엿기름의 품질 요소인 당화력(DP)은 보리품종에 따라 큰 차이를 나타내 $139{sim}220^{circ}L$의 범위에 있었다. 당화력은 ${alpha}-amylase$ 보다 ${eta}-amylase$와 높은 상관관계가 있어 엿기름의 ${eta}-amylase$ 활성이 매우 중요한 인자였으며, 엿기름 첨가에 따른 amylograph 전분기질 점도 감소는 ${alpha}-amylase$와 관련이 있는 것으로 확인되었다. 보리품종들의 품질요소들을 분석하여 엿기름 당화력과의 상관관계를 조사한 결과 엿기름의 당화력은 원맥의 품질인자와 상관관계가 별로 높지 않았으나 중량이 낮은 품종이나 덜 풍만한 품종에서 당화력이 높은 경향을 보여주었다. 보리원맥이 지니고 있는 ${eta}-amylase$ 활성은 엿기름의 당화력과 상관관계가 있는 것으로 평가되었으며 엿기름의 당화력을 예측할 수 있는 잠재적인 당화력으로서 엿기름 제조에 매우 유용한 품질인자인 것으로 판단되었다.
Sixteen domestic barley varieties and subsequently produced malts were evaluated for quality characteristics. Diastatic power(DP), complementary actions of amylases in malt, had a wide $variation(139{sim}220^{circ}L)$ among the barley varieties. Some 6-row barley varieties demonstrated significantly high DP values. ${eta}-;and;{alpha}-amylase$ activities in malts were also significantly influenced by barley varieties. Diastatic power was highly correlated with ${eta}-amylase$ activity, indicating that the ${eta}-amylase$ activity was a predominant factor determining saccharifying action in malt. Amylograph was used to indirectly estimate starch-degrading enzymatic activity, and the reduction in amylograph viscosity was associated with ${alpha}-amylase$ activity. Barley quality factors in relation to enzymatic activity of malt were analyzed, and the barley variety with lower kernel weight and less plumper kernels tended to produce higher starch-degrading enzyme activity. Potential diastatic power, an estimate of bound ${eta}-amylase$ in raw barley, was associated with diastatic power in the final malt. Potential diastatic power turned out to be an important factor for predicting good malting barley.
