• 제목/요약/키워드: Low amylose content

검색결과 100건 처리시간 0.019초

수도 고단백계통 육성을 위한 기초적 연구 -VI. 미립내 단백질과 Amylose함량의 재배시기 및 년차에 따른 변이- (Basic Studies for the Breeding of High Protein Rice -VI. Varietal variation of protein and amylose content of rice in response to cultural season and year-)

  • 허문회;서학수
    • 한국작물학회지
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    • 제20권
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    • pp.142-147
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    • 1975
  • 출수기와 성숙기가 다양한 계통포장에서 저 Amylose, 고단백계통을 선발하고자 할때 그 기준을 세우기 위한 한 방법으로 재배시기에 따른 Amylose 및 단백질함량의 계통간 변이양상을 구명하고자 포장과 온실에서 수차 또는 수년간 재배된 시료의 Amylose와 단백질함량의 계통간 변이를 검토하였다. 그 결과를 요약하면 다음과 같다. 1. 조생계통을 동일한 비료수준에서 시기를 다르게하여 포장에서 재배할 경우 단백질함량은 생육기간과 부의 상관이 있었고, 조기<보통기<만기재배 순으로 증가되었다. 2. 포장에서 재배시기가 다를 경우 Amylose 함량은 출수기가 늦어질수록 높아졌으나 생육기간과는 직접적인 관계가 없었다. 3. 온실내에서의 수확시기에 따른 단백질함량의 변이는 품종에 따라 달랐으나 3월부터 10월까지는 품종간 차이가 컸다. 4. 온실내에서 저 Amylose품종의 Amylose함량은 수확시기에 따라 변이가 컸고, 7월에 가장 낮았다. 고 Amylose계통은 수확시기에 따른 변이가 적었다. 5. 년차에 따라서 단백질함량은 변이가 적었다. Amylose함량은 저 Amylose계통에서는 고온인 해에 낮았으나, 고 Amylose계통에서는 년차에 따른 변이가 적었다.

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벼에서 T-DNA가 삽입된 저아밀로스 배유의 미립특성 (Grain properties of low amylose endosperm induced by T-DNA insertion in Rice(Oryza sativa L.))

  • 박세욱;이현숙;손재근
    • Current Research on Agriculture and Life Sciences
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    • 제29권
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    • pp.1-10
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    • 2011
  • This study was conducted to determine the agronomic characteristics of low amylose lines which were derived from induced mutants by T-DNA insertion. The agronomic and physicochemical properties of the low amylose mutants were analyzed and compared with a donor cultivar 'Dongjin' and a low amylose cultivar 'Baekjinju'. The heading date of the low amylose mutants was similar to the donor cultivar 'Dongjin' and yield index of the mutants was 78~92% compared with 'Dongjin'. The amylose content of four mutants in brown rice was ranged from 16.1 to 16.7%. Among low amylose mutants, 'P50-4-4-5' was lower 3.6%(13.3%) than those of 'Dongjin'(16.9%) in amylose content of milled rice. The grain length of 'P50-4-4-5' was similar to the donor cultivar, however, thousand grain weight(18.9g) was lighter than those of 'Dongjin'. The score of alkali digestion in brown rice of 'P50-4-4-5'(5.5) was lower than that of 'Dongjin'(6.8) and similar to 'Baekjinju'(5.8). The gel consistency of 'P50-4-4-5'(84mm) in milled rice exhibited that was longer than 'Dongjin'(76mm) and 'Baekjinju'(81mm). The result of eating quality showed that 'P50-4-4-5'(78.8) was higher than those of 'Dongjin'(60.3) and 'Baekjinju'(67.2). Thus our data suggest that 'P50-4-4-5' will facilitate the development of a new cultivar with low amylose rice.

