• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.265-271
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• 1994

The effect of soybean meal and barley supplementation of the utilization of rice straw was investigated. Balance trials were conducted with three Japanese Corriedale wethers fed rice straw supplemented with soybean meal and barley at three different levels of protein: low (40 g CP/d, LCP), medium (67 g/d, MCP) and high (94 g/d, HCP). In addition, all the supplements were formulated to contain the same amount of TDN (275 g/d). Voluntary intake of rice straw was not affected by any supplementation, while digestibility of organic matter in sheep given HCO diet was significantly higher (p<0.05) than those on LCP diet. Crude protein, neutral detergent fiber (NDF) and acid detergent fiber (ADF) digestibilities of MCP and HCP diets were significantly improved (p<0.05) over the LCP diet. Average daily gain of the animals under MCP and HCP diets were significantly higher (p<0.05) than those under LCP diet. Differences of rumen pH among the treatments were not significant, while concentration of rumen $NH_3-N$ was significantly higher (p<0.05) for HCP diet than for LCP and MCP diets. Total volatile fatty acids ($VFA_s$) and blood urea nitrogen (BUN) concentrations were significantly higher (p<0.05) in sheep fed MCP and HCP diets than those fed LCP diet, while plasma total protein concentration was not affected by any supplementation. Sheep fed MCP diet had a higher nitrogen retention than those fed LCP and HCP diets. It was concluded that rice straw was utilized better by sheep when SBM and barley were supplemented at the medium level of protein.

• Food Science and Preservation
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• v.19 no.3
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• pp.438-442
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• 2012

To prepare calcium-binding peptides as calcium supplement, barley proteins were hydrolyzed using Flavourzyme for 18 h and the hydrolysates were ultra-filtered under 3 kDa as a molecular weight. The resultant filtered peptides were fractionated using ion exchange and normal-phase high performance liquid chromatography. Then each fraction that was obtained was determined for its calcium-binding activity to isolate the calcium-binding peptides. As a result, the highest calcium-binding peptide fraction was obtained, and the results suggest that barley protein hydrolysates can be used as a calcium supplement.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.733-741
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• 2005

Waxy barley flour was fermented by two kinds of starter cultures; L. plantarum and L. brevis, alone or in combination and the effect was evaluated on waxy barley and wheat composite bread quality. In all three barley sourdoughs, fermentation decreased the pH, total sugar and reducing sugar, and increased lactic acid bacteria cell numbers. However yeasts (S. cerevisiae) were reduced. There was significant difference in physicochemical characteristics between the reference(composite barley dough containing improvement agent) and the barley sourdoughs (p <0.05). Barley sourdough fermented by L. plantarum showed more desirable farinogram properties of peak time, stability and elasticity than that of the reference. The rheofermentometer data for L. brevis produced the most $CO_2$ release curve, whereas L. plantarum held maximum $CO_2$ retention differed significantly from that of the breads made with barley sourdoughs fermented with the respectives starter cultures (p < 0.05). Barley sourdough bread fermented with L. plantarum resulted in better bread quality than the reference bread. The positive effect of fermentation with L. plantarum on bread quality was evident when comparing the well developed protein-starch matrix structure of the bread baked with barley sourdough with the reference bread.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.57-61
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• 1986

Total protein from 4 barley varieties(Olbori, Young San-bori, Sacheon 6, and Suwon 228) was separated into albumin, globulin hordein and glutelin fractions by the Osborne method and tile modified Osborne method in a previous report. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) for the protein fractions revealed that there was a little difference in the polypeptide composition of each fraction among four varieties. The comparision of hordeins and hordein-Is by polyacrylamide gel electrophoresis at pH 3.0 showed a marked difference among the varieties. Hordein-I contained a high level of glutamic acid and proline and low level of lysine. And (here was little difference in amino acid composition of hordein-Is which were extracted from the 4 varieties.

