국내 보리 품종의 전분 관련 특성 평가
Evaluation of Starch Properties of Korean Barley (Hordeum vulgare L.) Cultivars
2
조회
0
다운로드
2
인용
0
참고문헌
키워드
초록
Starch properties of 32 Korean barley cultivars (Hordeum vulgare L.) were evaluated to improve the Korean barley breeding program. The average amylose content of non-waxy barley cultivars was approximately 3.5 times higher than that of waxy barley cultivars. Furthermore, non-waxy barley cultivars showed lower damaged starch content, water retention capacity, swelling volume, swelling power, and peak viscosity than waxy barley cultivars, while they showed bigger average starch granule size and higher final viscosity. Among Korean barley cultivars, the amylose content showed a positive correlation with damaged starch content, water retention capacity, swelling volume and power, and peak viscosity, while showing a negative correlation with pasting temperature and final viscosity. Among non-waxy barley cultivars, the amylose content showed a positive correlation with damaged starch content, but correlation with swelling power, peak viscosity, pasting temperature, and final viscosity was negative. Among waxy barley cultivars, the amylose content showed negative correlation with peak viscosity. There were positive correlations between swelling volume and peak viscosity among Korean barley and waxy barley cultivars. Also, there were positive correlations between swelling power and peak viscosity among Korean barley and non-waxy barley cultivars. Principal Components Analysis revealed that amylose content and peak viscosity are the main factors affecting starch properties of Korean non-waxy barley cultivars, and Korean non-waxy barley cultivars can be classified into two groups with these two factors. Water retention capacity and peak viscosity are the main factors affecting starch properties of waxy barley cultivars and classify them into two groups. The starch properties of Korean barley cultivars demonstrated in this study are useful to improve end-use quality for processed foods using barley. In addition, the continuous qualitative evaluation of barley is very important for the Korean barley breeding program.
Abstract
Starch properties of 32 Korean barley cultivars (Hordeum vulgare L.) were evaluated to improve the Korean barley breeding program. The average amylose content of non-waxy barley cultivars was approximately 3.5 times higher than that of waxy barley cultivars. Furthermore, non-waxy barley cultivars showed lower damaged starch content, water retention capacity, swelling volume, swelling power, and peak viscosity than waxy barley cultivars, while they showed bigger average starch granule size and higher final viscosity. Among Korean barley cultivars, the amylose content showed a positive correlation with damaged starch content, water retention capacity, swelling volume and power, and peak viscosity, while showing a negative correlation with pasting temperature and final viscosity. Among non-waxy barley cultivars, the amylose content showed a positive correlation with damaged starch content, but correlation with swelling power, peak viscosity, pasting temperature, and final viscosity was negative. Among waxy barley cultivars, the amylose content showed negative correlation with peak viscosity. There were positive correlations between swelling volume and peak viscosity among Korean barley and waxy barley cultivars. Also, there were positive correlations between swelling power and peak viscosity among Korean barley and non-waxy barley cultivars. Principal Components Analysis revealed that amylose content and peak viscosity are the main factors affecting starch properties of Korean non-waxy barley cultivars, and Korean non-waxy barley cultivars can be classified into two groups with these two factors. Water retention capacity and peak viscosity are the main factors affecting starch properties of waxy barley cultivars and classify them into two groups. The starch properties of Korean barley cultivars demonstrated in this study are useful to improve end-use quality for processed foods using barley. In addition, the continuous qualitative evaluation of barley is very important for the Korean barley breeding program.
