• Journal of Plant Biotechnology
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• v.48 no.3
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• pp.193-200
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• 2021

Barley (Hordeum vulgare cv. Hangmaeg) sprouts are important microgreens that contain high levels of polyphenols and flavonoids, as well as minerals, vitamin and chlorophyll. Barley sprouts were grown for 9 days and growth was checked every 3 days. In this study, the cultivation efficiency according to the nutrient solution treatment was evaluated by analyzing the length of barley sprouts, fresh weight, chlorophyll, and the yield by growth period. In addition, we tried to increase the industrial applicability of germinated barley through analysis of inorganic component, total polyphenol and total flavonoid content of the extract, and functional substance analysis using HPLC. As a result, the growth rate of the nutrient solution treatment group was faster than that of the control group. When harvested on the 9th day of sowing, the nutrient solution treatment group showed a significant increase in yield compared to the control group. And the barley sprout extract of the nutrient solution treatment group had higher total flavonoid content and luteolin content. Also, the efficiency of water was higher than that of ethanol when extracting phenolics from barley sprouts. Therefore, this study suggests that nutrient input is effective for increasing polyphenol content and increasing production in barley sprout hydroponics.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.1-6
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• 1992

Changes in protein distributiun, eletrophoretic patterns and amino acid composition were investigated during germination of malting barley. Fractionation of the protein complex in ungerminated malting barley resulted in a higher hordein fraction but less glutelin fraction of the protein complex in ungerminated malting barley resulted in a higher hordein fraction but less glutelin fraction as compared to germinated malting barley. As germination proceeded, NPN, globulin and glutelin fractions continued to increase, accmpanied by decreases in albumin and hordein fractions. The electrophoretic pattern of malting barley proteins showed three bands (molecular weight range of $15,000{\sim}41,000$ daltons) in albumin fraction, five bands ($19,000{\sim}61,000$ daltons) in globulin fraction, five bands ($18,000{\sim}56,000$ daltons) in hordein fraction and tour bands ($20,000{\sim}47,000$ daltons) in glutelin fraction, exhibiting quantitative changes in each fraction during germination. Amino acid analysis showed that glutamic acid, histidine, aspartic acid, serine, glycine, valine, alanine and leucine were major amino acids of proteins in malting barley grains. Glutamic acid increased slightly, but other amino acids showed no definite trend as germination proceeded.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.242-254
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• 2015

Barley is a main food source, along with rice, in our dietary life that is easy to buy and process. It is required to develop a beverage base and barley syrup for desserts in order to raise utilization of barley beyond its present use in Sikhye (sweet fermented rice drink) and Jocheong (grain syrup) production. In pursuit of the goal to increase the usability of barley as an ingredient of processed food, this study examined the optimal preparation conditions of barley mash for barley syrup. In addition, the study prepared a barley syrup using saccharified barley liquid, analyzed quality characteristics, and conducted a sensory evaluation. Saccharified barley liquid(barley mash) was prepared with ratios of adding malt of unhulled barley germinated as 0 g(CON), 10 g(BM10), 20 g(BM20), and 30 g(BM30). The results of measuring pH under the varied conditions of saccharification temperatures from $50^{\circ}C$, $60^{\circ}C$, and $70^{\circ}C$, as well as time from 1 to 8 hours, treveal that the optimum condition for malt saccharification is $60^{\circ}C$ for 5 hours. By adding oligosaccharides and lemon juice to the saccharified barley liquid at the different ratios of added malt, this study measured quality characteristics(color value, viscosity, pH, sweetness) of barley syrup warmed up for 1 hour. As the result of measuring color in the barley syrup prepared by saccharified barley liquid, higher levels of added malt saw L-value decreased while a-value and b-value both increased. BMs30 showed the highest viscosity of $1,202.67{\pm}3.06$. As for pH, BMs30 was the highest at pH $3.57{\pm}0.02$. The result of the sensory evaluation of barley syrup showed the superior sensory characteristics of BMs20 in terms of color, flavor, sweetness, viscosity and overall quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.4
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• pp.445-450
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• 1983

To investigate the effect of harvest time after heading, storage temperature and duration on the dormancy and germination in barley cultivars, the kernels were collected at 5 day intervals from 20 days after heading until 35 days. The kernels were dried at 2$0^{\circ}C$ for 7 days and storaged in freezing chamber (-15$^{\circ}C$). The kernels germinated better at 15$^{\circ}C$ than at $25^{\circ}C$, and 1% $H_2O$$_2$ and 3 ppm GA$_3$ treatments gave much higher germination percentage than non-treatment; $H_2O$$_2$ and GA$_3$ treatments were good for promoting germination of immature harvested kernels. Germination rate index were significantly correlated with germination percentage under $25^{\circ}C$ and 15$^{\circ}C$ temperature conditions. Hangmi, Jogangbori and Muanbori had deep or slight dormancy at the different harvesting time, especially Dusan #8 had the deepest dormancy. The dormancy broke more rapidly under 3$0^{\circ}C$ than 2$0^{\circ}C$ storage conditions, so high temperature accelerated dormancy breaking. Those results showed that dormancy was various with the cultivars, harvesting time, storage temperature and storage duration.

