• 한국식품과학회지
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• 제48권3호
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• pp.296-300
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• 2016

The effect of different temperatures (45, 55, 65, and $75^{\circ}C$) on the extraction of ${\beta}$-glucan and the properties of extracted ${\beta}$-glucan were investigated with four different varieties of barley. Jeju naked barley, blue barley, beer barley, and black barley contained 6.85, 5.13, 3.58, and 4.16% of ${\beta}$-glucan, respectively. ${\beta}$-glucan in barley was extracted in the range of 64.88 to 93.84% depending on the extraction temperature and barley variety. The ${\beta}$-glucans in Jeju naked barley, Jeju blue barley, and black barley were optimally extracted at $65^{\circ}C$ for 3 h and Jeju beer barley at $75^{\circ}C$. The extracted ${\beta}$-glucan resolubilized to 43.48-81.73% and the ratio of ${\beta}(1{\rightarrow}3)$ to ${\beta}(1{\rightarrow}4)$ linkage was in the range of 1:3.8-5.8. These results suggest that purification and properties of ${\beta}$-glucan depend not only on the water extraction temperature, but also on the barley variety.

• 한국식품과학회지
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• 제53권3호
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• pp.252-259
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• 2021

본 연구에서는 제주산 쌀보리인 일반보리, 청보리, 흑보리를 이용하여 도정 유무에 따른 항산화 성분과 활성을 비교하였다. 제주산 쌀보리의 항산화 성분인 총 폴리페놀 함량은 도정하지 않은 쌀보리에서 139.99-149.90 ㎍ GAE/g, 도정한 쌀보리는 91.14-125.45 ㎍ GAE/g 범위로 나타나 도정하지 않은 쌀보리에서 보다 높은 총 폴리페놀 함량을 보였다. 또한 총 플라보노이드 함량도 도정하지 않은 쌀보리(0.89-1.01 ㎍ QE/g)가 도정한 쌀보리(0.50-0.54 ㎍ QE/g)보다 높은 함량을 나타내었다. HPLC로 분석한 제주산 쌀보리의 페놀성 화합물로 gallic, protocatechuic, vanillic, p-coumaric 및 ferulic acid가 주로 검출되었으며, 도정하지 않은 흑보리와 도정한 일반보리에서는 p-coumaric acid는 검출되지 않았다. Tocopherols 및 tocotrienols 분석 결과에서는 8가지 이성체 중 α-T3 함량이 높았고, 도정하지 않은 쌀보리의 α-T3는 20.68-33.09 ㎍/g으로 도정한 쌀보리 8.93-14.98 ㎍/g보다 유의적으로 높게 검출되었다. 제주산 쌀보리의 in vitro 항산화 활성 결과에서 금속 이온 제거능을 제외하고 도정하지 않은 쌀보리가 높은 항산화 활성을 나타내었고, 항산화 활성 중 SOD 소거 활성이 높게 나타내었다. In vitro 항산화 활성은 총 폴리페놀 및 총 플라보노이드 함량에 비해 총 tocopherols 및 tocotrienols 함량에 더 높은 상관관계를 보였다. 따라서 도정하지 않은 제주산 쌀보리에서 높은 항산화 성분 및 활성이 나타나 이를 천연 항산화제로 활용 가능할 것이라 생각된다.

• 한국수산과학회지
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• 제53권3호
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• pp.395-402
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• 2020

In recent years, the home meal replacement (HMR) market has expanded and the consumption of ready-to-heat (RTH) rice has significantly increased. In this study, RTH rice products containing seaweed were prepared with different types of grain: white rice, a mixture of white rice and barley, barley, and mixed grains. The control was a commercial RTH white rice without seaweed. The proximate components, total dietary fiber, in vitro starch digestibility, and antioxidant activity were compared. The ash content of the RTH seaweed rice was higher than that of the control (P<0.05). The total dietary fiber of the RTH seaweed rice was in the range of 1.03-6.57%, which directly impacted the in vitro starch digestibility. The in vitro antioxidant activity including total phenolic content, reducing power, DPPH (2,2-diphenyl-1-picryl-hydrazyl) and ABTS⁺ (2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid) radical scavenging activity of the seaweed rice with barley and the white rice/barley mixture was greater than that of the other rice products (P<0.05). These results indicate that the in vitro digestibility and antioxidant activity of the HMR RTH seaweed rice were greater than those of the control. In addition, when the RTH seaweed rice was prepared with barley, the functional activity improved.

• 한국환경과학회지
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• 제13권12호
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• pp.1015-1021
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• 2004

This study was conducted to investigate the changes of chlorophyll contents and chlorophyll fluorescence in barley(Hordeum vulgare L.) 7 day old seedling treated with 0.2M, 0.4M, 0.6M, 0.8M, and 1.0M NaCI concentration containing Hepes buffer(pH 7.5). Barley was affected by NaCI treatment. The chlorophyll a, b and carotenoid of barley decreased with an increase in NaCI concentration. However, chlorophyll a, b and carotenoid of barley were not greatly influenced by o.8M and 1.0M NaCl. Fv, Fv/Fm and qP were gradually decreased by higher concentration of NaCI. qP, qNP, qR and qE were gradually decreased by 6hr. During barley chloroplast was development NaCI affected chlorophyll synthesis than photosynthetic activity. Whereas barley seedling leaves were more influenced photosynthetic activity than chlorophyll contents by NaCI.