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아밀로오스 함량별 쌀전분의 이화학적 특성 (Physicochemical Properties of Rice Starch by Amylose Content)

  • 이상효;한억;이현유;김성수;정동효
    • 한국식품과학회지
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    • 제21권6호
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    • pp.766-771
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    • 1989
  • 가공식품의 원료로써 잘의 가공 적성을 파악하기 위하여 아밀로오스 함량에 따라 가공용으로 육종된 8가지 품종에 대한 전분의 이화학적 특성을 조사하였다. 분리전분의 아밀로오스 함량은 $16.7{\sim}29.7%$이었으며 IR 30, Godael, Aguja 및 Lengkwang의 고 아밀로오스 품종에, Seomjinbyeo, BG-3, B개 및 Samgangbyeo는 저 아밀로오스 품종으로 분류할 수 있었다. 전분의 물 결합력과 blue value는 각각 $87.0{\sim}103.0$$0.178{\sim}0.305$이었으며 아밀로오스 함량이 증가할수록 아밀로그램의 호화온도와 break down ratio는 증가 한 반면 최고점도는 무관하였다. 0.1% 전분 현탁액의 광투과도는 저 아밀로오스 품종의 경우 $50^{\circ}C$부터 증가하기 시작하였으나 고 아밀로오스 품종은 $65^{\circ}C$이후부터 급격히 증가하였고 $75^{\circ}C$ 이상에서는 차이가 없었다. 또한 팽윤력과 용해도는 저 아밀로오스 품종에서 높게 나타났다. 한편 각종 쌀 전분겔의 노화속도상수는 Aguja 품종이 0.219로 가장 높았고 Seomjinbyeo가 0.057로 가장 낮았으며 아밀로오스 함량이 높을수록 노화속도가 빨랐다.

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고아미(아밀로스 쌀) 복합분을 이용한 제면 특성 (Noodle making characteristics of goami rice composite flours)

  • 김진숙;김상범;김태영
    • 한국지역사회생활과학회지
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    • 제17권2호
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    • pp.61-68
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    • 2006
  • This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

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아밀로오스 함량이 쌀식빵의 특성에 미치는 영향 (Effects of Amylose Content on Quality of Rice Bread)

  • 금준석
    • 한국식품과학회지
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    • 제30권3호
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    • pp.590-595
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    • 1998
  • 아밀로오스 함량이 서로 다른 7가지(수원조, 수원232, BG276-5, IR44, IR41999-139, 수원230, 용주벼) 쌀 품종을 이용하여, 각각 쌀식빵을 제조한 후 특성을 비교하였다. 아밀로오스 함량은 수원조가 27.07%로 가장 높았고(P<0.05), 용주벼는 17.17%로 가장 낮은 값을(P<0.05) 나타내었다. 쌀식빵을 제조한 후 부피를 측정한 결과 수원조는 1116.67 mL로 최대값을(P<0.05)을 나타낸 반면, 용주벼는 903.33 mL로 최소값을 (P<0.05) 나타내었다. 즉, 아밀로오스 함량이 증가 할수록 부피도 증가하였다(r=0.9974). 쌀식빵의 조직감 및 색도는 아밀로오스 함량과 일정한 양상을 보이지 않았다. 관능검사 결과 쌀식빵의 부피는 아밀로오스 함량이 증가할수록 증가하는 경향을(r=0.9974) 나타낸 반면, 쌀식빵 내부의 기공크기, 껍질의 색깔, 향, 맛, 씹힘성, 조직감은 감소하는 경향을 나타내었다. 종합적인 기호도 검사 결과 amylose 함량이 감소할수록 높은 기호도를 나타내었다. 즉, 쌀식빵에는 낮은 아밀로오스 함량을 가진 품종이 가장 적합한 것으로 판명되었다.

