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KMID : 0380619840160020254
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Korean Journal of Food Science and Technology
1984 Volume.16 No. 2 p.254 ~ p.256
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Enzymatic Isolation of Husk from Barley Kernel
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권태완/Kwon, Tai Wan
최홍식/조재선/안병윤/안경혜/Cheigh, Hong Sik/Jo, Jae Sun/Ahn, Byung Yoon/ahn, Kyung Hay
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Abstract
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The amounts of husk materials from barley kernel were determined by an enzymatic method and compared with the values determined by conventional methods involving acid or alkaline treatments. The enzymatic method consists of boiling in distilled water and pressing to help squeeze out the gelatinized starch from the husk matrix, and enzymatic removal of starch by α-amylase and weighing the residual husk materials after washing 3 times with hot water and then drying at 95℃. Husk materials amounted about 15 of the covered barley (Gangbori and Olbori) and 10-12% of naked variety (Backdong and Sedohadaga) and the values were always somewhat higher than those obtained by the conventional methods. The husk materials prepared by the enzymatic procedure contained protein 4-8%, lipid 5-10%, ash 0.2-0.6% and crude fiber 20-40%. Although it took longer time, the enzymatic procedures can provide more intack husk materials for further characterization of the materials.
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KEYWORD
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