• The Korean Journal of Food And Nutrition
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• v.26 no.1
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• pp.1-7
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• 2013

This study was conducted to determine antioxidant compounds and antioxidant activities of rice bran at temperatures of $10^{\circ}C$, $25^{\circ}C$, and $60^{\circ}C$ using 70% ethanol solution. DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidant activities of extracts. The contents of total polyphenol and total flavonoids in the 70% ethanol extracts were measured by spectrophotometer. The total polyphenol content in the rice bran extracts were 790.39~930.07, 782.71~1,039.57, and 848.22~1,052.96 mg gallic acid eq./100 g in $10^{\circ}C$, $25^{\circ}C$ and $60^{\circ}C$, respectively. Antioxidant activities, such as DPPH, ABTS radical scavenging activity and reducing power, in all cultivars and temperatures was the highest in Cheonghaejinmi rice bran extracted at $25^{\circ}C$. The results obtained in the in vitro models suggest that extracts from rice bran, especially Cheonghaejinmi, has significant health-promoting effects, as it exhibits antioxidant activities.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.61 no.1
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• pp.1-8
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• 2016

The objective of this study was to evaluate quality properties, including amylopectin content, and texture analysis of brown rice and germinated brown rice cultivars in Korea for rice processing products. The amylopectin short chain content of germinated brown rice was significantly higher than that of brown rice. Texture analysis test showed that germinated brown rice Jinbo had the lowest hardness and toughness as well as and highest stickiness and adhesiveness. The correlation between degree of polymerization of amylopectin and texture analysis was also evaluated. In particular, germinated brown rice, short-chain amylopectin showed a negative correlation with hardness and toughness, whereas long-chain amylopectin showed a positive correlation with hardness, toughness, and adhesiveness. These results indicate that there is a relationship between degree of polymerization and texture analysis.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.3
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• pp.219-225
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• 2011

The physicochemical properties of rice endosperm from five rice varieties and effects of milling on baking bread properties of rice flour were investigated. Five rice varieties exhibited different level of amylose content. The ratio of longer amylopectin chain length to the distribution of endosperm starches was the highest in Goami3. According to the RVA measurement of rice flours, the pasting temperatures of Seolgaengbyeo and Goamibyeo were lower than those of the other rice varieties. There were differences in the changes of swelling power of rice flour under increasing temperature. Each rice flour sample for bread-making was processed into two different particle size by using an air-classification mill, and significant differences were observed among cultivars in the average particle size and damaged starch content of rice flours. Rice flour of Seolgaengbyeo with fine particle size showed the highest value in specific volume after baking.

• 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.57 no.1
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• pp.35-40
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• 2012

In this study, the effect of degree of milled wax layer on compositions (protein and total dietary fiber content), Alkali Digestion Value (ADV), and texture (hardness, stickiness, toughness, and adhesiveness) with brown rice was investigated. For all the rice cultivars, $Baegjinju$, $Keunnun$, $Samkwang$, and $Seolgaeng$, protein content decreased significantly as the degree of pericarp milling increased ($p$<0.05). Total dietary fiber (TDF) content for $Keunnun$ (9.56%${\rightarrow}$8.09%) and $Samkwang$ (8.05%${\rightarrow}$7.06%) significantly decreased with the degree of removed wax layer. ADV was not affected by being removed wax layer, but ADV of $Samkwang$ was increased from 3.56 to 6.78. As the degree of removed wax layer increased (0%${\rightarrow}$10%), hardness and toughness of cooked brown rice were decreased but stickiness and adhesiveness was increased. The ratio of adhesiveness to hardness was increased with decreased wax layer of brown rice. Accordingly, It suggests that the regulation of the wax layer with brown rice was effected texture of cooked brown rice. The milling technology in wax layer of brown rice is that might be thought to be very useful in rice processing industry.

