• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.121-121
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• 2017

The productivity of rice has been influenced by various abiotic factors including temperature which cause to limitations to rice yield and quality. Rice yield and quality are adversely affected by high temperature globally. In the present study, four Korean four cultivars such as Dongan, Ilpum, Samkwang, Chucheong were investigated in order to explore molecular mechanisms of high temperature at seedling stage. Rice seedlings grown at $28/20^{\circ}C$ (day/night) were subjected to 7-day exposure to $38/28^{\circ}C$ for high-temperature stress, followed by 2-D based proteomic analysis on biological triplicates of each treatment. The growth characteristics demonstrated that Dongan is tolerant while Ilpum is sensitive to high-temperature stress. High temperature has an adverse effect in the seedling stage both in high temperature sensitive and tolerant cultivar. Two-dimensional gels stained with silver staining, a total of 722 differential expressed protein spots (${\geq}1.5-fold$) were identified using Progenesis SameSpot software. However, a total of 38 differentially expressed protein spots were analyzed by LTQ-FT-ICR MS. Of these, 9 proteins were significantly increased while 10 decreased under high-temperature treatment. Significant changes were associated with the proteins involved in the carbohydrate metabolism, photosynthesis, and stress responses. Proteome results revealed that high-temperature stress had an inhibitory effect on carbon fixation, ATP production, and photosynthetic machinery pathway. The expression level of mRNA is significantly correlated with the results obtained in the proteome investigation. Taken together, these findings provide a better understanding of the high-temperature resistance by proteomic approaches, providing valuable insight into improving the high-temperature stress tolerance in the global warming epoch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.1048-1051
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• 2002

This study was conducted to determine the effect of different fiber content of rice on blood levels of glucose insulin and triglyceride in normal subject. Ilpum and Suwon 464, which have different fiber content were used for the test. Two types of rice containing 50 g of carbohydrate were pressure-cooked and fed to ten healthy male volunteers after an overnight fast. After a meal, the 60-min blood glucose levels of Suwon 464 and Ilpum were 90.3$\pm$4.8 mg/dL and 111.6$\pm$2.7 mg/dL, respectively (p<0.01). And the 120-min blood insulin levels of Suwon 464 and IlPum were 2.9$\pm$0.8 mg/dL and 7.7$\pm$1.6 mg/dL, respectively (P<0.05). There was no significant difference in triglyceride level between two rice varieties. The calculated glycemic index (GI) was 64.5% for Suwon 464, suggesting that Suwon 464 high in fiber can be useful in low-GI diets.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.2
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• pp.112-119
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• 2018

Heat stress during the ripening stage reduces the yield and quality of rice. Considering the adverse effects of global warming, it is necessary to breed heat stress tolerant rice cultivars and analyze their stress tolerance characteristics. We investigated the ripening characteristics and antioxidant enzyme activity of Ilmi under heat stress condition during the ripening stage. Ripening rate, 1000 brown grain weight, and rice quality of Ilmi were not significantly changed by heat stress during the ripening stage. Leaf chlorophyll, chlorophyll a/b ratio, and malondialdehyde (MDA) contents of Ilmi leaves were also less changed than those of Ilpum. These results strongly suggested that Ilmi has heat tolerance characteristics during the ripening stage. Analysis of antioxidant enzyme activity of Ilmi revealed that peroxidase (POX) activity was significantly higher than that of Ilpum, and showed a significant correlation with the change in chlorophyll a/b ratio and hydrogen peroxide content of flag leaves of Ilmi. These data suggest that the high POX enzyme activity of Ilmi could be considered one of its major heat tolerance characteristics.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1006-1010
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• 2007

This study investigated changes in the chemical and functional components of germinated rough rice for the development of functional foods. The chemical components that were determined for 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' rough rice cultivars included dietary fiber, free sugars, free amino acids, and functional components such as tocopherols and ${\gamma}$-oryzanol. The crude protein, fat, total dietary fiber, and free sugar contents of the rough rice increased significantly after germination. The essential amino acid content was particularly increased. After the germination of the 'Ilpum', 'Goami2', 'Keunnun', and 'Heugkwang' varieties, the following increases were found: ${\gamma}$-aminobutyric acid increased 2.4, 2.5, 6.1, and 3.4 times, respectively; ${\alpha}$-tocopherol, ${\alpha}$-tocotrienols, and ${\gamma}$-tocotrienols increased significantly; and ${\gamma}$-oryzanol content increased 0.8, 1.1, 1.5, and 1.2 times, respectively. Thus, germinated rough rice has the potential to be used as a healthy and functional food ingredient.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.122-122
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• 2022

In order to investigate changes in rice yield and quality according to phosphate and potassium fertilization levels when nitrogen fertilizer was applied at 7 kg·10a^-1, a field experiment was conducted at National Institute of Crop Science of Korea in 2021. Three Korean rice varieties were grown in paddy fields, and phosphate and potassium fertilizer were treated at three levels(N-P-K 7-4.5-5.7 kg·10a^-1, 7-3-3 kg·10a^-1, 7-0-0 kg·10a^-1). When phosphate and potassium fertilizers were not treated, the yield of Ilpum and Chilbo was significantly reduced, and there was no significant difference in Hopyung. The head rice ratio was significantly lower in the untreated plot of Hopyung and Chilbo, but there was no significant difference in the Ilpum. Protein content was significantly decreased in the untreated plot of Chilbo, and there was no significant difference in other varieties. As a result of this study, it was confirmed that yield, head rice ratio, and protein content were lowered when phosphate and potassium fertilizers were not treated, and the degree of decrease was different depending on the variety.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1223-1230
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• 2008

