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High temperature is one of major environmental stress. Heat tolerance managing is difficult through the phenotypic selection, so marker assistant selection (MAS) using molecular markers like as RAPD, SSR etc. was tried to select useful traits for heat tolerance. Fourteen SSR markers reported by previous research were selected for this research. We tried to evaluate 14 SSR markers for MAS using 31 useful wheat resources including 24 crossing line from Turkey, six Korean wheat cultivars and Chinese spring. The average of the number of alleles and PIC values in this study were 6.14 and 0.64, respectively. Two major clades and four sub clades were grouped by phylogenetic tree using UPGMA. Four Korean wheat cultivars were distinct from other Turkey resources in the phylogenetic dendrogram. From the results, we expected that these markers were able to adapt to screening wheat genotyping for heat tolerance.

This experiment was conducted to determine the optimal harvesting time for barley and wheat grain for the production of fermented grain feeds, and to investigate their fermentation quality according to harvesting time. As a result, grain moisture content was decreased with late harvest, whereas spike weight ratio and 1000 grain weight were increased with prolonged period after heading. Grain yielding was increased with late harvesting time significantly at p

Dept. Animal bio, Chanbuk National University, Jeonju, 561-756ABSTRACTThis study was undertaken to characterize feed value and silage quality according to storage period and film layers for whole-crop barley silage. The crude protein(CP) content increased in all silage during the storage periods compared to those before silage,this content slightly increased over the prolonged storage period but it was not significant(p>0.05). Depending on the film layers of silage, 6 layers were higher than 4 layers. The neutral detergent fiber(NDF) and acid detergent fiber(ADF) contents also increased in all silage during storage periods compared to those before silage(P

Quality characteristics were evaluated for whole barley yogurt prepared with lactic acid bacteria combination such as Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, and Streptococcus thermophilussei (1:1:1) with the addition of whole barley flour at 3%. The barley yogurt had lower pH, higher titratable acidity, and higher sugar content than control yogurt. The viable cell number of the barley yogurt was lower than the control yogurt. However, the viscosity and antioxidant activity of the barley yogurt were higher than those of the control yogurt. In up to 12 d of storage at 4C, pH decreased while titratable acidity increased in both control yogurt and barley yogurt. The sugar content and brightness increased slightly. The viable cell number of the barley yogurt decreased during storage. However, the viable cell number of the barley yogurt met the standard suggested by the KFDA. Although the viscosity of the barley yogurt decreased, it corresponded to the required viscosity of a curd yogurt. Antioxidant activity slightly increased up to 9 d and then decreased, but the decrease of antioxidant activity was smaller in barley yogurt than in the control yogurt. During storage, there was no curd separation, change in scent, etc. Thus the storage quality of barley yogurt was relatively good.

This study was conducted to investigate the effects of substituting whole barley flours on quality characteristics of noodles. Noodles were made with composite flour containing 20% whole barley flour of various hullless barley cultivars and the quality characteristics, β-glucan content and antioxidant characteristics were investigated. In amylogram characteristics, the initial pasting temperature and peak viscosity were increased, and setback was decreased in complex flour. Noodles containing barley flour had low lightness, yellowness and high redness compare to wheat noodle. Water absorption of cooked noodles was lower than wheat noodle. The value of swelling index was high in noodles containing non-waxy barley flour and low in noodles containing waxy barley flour. Hardness and gumminess of noodles were lower than wheat noodle. Noodles containing non-waxy barley had higher hardness, cohesiveness and gumminess than noodles containing waxy barley flour. Dahan, non-waxy barley cultivar showed similar characteristics with the wheat noodle. β-Glucan content and antioxidant activity were increased with adding barley flour. Cooked noodle had slightly high β-glucan content, low starch content and low antioxidant activity compared to value of uncooked noodle.