• 식품과학과 산업
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• 제53권2호
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• pp.225-234
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• 2020

During the Japanese colonial period, Japanese brewing companies established 2 breweries in Korea, and brought in malting barley seeds, began trial cultivation in near Daejeon area and Jeju Island, and cultivated hops in Hyesan, Hamgyeong-do. In 1933, Chosun Brewery Co. Ltd. and Showa-Kirin Brewery Co. were established in Yeongdeungpo by Japan and these 2 breweries became the birthplace of today's Hite Brewery and Oriental Brewery. Oriental Brewery tried to cultivate hops and malting barley in Korea, and once self-sufficient but now hops depend on imports, and production of domestic malting barley is about 5% of demand. Beer was only about 5% of domestic alcohol consumption in the early 1970s, but now occupies more than 50% and became the most popular alcoholic drink in Korea. Recently various beers are imported from the world, and many craft breweries serving variety of beers to consumers, thus Korean enjoy heyday of the beer culture.

• Journal of Plant Biotechnology
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• 제48권3호
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• pp.193-200
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• 2021

본 연구는 생육 기간에 따른 새싹보리 식물체의 길이, 무게 및 클로로필 함량 분석과 수확량을 통해 양액 처리에 따른 재배 효율성을 평가하고, 생산된 새싹보리의 무기성분 분석과 용매별 추출물의 총 폴리페놀 및 총플라보노이드 함량과 HPLC를 이용한 기능성 물질 분석을 통해 새싹보리의 산업적 이용 가능성을 높이고자 하였다. 새싹보리의 생육에서 무처리구보다 양액 처리구에서 생육속도가 빨랐으며 특히 지상부 길이가 크게 신장하였다. 지상부 길이가 더 증가한 만큼 생체중 또한 증가하였지만 수분 흡수량의 차이보다는 건물중의 증가로 이어졌다. 이는 수확량의 차이로 나타났다. 무처리구와 비교하였을 때 양액 처리구에서 생산량이 유의적으로 증가하였다. 클로로필 함량 분석을 통해 생육 9일차에서 광합성을 통한 독립영양 과정을 확인하였고, 생육 3일차와 6일차에서 양액 처리를 통한 무기성분 투입이 초기 생장에 보조적인 효과가 있다고 판단된다. 새싹보리의 폴리페놀 함량 분석 결과 총 폴리페놀 함량은 무처리구에서 높았지만 총플라보노이드 함량과 luteolin 함량은 양액 처리에 의해 증가하였다. 또한 추출 용매를 물로 사용하였을 때 폴리페놀 추출에 효과적이었다. 따라서 새싹보리 수경재배에서 양액의 투입이 높은 폴리페놀을 가진 새싹보리를 생산하고 생산량 증대에도 효과가 있음을 시사한다.

• 한국작물학회지
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• 제58권3호
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• pp.260-266
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• 2013

The study was carried out to determine the gel pasting properties of barley (Hordeum vulgare L. cv. Geoncheonheugbori) as affected by different proton beam irradiation. The ${\lambda}max$, blue value, and amylose content were significantly associated with increasing proton beam irradiation. The pasting time in barley flour irradiated with proton beam ranged 0.09 to 0.16 min shorter than nonirradiated barley flour. Gel pasting temperature ranged 57.4 to $60.5^{\circ}C$. Gel pasting temperature in barley flour decreased with increasing proton beam irradiation. Proton beam irradiation caused a significant decrease in the onset temperature (To), peak temperature (Tp), conclusion temperature (Tc) and enthalpy change (${\Delta}H$). Gelatinization range (R) in barley starch was more broaden than that of non-irradiated barley starch. Barley starches gave the strong diffraction peak at around $2{\Theta}$ values$15^{\circ}$, $18^{\circ}$, $20^{\circ}$, and $23^{\circ}$ $2{\Theta}$. Peak intensity tended to increase with increased proton beam irradiation. The granule crystallinity is closely associated with decreased amylose and increased amylopectin component. The crystallinity degree of barley starch irradiated with proton beam was significantly increased and it ranged from 24.9 to 32.9% compared to the non-irradiated barley starches. It might be deduced that proton beam irradiation causes significant changes of properties of starch viscosity in rice, especially at high irradiation of proton beam.

