This study investigated the properties of starch isolated from Betaone barley (high β-glucan content of 11.32%), waxy-type Hwanggeumchal barley, and non-waxy type Hyeyang barley using water or 0.2% NaOH. Starch isolated with NaOH contained 4.79% damaged starch, 0.17% protein, 0.01% β-glucan, and 0.20% crude fat, while starch isolated with water contained 2.95%, 1.91%, 0.10%, and 0.31%, respectively. The starch granule were oval in shape, with particle sizes ordered as follows: Betaone (4.9 μm), Hwanggeumchal (8.9 μm), and Hyeyang (13.6 μm). Thermal properties revealed, that gelatinization onset, peak, and end temperatures increased with particle size. NaOH isolation was found to be more effective than water isolation in removing proteins, but resulted in higher levels of damaged starch and partially disrupted the crystalline structure.

Abstract
서 론
재료 및 방법
    실험 재료
    증류수(H2O)를 이용한 전분 분리
    NaOH를 이용한 전분 분리
    보리 및 전분의 일반성분
    입자형태 및 크기분포
    보리 전분의 회절도 분석
    보리 전분의 호화 및 점도특성
    통계분석
결과 및 고찰
    보리 및 전분의 일반성분
    보리 및 전분의 입자형태 및 크기분포
    전분의 회절도 분석
    보리 전분의 호화 특성
    보리의 점도 특성
요 약
References

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