• Title/Summary/Keyword: 밀양

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Varietal and Locational Variation of Grain Quality Components of Rice Produced n Middle and Southern Plain Areas in Korea (중ㆍ남부 평야지산 발 형태 및 이화학적 특성의 품종 및 산지간 변이)

  • Choi, Hae-Chune;Chi, Jeong-Hyun;Lee, Chong-Seob;Kim, Young-Bae;Cho, Soo-Yeon
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.39 no.1
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    • pp.15-26
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    • 1994

  • To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon$\geq$Iri$\geq$Ichon$\geq$Gyehwa$\geq$Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

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변화하는 우리 대학 - 부산대학교

  • 한국대학교육협의회
    • 대학교육
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    • s.162
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    • pp.29-33
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    • 2009

  • "아시아로, 세계로!", 한국을 대표하는 세계 속의 명문대학이라는 비전과 함께 부산대학교가 우리나라 국립 대학의 새로운 모델을 창출하며 글로벌 명문을 향해 도약하고 있다. 부산, 양산 그리고 밀양으로 이어지는 캠퍼스 벨트를 구축하고 교육연구역량을 강화하는 특화발전으로 주목을 받고 있는 부산대학교를 소개한다.

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