• Korean Journal of Breeding Science
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• v.42 no.3
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• pp.313-317
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• 2010

There are the farmer's needs to develop early-maturing cultivar adaptable to mid-northern inland plain and alpine area. Furthermore, it is required to develop a rice variety to produce new rice before concentrated marketing dates, even in the years of early Chuseok. 'Joun' is a new extremely early-maturing japonica rice cultivar developed in 2009 from the cross of SR14880-173-3-3-2-2-2/Unbong20 at Cheolwon Substation, National Institute of Crop Science (NICS), Rural Development Administration (RDA). The heading date of 'Joun' is July 23 in mid-northern alpine area, which is 7 days earlier than that of Odaebyeo. It has about 61 cm in culm length with semi-erect plant type. Panicle has a few awns and its exertion is good. The number of spikelets per panicle is smaller than that of Odaebyeo and 1,000 grain-weight of brown rice is 21.2 g which is less than 26.3 g of Odaebyeo, but the complete grain ratio is higher. Milled kernels are translucent with non-glutinous endosperm and palatability of cooked rice is good. It shows strong resistance to cold treatment, lodging, premature heading, wilting and viviparous germination during ripening stage. This cultivar shows resistance to leaf blast disease but susceptible to bacterial blight, virus disease and insect pests. The milled rice yield performance of 'Joun' is about 5.18 MT/ha by ordinary culture in local adaptability test for three years. This cultivar may be highly adaptable to the mid-northern inland plain and alpine area, north-eastern coastal area and middle plain area.

• Korean Journal of Breeding Science
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• v.43 no.6
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• pp.595-599
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• 2011

'Goami 3' is a new japonica rice cultivar developed from a cross between Suweon464 and Daeanbyeo by the rice breeding team of National Institute of Crop Science, RDA. 'Goami3' has about 130 days growth duration from transplanting to heading in central plain area of Korea. It has a good semi-erect plant type and resistance to lodging of about 79 cm in culm length. 'Goami 3' had 15 panicles per hill and 104 spikelets per panicle. 'Goami 3' has very high amylose (29.5%) and high non-dietary starch compared with Hwaseongbyeo. This rice variety has slow senescence and 47% tolerance to viviparous germination during the ripening stage. 'Goami 3' is susceptible to leaf blast, bacterial blight, virus disease and insect pest. The yield performance of this cultivar in milled rice was about 3.92MT/ha by ordinary season culture in local adaptability test from 2005 to 2007. 'Goami 3' is adaptable to central and southern plain area of Korea.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.472-477
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• 2018

"Hyangcheola" is a new japonica rice variety developed as a cross between "Joryeong" and "Seolhyangchal" by the rice breeding team at NICS in 2014. The heading date of "Hyangcheola" is July 28 in the middle plain area, which is 8 days earlier than that of "Hwaseong." "Hyangcheola" has a 76 cm long culm, which is 8 cm shorter than "Hwaseong" and has 86 spikelets per panicle. The viviparous germination rate of "Hyangcheola" was 27.9%. It showed resistance to stripe virus but susceptibility to bacterial blight (K1, K2, and K3 races), dwarf and black streak dwarf viruses and planthoppers. The milled rice of this variety exhibits translucent and medium short grain shape. The protein content of "Hyangcheola" was 8.2%, which was 1.5% higher than that of "Hwaseong." "Hyangcheola" is a rice with a fragrant aroma. The content of iron in 100 g of brown "Hyangcheola" rice was 15.12 mg, which is 3.69 mg higher than that of "Hwaseong," and the zinc content was 32.24 mg, which is 8.75 mg more than that of the comparative variety "Hwaseong." The average milled rice yield of "Hyangcheola" was 4.8 MT/ha at our sites under ordinary cultivation (Registration No. 6807).

