‘보안찰’은 답리작 적응성이 높은 조숙 내한 내도복 유색 찰성 겉보리로 육성된 품종으로 파성은 Ⅲ이며, 이삭의 밀도는 밀수형으로 까락 긴 장망형이다. 출수기와 성숙기는 각각 2일 빠른 조숙종이다. 흰가루병과 보리호위축병은 서둔찰보리와 비슷하였다. 내한성과 내도복성은 서둔찰보리보다 다소 강하였다. 간장(79 cm)은 작고, 수장은 서둔찰보리보다 약간 작다. m2당 수수는 854개로 서둔찰보리보다 많고, 1수립수는 43개로 적다. 천립중은 서둔찰보리보다 작은 중소립종이며, 1ℓ중은 다소 가벼웠다. 단백질 함량, β-glucan 함량과 정맥률은 비슷하였고, 입백도는 낮았다. 취반특성 중 흡수율과 퍼짐성은 비슷하였고, 안토시아닌 함량은 181.1 ㎍/g으로 높았다. 수량은 전작에서 2.96 MT/ha, 답리작에서 3.91 MT/ha 있었다.

Quality characteristics of yogurt with added colored barely flour was investigated during fermentation by lactic acid bacteria. Chemical properties such as moisture, crude protein, starch, ash and β-glucan contents was measured. pH, acidity, brix, Hunter color value and growth of lactic acid bacteria in yogurt was investigated during fermentation by L. acidophilus, L. bulgaricus, and S. thermophilus mixed culture. Crude protein contents of Daeanchal and Boseokchal was 16.16 and 12.17%, respectively. Starch contents of daeanchal were shown lower score. The pH of yogurt by addition of barley flour (Daeanchal) addition 0 and 20% were 6.66 and 6.40, respectively. The pH of yogurt supplemented with barley flour tended to be lower than before control which was not added barely flours and oligosaccharide in yogurt. Titratable acidity of yogurt added barley flour was higher compared with that of control. Brix of yogurt was decreased during fermentation by lactic acid bacteria. Lightness of yogurt added barley flour (Daeanchal) addition 0 and 20% were 83.25 and 69.83, respectively. The original microbial population of the yogurt during 0, 5, 8, and 15 hr fermentation were 7.48, 7.79, 8.15, and 8.71 Log CFU/g, respectively. Moreover, the addition of colored barley flour was to promote the proliferation of lactic acid bacteria in yogurt. In our research, addition of colored barley flours added into the yogurt may also have contributed to growth of lactic acid bacteria.

본 연구에서는 여러 가지 품종별 통보리가루를 20% 첨가 하여 보리 국수를 제조하고 제조된 국수의 품질특성과 β -glucan 함량 및 항산화활성 변화를 조사하였다. 호화특성 중 호화개시온도와 최고점도는 보릿가루 첨가에 따라 증가하였고, 치반점도는 감소하였다. 통보리가루 첨가 국수의 L 값은 밀가루 국수에 비해 낮았고 a값과 b값은 높았다. 조리 시 흡수율은 통보리가루 첨가국수에서 밀가루 국수보다 낮 게 나타났으며, swelling index는 메성보리는 높았고 찰성보 리는 밀가루 국수와 비슷하였다. 보리국수의 조리 후 경도, 검성은 밀가루 국수에 비해 약간 낮았으며, 메성보리가 찰 성보리보다 경도, 응집성, 검성이 높았고 메성 품종인 다한 이 가장 밀가루 국수와 유사한 특성을 보였다. 보릿가루 첨 가에 따라 국수의 β-glucan 함량은 증가하였으며, 조리 후 β-glucan 함량이 약간 증가하였고, 전분함량은 조리 후 감 소하였다. 보리첨가 국수의 항산화활성은 밀가루 국수보다 높았고 조리 후 감소하였다.

