• 한국작물학회:학술대회논문집
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• 한국작물학회 2000년도 추계 학술대회지
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• pp.210-211
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• 2000

• 한국작물학회:학술대회논문집
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• 한국작물학회 2001년도 춘계 학술대회지
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• pp.148-149
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• 2001

• 한국식품과학회지
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• 제30권4호
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• pp.733-738
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• 1998

Copigment로서 tannic aicd, caffeic acid, chlorogenic acid를 선택하여 유색미 안토시아닌의 색변화 특성 및 온도, 금속이온, 빛에 대한 안정성 변화를 조사하였다. 안토시아닌과 copigment 농도(M)비율을 1:1, 1:5, 1:10, 1:20과 1:40으로 조정하여 copigmentation 효과를 조사한 결과, copigments농도가 높을수록 농색화 효과가 높았으며, tannic acid를 첨가한 실험군이 가장 높은 농색화 효과를 나타내었다. $25^{\circ}C$에서 21일간 저장시에도 tannic acid의 농색화 효과는 지속적으로 유지되어 대조군에 비해 높은 안정성을 보여주었다. 고온에서는 copigment 첨가군의 반감기가 대조군의 반감기보다 감소하여 열에 대하여 오히려 더 불안정한 것으로 나타났다. Tannic acid와 금속이온을 함께 첨가한 경우에는 금속이온에 의한 농색화와 함께 copigment에 의한 농색화도 동시에 일어나 안정화 효과가 높아졌다. Copigmentation에 의하여 빛에 의한 안토시아닌의 분해속도가 크게 감소하여 빛에 대한 안정화 효과가 관찰되었다.

• Journal of Microbiology and Biotechnology
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• 제17권10호
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• pp.1645-1654
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• 2007

The total methylotrophic population associated with rice plants from different cultivars was enumerated at three different stages: vegetative, flowering, and harvesting. The bacterial population in the leaf, rhizosphere soil, endophytic in the stem and roots, and epiphytic in the florets and grains were determined from four rice cultivars, Il-mi, Nam-pyeoung, O-dae, and Dong-jin, sampled from three different field sites. The methylotrophic bacteria isolated on AMS media containing 0.5% methanol as the sole carbon source uniformly showed three distinct morphologies, which were recorded as separate groups and their distribution among the various samples was determined using the ecophysiological index. The growth stage at the time of sampling had a more significant effect on the methylotrophic population and their distribution than the field site or cultivar. A similar effect was also observed for the PPFMs, where their population in different plant parts increased from V10 to R4 and then decreased towards stage R9. A canonical discriminant analysis of the PPFM population from different parts of rice showed clear variations among the cultivars, sampled sites, and growth stages, although the variations were more prominent among the growth stages.

• 한국식품영양학회지
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• 제31권6호
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• pp.949-956
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• 2018

This study investigated chemical components, antioxidant compounds, and activity of brown rice cultivars, to select good cultivar to be used for processing of mixed-rice in the food industry. Proximate compositions, phytic acid, phenolic compounds, and antioxidant activity of brown rice were significantly different among cultivars. Moisture, crude ash, fat, protein, and carbohydrate contents of brown rice were 9.51~12.82, 1.05~1.93, 1.84~6.24, 5.90~9.60 and 71.75~80.34 g/100 g, respectively. Phytic acid content of brown rice cultivars was 7.39~0.87 mg/g. Total polyphenol content of Joeunheukmi and Geonganghongmi cultivars, were 615.25 and $311.14{\mu}g\;GAE/g$, total flavonoid content was 267.75 and $100.67{\mu}g\;CE/g$, respectively. DPPH radical scavenging activity of Geonganghongmi, Joeunheukmi and Hyeugkwang cultivars was 89.17, 87.94 and 43.17%, ABTS radical scavenging activity was 113.57, 113.34, and $93.53{\mu}mol\;TE/g$, and ferric reducing antioxidant potential was 951.67, 1,075.75, and $508.33{\mu}M/g$, respectively. As a result, phenolic compounds and antioxidant activities of pigmented brown rice were high, and it could be used as a functional material.

• 한국토양비료학회지
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• 제37권1호
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• pp.46-53
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• 2004