• Journal of Haehwa Medicine
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• v.9 no.1
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• pp.513-545
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• 2000

I. Introduction Bi(痺) means blocking. It can reach at the joints or muscles or whole body and make pains. Numbness and movement disorders. BiJeung can be devided into SilBi and HeoBi. In SilBi there are PungHanSeupBi, YeolBi and WanBi. In HeoBi, there are GiHyeolHeoBi, EumHeoBi and YangHeoBi. The common principle for the treatment of BiJeung is devision of the chronic stage and the acute stage. In the acute stage, BiJeung is usually cured easily but in the chronic stage, it is difficult. In the terminal stage, BiJeung can reach at the internal organs. BiJeung is one kind of symptoms making muscles, bones and jonts feel pain, numbness or edema. For example it can be gout or SLE etc. Many famous doctors studied medical science by their fathers or teachers. So the history of medical science is long. So I studied ${\ll}Bijeungjujip{\gg}$. II. Final Decision 1. BanSuMun(斑秀文) thought that BiJeung can be cured by blocking of blood stream. So he insisted that the important thing to cure BiJeung is to improve the blood stream. He usually used DangGuiSaYeokTang(當歸四逆湯), DangGuiJakYakSanHapORyeongSan, DoHong-SaMulTang(桃紅四物湯), SaMyoSanHapHeuiDongTang and HwangGiGyeJiOMulTang. 2. JangGeonBu(張健夫) focused on soothing muscles and improving blood seam. So he used many herbs like WiRyeongSeon(威靈仙), GangHwal(羌活), DokHwal(獨活), WooSeul(牛膝), etc. Especially he pasted wastes of the boiled herbs. 3. OSeongNong(吳聖農) introduced four rules to treat arthritis. So he usually used SeoGak-SanGaGam(犀角散加減), BoYanHwanOTang(補陽還五湯), ODuTang(烏頭湯), HwangGiGyeJiOMulTang. 4. GongJiSin thought disk hernia as one kind of BiJeung. And he said that Pung can hurt upper limbs and Seup can hurt lower limbs. He used to use GyeJiJakYakJiMoTang(桂枝芍藥知母湯). 5. LoJiJeong(路志正) introduced four principles to treat BiJeung. He used BangPungTang(防風湯), DaeJinGuTang) for PungBi(風痺), OPaeTang(烏貝湯) for HanBi(寒痺), YukGunJaTang(六君子湯) for SeupBi(濕痺) and SaMyoTang(四妙湯), SeonBiTang(宣痺湯), BaekHoGaGyeTang(白虎加桂湯) for YeolBi(熱痺). 6. GangChunHwa(姜春華) discussed herbs. He said SaengJiHwang(生地黃) is effective for PungSeupBi and WiRyungSun(威靈仙) is effective for the joints pain. He usually used SipJeonDaeBoTang(十全大補湯), DangGuiDaeBoTang(當歸大補湯), YoukGunJaTang(六君子湯) and YukMiJiHwanTang(六味地黃湯). 7. DongGeonHwa(董建華) said that the most important thing to treat BiJeung is how to use herbs. He usually used CheonO(川烏), MaHwang(麻黃) for HanBi, SeoGak(犀角) for YeolBi, BiHae) or JamSa(蠶沙) for SeupBi, SukJiHwang(熟地黃) or Vertebrae of Pigs for improving the function of kidney and liver, deer horn or DuChung(杜沖) for improving strength of body and HwangGi(黃?) or OGaPi(五加皮) for improving the function of heart. 8. YiSuSan(李壽山) devided BiJeung into two types(PungHanSeupBi, PungYeolSeupBi). And he used GyeJiJakYakJiMoTang(桂枝芍藥知母湯) for the treatment of gout. And he liked to use HwanGiGyeJiOMulTangHapSinGiHwan 枝五物湯合腎氣丸) for the treat ment of WanBi(頑痺). 