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The starches were isolated from normal (Mudeung) and waxy (Chalssal) hull-less burleys which contained similar contents of β-glucan and amylose. Their water binding capacity, swelling power and solubility were analyzed. Scanning electron microscopy showed most starch granules had predominant tense shape granules. The particle size of starch granules was in the range of 0.1∼30 ㎛. The higher pasting temperature was found for Mudeung(84℃) than for Chalssal(61.5℃). However, Mudeung barley had a lower peak viscosity(535 BU) than that of Chalssal(1,510 BU). Differential scanning calorymetry analysis showed that To and Tp for two starches were 57.0, 60.6℃ for Mudeung, and were 57.0 and 62.2℃ for Chalssal, respectively. Enthalpy changes were 7.9 and 13.2 J/g for Mudeung and Chalssal, respectively.
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