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KMID : 1134820120410121764
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Journal of the Korean Society of Food Science and Nutrition
2012 Volume.41 No. 12 p.1764 ~ p.1770
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Physicochemical Properties of Barley β-Glucan with Different Heating Temperatures
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Lee Sang-Hoon
Jang Gwi-Yeong
Kim Hyun-Young
Woo Koan-Sik
Hwang In-Guk
Kim Kee-Jong
Lee Mi-Ja
Kim Tae-Jip
Lee Jun-Soo
Jeong Heon-Sang
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Abstract
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This study was performed to investigate the changes of total and soluble β-glucan contents, purity, and physical characteristics of three heated barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB), and Hinchalssalbori (HCSB). The barleys were heated at different temperatures of 110, 120, 130, 140 and 150oC for 2 hours. The total β-glucan contents of raw SSB, SCSB, and HCSB were 8.40, 7.77 and 8.28%, and the soluble β-glucan contents were 4.79, 4.14, and 4.61%, respectively. After heating at 130oC, the total β-glucan contents increased to 11.59, 14.6, and 13.36%, as did the soluble β-glucan contents to 4.21, 7.96, and 7.23%, respectively. The purities of soluble β-glucan of the raw barleys were 35.11, 32.74 and 25.62%, but after heating at 150oC, it increased to 83.43, 91.02, and 88.01%, respectively. The molecular weight and viscosity of the β-glucan solution decreased with increasing heating temperature. The re-solubility of raw barley β-glucan was about 50%, but it was increased to 97% with increasing heating temperature. These results suggest that heating of β-glucan can improve the utilization of barley β-glucan.
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KEYWORD
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barley, β-glucan, heat treatment, depolymerization, physicochemical properties
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