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Kim, Kyeong-Im;Ku, Ja-Hwan
- KOREAN JOURNAL OF CROP SCIENCE
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- v.51 no.spc1
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- pp.274-276
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- 2006
Mungbean (Vigna radiata) is a legume to East Asia that has great potential for development as traditional food and industrial crop. It produces both protein and starch rich grain. The low variability of the existing gene pool of the mungbean limits the use of conventional plant breeding to address this problem. For this purpose, an efficient means of RNA isolation from mungbean seed tissues was developed. The quality of RNA obtained by this method was sufficient for use in RT-PCR and RNA analysis.
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김향숙;안승요
- Korean journal of food and cookery science
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- v.10 no.1
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- pp.80-85
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- 1994
Studies were carried out to investigate physicochemical and gelatinization properties of legume, cereal and potato starches. Cowpea, mung bean, acorn, and buckwheat starches showed similar moisture content and amylose content, however, there is neither similarity nor certaion trend in WBC, swilling power, and solubility among them. DSC thermograms of cowpea, mung bean, acorn, and buckwheat starches showed similar patterns with two endothermic peaks and relatively broad gelatinization ranges. SEM photomicrography of gelatinized cowpea, mung bean, acorn and buckwheat starches showed highly swollen and extremely disintegrated, folded structure.
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Park, Tae-Gyun
- 건강소식
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- v.37 no.5
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- pp.36-39
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- 2013
보리, 조, 콩, 기장뿐만 아니라 옥수수, 감자, 고구마, 율무, 녹두, 팥, 심지어는 대추, 밤까지 포함되는 잡곡. 다양한 맛과 식감뿐만 아니라 좋은 영양소까지 우리에게 전달하는 잡곡은 흔히 알고 있는 종류에 발효한 잡곡까지 더해져 건강을 선물한다.
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