Sikhye is a traditional rice beverage, produced from steamed rice, barley or wheat malt and water. Nine varieties of barley and seven varieties of wheat cultivars were investigated and compared quality characteristics, diastatic power, and activities of α- and β-Amylase. For barley malt, the crude lipid and protein content of malt 1.74~2.42% and 10.71~14.36%, respectively. Also, the crude lipid and protein content for wheat malt 1.57~1.71% and 10.07~13.59%, respectively. The ‘Dahyang’ barley showed the highest diastatic power with 117.61 °L, while for wheat, ‘Baegjoong’ produced the highest diastatic power with 85.25 °L. The enzymatic activities, α- and β-Amylase for barley cultivar was 110.17~214.70 μnit/g and 869.73~1,638.43 μnit/g, respectively. Likewise, α- and β-Amylase for wheat cultivar was 73.19~132.23 μnit/g and 726.70~ 889.30 μnit/g, respectively. The highest sugar content of Sikhye from barley was 11.10 °Bx (‘Hyeda’), while from wheat, was 10.20 °Bx (‘Baegjoong’). Among the four free sugar components analyzed from Sikhye, maltose was the highest in all cultivars. The highest maltose content was produced in ‘Dahyang’ Sikhye at 6.91%. There was significant positivecorrelation among the diastatic power and enzymatic activities of malt and free sugar components in Sikhye.

This study was carried out to investigate the optimal harvesting time, feed value and fermentation quality of barley and wheat for the making of chopped whole crop silage substitute for formula feed. As a result, the moisture content of barley and wheat decreased with a late harvest, and barley progressed faster than wheat. The plant height was similar with harvesting time, and the number of spikes decreased with prolonged period after heading. The dry matter yield and TDN yield of barley harvested at 35 and 40 days after heading were significantly higher than those at 30 days after heading and wheat was significantly higher at 40 and 45 days than at 35 day after heading(P<0.05). Crude protein content of barley and wheat were increased with later harvesting time, and crude fiber, crude fat and crude ash were slightly decreased, but not statistically significant. NDF and ADF content of barley decreased with later harvesting time, and those showed similar level in wheat. TDN content of barely was slightly increased but there was no difference in wheat. Comparing the effects of fermentation on feed value of chopped whole crop silage, the approximate compositions were slightly increased after fermentation, but the difference was not significant. Fermentations resulted in increasing the pH value of barley silage with late harvesting time, but decreasing the lactic acid content(p<0.05). A pH value of wheat silage showed similar level in different harvest time, and lactic acid content was decreased. Considering the quantity and quality of fermentation, barley and wheat can be used for making chopped silage of whole crop silage when they were harvested at 35 days and 40~45 days after heading, respectively.

This study aimed to evaluate the fermentation characteristics of mixed Makgeolli with barley and wheats under, fermentation at different temperatures (20, 25, and 30℃) and time (3, 6, and 9 days). The pH and sugar of mixed Makgeolli were 3.68~4.26 and 12.30~17.31 ∘Brix, respectively. The total acidity showed proportionate increase with fermentation temperature and time; whereas, reducing sugar contents decreased with increasing fermentation temperature and time. The alcohol contents of mixed Makgeolli varied significantly by fermentation temperature and time (p<0.05). In terms of color values, the L value decreased with increasing fermentation temperatures, and a value increased significantly with increasing fermentation time. The number of microorganisms (yeast, total bacteria and lactic acid bacteria) in mixed Makgeolli decreased progressively with increasing fermentation temperature and time. Among the organic acids (citric, lactic, malic, and pyruvic acids) in mixed Makgeolli, citric and lactic acid was present at the highest concentrations. From these results, the optimum fermentation conditions of mixed Makgeolli with barley and wheat were 20~25℃ for 6 days.

