• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.154-154
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• 2017

In accordance with the opening of the Korean rice market, this study was focused on establishment of database for discriminating the Korean rice varieties and imported brand rices using DNA markers. In this study, the SNP markers were developed using single nucleotide polymorphisms between the reference sequences of japonica and them of 40 brand rices which collected in Australia, China, Thailand, United States and Vietnam. The developed SNP markers were screened to a total of 360 rices including 320 Korean rice varieties and 40 imported brand rices. We selected polymorphic markers among Korean bred rive varieties and imported brand rices. The selected markers were classified into 3 grades. The markers of A grade produced DNA band in 360 rices of 30~40%, B grades produced in 40~60%, and C grades produced bands over 60% rices. First, we tried to set-up the discriminating system using the minimum SNP markers of A grade. Especially, a set of sixteen SNP markers could identify among Korean bred rice varieties and imported brand rices. Additionally, some SNP markers like NSb for Pib gene, JJ80-T for Pi5 and YL155/YL87 for Pita which linked to resistance genes to blast were used to fingerprinting system. These markers were set-up as multiplex set for enhancing the identification efficiency among rice varieties. Finally, the selected SNP markers would be used to the fluidigm assay to construct the database for elaborate discrimination of rice varieties.

• Journal of Applied Biological Chemistry
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• v.59 no.1
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• pp.1-3
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• 2016

Wheat is a staple food in the Korean diet, which is increasingly becoming westernized. Because most domestic wheat consumption relies on imported wheat, we aimed to evaluate the allergy-inducible protein contents of commercial flours from imported and domestic wheat. Analysis of the protein contents by densitometry suggested that domestic wheat flours contain lower levels of high molecular weight glutenin and omega-gliadin (50 and 34% lower, respectively) than imported wheat flours. Therefore, domestic wheat flours are less likely to cause allergic reactions than imported wheat flours are. Based on the findings of our study, were commend increased consumption of domestic wheat flours to those who are sensitive to allergy.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.254-254
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• 2017

This study evaluated the grain quality of local brand rice from 6 major rice exporting countries which are anticipated to export their rice to Korea. Recently, with the end of the postponement of rice import tariffs in 2014, Korea is in a very easy environment to import foreign rice. Therefore, the quality evaluation of local brand rice in those countries is needed to secure the quality competitiveness of Korean rice, also to protect the rice industry in Korea. We provided total 38 local brand rice from USA(7), China(16), Australia(4), Thailand(3), Vietnam(5) and India(3), and 2 imported brand rice through MMA from USA and China to find out the status of the grain quality for each country. For the quality evaluation, we analyzed the physicochemical properties, milling and palatability-related characteristics. The amylose content on country average ranged from 24.4(India)~16.2%(Thailand). The protein content was 6.66% by overall average, and was higher in order of India(7.86), Australia(6.80), Vietnam(6.61), Thailand(6.59), China(6.28), USA(5.82). In Toyo glossiness value, it ranged from 75.7~45.2, and the figures in USA and China were the highest level. The head rice ratio ranged from 95.2~72.4%, and the figures in Thailand, USA and China were distinctly high. When we analyze the palatability of boiled brand rice with Chucheongbyeo as check variety by expert panelists, several rice brands from USA and China showed equal or better scores in shape, smell, taste, stickiness, texture and overall score, although most rice brands showed a tendency to decrease significantly in the taste characteristics compared with Chucheongbyeo. From the above results, it can be seen that the grain quality of USA and China rice is very competitive when imported into Korea. The results will provide basic information for the quality control of foreign rice which will be imported into Korea in the near future, also for the quality information which could be applied on the development of high-quality Korean rice varieties. Continuous monitoring about the foreign brand rice is advisable to improve the quality competitiveness of Korean rice.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.710-720
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• 2020

