Abstract
In order to determine the effect of variety of barley on susceptibility to hydrolyzation of phytin by water-soaking, changes of phytate phosphorus and inorganic phosphorus contents by water-soaking were measured with nine varieties of domestic barley, which included four two-row types and four six-row types of barley and one naked barley.
By soaking in water for 16 hours at 40°C, 37-79% of phytate phosphorus in all barley was hydrolyzed to inorganic phosphorus. Based on the extent to hydrolyzation of phytin by soaking, nine varieties of barley could be devided into two groups. Group-1, which included Daisengold, Hoshimasari, Katorimugi, Kikaihadaka, Kawahonami and Minorimugi, was higher susceptibility and group-2, which included Saikaikawa-No.9, Sanadamugi and Seijo-No. 17, was lower susceptibility to hydrolyzation of phytin by soaking. Both area of production and type of barley had no influence on the susceptibility to hydrolyzation of phytin by soaking.