This study was conducted to evaluate the quality of barley (Huinchalssalbori) and domestic wheats (Keumkangmil, Baegjoongmil, Jogyeongmil). The pH and total acidity of mixed Makgeolli were 4.04~4.12% and 0.94~1.06%, respectively. The total acidity, sugar and alcohol contents of Makgeolli, but not pH, varied significantly by wheat cultivar (p<0.05). In terms of color values, the L-value of Baegjoongmil, a-value and b-value of Keumkangmil were highest. The reducing sugar contents was approximately 5.65~7.85 mg/mL, and those of Jogyeongmil and imported wheat were approximately 5.70 mg/mL lower. The yeast cell numbers did not differ significantly, with the exception of in the rice Makgeolli (p<0.05). Among the organic acids (citric, malic, pyruvic and lactic acids) in Makgeolli, citric acid was present at the highest concentration. Regarding the sensory characteristics of Makgeolli mixed with barley and wheat, taste and overall acceptability were highest in Baegjoongmil, and appearance and flavor were highest in Keumkangmil. The rice Makgeolli showed the lowest sensory values, with the exception of appearance. The results of this study suggest that mixing Makgeolli with barley and wheat is an expected to replace the wheat materials in the domestic wheat to be imported.

Six hulless barley (Hordeum Vulgare L.) cultivar, including 3 normal, 2 waxy, and 1 colored-waxy, was used to substitute 20% of wheat flour for pan-bread making. Replacing 20% barley flour significantly increased β-glucan content, which ranged in 0.98-1.36% for normal, 1.65-1.67% for waxy, and 1.50% for colored-waxy barley, which are all higher than wheat flour (0.14%). Pasting viscosity of barley flour blends varied by barley type and cultivar, presenting that barley cv. Dapung (DP) had the highest peak viscosity of 170.1 RVU, whereas the lowest value was 80.2 RVU in “Jasujeongchal (JSJC)”. Substitution of barley flour decreased the Hm and H'm value during dough fermentation and estimated a reduction of bread qualities compared to wheat bread. Bread loaf volume varied by barley type and cultivar, showing a slight decrease in loaf volume, but increase in crumb firmness compared to wheat bread. Among barley cultivars, DP barley showed high bread loaf volume (691.7 cm 3 /g) with lower firmness (11.8 N). In contrast, bread made from JSJC barley flour had the lowest bread-making qualities probably due to bran layer inclusion. It appeared that barley type influenced more than barley cultivars although the mean values of all quality parameters slightly varied by barley cultivar. Results indicated that the inclusion of barley flour for bread-making could provide an elevated intake of β-glucan, which had health benefits by increasing dietary fiber content.

This study was performed to produce WBM (wheat and barley mixture) bread containing molokhia powder with quality characteristics and antioxidant activities. Analysis of the chromaticity of WBM prepared with molokhia powder showed that; the lightness and redness were decreased, but yellowness was increased. In mechanical properties, hardness, gumminess, and chewiness were significantly increased as the amount of molokhia powder was increased. However, cohesiveness was significantly decreased. In sensory evaluation, WBM bread containing 1.5% of molokhia powder (MB1.5) showed an overall high preference level. The total polyphenol content of molokhia powder EtOH extract and MB1.5 were 29.19 and 58.18 mg TAE/g, respectively. The total flavonoid contents of molokhia powder EtOH extract and MB1.5 were 20.62 mg and 33.25 mg RE/g, respectively. The radical scavenging ability (IC50) of DPPH (IC50) for molokhia powder EtOH extract and MB1.5 was 31.04 and 58.18 μg/mL, respectively while that of ABTS was 33.25 and 54.15 μg/mL, respectively. The α -glucosidase inhibitory effects of molokhia powder EtOH extract and MB1.5 were 494.88 and 814.88 μg/mL, respectively. MB bread containing 1.5% molokhia powder showed antioxidative effects and α-glucosidase inhibitory activity, meaning that not only molokhia but also MB1.5 bread has the potential to prevent chronic degenerative diseases such as diabetes.

A 5-day germination test is applicable to detect biological changes in irradiated wheat and barley at low doses. Seeds were irradiated at below 0.5 kGy, husked and placed on distilled water-moistend filter paper in a covered Petri-dish. Water was supplied everyday. To evaluate the growth rate, the length of shoots and roots was measured during germination. In wheat, the shoots of all samples grew well during 5 days, but the shoot length and the daily growth extent decreased with increasing doses. The roots of non-irradiated wheat showed the highest daily growth extent during 5 days and the root length was over 20 mm at 3rd day. In barley, the growth of shoots and roots was retarded at 0.3 kGy or more after 3 days. It was concluded that if the root length was 20mm or longer within 3 days, wheat and barley were identified as non-irradiated. The germination test was proved a promising screening method for the detection of irradiated wheat and barley.