벼(Oryza sativa L.)에 서식하고 있는 메탄올 자화세균(methylotrophic bacteria)의 군집구조를 분석하기 위하여, 국내 3지역(청원, 익산, 밀양)의 경작지 논에서 재배되고 있는 4품종(일미, 동진, 남평, 오대) 벼의 잎, 줄기, 이삭, 뿌리 및 근권토양을 수집하였다. Methanol이 유일한 탄소원으로 첨가된 선택배지를 이용하여, 분홍색 색소체를 갖는 35균주와 무색소체의 5균주를 선별하였으며, 선별균주들의 형태학적, 생리 생화학적 특성을 조사하여 4개의 군집으로 구분하였다. 군집 I 및 IV 는 각각 nitrate와 nitrite reduction 특성에 의해 구별되었으며, pink pigment colony를 형성하는 또 다른 두 개의 군집들은 cellulase 생성유무에 의하여 구분되었다. 표준균주인 Methylobacterium extorquens AM1은 분리균주들과는 다른 군집으로 구분되었으며, M. fujisawaense KACC10744는 III 군집에 속하는 것으로 분석되었다. 분리된 모든 균주들은 urease, oxidase, catalase, pectinase 활성시험에서 양성반응을 나타냈으며, indole, MR-VP, $H_2S$, starch, casein 시험에서는 음성반응을 나타내었다. 또한, 모든 분리 균주들의 열 내성은 없었으며, $45^{\circ}C$ 이상에서는 성장하지 못하였다. 군집 I에서 두개의 분리균주가 각각 gelatin 가수분해와 methane 이용능을 나타내었으며, 대부분의 균주들은 탄소원으로 monosaccharides, disaccharide, polyols를 이용하여 성장하였다. 분리 및 선별되어진 균주들 중 6 균주만이 $86.2-809.9nmol\;C_2H_4\;h^{-1}\;mg^{-1}$ protein 범위의 질소고정능을 나타내었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.331-331
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• 2017

This study was conducted to know the influence of air temperature and sunshine duration on yield, chemical component, pigment color difference and starch characteristics of two colored rice cultivars in the plain area of Yeongnam province in Korea. The $L^*$, $a^*$, and $b^*$ value of brown rice in Hongjinju and Josaengheugchal rice cultivars was significantly different at continuous cultivated years, 2015 and 2016. The $L^*$, $b^*$ value of two colored rice was significantly increased in 2016 compared to 2015. The $a^*$ value of Josengheugchal rice cultivar was also significantly higher at 2016 than at 2015. It can be noticed the $a^*$, $b^*$, $L^*$ values in Josaengheugchal varied more than those in Hongjinju. Air temperature during ripening period in 2016 was higher than 2015, especially minimum temperature was too high to proper maturation for rice quality. In Josaengheugchal rice cultivar, sunshine duration after heading was longer in 2016 than in 2015. On the contrary, Hongjinju rice cultivar was ripened under condition of insufficient sunshine duration in 2016. The short growing duration by high temperature and long shiny duration made the lack of pigment for Josaengheugchal brown rice. In Hongjinju rice cultivar, shorten sunshine duration and higher night temperature were the source of the pigment deficiency. The grain size of rice which produced in 2016 was bigger than that of 2015 in both rice cultivars. The 1,000 grain weight of rice from 2016 was also bigger than that of 2015. Head rice ratio was high in the rice cultivars produced in 2015. Protein of milled rice in 2016 was more decreased than that of 2015 in Josaengheugchal rice cultivar, it showed reverse result in Hongjinju rice cultivar. Amylose contents of milled rice in 2016 were more decreased than that of 2015 in Hongjinju rice cultivar. Branch chain length distribution of amylopectin was shown a distinct difference between Josaengheugchal and Hongjinju rice flours by each produced year. Josaengheugchal rice cultivar produced in 2015 had a higher amount of short chains than that of 2016 rice starches. In Josaengheugchal rice cultivar, the pasting temperature and peak, trough, breakdown, final viscosity increased in rice flour which produced at 2016, whereas the setback viscosity and peak time showed lower value than those of rice from 2015. The most pasting properties (except of setback viscosity) of rice starch in Hongjinju rice cultivar grown in 2015 were higher than those of rice cultivar produced in 2016.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.368-368
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• 2017

Rice is the world's three major crops that is the staple food of Asian. Japonica type rice is consumed in Korea. Rice cultivation area decreases steadily. That is affected by decrease of the farm income with the inventory of 1.7 million tons, which is 2 to 3 times more than the optimal amount due to the decrease in the consumption of rice per person and cultivate high yield varieties. In recent years, as income level has improved, interest in health has been high and consumption for health food has been steadily increasing. For health food, rice is added by adding grains such as millet, sorghum, oats, beans and colored rice rather than white rice. In 1997, RDA(Rural Development Administration) developed black rice 'Heuknambyeo', and then 20 varieties were bred until 2017. In CBARES(Chungbuk Agricultural Research and Extension Services), we have developed new rice varieties 'Cheongpungheukchal' in 2010, 'Cheongpungheukhyangchal' in 2014, 'Cheongpungheukchal' is high in farming preference because of high yield. Black rice has high content of GABA and water-soluble phenol, DPPH radical scavenging activity, and consumers are interested in the function in the body. Therefore, functional and antioxidant activities(anthocyanin, total polyphenol, ${\alpha}-glucosidase$ inhibition) and antioxidant activities(ABTs, DPPH) were analyzed by comparing white and black rice. Testing varieties are 'Chucheongbyeo', best quality cultivars 'Daebo' and 'Samgwang' as white rice which are cultivated much in Chungbuk area, and black rice are 10 varieties including 'Cheongpungheukchal', 'Cheongpungheukhyangchal', 'Josaengheukchal' and so on. It has transplanted on 25th May, at CBARES research paddy by 100% fertilizer recommendation rate. Harvesting time was 50 days after heading by varieties, and has researched growth properties, yield and yield components, functional and antioxidant activities. Anthocyanin content was not measured because there was no pigmented in white rice, the highest value of anthocyanin content was 'Shintoheukmi' and in the range of 125.6~249.6mg/100g by black rice varieties. Total polyphenol content was high 'Cheongpungheukchal' and 'Shintoheukmi' and in the range of 96.68~244.34 mg/100g in black rice, white rice lower than blackish rice at 19.84~22.51mg/100g. ${\alpha}-glucosidase$ inhibition was high 'Cheongpungheukchal', 'Cheongpungheukhyangchal' and 'Shintoheukmi' in the rage of 75.87~98.85% by black rice varieties, especially 'Samgwang' was 80.75% and the other white rice was higher than 58~68%.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.290-290
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• 2017

