Table 3.
Sugar composition of barley and malt starch varieties in Korea
| Samples | Monosaccharides (%) | Oligo-saccharide (%) | Total sugar | Fermentable sugar (FS, %) | Ratio of FS/TS (%) | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| Mannitol | Arabinose | Glucose | Fructose | Sucrose | Maltose | Maltotriose (DP = 3) | (TS, %) | |||
| HHB | NDd | 0.03 ± 0.01e | 0.62 ± 0.05d | 1.92 ± 0.08d | 3.91 ± 0.24a | 4.33 ± 0.24c | 0.03 ± 0.04c | 10.85 ± 0.78c | 4.98 ± 0.45c | 45.95 |
| HHM | 1.23 ± 0.01c | 0.29 ± 0.01b | 7.10 ± 0.46b | 3.49 ± 0.08b | 1.89 ± 0.02d | 29.93 ± 0.02a | 3.98 ± 0.63a | 47.92 ± 4.36a | 41.01 ± 4.22a | 85.60 |
| HPB | ND | 0.05 ± 0.00d | 0.67 ± 0.07d | 1.90 ± 0.11d | 3.76 ± 0.23a | 3.96 ± 0.23c | 0.05 ± 0.03c | 10.38 ± 0.84c | 4.67 ± 0.49c | 45.03 |
| HPM | 2.02 ± 0.02a | 0.36 ± 0.00a | 5.65 ± 0.40c | 3.28 ± 0.03c | 1.27 ± 0.04e | 24.70 ± 0.04b | 3.51 ± 0.33a,b | 40.79 ± 2.07b | 33.87 ± 1.98b | 83.04 |
| KMB | NDd | 0.03 ± 0.00e | 0.49 ± 0.05d | 1.95 ± 0.08d | 3.41 ± 0.08b | 3.41 ± 0.08c | 0.02 ± 0.39c | 9.31 ± 0.41d | 3.93 ± 0.26d | 42.17 |
| KMM | 1.36 ± 0.02b | 0.25 ± 0.00c | 8.65 ± 0.43a | 8.34 ± 0.24a | 3.06 ± 0.10c | 25.91 ± 0.10b | 3.18 ± 0.87b | 50.75 ± 3.80a | 37.74 ± 3.43a,b | 74.37 |
No other monosaccharides (rhamnose, mannose, ribose, and cellobiose) and oligosaccharide (DP ≥ 4), except maltotriose, were detected
Total Sugar the sum of monosaccharides and oligosaccharides, Fermentable sugar: the sum of glucose, maltose, and maltotriose. Ratio of FS/TS: the ratio of fermented sugars to total sugars
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 by using Duncan’s multiple range test. Values are presented as means ± SD of three independent trials