• 한국작물학회지
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• 제58권4호
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• pp.388-392
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• 2013

The proteins from functional rice cultivars (Nogwonchalbyeo, Giant embryonic, Arhyangchalbyeo, and Goamibyeo) and general white rice were extracted and separated using two-dimensional (2D) gel electrophoresis. A wide variation in the molecular weight (MW) and pH range of the expressed proteins in rice samples were observed. The green-kerneled rice (Nogwonchalbyeo) exhibited proteins with MW of 9-57 kDa and appeared at a pH range of 4-7. The Giant embryonic contained proteins with MW of 31-63 kDa and a pH range of 5-6. The aromatic glutinous rice (Arhyangchalbyeo) showed proteins with MW of 24-28 and pH of 5.8-6.8. The high-amylose rice (Goamibyeo) exhibited proteins with MW of 3-63 and pH of 5.2-5.6. The identified proteins uniquely found and highly expressed in each cultivar may have a significant role on rice functionality. The results illustrate that the 2D gel electrophoresis is a valuable method in the determination of the protein expression profiles in functional rice grains and may be useful in the identification of specific marker proteins associated with the functional property of rice.

• 한국식품조리과학회지
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• 제32권5호
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• 한국미생물·생명공학회지
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• 제19권2호
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• pp.163-170
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• 1991

Production of cyclodextrin (CD) directly from raw corn starch without liquefaction using cyclodextrin glucanotransferase (CGTase) was carried out in an agitated bead reaction system. Similar CD yield and production rate comparable with those of conventional method using liquefied starch were obtained. Especially high purity-CD in the reaction mixture without accumulation of malto-oligosaccharides was obtained. The maximum 54g/l of CD was obtained at raw starch concentration of 200g/l. CD yield was inversely proportional to raw starch concentration, and conversion yield was 0.48 at substrate concentration of 100g/l. The optimal amount of enzyme (CGTase unit/g raw starch) was found to be around 6.0. Granular structure of raw starch degraded by CGTase was observed by SEM in order to investigate the enhancing mechanism, along with those of acid or alkali pretreated raw starch, amylose, and amylopectin. Kinetic constants of CGTase on raw starch in an agitated bead reaction system were evaluated, and CGTase was competitively inhibited by CD.

• Food Science and Biotechnology
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• 제18권4호
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• pp.991-995
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• 2009

As a principle ingredient in omija-eui, the physicochemical properties of mung bean starch (MBS) paste were investigated and compared to those of rice and corn starch. The amylose and the protein content of MBS were higher than those of rice or corn starch while the total sugar content and the swelling power of MBS were lower. In addition, the clarity of MBS paste was higher than either rice or corn starch paste. Regarding pasting properties, the peak viscosity and cool paste viscosity of MBS were higher than those of either rice or corn starch. During the freeze-thaw cycle, MBS exhibited higher degree of syneresis than corn and rice starch, which decreased with high starch concentration and heating temperature. The paste properties and freeze-thaw stability of MBS showed a potential for improving the quality of omija-eui.

• 한국자원식물학회지
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• 제24권3호
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• pp.304-308
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• 2011

The survival rate and thermal, crystal, and physicochemical properties of starches in chinese yam tubers irradiated to proton beam were determined. Survival rate was decreased with increased proton beam irradiation. Amylose content of D. opposita starches from different proton beam ranged from 13.2% to 17.8%. D. opposita starch at 5 Gy showed the highest ${\Delta}H_{gel}$ values (12.0 J/g) while D. opposita starch at 25 Gy showed the lowest values (10.1 J/g). Several parameters such as PKV (peak viscosity), HPV (Hot peak viscosity) and CPV (Cooling peak viscosity) decreased with the increase in irradiation dose. The degrees of crystallinity of the D. opposita starches at 5, 10, 15, 20 and 25 Gy were 37.2, 38.3, 38.9, 39.2 and 39.9%, respectively. It might be deduced that proton beam irradiation causes changes of starch, especially at high dose irradiation.

• 한국작물학회지
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• 제46권5호
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• pp.360-366
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• 2001

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37$^{\circ}C$; 65.85$^{\circ}C$), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 $m\ell$) and damaged starch content (4.35 %) than those of their parental plants.

• 한국식품과학회지
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• 제16권2호
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• pp.201-205
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• 1984

생강전분의 몇 가지 물리화학적 성질을 옥수수 가교 전분과 비교 검토하였다. 생강전분은 아밀로스 함량이 23.5%, 물결합 능력이 99.1%이었고 B형의 X-ray 회절도를 보였다. 생강 전분의 광투과도는 $70^{\circ}C$ 이후에 증가하였고 옥수수 가교 전분의 swelling power와 용해도는 $90^{\circ}C$까지 아주 낮은 값을 보였으며, 알카리에 대하여도 안정하였다. 아밀로그라피에 의한 생강전분 (7%)의 초기 호화온도는 $81.5^{\circ}C$ 이었고, 옥수수 가교전분과 같이 안정한 Paste를 보였다.