The grain and agronomic characteristics of Korean barley cultivars were investigated with respect to ethanol yield. Test weight, grain yield, and starch yield showed noticeable variation among the cultivars. Grain yields were higher in covered barley and non-waxy barley. Starch yield was higher in non-waxy barley than waxy barley. Protein, β-glucan, and starch content of tested cultivars ranged in 10.0-12.9%, 4.4-7.5% and 49.7-65.3%, respectively. Naked barley cultivar had higher starch content than covered barley cultivar. However, covered barley had high starch yield because it has higher grain yield than naked barley. Covered barley cultivar had higher husk content, ranging 7.6-14.0%, than that of naked barley cultivar, ranging 5.3-8.0%. Starch content was positively correlated with amylose content, test weight, ethanol yield and negatively correlated with protein, husk, β-glucan content. Ethanol yield per ton was positively correlated with starch content, but negatively correlated with husk content. Ethanol yield per hectare was positively correlated with starch yield, grain yield, grain weight and negatively correlated with protein, test weight. From this research, the important characteristics of barley cultivar as a bioethanol producing material were starch content and grain yield. Optimum barley genotype was non-waxy naked barley that had low protein, β-glucan, husk content, and high starch content and grain yield.

his experiment was carried out to evaluate the effects of nitrogen top dressing levels on the growth, feed value, and anthocyanin content for developing functional feed of colored barley. A colored barley cultivar, Boanchalbori, was tested in this experiment. Nitrogen top dressing levels was six (0, 20, 40, 60, 80, 100%) and top dressing time was a regeneration time. In case of productivity, heading data was get behind and dry matter rate was significant decreased with higher nitrogen top dressing levels (p

Three oat cultivars and one oat breeding line were evaluated for chemical, hydration and pasting properties. Protein, starch and β-glucan levels ranged 11.13～14.37, 56.37～64.86 and 3.44～4.76%, respectively. The oat cultivars Daeyang and Seonyang contained higher β-glucan levels of 4.76 and 4.35%. The Daeyang variety had a higher water absorption index (WAI) of 2.83～3.35 (g/g), but a lower water solubility index (WSI) of 8.67 ～11.08%. Daeyang and Seonyang cultivars showed higher peak and trough viscosity, but lower breakdown and setback, indicating that they easily swell, and thus could possibly provide the desirable viscosity of an oat product. The β-glucan levels were correlated positively with WAI, peak and trough viscosity, and negatively to WSI, breakdown and setback viscosity.

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 valueadded food ingredients.

This experiment was carried out to evaluate the effects of top dressing of nitrogen and harvest time on the growth, feed value and anthocyanin content for developing functional feed of colored barley. A colored barley cultivar, Boanchalbori, was tested in this experiment. Top dressing was applied at seven separate growth stages, regeneration time (RT), and intervals of 20, 30, 40, 50, 60, and 70 days after RT, and harvested at different time from 20 days after heading (DAH) to 40 DAH with 10 days interval in split plot design with three replications. Plant height was increasing with earlier top dressing, but not affected by harvest time. Percent dry matter was increasing with earlier top dressing and later harvests. Protein content was increased with later top dressing and harvests, but percent NDF, ADF and TDN was not significant. Total anthocyanin content was increased with earlier top dressing, included increasing C3G (cyanidin-3-glucoside) and delphinidin. The C3G and delphinidin were detected from 25 DAH and P3G (pelargonidin-3-g1ucoside), cyanidin and perlagonidin from 30 DAH. Their contents were increased significantly as harvest was delayed. This experiment provides some interesting results with respects to optimum top dressing and harvest time for the functional feed production of the colored barley.

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.

Antioxidant activity of extracts of barley leaves cultivated by light emitting diode (LED) radiation such as red, far-red, blue, blue-red, green, yellow, and white light was investigated. After measuring length and weight of the leaves cultivated, barley leaves were extracted using 70% ethanol. The Hunter color value, total phenolic compounds, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salts (ABTS) radical-scavenging activities of extracts were determined. Lengths of samples cultivated by red and green light radiation were 13.7 and 13.6 cm, respectively. Hunter L* values of samples cultivated by red, far-red, and UVA radiation were 65.29, 67.55, and 67.57, respectively. The content of total phenolic compounds of samples cultivated by blue light radiation was 1.62 mg/L of sample. The DPPH radical-scavenging activities of samples cultivated by blue, green, UVA, and white light radiation were 64.28, 48.92, 55.95, and 48.72%, respectively. The ABTS radical-scavenging activity of samples cultivated by blue light radiation scored higher compared with those of samples cultivated with other LED lights. Antioxidant activities of barley leaves showed different results depending on harvest time. Application of LED radiation during re-cultivation after the first harvest showed increasing tendency on antioxidant activity of barley leaves.

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.