Table 2.

Relative crystallinity, molecular weight, and amylopectin chain length distribution of Korean barley and malt varieties

Samples	Relative crystallinity (%)	Peak I		Peak II		Chain length distribution (%)				Average chain length
		Mw (× 106 g/mol)	Fraction mass (%)	Mw (× 106 g/mol)	Fraction mass (%)	DP 6–12	DP 13–24	DP 25–36	DP ≥ 37
HHB	21.7 ± 0.6a,b	211.4 ± 7.3a	62.6b	19.5 ± 1.1b	37.4c	25.6 ± 0.5ns	46.5 ± 0.4a	15.5 ± 0.0c	12.4 ± 0.2ns	21.4 ± 0.1ns
HHM	21.0 ± 0.8b	191.1 ± 6.4b	58.8c	11.8 ± 0.8c	41.5b	25.5 ± 0.6ns	46.2 ± 0.3a,b	15.7 ± 0.2a,b	12.5 ± 0.7ns	21.5 ± 0.3ns
HPB	18.5 ± 0.1c	220.6 ± 9.7a	65.1a	32.5 ± 1.5a	34.9d	25.5 ± 0.7ns	46.4 ± 0.2a,b	15.5 ± 0.1b,c	12.7 ± 0.7ns	21.5 ± 0.4ns
HPM	17.5 ± 0.3d	113.8 ± 7.5d	54.6d	4.7 ± 0.2e	45.4a	26.2 ± 0.6ns	46.4 ± 0.1a,b	15.2 ± 0.1d	12.3 ± 0.6ns	21.2 ± 0.3ns
KMB	22.4 ± 0.3a	188.9 ± 5.5b	60.0c	9.0 ± 0.2d	40.0b	26.1 ± 0.5ns	45.9 ± 0.4a,b	15.6 ± 0.1b,c	12.5 ± 0.8ns	21.4 ± 0.3ns
KMM	21.7 ± 0.6a,b	169.0 ± 4.0c	60.3c	8.7 ± 0.5d	39.7b	25.6 ± 0.5ns	45.8 ± 0.5a,b	15.8 ± 0.1a	12.8 ± 0.9ns	21.6 ± 0.4ns

Values are presented as means ± SD of three independent trials

ns not statistically significant, DP degree of polymerization, HHB Heugho barley, HPB Hopum barley, KMB Kwangmaeg barley, HHM Heugho malt, HPM Hopum malt, KMM Kwangmaeg malt

^a–eValues with different letters within a column are significantly different (P < 0.05), as determined via Duncan’s multiple range test