• Journal of Plant Biotechnology
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• v.33 no.4
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• pp.237-242
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• 2006

Commercial cultivars and elite germplasms of barely (Hordeum vulgare L) are still recalcitrant to genetic transformation because of the lack of an efficient regeneration system. In this study, we established an efficient plant regeneration procedure from embryogenic calli derived from mature embryos. Callus induction from germinated mature embryos was best as over 95% in CIM medium (CI medium containing $2.5mg/{\ell}$ dicamba) under dark incubation. Development of embryogenic callus was highest as over 50% in CI3D medium (EC medium supplemented with $3mg/{\ell}$ 2,4-D). The highest regeneration of plants from embryogenic callus (40%) was obtained with CIS medium ($SI+1mg/{\ell}IAA\;and\;2mg/{\ell}\;BA$). These plant regeneration conditions could be useful in improving barley transformation efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.12
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• pp.1684-1687
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• 2008

Barleys at different malting stages from steeping to 5 day germination were investigated for soluble, insoluble, and total arabinoxylans at three different extraction temperatures of 21, 45 and $65^{\circ}C$. Slight differences in total arabinoxylan levels in barleys were observed during malting stages. During germination, initially insoluble arabinoxylan could be more soluble, thus the solubilized arabinoxylan tended to increase until 4 day germination. The proportion of soluble arabinoxylan in germinating barleys was increased from ambient temp ($21^{\circ}C$) to 45 or $65^{\circ}C$. Two barley malt samples were selected at two different stages of germination, well-modified malt germinated for 96 hr and poorly-modified malt for 60 hr, and mashed isothermally at 45, 55, 65, or $75^{\circ}C$ for 2 hr. Increasing temperature over 45 to $75^{\circ}C$ slightly decreased the amount of arabinoxylan solubilized in wort. Arabinoxylan content of wort from well-modified malt was not significantly different from poorly- modified malt at all mashing temperatures.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.339-345
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• 1988

Physicochemical properties of starch isolated from the naked barley seeds during germination were investigated, The germinated barley seeds showed an apparent increase in amylose component of the starches, and water binding capacities of the starches decreased initially and then increased with longer germination time. The size frequency distribution of starch granules showed that the granules larger than $20.2{\mu}$ in diameter were preferentially degraded, and moreover the rate of degradation was higher than that of granules of any other size. It was apparent that the mean diameter of granules was $12.7{\sim}20.2{\mu}$ at all stages of germination. The results of differential scanning calorimetry, swelling power, solubility and X-ray diffraction patterns of starch granules isolated at various stages of germination showed little changes during germination. Scanning electron microscopy revealed that the starch granules have been damaged extensively by degradative enzymes during germination, but all the starch granules were not degraded uniformly.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.661-667
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• 2023

Five commercially available edible sweeteners are used as diet products because they can replace sucrose. In studies on the effects on animals and the human body, stability has been proven by excreting-oriented studies with characteristics of animal cells, and accumulation in small amounts has been ignored. On the other hand, plants can absorb, degrade, and accumulate foreign substances, so the effect of degradability and accumulation potential can be studied using plants. Metabolic effects in plants of commercially available saccharin and acesulfame potassium (Ace K) were tested using germinated barley and bean sprouts. In germinated barley and bean sprouts, saccharin and ace K showed inhibitory effects on plant growth in all organs from low concentrations in leaves, stems and roots. In addition, it can be observed that the symptoms of death appear clearly over time, so it can be seen that they are accumulated in the body of the plant. As the accumulated amount increases, the toxic effect increases and the plant reaches a state where it is unable to metabolize, turning black from the tip of the leaf and reaching a state of death. In order to remove the accumulated artificial sweetener, recovery was attempted by culturing in distilled water, but it acts as a substance that is not degraded and dies without avoiding toxicity. Saccharin and ace K cannot be excreted from the cell. Its toxic effects are thought to be persistent, inhibiting growth and eventually leading to cell death.

• 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.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.41-47
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• 2012

Steeping and germination conditions were investigated in order to produce barley containing a high ${\gamma}$-aminobutyric acid (GABA) content, and the changes in GABA and nutritional components before and after germination were also evaluated in this study. Water absorption rates of three barleys increased alongside both steeping time and steeping temperature. The highest GABA contents of the three barleys, 10.4-14.1 mg/100 g, were obtained from the steeping condition of $25^{\circ}C$ for 24 hr. The GABA contents of germinated barleys ranged from 14.3 to 20.9 mg/100 g, increasing by 3.9 to 14.6 times compared with raw barley. The crude lipid, crude ash and total mineral contents were slightly decreased after germination. The major fatty acids of the three barleys before and after germination were linoleic and palmitic acids. ${\beta}$-glucan contents of three barleys were slightly decreased after germination.