• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.5
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• pp.415-418
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• 2004

The effects of sonication and vacuum infiltration on transformation efficiency was investigated by using immature embryos of Korean wheat as explants. Two Agrobacterium tumefaciens strains, KYRT1 and EHA105, carrying pCAMBIA 1305.1 were used. Transformation efficiency was demonstrated by the detection of $\beta-glucu-ronidase$ (GUS) activity. GUS expression showed clear difference among Korean wheat cultivars. Geurumil showed higher GUS expression efficiency $79.1\%$ compared with other cultivars. The effects of the duration of vacuum infiltration and sonication treatment showed a tendency high GUS expression efficiency by their combination. In comparison with other Agrobacterium strains, KYRT1 showed high efficiency in most Korean cultivars.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.1
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• pp.56-63
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• 2001

This study investigated the quality characteristics of yeast breads with addition of hot air-dried yam powder (HDYP) and freeze-dried yam powder (FDYP), using several physical and sensory examinations. Breads were made of imported wheat flour (IWF) or Korean wheat flour (KWF). HDPY and FDYP were added to the bread formula at three levels of 3, 5, and 7%. The addition of yam powders required an increase of water absorption. As the addition of HDYP/FDYP increased, IWF dough stickiness increased and thus handling property became inferior to the control. Especially, handling property of KWF bread dough containing FDYP was most poor among the dough samples. With HDYP/FDYP, final volumes of bread made from IWF were similar to the control when 3~5% HDYPs were added whereas loaf volumes decreased significantly as the amount of added FDYP increased, indicating volume depressing effect. In bread scoring, texture scores increased when yam powders were added that hardness, chewiness, cohesiveness and guminess of KWF bread increased as the amounts of yam powders increased. The "L" value of IWF bread crumb decreased with the addition of yam powders. From sensory evaluation using acceptability scores, the results gave us that appearance, grain, texture, flavor, taste and overall acceptability of KWF bread could be more improved with the addition of yam powders than those of IWF bread.IWF bread.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.2
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• pp.245-249
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• 1995

The number of immature spikes of barley (Hordeum vulgare L.) and wheat (Triticum aestivum L) were studied to determine if there could be existed the significant difference among 5 varieties of barley and wheat each. Heritability of 6 characters including the number of immature spikes have also calculated. Correlation between the immature spikes and 5 other characters were also investigated. There were significant difference among 5 varieties of barley and wheat in the number of immature spikes. Heritability estimated were very high in case of number of immature spikes of barley and that of wheat was high. There were highly significant correlation between the number of immature spikes of barley and number of internode and significant correlation between the number of immature spikes and flag leaf. However, in wheat no correlations were found among the 5 characters in wheat and between the number of immature spikes and number of internode were negative.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.77-84
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• 1981

The effect of sesame of L-lysine HCI and sesame supplementing a wheat flour diet on growth, liver lilpid content, and on the free amino acid levels in the plasma and liver was studied in young male rats with an initial body weight of $75{\pm}3g$. The free amino acids were analyzed by amino acid auto analyzer (JLC - 6HA, NO. 310). The results were as follows. The body weitht gain on L-lysine HCI and sesame supplemented diet was more than weight in the sesame added diet or wheat flour diet groups. Also the liver lipid contents of rats on a wheat flour diet supplemented with L-lysine HCI and sesame showed greater increases than the levels in rats on the wheat flour diets. The rate of liver lipid accumulation was depressed in rats fed L-lysine HCI supplemented wheat flour containing sesame than in rats fed soybean oil or shortening oil instead of sesame. The free phe. Tyr. Leu. Ileu. Val. Lys. levels in the plasma of rats administered the wheat flour diets supplemented with 0.25% L-lysine HCI were higher than those of rats without L-lysine HCI. The free phe. Tyr. Asp. His. Lys. contained in the liver were increased, but other free amino acids were decreased according to the L-lysine HCI amount.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.4
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• pp.456-464
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• 1996

Fructans are the major vegetative storage carbohydrate in wheat(Triticum aestivum L.). The depolymerization of fructans occurs by the sequential removal of terminal fructosyl residues by a specific fructan exohydrolase(FEH). The objective of this study was to isolate and characterize this enzyme in wheat. From stems and sheaths of field-grown wheat(cv. Clark), FEH was purified 356-fold using salt precipitation and a series of chromatographic procedures including size exclusion, anion exchange, and affinity chromatography. FEH had a molecular weight of 63.7 kD and an optima at pH 5.5 and 3$0^{\circ}C$. The $K_{m}$s for $\beta$(2 longrightarrow1) linked oligofructans varied, from 10 to 37mM, with the lowest $K_{m}$ for tetrasaccharide. The $V_{max}$ increased as degree of polymerization (DP) increased. Wheat FEH hydrolyzed only, $\beta$(2 longrightarrow1) linked fructans but not, $\beta$(2 longrightarrow6) linked timothy fructan or sucrose. The role of this FEH in fructan metabolism in wheat is discussed.sed.

• Korean Journal of Food Science and Technology
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• v.49 no.6
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• pp.638-643
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• 2017

In this study, the approximate compositions, color properties, texture properties, physical characteristics, and sensory evaluation of muffins prepared from legumes (mung bean, cowpea, chickpea, or lentil) and wheat flour blends was evaluated. Pasting viscosity of legume flours was lower than that of wheat flour. The moisture, crude ash, and crude protein content of muffins made with legume-wheat flour blends were higher than those of control muffins made exclusively with wheat flour. The lightness value of muffins was decreased by adding legume flour. The hardness of muffins made from legume-wheat flour blends was higher than that of control, whereas springiness and cohesiveness was lower. The weight of muffins made with legume-wheat flour blends were higher than that of control, whereas the height and volume were lower than those of control. The scores of taste, aroma, and texture of muffins were not significantly changed by adding legume flours. The overall acceptability of muffins that were made with lentil or chickpea flour was similar to that of control muffins.

