알칼리 가수분해에 따른 보리 β-Glucan의 이화학적 특성

Abstract

Abstract This study was performed to investigate the changes of total and soluble β-glucan contents, purity and physicochemical characteristics of alkali hydrolyzed barley varieties: Saessalbori (SSB), Saechalssalbori (SCSB) and Hinchalssalbori (HCSB). The barleys were hydrolyzed at different concentrations of sodium hydroxide (0.2~1.0 N) for 12 hours. Total β-glucan contents of raw SSB, SCSB and HCSB were 8.40, 7.77 and 8.28%, and soluble β-glucan contents were 4.80, 4.16 and 4.61%, respectively. The total β-glucan contents after alkali hydrolyzed at 1.0 N NaOH were 7.54, 6.89 and 7.54%, also soluble β-glucan contents were 4.82, 4.30 and 4.55%, respectively. The degree of purity of soluble β-glucan in SSB, SCSB, and HCSB were 35.79, 30.91 and 33.90%, respectively. They were increased to 74.02, 75.28 and 81.41% after hydrolyzed at 1.0 N NaOH, respectively. The molecular weight and viscosity of soluble β-glucan solutions were decreased as sodium hydroxide concentration was increased. The re-solubility of raw barley β-glucan was about 50%; however, it was increased to approximately 87% as sodium hydroxide concentration was increased. Key words: barley, β-glucan, alkali hydrolysis, depolymerization, physicochemical properties