Rice (Oryza sativa L.) is one of the most consumed staple food crop which is energy source as carbohydrate and also is considered as the important antioxidant sources including various phenolic compounds. According to the increasing demand of healthy life, the concern to antioxidant also is increasing because of its health-promoting effect. Phenolic compounds are one of the plant secondary metabolites class, which shows various benefits to preventing or treating chronic diseases. In this study, we have measured the total phenol content from total 647 rice samples using the Floin-Ciocalteau method, and then were selected 30 rice genetic resources classified with high, middle, and low group on the basis of total phenol content. The average of the total phenol content of each group was high-group ($6892.9{\pm}488.5{\mu}g\;GAE/g$) > middle-group ($1428.1{\pm}76.0{\mu}g\;GAE/g$) > low-group ($97.6{\pm}11.4{\mu}g\;GAE/g$). The selected rice samples were analyzed with LC-MS/MS to find the composition and concentration of individual phenolic in rice grain. High-group and middle-group contained large amounts of protocatechuic acid and (+)-catechin whereas low-group showed limited amount. Among high-group samples, rice samples with black pericarp color (IT 174089, IT 220079, and IT 259958) had high content of peonidin-3-O-glucoside. Further, these black rice samples were special since polydatin, rarely found stilbenoid in rice grain, was detected. Overall, both the sum of phenolic acid and the sum of flavonoid were high-group > middle-group > low-group. Also, each group exhibited different phenolic compositions; high-group consisted of flavonoid more than phenolic acid, middle-group and low-group was comprised of phenolic acid rather than flavonoid, and non-pigmented rice was composed by fully phenolic acid. The total phenol content had positive relationships with the sum of phenolic compound (r = 0.64), the sum of flavonoid (r = 0.74) at the significance level of p < 0.0001. In addition, protocatechuic acid and quercetin showed positive correlation with above phenolic composition parameters; in order, r = 0.98, 0.65 for protocatechuic acid and r = 0.73, 0.78 for quercetin (p < 0.0001). In conclusion, the total phenol content assay showed the possibility of utilization as a phenolic composition indicator in rice grain. Also, this result was suggested study pigment on other material.

• 한국식품조리과학회지
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• 제28권6호
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• pp.789-796
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• 2012

This study attempted to investigate the characteristics of Superjami, which had a high C3G (cyandin-3-glucoside) content by comparing it with common rice (Ilpum) and black rice (Heougjinju, Suwon 415) for their components and physio-chemical characteristics. There were no significant differences in the water content, however there were significant differences in crude protein and crude fat in the order of Ilpum < Superjami < Heougjinju. As for the morphological characteristics of grains, it had been learned that Superjami was heavier and longer than the common rice, moreover Superjami had bigger seeds. As for the hardness of grains, the longer the time of steeping, the more decreased their hardness was at large. In the case of color, they showed significant differences in all the L, a, and b values of grains and flours. As a result of the experiment of pigment elution after steeping of the rice flours at $20^{\circ}C$ and $40^{\circ}C$, the longer the time steeping, the more increased the pigment elution became. The values are bigger with Heougjinju and Superjami than with Ilpum. As for the elution pH after rice steeping, the longer the time of steeping, the lower pH all the assays tended to have. As a result of the analysis of the total polyphenol contents of Ilpum, Heougjinju, and Superjami, it had turned out that the total polyphenol contents of Heougjinju and Superjami are 1.2 times as high as Ilpum, a common rice, and that Superjami is significantly higher than Heougjinju. As a result of the experiment of DPPH radical scavenging ability, there are significant differences among the assays in the order of Superjami > Heougjinju > Ilpum. Futher, it has turned out that Superjami has a higher DPPH radical scavenging ability than Heougjinju. Consequently, it can be stated that Superjami has a strong anti-oxidative ability. Thus, we should more precisely grasp the cooking characteristics of Superjami, which is in the state of brown rice, via comparing it with a common brown rice, and also provide opportunities to apply Superjamii to more foods by studying its starch characteristics in addition to its grain and flour properties.