• The Plant Pathology Journal
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• v.34 no.5
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• pp.347-355
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• 2018

Fusarium head blight (FHB) caused by Fusarium species is a major disease of wheat and barley around the world. FHB causes yield reductions and contamination of grains with trichothecene mycotoxins including; nivalenol (NIV), deoxynivalenol (DON), 3-acetyldeoxynivalenol (3-ADON), and 15-acetyldeoxynivalenol (15-ADON). The objectives of this study were to identify strains of F. graminearum isolated in Korea from 2012-harvested wheat grain and to test the pathogenicity of these NIV- and DON-producing isolates. Three hundred and four samples of wheat grain, harvested in 2012 in Chungnam, Chungbuk, Gyeongnam, Jeonbuk, Jeonnam, and Gangwon provinces were collected. We recovered 44 isolates from the 304 samples, based on the PCR amplification of internal transcribed spacer (ITS) rRNA region and sequencing. Our findings indicate that F. asiaticum was the predominant (95% of all isolates) species in Korea. We recovered both F. asiaticum and F. graminearum from samples collected in Chungnam province. Of the 44 isolates recovered, 36 isolates had a NIV genotype while 8 isolates belonged to the DON genotype (3-ADON and 15-ADON). In order to characterize the pathogenicity of the strains collected, disease severity was assessed visually on various greenhouse-grown wheat cultivars inoculated using both NIV- and DON-producing isolates. Our results suggest that Korean F. graminearum isolates from wheat belong to F. asiaticum producing NIV, and both F. graminearum and F. asiaticum are not significantly different on virulence in wheat cultivars.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.199-199
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• 2017

This study investigated the aspects of damage due to low temperature treatment in order to establish the damage criterion according to low temperature invasion during regeneration period in wheat after regeneration period in the early spring. We cultivated wheat cultivar 'Geumgang' in Wagner pots and treated them with three types of low temperature, and the gradual temperature change program was set in a low temperature incubator for 12.5 h per day for 5 days during the night time when the length of young spikes was about 1 mm. All treatments except for the control were treated in 5 steps for each temperature. Treatment 1 was treated at the lowest temperature $-5^{\circ}C$ for 5 h, treatment 2 for 7 h at $-5^{\circ}C$, and treatment 3 for 9 h at $-5^{\circ}C$. The most common type of damage was partial infertility, and there were some discolored spikes. The damage rate of wheat spikes treated at $-5^{\circ}C$ for 9 h was the highest, while the damage rates of wheat sprouts treated at 5h and 7h were not different from each other. It was found that the damage of wheat spikes exposed to low temperatures for a long time was large. It is necessary to investigate the aspects of spike damage by duration days of low temperature.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.126-126
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• 2017

Mitochondria are important in wheat, as in all crops, as the main source of ATP for cell maintenance and growth including vitamin synthesis, amino acid metabolism and photorespiration. To investigate the mitochondrial proteome of the roots of wheat seedlings, a systematic and targeted analysis were carried out on the mitochondrial proteome from 15 day-old wheat seedling root material. Mitochondria were isolated by Percoll gradient centrifugation; and extracted proteins were separated and analyzed by Tricine SDS-PAGE along with LTQ-FTICR mass spectrometry. From the isolated the sample, 184 proteins were identified which is composed of 140 proteins as mitochondria and 44 proteins as other subcellular proteins that are predicted by the freeware subcellular predictor. The identified proteins in mitochondria were functionally classified into 12 classes using the ProtFun 2.2 server based on biological processes. Proteins were shown to be involved in amino acid biosynthesis (17.1%), biosynthesis of cofactors (6.4%), cell envelope (11.4%), central intermediary metabolism (10%), energy metabolism (20%), fatty acid metabolism (0.7%), purines and pyrimidines (5.7%), regulatory functions (0.7%), replication and transcription (1.4%), translation (22.1%), transport and binding (1.4%), and unknown (2.8%). These results indicate that many of the protein components present and functions of identifying proteins are common to other profiles of mitochondrial proteins performed to date. This dataset provides the first extensive picture, to our knowledge, of mitochondrial proteins from wheat roots. Future research is required on quantitative analysis of the wheat mitochondrial proteomes at the spatial and developmental level.

• The Korean Journal of Food And Nutrition
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• v.33 no.5
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• pp.459-472
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• 2020

The purpose of this study was to evaluate the physicochemical components and antioxidant activities of wheat sprout powder prepared by the enzymatic hydrolysis and lactic acid bacteria treatment. The four kinds of pre-treatment were: no treatment (WP), treated with enzyme (WPE), treated with lactic acid bacteria (WPL), and treated with enzyme and lactic acid bacteria (WPEL) were applied to the wheat sprout powder. The WPEL had higher total free amino acid and essential amino acid content than the other samples. As for the volatile aroma of the wheat sprout powder, 29 types of compounds were identified in the WP and WPL, 28 types in the WPE, and 27 types in the WPEL, respectively. The total polyphenols and flavonoids contents, in the wheat sprout powder was enhanced with the enzyme and the lactic acid bacteria pre-treatment. The WPEL had highest DPPH radical scavenging activities. The overall acceptability was the highest at 6.24 points in the WPEL. Based on these observations, it was confirmed that the enzyme and lactic acid bacteria pre-treatment could improve the antioxidant activities and active component of the wheat sprout powder.