Varietal and Annual Variations of β-Glucan Contents in Korean Barley (Hordeum vulgare L.) and Oat (Avena sativa L.) Cultivars
2011
Lee, M.J., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Yoo, J.S., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Kim, Y.K., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Park, J.C., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Kim, T.S., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Choi, J.S., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Kim, K.J., National Institute of Crop Science, RDA, Iksan, Republic of Korea | Kim, H.S., Seonam University, Namwon, Republic of Korea
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 investigated. Average contents of total, soluble and insoluble β-glucan fractions were 5.25, 3.72, and 1.53%, respectively, in covered barley, and 5.86, 3.51, and 2.35%, respectively, in naked barley. Soluble β-glucan content was higher in covered barley, though total β-glucan content higher in naked barley. The total and insoluble β-glucan contents were higher in pearled grains. Total β-glucan content was higher in waxy barley than in non-waxy barley. Duwonchapssalbori, a two-rowed and waxy naked barley cultivar, was highest in total, soluble and insoluble β-glucan contents. Highly significant positive correlations were observed between total β-glucan and soluble β-glucan contents both in covered and naked barley. There were significant annual variations in total β-glucan content in barley. Average contents of total, soluble and insoluble β-glucans of oat cultivars were 4.33, 3.44, and 0.89%, respectively. Contents of all fractions of β-glucans were higher in barley than in oat. These results would be useful for the breeding of high β-glucan variety and also for the use barley and oat as value-added food ingredients.
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