The level of β-glucan which is a major soluble dietary fiber found in the grain endosperm cell wall was highly variable among 25 barley genotypes grown at four locations including Suwon, Naju, Jinju, and Jeju. Statistically significant genotypic effects were observed for β-glucan content at each or across growing sites (P<0.001). On average, 'Chalssalbori' showed the lowest percentage β-glucan (4.04%) among genotypes in the grain, whereas 'Yonezawa Mochi' was highest in percentage β-glucan (6.46%) compared to other genotypes. The significant difference between genotypes was approximately 1-2% across environments. The effects of location or interaction between locations and genotypes were not significant on the variation of β-glucan contents. High β-glucan content seemed to be greatly associated with such grain traits as waxiness and presence of husk except for 'Chalssalbori'. The waxy genotypes had a mean of 5.37% and values ranging from 5.28 to 5.47%, but normal genotypes had a mean of 4.78% and values ranging from 4.69 to 4.88% over environments. Hulless barley genotypes were also higher than hulled barley genotypes for the average β-glucan content in both individual and over all environments. The difference between the hulled and hulless gene pools was on average of 0.37% with ranges from 0.19% to 0.56% at four environments. β-glucan content measured from a mapping population of F5 -derived 107 lines derived from the cross between 'Yonezawa Mochi' and 'Neulssalbori' was not significantly associated with other agronomic traits except for 1,000-kernel weight at the '01 Suwon environment. Not too much information on the relationship of β-glucan content to agronomic traits was available.

귀리를 건강 및 기능성 식품소재로서 개발하기 위하여 귀리 겉겨(OBC)로부터 수용성 -glucan을 중심합성실험계획에 의해 분리하고, 생물활성(항균, 항산화, 암세포 생육저해능)을 검토하였다 귀리 수용성 -glucan 시료는 250, 500/disc농도에서 항균활성을 paper disc method로 검토한 결과 항균력이 없었으며, 5%농도에서 전자공여능(electron donating ability, EDA)으로 측정한 항산화활성도 없었다. 귀

This study was conducted to investigate the β-glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of β-glucans, and the coarse fraction had higher contents of β-glucan than finely milled fractions. In all winter cereals, the β-glucan contents of raw flours were higher than those of their brans, and the highest β-glucan contents of every cereals were observed at 100 mesh 〉 or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest β-glucan contents (12.9%) at 140-200 mesh fraction. As compared with the β-glucan content of Chalbori among the various milling recoveries, the β-glucan was distributed more evenly throughout the endosperm but β-glucan content in bran of Chalbori was only 1.5%. However, β-glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that β-glucan distribution between high (Chalbori) and low β-glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, β-glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest β-glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the β-glucan contents, respectively. This results represent the fact that β-glucans affected the color of the flours and pounded grains of winter cereals.

취반용 보리 종실 내 (1-3, 1-4)-β-glucan의 축적기작을 알아보기 위하여 개화 후 일정 간격으로 보리 종실을 채취하여 (1-3, 1-4)-β-glucan 함량, (1-3, 1-4)-β-glucanase 활성 및 전분함량과 α -amylase 활성을 조사하였다. β-glucan 함량은 등숙 초기에 매우 낮았으나 개화 후 15~25일 사이에 급속히 증가하였고 개화 후 30일경에는 종실 건물중의 3.5~4%로 증가하였다. (1-3, 1-4)-β-glucanase 활성은 등숙 초기에 높았으며 등숙이 진전될수록 감소하였다. β-glucan 함량과 (1-3, 1-4)-β-glucanase 활성간에는 고도로 유의한 부의 상관관계가 인정되었으나 등숙 종실 중의(1-3, 1-4)-β-glucanase 활성이 매우 낮은 수준이므로 β-glucan 축적량에 크게 영향을 미치지 않을 것으로 추정되었다. 전분함량은 등숙이 진전됨에 따라 지속적으로 증가하였으며 개화 후 10~20일에 가장 뚜렷하게 증가하였다. 포도당함량은 등숙이 진전됨에 따라 현저히 감소하였으며, 등숙 초기와 중기에 감소 정도가 매우 컸다. α -amylase의 활성도 등숙이 진전됨에 따라 현저히 감소하였으며, 감소 정도는 등숙 초기와 중기에 매우 컸다.

[ (1~to3 ) ], (1~to4 )-β -D-glucans(β-glucans ) are a major component of the cell walls of grasses as a component of the cereal endosperm and aleurone cell walls. Although β-glucans exist in all cereals, their concentration is highest in oats and barley. Genetic and environmental differences are found in total β-glucan content. Both oats and barley β-glucans have cholesterol-lowering effects. This suggests possible use as food additives. Structural characterization of β-glucan is important because structure can influence physical and physiological properties. In this review, β-glucans of barley and oats are discussed in details including structure, chemical and physical properties, and nutritional implications. The use of barley and oat products as well as β-glucan as a food additive continues to increase. This can provide an additional market for barley and oats, thus increasing the value of the crops.