‘다혜’는 답리작 적응 조숙 내재해 다수성 등을 목표로 조 숙 대립 특성을 지닌 ‘수원318호’를 모본으로, 보리호위축병 에 강한 ‘수원311호’를 부본으로 인공교배 육성 선발된 ‘익산 409호이다. 파성은 Ⅲ형이며, 이삭의 밀도가 조밀한 편이며 까락이 길지만 탈망성이 좋다. 출수기와 성숙기는 각각 4일 빠른 조숙종이다. 흰가루병은 ‘올보리’와 비슷하며, 보리호위 축병에 대한 저항성을 나타냈다. 내한성과 내도복성은 ‘올보 리’보다 다소 강하였다. 간장(88 cm)과 수장은 ‘올보리’와 비 슷하였으며, m 2당 수수는 666개로 ‘올보리’보다 7개 적고, 1 수립수는 52개로 2개 많으나 통계적인 차이는 없었다. 천립 중은 ‘올보리’와 비슷한 대립종이며, 1 L중은 다소 가벼웠다. 단백질 함량, β-glucan 함량과 정맥률은 비슷하였고, 입백도 는 약간 높았다. 엿기름의 효소력가는 ‘올보리’보다 25 DP 높았다. 수량은 전작에서 4.00 MT/ha, 답리작에서 4.11 MT/ha 이었다.

Barley, ranking fifth among all crops in the world today behind maize, wheat, rice and soybean, has been an important food source in many areas in the world. Moreover having high nutritional value. Current consumers have interest in nutrition and health. So, the interest in barley for other food and industrial applications is increasing. Noodles, which have been consumed largely in korea, are usually made from wheat flour, salt and appropriate amount of water. The objective of this study is to substitute wheat flour with barleys in order to produce new products of white salted noodles and to investigate the effects of substituting flours on quality characteristics of noodles. We investigated the Hunter colour values(lightness, redness, yellowness) of barley noodles. Lightness and yellowness were decreased and redness were increased in barley cooked noodles compare to wheat noodle. As compared to the wheat noodle, barley noodle at 10, 20, 30% substitution ratios had lower hardness, which decreased continuously with substitution levels. Springiness and cohesiveness were also lower than wheat noodles.

A New six-rowed Naked Barley Cultivar “Nurichal” with good coking quality was developed by cross with HB88154-B-25-1 line and Hinchalssalbory by the Winter Cereal and Forage Crop Research Div. NICS, RDA in 2010. HB15305-B-B-31-2 was selected in 2006 and designated as ‘Iksan 95’. It showed good agronomic performance in the regional yield trials (RYT) from 2008 to 2010 and was released with the name of ‘Nurichal’ possessing good water absorption and expansion. The average heading and maturing dates of ‘Nurichal’ were April 24 and May 30 in paddy field, which were two day and one day later than those of the check cultivar ‘Saechalssalbori’ respectively. The new cultivar, ‘Nurichal’, had 82cm of culm length that was 5cm shorter than that of ‘Saechalssalbori’, and 4.0cm of spike length. It showed 774 spikes per m2, 63 grains per spike, 25.0 g of 1,000-grain weight, and 793 g of test weight. ‘Nurichal’ showed a little weaker winter hardiness than those of the check cultivar, ‘Saechalssalbori’ and showed similar lodging resistance with check cultivar. It sowed stronger resistance to barley yellow mosaic virus (BaYMV) compare to check cultivar. Grain shape was small and round. Protein content was 10.3% and β-glucan content was 6.8%. Its average yield of the pearled grain in the regional yield trial was 3.84 MT/ha in paddy field, which were higher 2% than those of the check cultivar. Its water absorption was similar and expansion was higher than ‘Saechalssalbori’. This cultivar would be suitable for the area above the daily minimum temperature of -6℃ in January in Korean peninsula.

