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KMID : 1007520020110060623
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Food Science and Biotechnology
2002 Volume.11 No. 6 p.623 ~ p.627
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Physicochemical Properties of Barley Bran, Germ and Broken Kernel as Pearling By-products
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Seog, Ho-Moon
Seo, Mi-Sook/Kim, Yoon-Sook/Lee, Young-Tack
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Abstract
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Barley bran obtained by pearling barley according to an industrial process using 24 consecutive pearlers was divided into bran fractions Ⅰ(pearler 1-4), Ⅱ(pearler 5-20), and Ⅲ(pearler 21-24). Barley germ and broken kernel were also collected as barley pearling by-products. Barley germ contained more protein, lipid, and ash than barley bran. The activities of β-amylase was high in bran fraction Ⅰ. Only a slight difference in free sugar content (2.61-3.43%) was observed among the barley bran fractions. The highest amount of free sugars (17.1%) was found in barley germ. Free sugars in pearling by-products included sucrose, glucose, fructose, maltose, raffinose, and l-kestose. Barley germ contained distinctively high levels (>8%) of sucrose and raffinose, and α-tocopherol and α-tocotrienol at 90.26 and 16.27 mg/kg, respectively. The bran fraction Ⅱ contained the highest amounts of tocopherol and tocotrienol, with a significant amount of γ-tocotrienol (10.33 mg/kg).
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