9. AnDukHyeong(顔德馨) made YongMaJeongTongDan(龍馬定痛丹)-(MaJeonJa(馬錢子) 30g, JiJaChung 3g, JiRyong(地龍) 3g, JeonGal(全蝎) 3g, JuSa(朱砂) 0.3g) 10. JangBaekYou(張伯臾) devided BiJeung into YeolBi and HanBi. And he focused on improving blood stream. 11. JinMuO(陳茂梧) introduced anti-wind and dampness prescription(HoJangGeun(虎杖根) 15g, CheonChoGeun 15g, SangGiSaeng(桑寄生) 15g, JamSa(蠶絲) 15g, JeMaJeonJa(制馬錢子) 3g). 12. YiChongBo(李總甫) explained basic prescriptions to treat BiJeung. He used SinJeongChuBiEum(新定推痺陰) for HaengBi(行痺), SinJeongHwaBiSan(新定化痺散) for TongBi(痛痺), SinJeongGaeBiTang(新定開痺湯) for ChakBi(着痺), SinJeongCheongBiEum(新定淸痺飮) for SeupYeolBi(濕熱痺), SinRyeokTang(腎瀝湯) for PoBi(胞痺), ORyeongSan for BuBi(腑痺), OBiTang(五痺湯) for JangBi(臟痺), SinChakTang(腎着湯) for SingChakByeong(腎着病). 13. HwangJeonGeuk(黃傳克) used SaMu1SaDeungHapJe(四物四藤合制) for the treatment of a acute arthritis, PalJinHpPalDeungTang(八珍合八藤湯) or BuGyeJiHwangTangHapTaDeungTang(附桂地黃湯合四藤湯) for the chronic stage and ByeolGapJeungAekTongRakEum(鱉甲增液通絡飮) for EumHeo(陰虛) 14. GaYeo(柯與參) used HwalRakJiTongTang(活絡止痛湯) for shoulder ache, SoJongJinTongHwalRakTank(消腫鎭痛活絡湯) for YeolBi(熱痺), LiGwanJeolTang(利關節湯) for ChakBi(着痺), SinBiTang(腎痺湯) for SinBi(腎痺) and SamGyoBoSinHwan(三膠補腎丸) for back ache. 15. JangGilJin(蔣길塵) liked to use hot-character herbs and insects. And he used SeoGeunLipAnTang(舒筋立安湯) as basic prescription. 16. RyuJangGeol(留章杰) used GuMiGangHwalTang(九味羌活湯) and BangPungTang(防風湯) at the acute stage, ODuTang(烏頭湯) or GyeJiJakYakJiMoTang(桂枝芍藥知母湯) for HanBi of internal organs, YangHwaHaeEungTang(陽和解凝湯) for HanBi, DokHwalGiSaengTang(獨活寄生湯), EuiYiInTang(薏苡仁湯) for SeupBi, YukGunJaTang(六君子湯) for GiHeoBi(氣虛痺) and SeongYouTang(聖兪湯) for HyeolHeoBi(血虛痺). 17. YangYuHak(楊有鶴) liked to use SoGyeongHwalHyelTang(疏經活血湯) and he would rather use DoIn(桃仁), HongHwa(紅花), DangGui(當歸), CheonGung(川芎) than insects. 18. SaHongDo(史鴻濤) made RyuPungSeupTang(類風濕湯)-((HwangGi 200g, JinGu 20g, BangGi(防己) 15g, HongHwa(紅花) 15g, DoIn(桃仁) 15g, CheongPungDeung(靑風藤) 20g, JiRyong(地龍) 15g, GyeJi(桂枝) 15g, WoSeul(牛膝) 15g, CheonSanGap(穿山甲) 15g, BaekJi(白芷) 15g, BaekSeonPi(白鮮皮) 15g, GamCho(甘草) 15g).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.167-174
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• 2023

This study investigated the microstructure and water absorption characteristics of the Korean adzuki bean (Vigna angularis L.) cultivar under accelerated storage. The germination rate, acid value, redness (a^*), and yellowness (b^*) values showed no significant differences after three months of storage compared to pre-storage under low temperatures (4℃). However, a statistically significant difference was observed under accelerated high temperatures (45℃). In particular, after storage for three months, the germination rate and acid value were 0% and 33.63 mg KOH/100g, respectively, under accelerated high temperatures. After storage for three months, the holes, hilum damage, and spaces between the seed coat and cotyledon shortened the time and speed of water absorption under accelerated high temperatures compared to that under low temperatures. Conversely, further research is required to investigate the reason for the low rate of parallel water absorption.