열처리 온도에 따른 보리 β-Glucan의 이화학적 특성

Abstract

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 150℃ 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 130℃, 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 150℃, 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.