To evaluate the potential of a new breed, Suweon-511, antioxidant components and antioxidant activities of the 70% ethanol extracts of Suweon-511 (SWE) and Ilpum (IPE) were measured. Total polyphenol and flavonoid contents were 318.17 and 167.21 $\mu$g/g for SWE, which were higher than that of IPE (222.16 and 100.89 $\mu$g/g). Both $\alpha$- and $\gamma$-tocopherol contents were higher in SWE as well. The total tocopherol contents of SWE (1.31 mg/100 g) was higher than that of IPE (0.86 mg/100 g). The $\alpha$-, $\gamma$- and $\delta$-tocotrienol contents of SWE (0.10, 0.43, and 0.02 mg/100 g) that of IPE (0.09, 0.43, and 0.03 mg/100 g) showed little difference. For $\gamma$-oryzanol, Suweon-511, which contained 76.58 $\mu$g/g, contained ten times as much as I lpum (7.77 $\mu$g/g). The total antioxidant activity of SWE and IPE were 16.00 and 9.73 mg AA eq/g, respectively. For reducing power, at 5 mg/mL, both extracts were 0.18, but at 20 mg/mL, SWE showed 0.61 and that of IPE was 0.58. The DPPH radical, hydroxyl radical, superoxide radical and hydrogen peroxide scavenging activity of SWE were 42.00, 21.59, 23.27, and 17.13% at 5 mg/mL, and for IPE, they were 30.10, 22.37, 25.18, and 18.08%, respectively. These data, as well, did not show big difference between the two breeds. As indicated in the data above, the newly-bred Suweon-511 had higher content of antioxidant components compared to Ilpum, but similar or a little higher antioxidant activity.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.1
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• pp.11-18
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• 2001

The saccharification and sensory characteristics of Sikhe, Korean traditional beverage of saccharified rice, made from thirteen glutinous rice varieties and one of non-glutinous rice named I1pum were examined. During saccharification, Shinsunchalbyeo, Whasunchalbyeo, Yukdononhrimna 1 and Hangangchalbyeo showed the highest sweetness determined by refractometer. Yukdononhrimna 1 was good for the morphology and texture of cooked rice kernel during saccharification. There was interrelationship between contents of released reducing sugar and sweetness determined by refractometer during preparation of Sikhe. The overall acceptability determined by sensory evaluation of Sikhe made from Yukdonongrimna 1, was slightly higher than that of Sikhe made from Ilpum, the non-glutionous rice variety. Yukdononhrimna 1 was considered to the most suitable varieties of Sikhe.

• Korean Journal of Food Science and Technology
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• v.51 no.6
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• pp.509-516
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• 2019

In this study, the general components, particle size, starch content, hydrolysis index (HI), and estimated glycemic index (eGI) of 'Ilpum', a medium-amylose rice cultivar, were compared with those of 'Dodamssal', a high-amylose rice cultivar containing resistant starch. The volume weighted mean was significantly smaller in 'Dodamssal' than in 'Ilpum'. The resistant starch content of 'Dodamssal' was about 13% and there were no differences in terms of particle size. The HI and eGI were found to be significantly higher in 'Ilpum', and there were no statistical differences in 'Dodamssal' except for samples with an average particle size of less than 50 ㎛. Therefore, 'Dodamssal' was concluded to be valuable as a health-food material since it is easily ground evenly when processed into rice flour, contains resistant starch, and has a low glycemic index. These results could be used as basic data for developing processed 'Dodamssal' rice-based products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1523-1528
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• 2008

This study was carried out to compare the physicochemical characteristics and sensory quality of Sikhye (a Korean traditional rice beverage) prepared with specialty rice varieties. The results showed that Ilpum had higher hulling recovery, milled/brown rice ratio, and milling recovery than Sulgaeng, Baegjinju, Baegjinju 1, and Dongjinchal. The alkali digestive value, protein content, and amylose contents of Sulgaeng were 6.3, 7.3% and 19.3%, respectively. The highest brix degree was $10.00^{\circ}Bx$ in Baegjinju Sikhye. The turbidity appeared at 0.4440, 0.4100, 0.3828, 0.3372, 0.1414 in Ilpum, Baegjinju, Baegjinju 1, Sulgaeng, and Dongjinchal Sikhye, respectively. There were no significant differences in pH and maltose contents among the groups. The highest L-value was 44.62 in Ilpum Sikhye. The a-value and b-value were $-1.66{\sim}-0.70$ and $-9.18{\sim}-5.19$, respectively. Finally, the sensory evaluation results indicated that there were no significant differences in appearance, aroma, and taste between the groups, and the Sulgaeng Sikhye showed higher overall quality than the Dongjinchal Sikhye as the control.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.4
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• pp.451-458
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• 2013

The physicochemical properties and cooking qualities of four rice varieties (Goami, Giant-embryonic rice, Baegjinju, Aranghyangchal) which grown under ecofriendly farming as development of material for chronic disease tailored instant rice and porridge, respectively, were investigated. The contents of crude protein, crude lipid and crude fiber were the highest in Goami. The water absorption rate of Aranghyangchal at $85^{\circ}C$ was higher than other rice. However on rice flour, the water absorption rate and solubility of all functional rices at $85^{\circ}C$ were higher than control (brown rice flour). In addition viscosity of all functional rices at $100^{\circ}C$ were higher than control (brown rice flour). In spite of brown rice, Aranhyangchal showed no significant differences about hardness of Ilpum (white rice). The sensory evaluation was shown that Aranghyangchal was the highest in glossiness, flavor, roasted nutty taste, cohesiveness and overall preference. Although Giant-embryonic rice and Baegjinju were brown rice, overall preference was higher than Ilpum (white rice). These study results were showed that the functional rices could be good to make instant rice.