참고문헌 (37)
- AACC International, "Approved Methods of Analysis, 11th Ed. Methods 44-15.02", AACCI, ~ (2010)
- Abraha A, "Roasted barley foods : Processing and varietal differences affecting Kolo and Tihni, traditional grain products in Northern Ethiopia", Cereal Foods World, 58, pp.71~79 (2013)
- Asare EK, "Polymorphism in the barley granule bound starch synthase 1(Gbss1)gene associated with grain starch variant amylose concentration", J Agric Food Chem, 60, pp.10082~10092 (2011)
- Banks W, "Studies on the starches of barley genotypes : The waxy starch", Starch, 22, pp.149~152 (1970)
- Cozzolino D, "Relationships between starch pasting properties, free fatty acids and amylose content in barley", Food Res Inter, 51, pp.444~449 (2013)
- Craig SAS, "Starch paste clarity", Cereal Chem, 66, pp.173~182 (1989)
- Delcour JA, "Principles of cereal science and technology", pp.25~42 (2010), AACC International Inc
- Domon E, "The insertion", deletion polymorphisms in the waxy gene of barley genetic resources from East Asia, 2002, pp.104, 132~138
- Fikiru O, "Nutritional quality and sensory acceptability of complementary food blended from maize(Zea mays), roasted pea(Pisum sativum), and malted barley(Hordium vulgare)", Food Sci Nutr, 5, pp.173~181 (2017)
- Gibson TS, "An improved method enzymic method", J Cereal Sci, 15, pp.15~27 (1992)
- Gibson TS, "A procedure to measure amylose in cereal starches and flours with concanavalian A", J Cereal Sci, 25, pp.111~119 (1997)
- Goering KJ, "A study of starch granule size and distribution in 29 barley varieties", Starch, 25, pp.297~302 (1973)
- Hang A, "Barley amylose and β-glucan : Their relationships to protein, agronomic traits, and environmental factors", Crop Sci, 47, pp.1754~1760 (2007)
- Jaiswal S, "Development of barley(Hordeum vulgare L. )lines with altered starch granule size distribution", J Agric Food Chem, 62, pp.2289~2296 (2014)
- 정용선, "국내산 주요 쌀보리 전분의 이화학적 성질에 대한 연구", 산업식품공학, 17(3), pp.203~211 (2013), 한국산업식품공학회[DOI]
- Kang MY, "Some properties of large and small starch granules of barley(Hordeum vulgare L. )endosperm", Agric Biol Chem, 49, pp.1291~1297 (1985)
- 김양길, "내도복 보리호위축병저항성 겉보리 ‘다혜’", 한국육종학회지, 45(4), pp.399~404 (2013), 한국육종학회[DOI]
- 김양길, "안토시아닌 함량이 많은 청색호분층 겉보리 ‘청명’", 한국육종학회지, 50(2), pp.139~144 (2018), 한국육종학회[DOI]
- Kim YS, "Physicochemical properties of starches from waxy and non-waxy hull-less barleys", J Korean Soc Agric Chem Biotechnol, 42, pp.240~245 (1999)
- Klamczynski AP, "Quality of flours from waxy and nonwaxy barley for production of baked products", Cereal Chem, 76, pp.530~535 (1999)
- Kong X, "Physicochemical and structural characteristics of starches from Chinese hull-less barley cultivars", Inter J Food Sci Technol, 51, pp.509~518 (2016)
- 이미자, "국내산 통보리가루 첨가에 따른 국수의 품질 특성 및 항산화활성", 한국작물학회지, 58(4), pp.459~467 (2013), 한국작물학회[DOI]
- Lindeboom N, "Analytical, Biochemical and Physicochemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches : A Review", Starch, 56, pp.89~99 (2004)
- Moza J, "Influence of non-starchy polysaccharides on barley milling behavior and evaluating bioactive composition of milled fractions", Food Chem, 218, pp.137~143 (2017)
- Narwal S, "Hulless barley as a promising source to improve the nutritional quality of wheat products", J Food Sci Technol, 54, pp.2638~2644 (2017)
- Park CS, "Cooking time of white salted noodles and its relationship with protein and amylose contents of wheat", Cereal Chem, 81, pp.165~171 (2004)
- Ping H, "Prediction of the total starch and amylose content in varley using near-infrared reflectance spectroscopy", Intell Autom Soft Co, 19, pp.231~237 (2013)
- RDA, "Standard of research and analysis for agricultural technology", ~ (2012)
- Sasaki T, "Effects of wheat starch structure on swelling power", Cereal Chem, 75, pp.525~529 (1998)
- Shand PJ, "Textural, water holding, and sensory properties of low-fat pork bologna with normal or waxy starch hull-less barley", Food Chem Toxicol, 65, pp.101~107 (2000)
- Song Y, "Characterization of barley starches of waxy, normal, and high amylose varieties", Carbohyd Polym, 41, pp.365~377 (2000)
- Yanagisawa T, "Starch pasting properties and amylose content from 17 waxy barley lines", Cereal Chem, 83, pp.354~357 (2006)
- Yamamori M, "Resistant starch and starch pasting properties of a starch synthase IIa-deficient wheat with apparent high amylose", Aust J Agri Res, 57, pp.531~535 (2006)
- Yaqoob S, "Effect of sprouting on cake quality from wheat-barley flour blends", J Food Meas Charact, 12, pp.1253~1265
- You SG, "Molecular characteristics of barley starches with variable amylose content", Carbohyd Polym, 49, pp.33~42 (2002)
- Zhai H, "Effect of main grain components on the starch swelling power of Tibetan hull-less barley(Hordeum vulgare var. nudum)", Chin J Appl Environ Biol, 23, pp.0193~0199 (2017)
- Zhu F, "Barley starch : composition, structure, properties, and modifications", Compr Rev Food Sci Food Saf, 16, pp.558~579 (2017)