Table 1. Chemical compositions of barley whole and starch granules according to isolation method

Sample	Varieties¹⁾	Ash (%)²⁾	Protein (%)	Total starch (%)	β-glucan (%)	Lipids (%)	Amylose (%)	Damaged starch (%)
Whole flour	W-Betaone	1.01±0.02^a	12.0±0.15^b	58.0±0.19^c	11.3±0.04^a	2.59±0.01^a	3.61±0.32^c	7.93±0.07^a
	W-Hyeyang	0.77±0.01^c	11.6±0.27^c	67.1±0.30^a	7.18±0.01^b	1.44±0.03^c	20.7±0.31^a	4.98±0.16^c
	W-Hwanggeumchal	0.82±0.02^b	13.6±0.04^a	66.3±0.59^b	6.47±0.01^c	1.54±0.02^b	6.02±0.27^b	6.76±0.23^b
	Average	0.87	12.4	63.8	8.32	1.85	10.1	6.56
Starch (H₂O)	H-Betaone	0.17±0.03^c	2.68±0.14^a	95.1±1.04^a	0.16±0.01^a	0.22±0.07^b	6.51±0.04^c	3.71±0.05^a
	H-Hyeyang	0.37±0.02^a	1.43±0.10^b	96.5±1.37^a	0.12±0.00^b	0.34±0.01^a	35.5±0.16^a	1.96±0.05^c
	H-Hwanggeumchal	0.23±0.02^b	1.62±0.11^b	95.9±0.53^a	0.01±0.00^c	0.37±0.01^a	9.45±0.13^b	3.17±0.08^b
	Average	0.26	1.91	95.9	0.10	0.31	17.1	2.95
Starch (NaOH)	N-Betaone	0.26±0.02^a	0.20±0.01^a	96.2±1.42^a	0.014±0.00^a	0.16±0.01^c	7.11±0.06^c	4.67±0.07^b
	N-Hyeyang	0.29±0.03^a	0.14±0.02^b	93.0±0.35^b	0.005±0.00^b	0.24±0.02^a	36.9±0.04^a	6.27±0.11^a
	N-Hwanggeumchal	0.16±0.02^b	0.16±0.01^b	95.4±0.46^a	0.016±0.01^a	0.21±0.01^b	10.4±0.08^b	3.42±0.05^c
	Average	0.24	0.17	94.9	0.01	0.20	18.1	4.79

W-(Whole hulled barley flour), H-(H₂O-Isolated Barley Starch), N-(NaOH-Isolated barley starch).
The values with different superscripts within a column are significantly different by Duncan’s multiple range test (p<0.05).