• Journal of Plant Biotechnology
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• 제49권1호
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• pp.1-1
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• 2022

• 한국토양비료학회지
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• 제8권3호
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• pp.121-133
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• 1975

1. 제주도(濟州道) 전토양(田土壤)은 육지(陸地)에 비(比)하여 PH 가 높고 유기물(有機物)과 염기(鹽基)의 함량(含量)이 높으나 유효인산(有效燐酸)의 함량(含量)만은 현저(顯著)히 낮다. 한편 남제주(南濟州) 전토양(田土壤) (91점(點))의 pH 및 유기물(有機物)과 유효인산(有效燐酸)의 함량(含量)은 각각(各各) 6.1, 13%, 23ppm이고 북제주(北濟州) 전토양(田土壤)은 각각(各各) 6.4, 3.7%, 76ppm이다. 2. 제주도(濟州道) 전토양(田土壤)은 토양비옥도(土壤肥沃度)의 면(面)에서 볼때 흑색토(黑色土), 농암갈색토(濃暗褐色土) 그리고 암갈색토(暗褐色土) 및 적황색토(赤黃色土)로 분류(分類)될 수 있다. 3. 토양유기물(土壤有機物)의 함량(含量)은 흑색토(黑色土)(15%)>농암갈색토(濃暗褐色土)(7%)>암갈색(暗褐色) (3%)의 순(順)이며 유기물함량(有機物含量)이 높은 토양(土壤)일수록 인산흡수계수(燐酸吸收係數)가 높고 유효인산함량(有效燐酸含量)이 낮다. 한편 유기물함량(有機物含量)이 높은 토양(土壤)은 염기치환용량(鹽基置換容量)이 크나 염기(鹽基)의 함량(含量)이 적어서 염기포화도(鹽基飽和度)는 낮다. 4. 대맥(大麥)의 지역별(地域別) 수량(收量)을 보면 북제주(北濟州)가 남제주(南濟州)보다 높고 서부(西部)가 동부지역(東部地域)보다 높으며 토양종류별(土壤種類別)로는 암갈색토(暗褐色土)>농암갈색토(濃暗褐色土)>흑색토(黑色土)의 순(順)이다. 5. 감자와 고구마의 생산력(生産力)은 육지(陸地)보다도 제주도(濟州道)에서 높은데 이들은 반토성(礬土性)에 강(强)한 작물(作物)이라고 생각된다. 화산회토양(火山灰土壤)에서는 내(耐)알루미늄성(性)의 작물(作物)이나 품종(品種)의 선택(選擇)이 중요(重要)하다. 6. 제주도(濟州道)에서의 3요소(要素)의 비효(肥效)를 보면 육지토양(陸地土壤)에 비(比)하여 고구마는 3요소(要素)의 비효(肥效)가 모두 낮으나 동작물(冬作物)인 대맥(大麥)과 유채(油菜)는 질소(窒素)와 인산(燐酸)의 비효(肥效)가 높으며 특(特)히 질소(窒素)의 비효(肥效)가 높다. 한편 남제주(南濟州) 토양(土壤)이 북제주(北濟州)에 비(比)하여 3요소(要素)의 비효(比效)가 높다. 7. 생산력(生産力)이 낮은 화산회토양(火山灰土壤)의 개량(改良)을 위(爲)하여는 매우 많은 양(量)의 석회(石灰)를 요구(要求)하나 석회(石灰)를 일시에 다량시용(多量施用)하는 것은 양분(養分)의 균형(均衡)을 악화(惡化)시킬 우려가 있으므로 석회적량(石灰適量)을 수작기(數作期)에 걸쳐 나누어주거나 고토(苦土) 및 가리(加里)의 증시(增施) 및 퇴비(堆肥)와 함께 주는 것이 바람직하다. 8. 화산회토양(火山灰土壤)에서는 시용인산(施用燐酸)의 대부분(大部分)이 불가급태(不可給態)로 되여 유효화비율(有效化比率)이 낮으므로 인산(燐酸) 30~40kg/10a 정도(程渡)의 시용량(施用量)으로는 그 비효(肥效)가 극(極)히 적으며 최대수량(最大收量)을 얻기 위(爲)한 인산시용량(燐酸施用量)은 300~400kg/10a 달(達)하는 것으로 추정(推定)된다. 한편 인산(燐酸)의 효과(效果)도 유기질비료(有機質肥料)를 병용(倂用)하는 조건(條件)에서 더욱 크다.

• 한국식품조리과학회지
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• 제31권1호
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• pp.9-17
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• 2015

Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at $30^{\circ}C$ for a day, the pHs of the carrot Shindari and traditional Shindari largely decreased, and the total acidities increased in both of the Shindari. The significantly higher scores of Hunter's color values were observed more in carrot Shindari than in traditional Shindari. Also, carrot Shindari (0.4954 g/100 g) had a significantly higher content of vitamin C than traditional Shindari (0.0030 g/100 g). The most abundant free sugar and organic acid were glucose and lactic acid, respectively, in both of the Shindari. The total numbers of bacteria, fungi and lactic-acid bacteria in both samples increased by log 3 CFU/mL after fermentation. Based on 16S ribosomal RNA gene analysis, the dominant lactic-acid bacteria was Pediococcus acidilactici in both samples. The DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging activity of carrot Shindari (60.13%) was higher than that of traditional Shindari (23.70%). In sensory evaluations (taste, flavor, color, and overall acceptance), the carrot Shindari had higher scores in all these values. In this study, the modified Shindari with carrot presenting high sensory characteristic as well as chemical and microbiologic characteristics provide an opportunity to improve the application of a traditional fermented drink of Jeju, Shindari.