Using milled barley of four varieties Olbori, Youngsan-bori, Sacheon 6, and Suwon 228, the barley proteins were fractionated by the Osborne method and the modified Osborne method. Two fractionation methods were compared. There was a steady increase in the amount of nitrogen extracted as NaCl concentration increased. reaching a maximum at 0.5M NaCl and the extraction of nitrogen by 0.5M NaCl reached a maximum at 22℃. Alcohol-soluble fraction was least extracted by 70% (v/v) ethanol at 4℃ and most by sequential extraction with 50%(v/v) propan-1-ol atone followed by 50%(v/v) propan-1-ol plus 2%(v/v) 2-mercaptoethanol. Nitrogen was least extracted between pH 4 and 6 and most extracted at higher pH than 10. The modified Osborne fractionation of the protein complex in the four barleys showed that the salt-soluble nitrogen accounted for 21.4% to 24.1%, hordein-Ⅰ varied from 30.4% to 43.4%, hordein-Ⅱ varied widely from 9.3% to 19.5% and borate buffer-soluble glutelin content ranged from 17.1% to 23.7%.