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Five different hull-less barley cultivars of Korea, including normal and low amylose content, were examined both from a chemical and physical perspective. The barley cultivars showed a large variation in whiteness (28.8–39.2), fat (0.69–1.28%), ash (0.77–1.12%), protein (10.1–12.1%), β-glucan (5.2–8.4%), starch (59.9–68.9%), and amylose (5.3–22.7%) contents. Amylose content was positively correlated with starch content (r=0.723) and negatively correlated with β-glucan (r= −0.959), ash (r= −0.796), and fat (r= −0.682) content. Among the chemical components of barley, amylose and β-glucan contents are the most important factors influencing physical properties. Amylose content was related with hardness (r=0.855), adhesiveness (r= −0.642), initial pasting temperature (r=0.924), and setback viscosity (r=0.835). β-Glucan content was related with water absorption (r=0.581), hardness (r= −0.767), initial pasting temperature (r= −0.947), and final viscosity (r= −0.909). Hardness was highly correlated with setback (r=0.925) and adhesiveness was correlated with final viscosity (r=0.866). The results obtained in this study indicate that there are interesting correlations between chemical composition and physical characteristics of barley cultivars and could be used to predict the physicochemical properties of barley based food products.

Barley and barley by-product extracts, waxy and non waxy genetic type, were prepared and investigated for its biological activity. The color, total phenolic contents, antioxidative activity, tyrosinase inhibition activity, xanthin oxidase inhibition activity, and angiotensin converting enzyme inhibition activity of the samples were measured. Hunter L* values of the by-products extract had higher than that of the whole and milled barley extracts. 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. The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of waxy type whole, milled barely, and barley by-product extracts were 65.43, 30.84, and 54.62%, respectively. Inhibition rates (%) of the mushroom tyrosinase of the waxy type whole barley, milled barley, and barley by-products extracts powder were 26.76, 16.30, and 33.60% at 250 ppm, respectively. The samples showed an inhibition effect of xanthin oxidase and angiotensin converting enzyme.