A New Six-rowed Naked Barley Cultivar “Ganghocheong” with High anthocyanin content and green aleurone the cross between Iri26 and Sagukgwa67 by the National Institute of Crop Science, RDA in 2009. An elite line HB14190-B-61-3-2-3-3-5-1 was selected in 2004 and designated as ‘Iksan 92’. It showed good agronomic performance in the regional yield trials (RYT) from 2007 to 2009 and was released with the name of “Ganghocheong” possessing high anthocyanin content and green lemma non-waxy endosperm. The average heading and maturing dates of “Ganghocheong” were April 20 and May 29 in paddy field, which were two days earlier and same than those of the check cultivar ‘Saessalbori’ respectively. The new cultivar, “Ganghocheong”, had 81cm of culm length and 6.0cm of spike length. It showed 702 spikes per m2, 60 grains per spike, 30.0 g of 1,000-grain weight, and 794 g of test weight. “Ganghocheong” showed better resistance to BaYMV (Barley yellow mosaic virus) than those of the check cultivar, ‘Saessalbori’. Its average yield of the pearled grain in the regional yield trial was 4.02 MT/ha in paddy field, which were 1% lower than that of the check cultivar, respectively. Anthocyanin content was 122.1㎍/g that was higher 2 times than that of zasoojeongchalssalbori. This cultivar would be suitable for the area above the daily minimum temperature of -6℃ in January in Korean peninsula.

Improvement of winter hardiness, diseases resistance and good quality have been recently received more attention by covered barley(Hordeum vulgare L.) breeders than ever in Korea. “Hyegang”, a new covered barley cultivar with similar maturing and high yield was developed by the National Institute of Crop Science, RDA in 2011. It was derived from the cross between “Milyang87/NWX-GB-G 2” and “Milyang87/Chalbori” with good quality. The initial cross was done in 2000 and the selected line, “Iksan445” (YB4625-B-B-6-2), showed high yield and good quality characteristics under yield trial test in 2008. It was cultivated three times for three years (2009～2011) in the four locations of regional yield trial (RYT) in korea and was investigated about agronomic and quality characteristics and released as “Hyegang”. The heading date was May 4 in upland and April 26 in paddy field which was 1 and 0 day lateness respectively than that of check cultivar, “Olbori”. The culm length was 77 cm which was 6 cm shorter than that with check cultivar. It showed the spike length of 4.7 cm, 800 spikes / m2, 64 grains / spike and 25.1g for 1,000 grains weight. It showed similar maturing and stronger resistance to barley yellow mosaic virus (BaYMV) compare to check cultivar. It showed higher diastatic power 216DP than that of check cultivar, ‘Olbori’. Average yield of “Hyegang” in the RYT was 4.61 MT/ha in upland and 4.38 MT/ha in paddy field, espectively.

To obtain basic information of diseases resistant degree of Korean wheat cultivars, we investigated the diseases occurrence and examined field resistance of the materials against to the major diseases. Disease occurrence was investigated in southern regions from March to May, 2012. And the resistance degree was tested to 30 Korean wheat cultivars seeded in autumn. After wintering season, Soil-borne wheat mosaic virus(SBWMV) was infected as 29.4% in the regions. The sharp eyespot was infected about 43% in stem base even if it was not showed distinct symptoms yet. Three Fusarium spp. were identified from rotten stem base and root crown. After heading, mainly fungal damage such as powdery mildew, leaf rust, sharp eyespot and Fusarium head blight were prevalent. Around the harvest season, discoloration of grain by precipitation also occurred and which was different infection degree depending on the each cultivar. 14 cultivars as Geurumil, Dajoongmil showed resistant leaf yellowing spot symptoms. In powdery mildew resistance investigation, recently developed cultivars were more susceptible comparing to none or a little symptom manifestation of older varieties.