This study was conducted to compare the quality characteristics of firm tofu (coagulant calcium chloride, CaCl2 used) made from eight imported and four domestic soybeans selling in Korean markets. The 100-seed weight of soybeans imported from China and Seonpung cultivated in Korea was the highest at 33.23 g and 32.51 g, respectively. Soybeans imported from the USA (bulk type) showed the lowest at 16.12 g, followed by Ukraine at 16.94 g, and Brazil at 18.51 g. The range of protein and fat in the 12 soybeans was 37.08~41.36% and 18.35~22.17%, respectively. The isoflavone contents were the highest in Daepung2 cultivated in Korea at 3,764.10 ㎍/g and the lowest in soybeans imported from Brazil at 1,439.85 ㎍/g. Tofu yield among the samples was in the following order: Seonpung (235.2%), China (232.0%) Daepung2 (228.7%), Daechan (225.7%), and Brazil (208%). Tofu made with soybeans cultivated in Korea (including from China) showed a higher yield compared to that made from soybeans from seven other countries. In the analysis of the correlation of quality factors of tofu, the hardness of the tofu was correlated with 100-seed weight (r=0.676⁎) and protein content of the soybeans (r=0.837⁎⁎). Tofu yield was correlated with 100-seed weight (r=0.748⁎⁎) and protein content of the soybeans (r=0.583⁎).

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.04a
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• pp.138-139
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• 2005

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.10a
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• pp.264-264
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• 2017

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.7-11
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• 2006

The grain quality of imported steamed-rice was investigated to improve the competitiveness of domestic .ice (Oryza sativa L.) in low price market. Eight samples of imported steamed-rice were collected during 2004 and 2005, and they were examined in appearances, physicochemical, pasting, cooking qualities and palatability. In the appearance of grain, there were many cracks, which were easily classified, on the surface of steamed-rice. And they had high protein contents, low moisture contents and very low glossiness. We could certain that there was often decolorization process after boiling according to the wide range of whiteness in steamed-rice samples. Amylograms and thermo-grams of the steamed-rice represented that they were at-ready gelatinized. Thus, we could concluded that the steamed-rice absorbed water with meager endothermic reaction and eluted more soluble solid with many breaks of the grain than milled rice during cooking process. From the sensory preference evaluation, the steamed-rice had the lowest scores among milled rice, long stored rice, and broken rice samples on all evaluation items.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1119-1126
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• 2017

Quality characteristics of commercially available soybean and mung-bean flours in Korea were evaluated relative to product information such as bean content, price, chromaticity, proximate composition, water binding capacity, swelling power and solubility. Origin of raw materials was 23 in domestic products and 19 in imported products. The price of the product was 3.48 times more for raw soybean flour, 3.34 times more for fried soybean flour, and 3.47 times more for mung bean flour compared to imported soybean. In the domestic products, the lightness of raw soybean flour was higher than roasted soybean flour. The redness and yellowness of roasted soybean flour were higher than raw soybean flour. Moisture content of raw soybean flour was higher than roasted soybean flour, and crude fat, crude protein and carbohydrate content were higher in imported soybean flour. Ash and crude protein contents of mung bean were slightly higher than imported products. Water binding capacity of roasted soybean flour in domestic products was higher than raw soy flour, and there was no significant difference in solubility and swelling power. Correlation between quality characteristics of commercially available soybean and mung-bean flours products was found to be highly significant among measured items, except for solubility.

• The Plant Pathology Journal
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• v.19 no.3
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• pp.133-137
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• 2003

Seedborne fungus Bipolaris spicifera, which has not been previously reported in Korea, was detected from import-ed grass seeds in the country. The most frequently detected fungi from the seeds were Fusarium species, Ulocladium atrum, B. spicifera, Alternaria, and Cuvularia lunata among 17 different seed samples of the family Gramineae. Detection frequencies of B. spicifera were 11,8,5% in Bermuda grass, tall fescue, and mixed lawn grass imported from USA, respectively, and 9％ in mixed lawn grass imported from Italy. This suggests that important seedborne pathogen could be spread between countries through seed sources. The pathogen was seed-transmitted causing damping-off of Bermuda grass seedlings and showed strong pathogenicity to vice, corn, Bermuda grass, sorghum, and tall fescue. However, it did not infect wheat and blue grass.

• Proceedings of the Korean Society of Crop Science Conference
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• 2005.04a
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• pp.40-41
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• 2005