• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.210.1-210
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• 2003

8품종벼를 시료로 하여 이들 배유전분의 아밀로오스 함량, 당함량 및 아밀로그램 특성이 쌀빵의 가공성과 어떠한 상관성이 있는가에 대해서 검토하였다. 청가에 의한 아밀로오스 함량의 품종간 차이는 남풍벼, 화청벼 > 분질미 ＞ 남풍 CB243 ＞ 화청 du-1, 남풍 EM9O > 화청찰벼 ＞ shr 의 순이었다. 단백질 함량은 고당미인 shr이 가장 높아 8.2%였으며, 벼 품종간 단백질 함량은 거의 유사하나, 남풍벼 및 화청벼 변이체의 경우에는 아밀로오스 함량이 낮을수록 원품종보다 단백질의 함량이 증가하는 경향을 보이고 있었다. 품종별 쌀가루의 호화개시 온도는 분질미 및 shr이 낮았으며, 화청벼, 남풍벼들과 그것들의 변이체 품종들의 경우에는 아밀로오스 함량이 높은 품종일수록 쌀가루 풀의 점성 및 경도는 증가하며, 제조된 쌀빵의 비용적이 크며, 관능검사에 의한 부푼 정도, 질감 및 전반적인 기호도가 좋은 것으로 나타났다. 모든 품종에서 백미빵이 현미빵보다 제빵성이 좋았으며, 남풍 벼로 제조한 백미빵의 기호도가 높게 나타났으며, 저장에 따른 노화지표가 가장 낮았다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.3
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• pp.243-250
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• 2004

Two cultivars which are glutinous (Hawcheongchalbyeo) and non-glutinous (Hawcheongbyeo) near isogenic line of rice, were used for this study. The objective of this experiment was to gain the basic information for increasing grain yield of waxy rice by means of source and sink size control. In both Hwacheongbyeo and Hawcheongchalbyeo, the trend of decrease in total and average spikelet weight was ranked as follows; removal of penultimate leaf＜ removal of flag leaf＜ removal of flag leaf and 3ya leaf from the top ＜ removal of flag leaf and penultimate leaf ＜ removal of flag leaf, penultimate leaf, and 3rd leaf from the top. The reduction yale of total and average spikelet weight per panicle of Hwacheongbyeo was higher than those of Hwacheongchalbyeo according to the removal of flag leaf, penultimate leaf, and 3rd leaf from the top. In both cultivars, high-density grain ratio and grain filling ratio of the primary branches were higher Hun those of the secondary branches by leaf clipping treatment. The spikelet number and total spikelet weight per pinicle in both Hwacheongbyeo and Hwacheongchalbyeo were decreased by removal of spikelets on branches compared with control, whereas average spikelet weight and grain filling ratio were increased. The increase rate of average spikelet weight of Hwacheongchalbyeo was much higher than that of Hwacheongbyeo by sink size control. High-density grain ratio by removal of spikelets on branches was higher in Hwacheongchalbyeo, but filled grain ratio was higher in Hwacheongbyeo.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.82-89
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• 2000

Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$

• Applied Biological Chemistry
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• v.46 no.2
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• pp.117-122
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• 2003

Starches from 4 rice cultivars, including Whachungchalbyeo and Whachungbyeo, together with two correspondiug conversion mutants with giant embryonic phenotype, Whachungchal-giant embryonic rice and Whachung-giant embryonic rice, were isolated to compare its physico-chemical properties. The amylose content and the length of glucose chains in the fractionated amylose was reduced in response to conversion of the rice cultivars for developing giant embryonic phenotype. For the fine structure of amylopectin, conversion to giant embyonic rice cultivars accompanied with slight increase in the length of B chain plus decrease in the amount of A chain, and also a slight increase in average glucose chains length of amylopectin fractions could be observed. X-ray diffractogram revealed 4 cultivars to be the representative A types. We could also obtain the results that the hydrolysis rate by glucoamylase in the waxy rice cultivars decreased in response to conversion to the giant embryonic rice cultivars, while the rate increased in the non-waxy rice cultivas. Termination temperature for gelatinization was observed to decrease in response to conversion into the giant embryonic rice cultivars, however, the enthalpy for gelatinization was found to increase with the same conversion process.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.50-54
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• 2001

The amylose content, based on iodine blue value, of eight rice cultivars decreased in order of Nampungbyeo>Whachungbyeo>Punchilmi>Nampung CB243>Whachung du-1>Nampung EM90>Whachungchalbyeo>shr. The amylopectin chain length distribution was obtained by enzyme treatments followed by high-performance size-exclusion chromatographic separation. Chain length distribution profiles of the isoamylase-debranched starches showed distinct patterns according to cultivars. Based on the sensory evaluation result of the bread prepared from gluten and rice flours of eight rice cultivars, chewiness of the product was related with the presence of amylose while the short-chain amylopectin fraction was contributed to the texture and overall quality.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.537-544
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• 1993

