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KMID : 1024420150190020132
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Food Engineering Progress
2015 Volume.19 No. 2 p.132 ~ p.138
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Physicochemical Characteristics of Jeju Barley and Extracted β-Glucan
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Kim Hyo-Jin
Kim Hyun-Jung
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Abstract
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This study investigated the physicochemical properties of barley varieties grown in Jeju along with the characteristics of soluble dietary fiber β-glucan extracted from barley. Jeju naked barley and blue barley contained greater amounts of starch and total dietary fiber than other varieties of barley, and their β-glucan contents were 8.63 and 7.02%, respectively. Unhulled barley, black barley, and Jeju beer barley contained 4.49-5.86% of β-glucan. The viscosity of barley solution greatly increased by heating and the viscosity values of Jeju naked barley and blue barley at heating were 2350.0 and 4563.3 cP, which were the highest. When compared to unpolished and polished Jeju beer barley, the viscosity increased by polishing. β-Glucan was efficiently extracted from different barley varieties where extraction yield ranged from 70.12 to 85.23%. The resolubilities of extracted β-glucans were significantly different depending on the varieties of barley (p<0.05). The ratio of β(1→3) to β(1→4) linkage composed of β-glucan was measured in the range of 1:2.3-4.49. These results suggested that the barley grown in Jeju containing a high amount of β-glucan presented different physicochemical properties and could possibly be applied to develop various types of food products with beneficial health functions.
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KEYWORD
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Jeju barley, β-glucan , β-glucan extraction, physicochemical properties
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