우리나라의 보리와 밀품종에 보리줄무늬 모자이크 바이러스(Barley Stripe Mosaic Virus)병이 발생하는지의 여부를 조사하기 위하여 국내에서 수집한 겉보리 쌀보리, 맥주맥, 밀등 51개 품종 또는 계통을 공시하여 Hamilton과 Carroll의 혈청학적배아검정법으로 이들의 BSMV검정을 실시하여 다음과 같은 결과를 얻었다. 1. 겉보리, 쌀보리, 맥주맥 그리고 밀을 포함한 34개 수집종에서 BSMV가 검출되므로서, 우리나라의 보리와 밀품종에 BSMV가 발생하고 있음이 처음으로 확인되었다. 2. BSMV가 검출된 품종의 종자감염율은 최저 에서 최고 를 나타낸다. 전체적으로는 총검정립수 2448립중 157립에서 BSMV가 검출됨으로서 감염율은 약 를 나타낸다. 3. 혈청학적배아검정시 비특이반응은 관찰되지 않았다. 4. 혈청학적배아검정법은 사용하기에 간편하고 결과 판정을 신속, 정확하게 할수있어 대량의 종자와 유묘를 대상으로 BSMV를 검정하는데 매우 유용한 방법으로 생각된다.

맥류마름병이 1977년에 격발하여 심한 피해를 가져왔다. 본 병해에 대한 피해상황을 검토하기 위해 시험을 실시하여 다음과 같은 결과를 얻었다. 1. 수원지방을 비롯하여 유성, 예산, 용인에서 약 가 맥류마름병에 감염되어 있었다. 2. 우리나라 우수 육성계통 자연감염된 것 중 저항성계통은 없었으며 중도저항성계통은 육성 3호인 반면에 S. 155호의 2계통이 이병성계통으로 나타났다. 농림 외 15계통은 중간성 및 중도이병성이었다. 3. 9개의 국내 장려품종에 대하여 인공접종을 하였던 바 대부분 품종이 고사하였고 자양각은 약 가 형성되었다. 4. 파종기별 발병율은 파종기가 빠를수록 발병이 심한 경향을 보였고 수량조사는 본 병에 감염되었을 때 약 의 감소를 가져왔다.

Early in the growing season of 1976, rain and cool weather favored the blighting of leaves of young plants of barley by Fusarium nivale. The fungus was recovered in culture from infected foliage, and the perithecia of Calonectria nivalis were demonstrated to be present as well as the Fusarium state. On 22 April 1976, in Suweon, plants pulled at random revealed stem lesions from which F. nivale was cultured. On S May 1976 near Kwangju. Perithecia were found embedded within leaf sheaths and blades of mature wheat and barley plants. It was evident in the 1976, 1977 season that Fusarium(Calonectria) nivale was common but unrecognized as an early season pathogen of barley in Korea. The probable source of primary inoculum was the infected refuse from the previous season's barlry and wheat crops. Stem lesions caused by this fungus were considered to he detrimental to the maximum yield of barley or wheat,

산지별로 채취된 쌀, 보리, 밀에 함유된 잔류농약(유기수은제 및 유기감소제)을 Dithizone법과 GLC법으로 비교분석한 바 이에서 얻은 결과를 요약하면 다음과 같다. 1. Recovery는 유기수은에 있어서 TLC법.에 비하여 GLC법이 양호했고, 유기감소제는 GLC법으로 평균 약 였다. 2. 시료중 유기수은의 잔류수준은 Dithizone법으로 쌀에 있어서 ND-0.053, .보리는 ND-0.051, 밀은 ND-0.033pm이었고, GLC법으로는 쌀은 trace(less than 0.002ppm)-0.036, 보리는 trace-0.030, 밀은 trace-0.025ppm으로 GLC법이 다소 낮은 수치였다. 3. 유기감소제의 잔류수준은 GLC법으로, 쌀에 있어서 BHC(trace-0.0090ppm), DDT(ND-0.0001ppm), Aldrin(trace-0.0032ppm), Heptachlor(race-0.0031ppm), Dieldrin(ND-0.0092ppm), Endrin(ND-0.0057ppm)이었는데, 수은화합물과 모두 공인최대허용량에 월등히 미달되는 안전수준이었다. 4. Column packing은 유기수은분리에는 -DEGS/chromosorb-W,A,W., 유기감소제에는 -DC-200/chromosorb-W,A.W.,가 적당하였는데, 유기수은제의 injection sample의 조제에 있어서 ?를 겸한 정제와 reduced glutatione에 의한 유출처리는 ghost peak의 소거와 성분 peak의 완전분리에 효과가 컸으며 검출감도도 높았다.