Super-giant-embryo mutant line (Hwacheong-ge$^s$) with high nutritional quality was developed from Hwacheongbyeo, a Korean Japonica cultivar. Grain weight of brown rice of Hwacheong-ge$^s$ line was lighter than of Hwacheongbyeo. However, embryo dry weight of the line was 3.22 times heavier than that of Hwacheongbyeo on the single grain base. Hwacheong-ge$^s$ line showed higher protein(8.99%) than the original variety(7.39%), without changes in storage protein. In amino acid composition, lysine content was greatly increased in the mutant, while the contents of methionine, serine and tyrosine were slightly decreased as compared with the original one. Lipid content of Hwacheong-ge$^s$ line was 1.5 times higher compared with that of Hwacheongbyeo. The contents of Vitamin Bl, B2, and E(${\alpha}$-tocopherol) were also greatly increased in Hwacheong-ge$^s$line. The grain yields of the mutant lines ranged from 69.2% to 78.8% compared with that of Hwacheongbyeo, 556kg /10a. Most of the mutant lines of M4 generation were homogeneous for growth characters, and some of them seemed to be readily applicable for farmer's field.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.3
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• pp.264-274
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• 1993

This study was carried out to assess the agronomic characters and physicochemical properties of floury and chalky-endosperm mutant lines induced by chemical mutagen treatment to rice varieties, Hwacheongbyeo and IR24. Linkage analysis of a floury-endosperm gene was carried out using linkage testers. The grain size of brown rice of the mutants was smaller than that of the original varieties. The l, 000-grain and 1$\ell$ weight were lighter in the mutants compared with those in the original varieties. The compound starch granules in the endosperm cell of the mutants showed a loosely-packed crystalline structure. Amylose contents in mutants ranged from 16.9 to 28.5%. Crude protein contents of the mutants were not significantly different from the original rice variety, Hwacheongbyeo, but white core mutant(line 47106) derived from IR24 showed higher protein(l1.32%) compared with IR24(8.30%). The mutants showed slightly harder gel characteristics, and much lower viscosity in Amylograph than original varieties. Steamed rice-cakes from mutant lines showed greater volume than those from original varieties. During the process of alcohol fermentation, Brix in the mutants(especially floury mutants) decreased faster and the alcohol production after 10-day fermentation was much greater in the mutants than in the original varieties. Three different gene loci for floury endosperm characteristics were identified from the allelism test among mutant lines, and the genes were tentatively symbolized as flo-a, flo-b and flo-c, respectively. A floury gene, flo-a, was linked with lg(liguleless) gene in the linkage group N, with R.V. 5.76$\pm$1.72%.

• The Korean Journal of Pesticide Science
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• v.10 no.2
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• pp.124-130
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• 2006

Rice plant extracts of brown planthopper (BPH) resistant rice varieties, Jangseongbyeo (JSB) and Hwacheongbyeo (HCB) at different growth stages (seedling, tillering, heading and ripening) were sequentially fractioned using hexane, ethyl ether, ethyl acetate, butanol, and distilled water. The extracts were applied to BPH susceptible rice variety, Dongjjnbyeo (DJB), to investigate the insecticidal and repellent effects against BPH. BPH insecticidal effects were not clearly observed with almost all of the extract fractions obtained from both JSB and HCB varieties for 12 h, whereas the ethyl ether and hexane extract fractions showed about 10 to 30% of BPH mortality in 24 to 48 h of application periods. An effective BPH repellent activity was found with the applications of ethyl ether extract fractions obtained from JSB variety. The extract fractions obtained from HCB variety did not show any different repellence among the various fractions. The BPH repellent effects of the extract fractions obtained at different growth stages of either JSB or HCB varieties did not show any correlations. The effect of ethyl ether fraction on BPH repellent was continually increased by 30 h after treatment and thereafter decreased. In addition, the first sub-fraction separated by a flash column chromatography eluted with chloroform:methanol (9:1, v/v) from the BPH effective ethyl ether faction in JSB variety might be meaningful to repel BPH from BPH susceptible target rice plants. The results indicated that the ethyl ether fraction obtained from JSB was higher in repellent activity than in insecticidal activity, and suggesting that there might be specific substance(s) in the first sub-fraction (sF1) of the ethyl ether fraction in JSB that could provide repellent activity against BPH.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.45 no.6
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• pp.356-360
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• 2000

With isogenic waxy and non-waxy rice cultivars, growth responce as affected by leaf-removal treatment were examined in various fertilizer application. Vertical dry matter of culm was significantly decreased from ground upto 10cm. Culm dry matter of waxy rice was more steadily decreased than that of non-waxy rice. Starch content of culm in non-waxy rice was higher than waxy rice, and that in waxy and non-waxy rice were the lowest in three leaf-removal but no difference in single leaf-removal. Flag leaf in waxy rice and 2 nd leaf in non-waxy rice were dominantly affected yield by leaf-removal. The 1000-grain weight and rippend grain ratio of non-waxy rice were more higher than waxy rice and that in waxy and non-waxy rice were the lowest value in three leaf-removal but no difference in single leaf-removal treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.45-54
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• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.