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Textural Properties of Processed Foods Produced from Newly Developed Non-Glutinous Rice Cultivars

  • Ha, Mi-Sun;Roh, Yi-Woo;Hong, Kwon-Pyo;Kang, Yoon-Suk;Jung, Dong-Chae;Kim, Kwang-Ho;Park, Sang-Kyu;Ha, Sang-Do;Bae, Dong-Ho
    • Food Science and Biotechnology
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    • 제16권5호
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    • pp.789-795
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    • 2007
  • This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

Effects of Amylose Contents and Degree of Gelatinization of Rice Flour on In Vitro Starch Digestibility, Physical Characteristics, and Morphological Properties

  • Park, Ji Eun;Bae, In Young;Oh, Im Kyung;Lee, Hyeon Gyu
    • 산업식품공학
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    • 제21권4호
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    • pp.341-350
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    • 2017
  • The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

The Physicochemical Properties of Starch from Tongil-type Rice Varieties

  • Jong-Hee Shin;Chae-Min Han;Young-Un Song;Sang-Kuk Kim;Jung-Gi Ryu
    • 한국작물학회지
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    • 제68권3호
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    • pp.99-105
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    • 2023
  • Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 ㎛. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (To), peak (Tp), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.

한국 쌀과 일본 쌀의 물리화학적 특성 연구 (II) 아밀로즈 함량과 조리특성의 차이에 의한 품질비교 (Comparison of Korean and Japanese Rice Cultivars in Terms of Physicochemical Properties (II) The Comparison of Korean and Japanese Rice by Amylose Content and Cooking Characteristics)

  • 김혁일
    • 동아시아식생활학회지
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    • 제14권2호
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    • pp.145-155
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    • 2004
  • From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

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Effects of Low Temperature during Ripening on Amylose Content and Enzyme Activities Associated with Starch Biosynthesis in Rice Endosperm

  • Baek, Jung-sun;Jeong, Han-Yong;An, Sung-Hyun;Jeong, Jae-Heok;Lee, Hyen-Seok;Yoon, Jong-Tak;Choi, Kyung-Jin;Hwang, Woon-Ha
    • 한국작물학회지
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    • 제63권2호
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    • pp.86-97
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    • 2018
  • The objective of this study was to determine the effects of low temperature on starch accumulation in rice grains. We used four major Japonica-type Korean rice cultivars as materials: Jinbu (JB), Junamjosaeng (JJ), Geumyoung (GY), and Hwawang (HW). Rice plants were moved into two phytotrons the day after heading. Temperatures in the two phytotrons were maintained at $19/29^{\circ}C$ (night/day) as the control, and $13/23^{\circ}C$ as the low temperature condition, both under natural daylight with a relative humidity of 65%. The ripening rates of JB and JJ showed no significant difference between the low temperature and control conditions at 45 days after heading (DAH). In contrast, the ripening rates of GY and HW were 86% and 57% lower than those of JB and JJ under the low temperature condition at 45 DAH, respectively. However, the ripening rates of these four varieties at 61 DAH (when accumulated temperature reached $1,100^{\circ}C$) under the low temperature condition were similar to those at 45 DAH under the control condition (JB, 94%; JJ, 97%; GY, 97%; HW, 88%). The total starch contents showed no significant difference between the control and low temperature conditions. However, the amylose contents in the cultivars were higher under the low temperature than under the control condition. The enzyme activities of starch biosynthesis were about 5-10 days slower in cultivars under the low temperature than under the control. The grain-filling rate showed significant correlations with the enzyme activities of SuSase ($r^2=0.70^{***}$), AGPase ($r^2=0.63^{***}$), UDPase ($r^2=0.36^{***}$), StSase ($r^2=0.51^{***}$), and SBE ($r^2=0.59^{***}$). In conclusion, although StSase activity was increased at $13/23^{\circ}C$ up to 20 DAH, there might not be enough time for SBE to synthesize amylopectin, thus affecting the amylose content of HW, which had the slowest grain filling rate. Notably, the decreased activity of SuSase and SBE and late increase in AGPase activity under the low temperature during the ripening stage are considered to be disadvantageous, as they delay ripening and increase the amylose content.