Browse > Article

Varietal Difference of Germination, Fat acidity, and Lipoxygenase Activity of Rice Grain Stored at High Temperature  

Kim, Ki-Young (National Honam Agricultural Research Institute, NICS, RDA)
Lee, Gun-Mi (Dept. of Agronomic, Kyunghee University)
Noh, Kwang-Il (National Honam Agricultural Research Institute, NICS, RDA)
Ha, Ki-Yong (National Honam Agricultural Research Institute, NICS, RDA)
Son, Ji-Young (National Honam Agricultural Research Institute, NICS, RDA)
Kim, Bo-Kyeong (National Honam Agricultural Research Institute, NICS, RDA)
Ko, Jae-Kwon (National Honam Agricultural Research Institute, NICS, RDA)
Kim, Chung-Kon (National Honam Agricultural Research Institute, NICS, RDA)
Publication Information
KOREAN JOURNAL OF CROP SCIENCE / v.52, no.1, 2007 , pp. 29-35 More about this Journal
Abstract
This study was conducted to investigate the germination rate, fat acidity and lipoxygenase activity of brown rice after storage of 6 and 12 weeks at high temperature ($35^{\circ}C$) with fifteen Korean and two Japanese rice varieties. Germination rate in rough rice and palatability value in cooked rice by rice taster were lower with longer storage period, while protein content, fat acidity, and lipoxygenase activity in brown rice were higher with longer storage period. Fat acidify was negatively correlated with germination rate. However fat acidity was positively correlated with lipoxygenase activity. Seventeen varieties were classified into two groups on the basis of germination rate, fat acidity and lipoxygenase activity after 12 weeks' storage at high temperature; Group I including eleven varieties of Odaebyeo, Sangmibyeo, Unkwangbyeo, Ilpumbyeo, Nampyeongbyeo, Ilmibyeo, Donganbyeo, Jungsanbyeo, Koshihikari, Hitomebore and Chucheongbyeo showed high germination rate, low fat acidity and low lipoxygenase activity, while Group II including six varieties of Sindongjinbyeo, Hoanbyeo, Gyehwabyeo, Daeyabyeo, Hopyeongbyeo, and Dongin 1 showed lower germination rate, high fat acidity and high lipoxygenase activity.
Keywords
rice varieties; germination; lipoxygenase; fat acidity; high temperature storage;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Choi, H. C. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and value­added products. Korean J. Crop Sci. 47(S) : 15-32
2 Choi, Y. H., J. I. Choung, Y. K. Cheong, Y. D. Kim, K. Y. Ha, J. K. Ko, and D. K. Kon. 2005. Storage period of milled rice by packaging materials and storage temperature. Korean J. Food Preserv. 12(4) : 310-316   과학기술학회마을
3 Kim, O. W. and D. C. Kim. 2004. Safe storage period of paddy under different temperature and moisture content conditions. Korean J. Food Preserv. 11(2) : 257-262   과학기술학회마을
4 Lee, H. J., T. H. Kim, and W. B. Jeon. 1991. Grain aging and sensory changes influenced by milling and packaging in rice storage. Korean J. Crop Sci. 36(3) : 266-270   과학기술학회마을
5 Yasumatsu, K., Moritaka, S., and Wada, S. 1966. Studies on cereals. IV. Volatile carbonyl compounds of cooked rice. Agric. Biol. Chem. 30 : 478   DOI
6 Webb, B. D. 1985. Criteria of rice quality in the United States. In rice. Chemistry and technology, 2nd ed., Am. Assoc. Cereal Chem., St. Paul, MN. pp. 403-442
7 성진근. 2006. 미곡종합처리장(RPC)의 바람직한 경영개선방향. 농업경제연구 47(2) : 27-49
8 Galliard, T. 1989. Rancidity in cereal products. In Rancidity in Food, Allen, J. C. and Hamilton, R. J. (Ed.), Elsevier Applied Science, New York. p. 141
9 Barber, S. 1972. In 'Rice : Chemistry and Technology', Houston, D. F. (ed), 1st Ed., p. 215. Am. Assoc. Cereal Chem., St. Paul, MN
10 Moritaka, S. and K. Yasumatsu. 1972. Studies on cereals. X. The effect of sulfhydryl groups on storage deterioration of milled rice. Eiyo To Shokuryo. 25 : 59-62   DOI
11 AOAC. 1970. Fat acidity 14. 064, 14. 066. 'Official methods of analysis of the association of official analytical chemists'. 11 th edition. p. 222
12 Son, J. R., J. H. Kim, J. I. Lee, Y. H. Youn, J. K. Kim, H. G. Hwang, and H. P. Moon. 2002. Trend and further research of rice quality evaluation. 2002. Korean J. Crop Sci. 47(S) : 33-54   과학기술학회마을