Varietal and annual variations in the contents of β-glucan fractions per weight grain samples were examined in sixteen covered and eighteen naked barley and five oat cultivars developed in Korea. Also, the effect of pearling on β-glucan content was invest

본 연구는 새싹 채소로 많이 이용되고 있는 적근대, 보리, 청경채, 적겨자, 적무, 알팔파의 종자 발아율과 맛, 향, 모양, 색 등의 특성에 대한 소비자의 선호도를 조사하였으며 그 결과는 다음과 같다. 새싹 채소를 원예용 상토에 파종하였으며 7일후 발아율은 적근대 90%, 보리 98%, 청경채 98%, 적무 98%, 알팔파 47%로 나타났다. 적근대는 4가지 특성 중 색에 대한 선호도가 4.3으로 가장 높았으나 향에 대한 선호도는 3.4로 가장 낮았다. 보리는 4가지 특성 중 색에 대한 선호도가 3.9로 가장 높았으며 맛에 대한 선호도는 3.0으로 가장 낮았다. 청경채는 4가지 특성 중 모양과 색에 대한 선호도가 3.9로 가장 높았으며 향에 대한 선호도는 3.6으로 가장 낮았다. 적겨자의 맛, 향, 모양, 색에 대한 선호도가 3.7, 3.6, 3.7, 3.8으로 나타났다. 적무는 4가지 특성 중 모양과 색에 대한 선호도가 4.0로 높았으며 향과 맛에 대한 선호도는 3.5으로 낮았다. 알팔파는 색에 대한 선호도가 3.5이었으며 모양, 향, 맛에 대한 선호도는 3.4로 나타났다.

Specialty barley extracts were prepared and investigated for its antioxidant activity and biological activity. Hunter L* values of the Iksan 86 extracts had higher than that of the Iksan 87 and Zasoojeongchal extracts. The extraction yields of Iksan 86, Iksan 87, and Zasoojeongchal was 8.08, 6.62, and 7.30%, respectively. The contents of total phenolic compounds of the Iksan 86, Iksan 87, and Zasoojeongchal extracts were 16.24, 15.51, and 13.95 GAE mg/g of sample, respectively. The DPPH radical scavenging activity of Iksan 86, Iksan 87, and Zasoojeongchal extracts were 50.00, 33.27, and 7.56% at a 500 ppm, respectively. The samples showed an inhibition of xanthin oxidase. ACE inhibition effect of specialty barley extracts, Iksan 86, Iksan 87, and Zasoojeongchal, was 39.81, 41.06, and 27.78%, respectively. Tyrosinase inhibition rates (%) of Iksan 86, Iksan 87, and Zasoojeongchal extracts were 26.21, 24.57, and 20.00%, respectively. Results indicated that specialty barley extracts possesses various biological activities including antioxidative capacity, xanthin oxidase inhibition activity, angiotensin converting enzyme inhibition activity, and tyrosinase inhibition activity.

Barley is a good source of dietary fiber, β-glucan, which confer a number of human health benefits. The properties of a white wheat bread could be changed by adding regular and waxy barley flour in small amounts to a white wheat bread recipe. The objectives were to replace wheat flour with different levels of regular and waxy barley flour, and to examine their effects on bread qualities. Barley grains, Sassal(SS) as regular andSachalssal(SCS) as waxy cultivars, were ground usinga hammer mill equipped with 0.8 mm screen. A commercial bread wheat flour (WF) was used as a base flour. The blends with three levels (10, 20, 30%) of barley flour substitution were prepared, and the baking process was followed by the AACC official 10-10A. When barley flour substitution increased, beta-glucan was significantly increased: the highest beta-glucan in the waxy barley flour blends (0.1% in WF, 1.91% in 30% SCS). While WF bread had the highest loaf volume, substituting 20% SS did not statistically (p<0.05) affect the loaf volume, however a significantly lower loaf volume at 30% barley flour. On the other hand, the loaf volume of SCS breads lowered significantly by substitution statistically. The hardness and chewiness increased by replacing barley flour from 10 to 30% progressively: a remarkable increase in adhesiveness at 30% SCS bread. From the results, substitution of 10% barley flour regardless of regular and waxy did not affect bread volume and firmness, being suitable to use 20% SS barley flour without a significant change in loaf volume. From the nutritional point of view, substituting barley flour up to 20% would be an effective way to increase the dietary fiber on white wheat based breads.

