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KMID : 0903519930360060449
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1993 Volume.36 No. 6 p.449 ~ p.455
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Change in chemical composition of maturing barley kernels
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김성수/Kim, Sung Soo
석호문/김정상/홍희도/김경탁/Seog, Ho Moon/Kim, Jong Sang/Hong, Hee Do/Kim, Kyung Tack
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Abstract
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Some chemical properties were investigated for barley kernels at different growth stages. Crude fat, crude protein, starch, alcohol-insoluble solids(AIS), and β-glucan increased until 31∼36 days from ear emergence and thereafter remained relatively constant, whereas ash and crude fiber contents were gradually decreased through the whole period of maturation. As barley kernels became mature, their water contents kept decreasing, and the content of milky stage barley kernel at 31∼36th days from ear emergence ranged from 40∼50%. Free sugars including glucose, fructose, sucrose, raffinose, maltose, and kestose were identified in the growing kernels. Glucose, sucrose and kestose decreased with maturation while raffinose slightly increased. Barley kernels on the 43rd day from ear emergence contained 0.62% sucrose, 0.46% raffinose, 0.33% kestose. 0.19% glucose. 0.17% fructose, 0.04% maltose. Analysis of minerals for barley kernels at different growth stages showed that the growing kernels contained K, P, Mg, Ca. Na. Fe, Zn, Mn. Cu in decreasing order. Vitamin B, content tended to increase with kernel growth, showing maximum value of 350 ㎍ per 100 g dry weght on 36th day from ear emergence.
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