이 연구는 맥류 곡실발효사료 조제를 위한 적정 수확시기 및 수확시기별 곡실 발효사료의 발효품질을 평가하기 위하여 실시하였다. 그 결과, 알곡의 수분함량은 수확시기가 늦어짐에 따라 감소하는 경향을 보였고, 이삭비율과 천립중은 맥종별 모두 출수 후 일수가 경과됨에 따라 높아지는 경향을 보였다. 알곡수량은 맥종 모두 수확시기가 늦어질수록 유의적으로 증가하는 경향을 보였다(p<0.05). 조단백질 함량은 수확시기가 늦어질수록 맥종 모두 높아지는 경향을 보였고, 조섬유함량은 낮아지는 경향을 보였으며, 조지방과 조회분 함량은 비슷하거나 약간 낮아지는 경향을 보였지만 통계적인 유의성은 없었다. 곡실사료의 발효 전후 사료가치를 비교하여 보면, 일반성분들이 발효를 거친 후 약간 증가되는 경향은 있었지만 유의적인 차이는 나타나지 않았다. 발효품질 면에서는 공시한 맥종 모두 수확시기가 늦어질수록 pH는 높아지고, 젖산함량은 유의적으로 낮아지는 경향을 보였다(p<0.05). 초산함량은 맥종 모두 수확시기에 따른 차이를 나타내지 않았고, 낙산은 검출되지 않았다. 따라서 수량과 발효품질을 고려할 때, 맥류 곡실사료 조제를 위해서는 겉보리과 쌀보리는 출수 후 35일, 밀은 출수 후 40~45일에 수확하는 것이 적당한 것으로 판단된다.

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.

The puroindoline genes (Pina and Pinb) losely linked on the short arm of the 5D chromosome (Hardness locus (Ha)) of hexaploid wheat (Triticum aestivum L.) are of great importance to wheat and product quality. In this study, the barley cultivar Harrington was transformed with wheat gene pina and pinb by particle bombardment and performed in order to develop softer barley lines. The result, an efficiency of 3.9% of the bombarded calli regenerated transgenic plants. Each transgenic event was obtained from the callus of a different immature embryo. They showed the multiple shoots compared with control (no bombardment). Two plants from T0 lines were PCR positive for only the 'soft type' pinb transgene, 10 plants were positive for the 'soft type' pina transgene only, whereas they did not show both 'soft type' pina and pinb transgene. These results supply more evidence to support the hypothesis that puroindolines are potential genes for barley grain hardness and used to be suitable target for the production of transgenic barley plants to their availability biolistic transformation system.

비닐피복을 이용, 보리, 밀 품종의 봄철 저온장해의 대규모 유도와 품종간 차이로 선발 가능성을 구명하고자 포장의 비닐 피복을 이용한 저온처리시험을 실시하였다. 저온에 대해 보리, 밀 모두 가장 민감한 생육시기는 수잉기였고 영화 분화기 > 화기발육기 순이었다. 같은 생육정도라도 맥종간 장해정도에 차이를 보였는데 보리, 밀 각각 고사이삭비율 28%, 59%, 고사개체비율 10%, 44%, 퇴화이삭비율 18%, 44%였다. 저온장해 저항성 품종은 없었으나 품종간 장해 정도는 차이를 보여 보리에서는 찰보리가, 밀에서는 그루밀, 조광밀 등이 안정적인 수량을 보였다. 저온스트레스는 수량구성요소중 주로 수수와 일수립수에 큰 영향을 미치는 것으로 나타났으며 보리품종중 수원 259호와 강보리 수량이 수수와 밀접한 상관을 보였으나 일수립수와는 상관이 없었다. 밀은 대부분의 품종들이 세 시기 모두 수수와 밀접한 상관을 보였고 생육이 진전된 시기에는 일수립수와도 상관을 보였다. 저온장해에 대한 유전자형을 구분하기 위해 포장에서 비닐피복이라는 간단한 처리에 의해 저온저항성 품종이나 계통의 선발이 가능할 것으로 생각되나 시험기간의 2~4 월의 저온내습일수와 온도하강 정도에 변이가 있어 최소 2년 정도의 검정기간이 필요하다.