• Proceedings of the Korean Society of Crop Science Conference
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• 1996.10a
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• pp.30-31
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• 1996

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.300-305
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• 2012

The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was $67.93-68.05^{\circ}C$. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.375-379
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• 2007

This study was carried out to examine the effects of storage duration on physico-chemical properties of milled rice. Rough rice of three rice ecotypes(Japonica, Tongil and F1 hybrids with Tongil back-ground) was stored for 4, 16, 28 and 40 months without artificial environmental control in seed warehouse. And this materials were investigated for seed germination rate, brown rice hardness, alkali digestion value(ADV), contents of protein, amylose, total sugar, and reducing sugar. Seed germination rate was significantly reduced with storage duration increased regardless of rice ecotypes : 66.7% from 16 months storage, 2.5% from 28, and nil from 40 months storage in Japonica rices. And 54.0%, 67.9% in Tongil, and F1 hybrid after 40 months storage, respectively. Brown rice hardness was not significantly affected by storage duration but showed significant genotypic differences. As the storage duration prolonged, sugar content and alkali digestion value increased, protein content declined while amylose content did not show clear tendency. Total and reducing sugar contents showed sharp increase upto 16 months storage and thereafter steady in crease, and the percentage of reducing sugar content out of total sugar content increased with extended storage duration.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.325-325
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• 2022

In order to developing high-quality rice varieties and processing varieties, systematic and stable evaluation of physicochemical properties is required for breeding lines. In this study, we compared the quality characteristics evaluation results of rice breeding lines for cooked rice, special rice, and whole crop silage rice adapted to central plain region (Suwon) in order to use as basic data for future rice variety development. Brown rice length/width ratio, head rice ratio, protein content, amylose content, alkali digestion value(ADV) and Toyo value were analyzed to evaluate the quality characteristics of yield trial lines cultivated in Suwon for four years (2017-2020). Brown rice length/width ratio, head rice ratio, protein content, ADV and Toyo values showed significant differences by year, but there was no significant difference in amylose content (p<0.05), which showed little environmental variation. The head rice ratio and Toyo value showed an increasing trend, while the protein content showed a decreasing trend. However, the protein content was the highest in 2020, which is thought to be owing to little sunlight hours due to heavy rainfall in 2020. The protein content of whole crop silage rice was 8.1%, which was significantly higher than that of other lines (p<0.05). Toyo value of medium-maturing and early-maturing lines were 67.6 and 73.7%, respectively, and the Toyo value of medium-maturing lines was higher than that of the early-maturing lines (p<0.05). In correlation analysis among the quality characteristics of the rice lines for cooked rice, significant positive correlations were detected between Toyo value and head rice ratio, amylose content, ADV, and a negative correlation was observed between Toyo value and protein content (p<0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• 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.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.58-66
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• 2006

The rice quality related traits including physico-chemical traits were evaluated with one hundred sixty-four MG RILs derived from the cross between Milyang 23, Indica/Japonica hybrid type, and Gihobyeo, Japonica type. The variation distribution of all traits examined approximately fit normal distribution and transgressive segregants over parents were observed for all traits. The occurrence of such transgression could be associated with the interactions of complementary QTL alleles from two parents. However in this study, it could not be concluded that our results of segregation were due to either complementary gene effects or overdominance of a major gene. These factors should be verified by further studies. Correlations between traits were evaluated by regressing phenotypic values of one trait on those of another traits. There are highly significant correlation between grain thickness with grain width, white core and white belly. But between white belly and alkali digestion value showed highly negative significant correlation. Contents of protein showed highly negative correlation with amylose and Mg/K ratio but showed highly correlation with K and Fat contents. Hardness of cooked rice showed highly correlation with adhesiveness, elasticity, gumminess, chewiness.

• Journal of the Korean Home Economics Association
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• v.27 no.1
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• pp.39-46
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• 1989

Mung bean starch gel (Mook) and gel made from starch of cowpea are similar properties in texture. In order to elucidate the similarity between these two starch gels, some physicochemical properties of cowpea starch were compared with those of mung bean starch. Water bildings capacity of cowpea starch (183.6%) was a little low than that of mung bean starch (184.2%). The solobility, swelling power and optical transmitance of the cowpea starch showed a smiliar pattern to mung bean starch, but cowpea starch had a little lower solubility than mung bean starch. Amylogram of mung bean strach (4, 5, 6, 7%) shoved no peak viscosity but cowpea starch (4, 5, 6%) showed peak viscosity and both starches showed high viscosities when cooling. Cowpea and mung bean starches had the blue value of 0.41 and 0.47, the alkali number of 8.4 and 8.0, the amylose content of 30.5 and 32.1%, the molecular weight of amylose of 30,000 adn 29,258 and glucose unit per segment of amylopectin of 27.6 and 26.8 respectively. The shape of cowpea and mung bean strach granules were round and elliptical, and the mean vlalue of major axis, minor axis and the ratio of these were 20.7 and 21.8 ${\mu}{\textrm}{m}$, 14.6 and 14.4 ${\mu}{\textrm}{m}$ and 1.42 and 1.51, respectively. The extent of retrogradation determined by the glucoamylase digestion method and syneresis showed that cowpea starch gel was larger than that syneresis showed than cowpea starch gel was larger than that of mung bean starch gel. The redults of X-ray diffraction studies showed A pattern for two starches, Diffraction peak of gels disappeared with gelatinization of starches but that of two starch gels storaged for 2 days at 5$^{\circ}C$ showed a similar patterm.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.7-14
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• 1990

This study has been carried out in order to investigate the physicochemical properties of two small red bean starches. Some of rheological properties of the starch gels were also studied by experiments of various starch concentrations. Water binding capacity of black bean starch was 172.3% and that of red bean starch was 199.0%. Black bean starch had lower swelling power than red bean starch, but the solubility of the black bean starch was higher. When the temperature increased from 60$^{\circ}C$ to 70$^{\circ}C$, the transmittance of two starches rapidly increased. The gelatinized temperature in DSC for black bean was 66.2$^{\circ}C$ and that for red bean was 66.0$^{\circ}C$. Black bean and red bean starches had the blue vlaues of 0.55 and 0.56 and the alkali numbers of 4.40 and 4.13. The molecular weight of amylose was 40,000 and 33,611. The amylose contents of two starches were same at 52%. Brabender Amylographs of two small red bean starch pastes showed C pattern, which is stable. The results of compression test pointed out that TPA parameters varied with the change of storage time, and black bean starch gels had the higher TPA value. The retrogradation study by glucoamylase digestion method revealed that red bean starch gels were more easily retrogradated than black bean. X-ray diffraction patterns of two small red bean starches were A pattern, and diffraction peaks disappeared with gelatinization of starches.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.32 no.2
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• pp.151-156
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• 1987

Eleven F$_1$ rice hybrids were developed by using the genetic male sterile lines having the backgrounds of Korean variety. The average heterosis, heterobeltiosis and standard heterosis for grain yield were 15.2%, 8.7% and 17.9%, respectively. Significant heterobe1tiosis for number of grains per panicle was observed. The leaf blast reaction of the hybrids was mostly similar to that of the more resistant parent. Amylose content of the hybrids ranged from 20.5% to 22.5% and protein content from 10.4% to 11.1%. The degrees of alkali digestion value, white center or white belly, clearance and heading date of the hybrids were almost same as their parents.