• Journal of Plant Biology
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• v.26 no.4
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• pp.173-180
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• 1983

L-canavanine was added to GAs treated barley seeds, and induced amylase activity, soluble protein content, and arginine content were mesured. Canavanine, added at the beginning of the incubation period, inhibited amylase activity and protein accumulation. Amylase activity decreased markedly by addition of canavanine at 6 hr after incubation, where soluble protein content was not affected. The addition of canavanine after 12 hr incubation did not show serioud inhibited effect on the amylase activity and protein accumulation. GAs incubation caused decrement in arginine content per mg protein, but it was somewhat recovered by canavanine treatment. The longer the time between GAs and canavanine addition was, the less the recovery ration was. Arginine content in the $\alpha$-amylase fraction (ammonium sulfate 20~50% saturation) was lower than in 0~20% fraction, but higher than in 50~80% fraction. These results and control expreiments, using cordycepin and cycloheximide, support the idea that canavanine might incorporate into protein.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.234-238
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• 2003

This experiment was conducted to measure nutrient digestibility and performance in broiler chicks fed diets based on normal and low viscosity rye or barley fed with and without enzyme (pentosanase and $\beta$-glucanase) during a 17 day growth trial. A total of 150 one-day old, male broiler chicks (5 birds per pen and 5 pens per treatment) were randomly assigned to one of six dietary treatments in a $3{\times}3$ factorial design experiment (3 cereals${\times}$2 enzyme levels). Digestibility coefficients were determined using chromic oxide. Digestibility coefficients for dry matter and crude protein were significantly (p=0.0001) higher for the barley-based diets than for any of the rye-based diets. Digestibility coefficients for gross energy did not differ (p>0.05) due to cereal grain. There were no differences in the digestibility coefficients for dry matter and gross energy between chicks fed normal and low viscosity rye. However, the digestibility coefficient for crude protein was higher (p=0.01) for the low viscosity rye compared with the normal viscosity rye. Addition of enzyme to the diet significantly (p=0.0001) increased digestibility coefficients for dry matter, crude protein and energy. There were no significant differences in weight gain, feed intake or feed conversion between birds fed barley or rye or between birds fed normal or low viscosity rye. Enzyme supplementation significantly improved (p=0.0001) weight gain, intake and feed conversion. The overall results of this experiment indicate that unsupplemented barley and rye do not support adequate growth rates in poultry. Enzyme supplementation dramatically improved broiler performance. In addition, genetic selection to reduce the viscosity of rye had only a modest effect on the nutritive value of rye for broilers.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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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.

• Animal Bioscience
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• v.37 no.1
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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.

• Applied Biological Chemistry
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• v.19 no.1
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• pp.31-35
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• 1976

Fifteen naked barley cultivars including radiation breeding lines from three places were analized for crude protein, carbohydrates, P, K, Ca, Mg and tested protein by dye binding method and biuret method. Their content and simple correlation analyses among them were as follows. 1. Protein content was 7.67 for average (max. 10.3 in Baegdong, min. 6.0 in Bangju) that was lower than in milled barley and had significant (at p=0.01) correlation with dye binding capacity (r=0.769) and biuret absorbance (r=0.616). 2. Protein content also had significant correlation with $P_2O_5$(r=0.607, p=0.01) and with MgO(r=0.498, p=0.05). 3. There was great difference in protein content among radiation breeding lines(max. 8.40, min. 6.75%). 4. Naked barley appeared to be lower in carbohydrate content but higher in crude ash to compare with milled barley. 5. There was significant correlation(r=0.560, p=0.01) between Ca and K, indicating competition in uptake or translocation to grain. 6. Carbohydrate content showed the highest negative correlation with protein content but it was not significant. 7. The low protein variety (Bangju) showed higher yield than the high protein one (Baegdong) both with (16%) and without (48%) fertilizers.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.3
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• pp.184-190
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• 2003

Germplasms and breeding lines of malting barley at National Yeongnam Agricultural Experiment Station (NYAES) were evaluated for malting barley quality improvement. Among the numerous malting barley quality parameters, the mean of protein content was 12.3% between 10.7% to 14.0% and range of the $\beta$-glucan content was from 3.5% to 5.8%, the mean was 4.6 percent. The length of acrospire, non-germination rate, friability, the speed of filtration, extract yield, kolbach index, diastatic power were significantly different between the individual varieties, however the other traits were not significantly different. The results of correlation analysis among 15 quality parameters showed significant positive correlation between crude protein content and malt protein content. However, other quality parameters such as sugar content, fiablity, extract yield, and kolbach index had negative correlation with crude protein content. Therefore, crude protein content could be one of the major factors that deteriorate quality. The varieties of Viva, Nishino-chikara, Kinukei 9, Kinukei 12, Sacheon 6 and Jinyangbori that showed over the 80% in extract yield and the higher diastatic power, will be used by crossing parents for improve the quality of malting barley.