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.

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.

벼 품종별로 조생종 품종 8 ,중생종12품종,중만생종25품종 및 특수미의 현미를 전자현미경(SEM)을 이용하여 미강층의 두께를 측정하였다.과피+종피의 두께는 조생종<중만생종<중생종 순으로 조생종이 가장 얇았고 품종별로는 추청,일품,고시히까리,대평,흑진주,남평 등은 다른 품종에 비하여 두꺼운 반면 황금누리,주남, 만미,호평,황금보라는 다른 품종에 비하여 뚜렷하게 얇았다.과피+종피의 두께를 현미의 배복부와 측면부의 부위별로 비교해 보았을때 대부분의 품종들이 배복부가 측면부 보다 두꺼웠는데 황금누리,주남,만미,호평, 황금보라 등은 배복부가 측면부 보다 얇았다.일품,고품,추청,새추청,신동진 등은 호분층의 두께가 얇았으며, 홍진주와 황금누리는 호분층의 두께가 다른 품종에 비하여 큰 차이로 두꺼웠다. 호분층은 대부분의 품종들이 측면부가 배복부보다 두꺼웠으며,청아,황금보라,황금누리,흑진주 등은 배복부가 측면부보다 두꺼웠다.

Three rice cultivars of Goami2 (G2), Ilpumbyeo (IP), and Baegjinju (BJJ) of which physicochemical properties are significantly different, were blended by a simplex-lattice mixture design. The effect of blending those rice cultivars on pasting and texture properties were observed. Rapid Visco Analysis (RVA) indicated that the onset gelatinization temperature of pure blend of G2 rice (83.80~pm0.07~circC) was higher than that of IP (68.08~pm0.01~circC) and BJJ (68.08~pm0.04~circC) . Increasing G2 rice resulted in lower peak and breakdown viscosity, and adhesiveness and cohesiveness, whereas higher setback viscosity and hardness. Pasting and texture properties of IP and BJJ indicated that G2 rice has quite different physical characteristics compared to IP and BJJ. Thus, it is expected that blending those three rice cultivars can be used to formulate a desirable rice blend on purpose, furthermore to promote the consumption of G2 rice, which has higher indigestible carbohydrate contents.