Pearling, an important primary process on food barley utilization, refers to the gradual removal of grain tissues starting from the outer grain tissues/layers, bran, and germ. The removal of barley bran through pearling yields a bright white kernel that is ideal for various food applications. The removed grain layers are usually sold as feed. However, its use for producing various innovative food products such as high-fiber functional pasta. Here we investigated composition of pearled barley. Barley grains from two hull-less varieties, Saechalssal and Hinchalssal, were pearled to various degrees(10-60%). The composition (protein, β-glucan, fat, ash, total phenol and proanthocyanidin) of pearled barley fractions flour(PF) was determined. Protein, fat, ash, total phenol and proanthocyanidin content was decreased in PF according to increasing pearling degree. Hunter L value and whiteness was increased. β-glucan content also was increased from 3.35, 2.73% to 8.9, 9.3% in Sachalssal and Hinchlssal individually. PF of Sachalssal and Hinchalssal showed different content in all components. Protein content was the highest in 90～80% flour fraction. Total phenol, proanthocyanidin and crude fat content was the highest in outer grain layer, bran(100～90% fraction) than other fractions.

Barley (Hordeum vulgare L.) and barley byproduct, waxy and non waxy genetic type, were prepared and investigated for its biological activity. The total phenolic contents, tyrosinase and xanthin oxidase inhibition activity of the barley extracts were measured and compared with those of a barley byproducts extracts powder. The contents of total phenolic compounds of the barley byproducts, waxy and non waxy type, were 18.60 and 17.92 mg/g of sample, respectively. Inhibition rates (%) of the mushroom tyrosinase of the waxy type barley and barley byproducts extracts powder were 16.30 and 33.60% at 250 ppm, respectively. Tyrosinase inhibition activity of barley byproduct extracts regardless of waxy and non waxy type showed higher than that of arbutin (5%). The samples showed an inhibition effect of xanthin oxidase. At 2,500 ppm of sample concentration, the inhibition effect of xanthine oxidase of waxy type barley (WB), non waxy type barley (NB), waxy type barley byproducts (WBP), and non waxy type barley byproducts (NBP) was 9.92, 16.06, 14.11, and 13.86%, respectively.

Recently, barley is gaining renewed interest for food due to nutritional and functional characteristics. and many breeder developed new barley varieties containing nutritional and functional components. Anthocyanin have been well characterized for its bioactive properties, anti-oxidant, anti-cancer, anti-proliferative and anti-inflammatory properties. Some colored varieties with purple lemma that is a kind of anthocyanin were developed. We have to find out the harvesting time containing maximum anthocyanin content. In this study, we analyzed anthocyanin content at intervals of 4-6days after heading date. We analyzed Delphinidin-3-glucoside(Del3g), Cyanidin-3-glucoside (Cya3g), Pelargonidin-3-glucoside(Pel3g), Peonidin(Peo3g), Malvidin-3-glucoside(Mal3g) using the HPLC with Xterra C18 column and UV Detector. Anthocyanin was extracted with 80% MeOH solution containing 1% HCl for 24hr. Mobil phase composition of HPLC was 45% Acetonitrile solution with 10% Formic acid. Anthocyanin content was increased rapidly from 30day after heading date to 35day. At 35-37day, anthocyanin content was maximum. Thereafter, it was decreased rapidly to 40day.