• 한국육종학회지
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• 제41권2호
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• pp.84-91
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• 2009

Rice consumption per capta, in South Korea, has been decreased dramatically, owing to the changes of living patterns. Because of not only the major energy source of Korean people but also major income source of Korean farmers, diversifying end-use-quality of rice has been demanded. To the context, 'Suweon 472', a high yielding and early mature japonica line and released as 'Namilbyeo' to framers in 2002, was treated with a chemical mutagen, Sodium Azide to find endosperm mutant types. A total of nine endosperm mutat lines, including five waxy, one dull, two floury, and one white core type, were identified from the 3,542 mutatagen treated lines. Amylose contents, iodine reaction, disintegration in alkali solution, gelatinization in urea solution and amylogram properties of those nine endosperm mutant lines were evaluated to address the possibility as new genetic materials for diversifying rice quality of Korean japonica cultivars. All embryo mutants were clearly differentiated from their wild type, 'Suweon 472', in terms of physic-chemical properties evaluated. The endosperm mutant lines would be very useful in expanding untiliztation of rice through opening new rice markets of processed foods from Korean japonica rice.

• 한국토양비료학회지
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• 제26권2호
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• pp.72-77
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• 1993

피복요소복합비료(被覆尿素複合肥料) 시용과 벼 생육(生育) 및 미질(米質)과의 관련성을 밝히기 위하여 벼 측조시비용인 피복요소복합비료(18-12-13)를 공시하여, 피복요소복합비료 전량처리구(CUC I)와 피복요소복합비료 50%와 속효성비료 50% 혼합처리구 (CUC II)로 식양토(埴壤土)(덕평통(德坪統))와 사양토(砂壤土)(강서통(江西統))에서 검토한 결과는 다음과 같다. 1. 벼 잎색도(色度)는 전층(全層)시비와 측조(側條)시비 모두 토성(土性)에 관계 없이 벼 생육후기(生育後期)에는 피복요소복합비료시용구에서 높았다. 2. 질소흡수량(窒素吸收量)은 관행에 비하여 피복요소복합비료 시용구에서 많았고, 피복요소복합비료 II시용구보다 피복요소복합비료 I시용구에서 많았다. 3. 수확지수(收穫指數)는 피복요소복합비료 시용구에서 낮았고, 속효성 비료 혼합시용에 의해 그 정도를 줄일 수 있었다. 4. 피복요소복합비료시용은 완전미율(完全米率)이 감소(減少)되었고, 불완전미중(不完全米中)의 동할미율(胴割米率)이 현저히 증가되었으며, 미립중(米粒中)의 Hon치(値)(Mg/K.N)는 감소된 반면, 단백질(蛋白質), amylose 함량은 증가 되었다. 5. 취반특성(炊飯特性)인 호응집성(糊凝集性)(gel consistency)과 알칼리 붕괴도(崩壞度)(asv)는 피복요소복합비료시용에 의해 각각 길어지고, 낮아졌다. 6. 이상의 결과에서 미질(米質)은 피복요소복합비료 시용에 의해 나빠지는 경향이었고, 속효성비료(速效性肥料) 혼합(混合)시용에 의해 어느 정도 방지(防止)할 수 있었다.

• 한국작물학회지
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• 제50권3호
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• pp.212-220
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• 2005

국내$\cdot$외 찰벼 111개 유전자원을 공시하여 수량구성요소, 아밀로스 함량, 알칼리 붕괴도등 작물학적 형질과 RAPD 분석을 통하여 유전적 다양성을 검토하였고, 이들을 이용한 유연관계 분석에 기초하여 품종군을 분류한 결과는 다음과 같다. 1. 작물학적 형질을 이용한 군집분석에서 찰벼 유전자원은 4개 군으로 분류되었으며, 1군에는 51종$(46\%)$이 차지하였으며, II군과 III군에 각각 25종$(22.5\%)$, IV군에는 10종$(9\%)$이 속하였다. 특히 국내 수집종은 I, II군에 대다수 포함되었고, III군에는 indica 유전자원과 amylose 함량이 높은 유전자원들이 대부분이 포함되었다. 2. RAPD분석을 통해 선발된 15개의 primer로 부터 117개의 밴드를 얻었고, 이 중 다형성 밴드는 81개 $(69.2\%)$ 였다. 선발된 primer에서 증폭된 밴드의 수는$ 5\~12$개로 찰벼 유전자원은 평균 7.8개 였다. 3. RAPD에 의한 군집 분석시 9개 군으로 분류되었다. 전체 유전자원의 $77\%$가 I군에 속하여 가장 큰 품종군으로 분류되었고, 그 외 II-IX군은 소군으로서 $23\%$가 속하였다. 특히 I군에는 indica형과 조생종들이 많았고, 소군인 III-IX군에는 국내수집 유전자원들이 대부분이었다.