley mild mosaic virus (BaMMV-Kor) was isolated from the southern part of Korea, and by mechanical inoculation onto barley cultivars, purification and production of antibody. BaMMV-Kor purified form infected plants were filamentous particle, with 13 nm in diameter and 250∼300 nm and 500∼650 nm in length. Antibody of BaMMV-Kor was made by injecting the purified virus to the muscle of a rabbit. In gel-diffusion test, antibody to BaMMV-Kor created spur with BaMMV-Kal and BaMMV-M, but did not make spur with BaMMV-Kor infected New Golden, Ishukushirazu, Joshushiro Hadaka and Misato Golden, but did not infect Kashimamugi, Chikurin Ibaraki 1 and Mokusekko 3. In Korean barley cultivars, BaMMV-Kor infected most of the covered barley cultivars, but did not infect Saeolbori. It also infected naked barley cultivars except Chalbori and Hinssalbori. And all the beer barley cultivars were infected by BaMMV-Kor. BaMMV-Kor had two RNAs, RNA 1 (7.5 Kb) and RNA 2 (3.5 Kb), and coat protein (33 KDa).

• Journal of agriculture & life science
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• v.46 no.6
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• pp.127-135
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• 2012

This study was conducted to investigate effects of dietary anthocyanin fortified barley (AFB) or whole crop barley (WCB) on growing performance, meat quality and blood properties in swine at late fattening phase. Swine performance was not significantly differed (p>0.05) but average daily gain and average daily feed intake tended to increase in treatments. Meat quality parameters including pH, cooking loss, shear force and meat surface color were not influenced by the addition of barley in diet. However, DPPH content of longgissmus dorsi muscle was significantly increased in WCB10 compared to control, AFB5 and WCB5 (p<0.05). FRAP content of longgissmus dorsi muslce was higher in WCB5 than the AFB (p<0.05), thereby, a tendency in FRAP was not similar to that of DPPH. Only myristic acid (C14:0) was affected, and the lowest myristic acid was found when AFB was supplied to swine. A tendency was not determined in total protein and HDL-cholesterol content, however, control, WCB10 and AFB5 had high in total protein and showed significantly low values in HDL-cholesterol. Therefore, the results indicate that barley can be considered as an ingredient in swine diet, but further investigation is necessary.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.109-111
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• 1978

Three kinds of domestic summer grains, barley, naked-barley & wheat were used for the assessment of ash, protein, fat, crude fiber, calcium, iron & thiamine contents in the grain-pearling and flour-milling processes at the 60%, 70%, 80%, 90% yield bases and the following results were obtained. 1) Ash, protein, fat, crude fiber, calcium, iron & thiamine contents of milled grains were proportional to the milling yield in grain-pearling and flour-milling processes. 2) In the case of pearled barley, the average content of ash was 0.83%, protein was 1.31%, fat was 0.40%, crude fiber was 0.75%, calcium was 3.03mg%, iron was 2.40mg% and thiamine was 0.14% lower than the barley flour at the same level of milling yield. 3) In the case of pearled naked-barley, the average content of ash was 0.41%, protein was 1.96%, fat was is 0.33%, crude fiber was 0.84%, calcium was 4.54mg%, iron was 1.19mg% and thiamine was 0.10mg% lower than the naked-barley flour at the same level of milling yield. 4) In the case of pearled wheat, the average content of ash was 0.28%, protein was 2.25%, fat was 0.05%, crude fiber was 0.25%, calcium was 4.31mg%, iron was 0.12mg% and thiamine was 0.15mg% higher than the wheat flour at the same level of milling yield.

• Food Science and Preservation
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• v.16 no.5
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• pp.661-668
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• 2009

A total of 107 pearled barley products produced in Korea, 58 non-waxy and 49 waxy, were analyzed for protein and $\beta$-glucan content, whiteness, cooking characteristics (water absorption and expansibility), and pasting properties, with respect to the region of production. We compared non-waxy and waxy pearled barley products and sought correlations between levels of chemical components and cooking characteristics. Waxy pearled barley products had higher concentrations of protein (7.17-12.57%, w/w) and $\beta$-glucan (2.81-7.38%, w/w), a higher whiteness grade (27.1-49.6), and a greater water absorption (218-593%) and expansibility (366-593%) than did non-waxy barley products. The pasting temperature of non-waxy pearled barley ($73.9^{\circ}C$) was higher than that of waxy pearled barley ($66.9^{\circ}C$). Peak viscosity, hot paste viscosity, and final viscosity of non-waxy pearled barley products were higher than those of waxy products. The results showed that waxy pearled barley products had better cooking characteristics than did non-waxy products. A significant positive correlation was observed between protein and $\beta$-glucan content in both non-waxy and waxy pearled barley products ($r=0.632^{***}$ and $r=0.453^{**}$, respectively). Whiteness showed a negative correlation with protein content of both non-waxy and waxy pearled barley products ($r=-0.433^{***}$, $r=-0.343^{**}$). However, neither water absorption nor expansibility showed any significant correlation with protein or $\beta$-glucan content. The waxy ratio of 49 waxy pearled barley products ranged from 84-100%.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.185-190
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• 1999

In order to develop the techniques for isolation and production of barley starch from Youngsan variety, optimum conditions of isolation processes of barley starch was investigated. The effect of steeping temperature and time in wet-milling process was examined and the results showed that optimal steeping temperature and time were 30$^{\circ}C$ and 12 hr. The barley starch isolated under these conditions contained 5.7% crude protein, 69% starch content and 83% white value by 100 mesh process. The optimum condition of alkali treatment was showed that concentration of NaOH and treating time were 0.2% and 6 hr, respectively. To remove the fat content of barley starch, after alkali process obtained barley starch with the addition of 10% (v/v) EtOH was attempted. As the result, the barley starch contained 0.1% of crude fat. Under the optimized isolation conditions, the barley starch finally contained 0.1% protein and 95% starch content. The isolated barley starch were superior to commercial corn starch in purity and white value.

• Natural Product Sciences
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• v.20 no.1
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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.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.429-431
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• 1989

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.10a
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• pp.54-55
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• 1990

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.2
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• pp.100-105
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• 2001

One-dimensional sodium dodecyl sulfate polyacrylamide gel electrophoresis (1D SDS-PAGE) was used to determine whether it would provide improved resolving power of hordein proteins concomitant with improved identification of Korean barley cultivars and germplams. This system gave rapid and reproducible separations of hordein polypeptides. Total fourteen of clear and easily scorable subunits were identified in Korean barley cultivars and germplasms and their polymorphic constitutions could provide biochemical genetic information in progeny analysis and endosperm quality improvement in barley breeding programs. Each hordein polypeptides residing in B, C, and D hordein pattern designations were scored to prepare a cultivar catalogue of protein patterns. On the basis of this character, 7 hordein polypeptide patterns were constructed from 108 barley cultivars and experimental lines. The molecular weight of hordein subunits in Korean barley cultivars and experimental lines varied in the range of 98 to 48 kDa. In contrast, less polymorphic hordein polypeptides were found in the low protein barley lines including malting barleys than those found in Korean barley cultivars and experimental lines.