항산화 활성이 높은 검정색 맥주보리 ‘흑호’

• 영문명: ‘Heugho’: A Variety of Black Malting Barley (Hordeum vulgare L.) with High Antioxidant Capacity and Good Brewing Quality
• 발행기관: 한국육종학회
• 저자명: 박슬기 김양길 박진천 이창현 강천식 김경호 박태일 윤영미
• 간행물 정보: 『한국육종학회지』Vol.54 No.4, 488~496쪽, 전체 9쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2022.12.01

영문 초록

‘Heugho’, a new cultivar developed in 2014, is a two-rowed hulled barley with black grains that was selected among doubled haploid lines produced by anther culture from a backcross between two cultivars. Black barley, which has black grains, was used as the donor parent and ‘Hopum’, which has an elite genotype, was used as the recurrent parent. Agricultural characteristics of the new cultivar such as heading date, lodging and disease resistance were similar to those of ‘Hopum’. The yield was approximately 3.8 ton/ha, which was also comparable to that of ‘Hopum’. In terms of grain quality, the thousand grain weights of ‘Heugho’ and ‘Hopum’ were similar at 44.9 g and 41.4 g, respectively. The malt quality of both cultivars, which was mainly determined by extract, diastatic power, Kolbach index, and soluble protein content, were also similar. The total polyphenol contents of ‘Heugho’ and ‘Hopum’ malts were 0.274% and 0.244%, and the anthocyanin contents were 37.1 μg/g and 16.5 μg/g, respectively. After malting, ‘Heugho’ had high antioxidant capacity, making it a functional food source for beer as well as tea. We expect that ‘Heugho’ will contribute to farmer’s income and regional economic activation associated with the barley processing industry(Registration No. 8239).

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malting barley black grain color malt variety