Almost of Korean has used the barley mixing with rice and there are many barley brands have been sold in Korea. In this study, we investigated protein, -glucan content, waxy β ratio, cooking property and whiteness of 107 Korean barley products. The protein, β-glucan content and whiteness of waxy barley(7.17-12.57%, 2.81-7.38%, 27.1-49.6) were higher than non-waxy barley products(6.62-11.38%, 2.44-6.95%, 29.0-44.4). Waxy barley had a better cooking properties than non-waxy barley products. Water absorption and expansion of waxy barley(218-593%, 366-593%) were higher than non-waxy barley(135-284%, 227-457%). These properties and components were significantly different with producing area. Protein showed positive correlation with β-glucan in non-waxy and waxy barley(r=0.632***, r=0.453**). Whiteness showed negative correlation with protein content in non-waxy barley and waxy barley(r=-0.433***, r=-0.343**). Waxy ratio of 49 waxy barley brands was ranged from 84.4% to 100%. Average was 96.7%.

The purple and blue grain of barley have anthocyanins that is good sources of antioxidant. Thus we investigated the malt and wort characteristic of purple and blue barley for brewing. During steeping period, anthocyanins content reduced both materials. However the lost content was different from 80% and 20% in purple and blue barley, respectively. Also the anyhocyanin content was different both malt comparing to raw grain from 0.4~4.2% in purple but 50% in blue grain. The wort and beer color(EBC unit) and content of polyphenol and soluble nitrogen from malt of purple and blue were higher than control malt(Hopum). There was no anthocyanins in wort and beer of malt in purple and blue. In these results, it was identified that the anthocyanins from raw grain lost during malting and brewing processing with conventional method.

It was practiced that crop rotation between barley and soybean to reduce the Barley yellow mosaic virus(BaYMV) in barley and investigated barley growth and yield. The diseased degree of barley by BaYMV reduced in one or two years fallow of barley with the soybean cultivated continuously in summer season. In the same practices, barley growth such as plant height and tiller number was better than another crop rotation plots. In yield components of barley, culm length and number of head was different among the treat plots. One or two years fallow of barley plots was better results than others. The yield of barley also showed significant difference in above one or two year fallow of barley. These plots showed higher yield from 24% to 32% than continuously cultivated barley and soybean plot. In comparison to conventional practice barley and rice, these rotation system presented higher barley yield from 3% to 13%. These crop rotations affect the density of the BaYMV vector, Polymyxa graminis. In these results, crop rotation with one or two years fallow of barley in viral infested paddy fields could reduce the BaYMV disease incidence and fungal vector density in soil.

This study was conducted to determine the effects of two plant populations (28 and 14 plants per m2 ) and two toppings in conventional plant population (28 plants per m2 ) on soybean (Glycine max L. cv. Pungsannamulkong) cultivated in the paddy field. The two topping time were taken at 6th to 7th and 8th to 9th trifoliolate leaf stages in the conventional plant population. Experimental design for growth data was a randomized complete block with three replications, and samples were taken at R1 (July 31), R3 (August 19), R5 (September 2) and R7 (September 23) growth stages. The branch number of soybean was relatively higher in the low plant population (14 plants per m2 ) and with the topping at the 6th to 7th leaf stage, in the conventional plant population (28 plants per m2 ), and with topping at the 8th to 9th trifoliolate leaf stage in descending order. The highest average branch length of soybean was observed in the low population and the longest branch length was observed from the soybean with topping at the 6th to 7th leaf stage. The leaf number per plant was decreased in order of in the low population, with the topping at 6th to 7th trifoliolate leaf stage, with the topping at 8th to 9th trifoliolate leaf stage, and in the conventional population. The leaf area was high in the low population and with topping at 6th to 7th trifoliolate leaf stage and was relatively low in the conventional population and with the topping at 8th to 9th trifoliolate leaf stage in soybean. The dry weight of leaves and branches was high in the low population and with the topping at 6th to 7th trifoliolate leaf stage and was relatively low in the conventional population and with topping at 8th to 9th trifoliolate leaf stage. The leaf number per plant was high in the low population and with topping at 6th to 7th trifoliolate leaf stage and was relatively low in the conventional population and with topping at 8th to 9th trifoliolate leaf stage. The grain yield per 10a was high with the topping at 6th to 7th trifoliolate leaf stage.