• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.131-136
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• 2008

With the development of diverse agricultures worldwide, biofortified rice noted for its preferable marketability and palatability plays an important role in the world's agricultural economics and rice breeding programs. In this report, several $M_5$ of T-DNA inserted lines derived from the donor cultivars, 'Hwayong' and 'Dongjin', were selected for high or low protein, high lipid and low amylose content, respectively. The coefficients and ranges of variation for the chemical constituents between $M_4$ and $M_5$ T-DNA inserted lines were evaluated in comparison with those of the donor varieties. Results indicated that T-DNA insertion might be an effective way to generate useful variations for chemical composition of rice grains which could be used for the development of biofortified rice cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.5
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• pp.360-366
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• 2001

Flour physicochemical properties of six Korean waxy wheat lines and their parental plants, including Kanto 107 and BaiHuo, which have partially null in GBSS (granule bound starch synthase), were evaluated in this study. The very low amylose content (3.20%) of Korean waxy wheat lines, which had been influenced by the null in all three GBSS isoforms encoded by three Wx loci, could result in the higher starch swelling power (25.15%), lower starch and flour pasting temperature (61.37$^{\circ}C$; 65.85$^{\circ}C$), and higher starch pasting peak viscosity and breakdown (246.60 RVU; 161.50 RVU) than those of their parental plants. In addition to high swelling and pasting properties, Korean waxy wheat lines had the higher protein content (12.80%), alkaline water retention capacity (97.39%), SDS sedimentation volume (80.33 $m\ell$) and damaged starch content (4.35 %) than those of their parental plants.

• Korean Journal of Breeding Science
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• v.50 no.4
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• pp.504-509
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• 2018

A new black barley variety, "Heuksoojeongchal," was developed as a cross between "Keunalbori 1" and "Masankwamaek/Mortoni" at the National Institute of Crop Science, RDA in 2014. Heuksoojeongchal had a longer culm length (89 cm) and a later average heading date and maturity than Seodunchalbori. It also had a spike length of 5.0 cm, $543spikes/m^2$, and 54 grains/spike. The 1000-grain weight of Heuksoojeongchal (36.0 g) was heavier than that of Seodunchalbori. Heuksoojeongchal showed resistance to barley yellow mosaic virus (BaYMV). The yield potential of Heuksoojeongchal was approximately 7% higher than that of Seodunchalbori upland, but the average yield potential was similar in upland and paddy fields. Among the quality characteristics, the ${\beta}-glucan$ content (6.7%) was higher and the amylose content (5.5%) was lower than those of Seodunchalbori. The whiteness of the black barley was low, and its absorption rate and spreadability were similar to those of Seodunchalbori.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.11
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• pp.1336-1342
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• 2017

The study examined and compared the physicochemical and characteristics of various rice brand varieties and private brand products on the market. The moisture content in the proximate composition of rice was 15.67~17.03%, crude protein content was 5.73~6.30%, crude lipid content was 0.38~0.95%, and crude ash content was 0.23~0.56 %. Ilmi and Ilpum had high moisture content, whereas Gosihikkari and Hopyeong had high crude protein content. In the Hunter's color value of rice flour, L value was 96.76~97.27, a value was -1.63~-0.63, and b value was 2.00~2.60. The WAI was 1.21~1.39, WSI was 0.63~0.93%, and amylose content was 14.63~20.86%, respectively; Gosihikkari and Ilmi showed the lowest values. The X-ray diffraction patterns of rice flours of all varieties showed an A shape. For the amylogram properties of rice flour, initial pasting temperature was $59.57{\sim}63.23^{\circ}C$, maximum viscosity was 569.00~718.67 B.U. (Brabender Units), breakdown was 303.00~423.67 B.U., and setback was 212.67~265.33 B.U.. For differential scanning calorimeter (DSC) of rice flour, onset temperature was $54.66{\sim}58.63^{\circ}C$, peak temperature was $65.87{\sim}68.14^{\circ}C$, end temperature was $73.37{\sim}75.54^{\circ}C$, and enthalpy was 1.98~2.95 cal/g. The rice varieties with high internal density and initial pasting temperature as well as low crude protein content, WAI, amylose content, and setback can be classified as good. Gosihikkari in Gyeonggi Province, Ilmi and Hopyeong in Jeollanam-do, and Samgwang in Chungcheongnam-do are among them.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.378-384
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• 2006

Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at $80^{\circ}C$ linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at $120^{\circ}C$ and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.2
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• pp.203-216
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• 2008

This study was conducted to provide the fundamental data based on the analysis of phsyco-chemical characteristics of domestic aroma rice and foreign aroma rice for breeding of aroma rice. The average amylose content of domestic aroma rice and widely cultured domestic traditional rice were 18.1% and 19.0% respectively. The Indica and the Japonica types were 25.6% and 25.0%. In the domestic rice of Tongil and Japonica type, the average protein content were 7.6% and 6.4% respectively. And the average protein content of foreign Indica and Japonica type were 7.6% and 7.0% respectively. And the average protein content of widely cultured domestic traditional rice was 5.6%. The Japonica type of rice shown a low protein content compared with Indica type of rice, and the foreign Indica types of rice exhibited a wide range of protein contents. The average alkali digestive value (ADV) of Tongil type of the domestic aroma rice was about 5.0 and the value of Japonica type was about 6.0. The average ADV of foreign Indica and Japonica type were 4.3 and 5.1 respectively. Also the average ADV of widely cultured domestic aroma rice was about 6.0. The foreign aroma rice were distributed a variable range of ADV value and lower than the both domestic aroma rice and widely cultivated domestic rice. In the whole aspect of the amylogram, the highest viscosity, the lowest viscosity and the last viscosity of the total resources, in domestic aroma rice were clearly lower with the next order, Japonica type of foreign aroma rice, Indica type of foreign aroma rice, Japonica type of domestic aroma rice, widely cultured domestic traditional rice, and Tongil type of domestic aroma rice. It shown the difference aspect of amylograms according to the eco-type of the domestic and foreign aroma and the general rice, and it was distinguishable in difference of the aspect of the amylogram of the endosperm of rice as non-glutinous rice, waxy rice, and middle-waxy rice.

• Journal of the Korean Home Economics Association
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• v.27 no.1
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• pp.39-46
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• 1989

Mung bean starch gel (Mook) and gel made from starch of cowpea are similar properties in texture. In order to elucidate the similarity between these two starch gels, some physicochemical properties of cowpea starch were compared with those of mung bean starch. Water bildings capacity of cowpea starch (183.6%) was a little low than that of mung bean starch (184.2%). The solobility, swelling power and optical transmitance of the cowpea starch showed a smiliar pattern to mung bean starch, but cowpea starch had a little lower solubility than mung bean starch. Amylogram of mung bean strach (4, 5, 6, 7%) shoved no peak viscosity but cowpea starch (4, 5, 6%) showed peak viscosity and both starches showed high viscosities when cooling. Cowpea and mung bean starches had the blue value of 0.41 and 0.47, the alkali number of 8.4 and 8.0, the amylose content of 30.5 and 32.1%, the molecular weight of amylose of 30,000 adn 29,258 and glucose unit per segment of amylopectin of 27.6 and 26.8 respectively. The shape of cowpea and mung bean strach granules were round and elliptical, and the mean vlalue of major axis, minor axis and the ratio of these were 20.7 and 21.8 ${\mu}{\textrm}{m}$, 14.6 and 14.4 ${\mu}{\textrm}{m}$ and 1.42 and 1.51, respectively. The extent of retrogradation determined by the glucoamylase digestion method and syneresis showed that cowpea starch gel was larger than that syneresis showed than cowpea starch gel was larger than that of mung bean starch gel. The redults of X-ray diffraction studies showed A pattern for two starches, Diffraction peak of gels disappeared with gelatinization of starches but that of two starch gels storaged for 2 days at 5$^{\circ}C$ showed a similar patterm.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.289-298
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• 2023

Stored rice grain undergoes physical and chemical deteriorations over time. As temperature and moisture content are important factors affecting to the denaturation of rice, it is important to store rice at a low temperature and hermetic condition. From a microscopic point of view, many studies have already reported how proteins and lipids were denatured within rice grain. Meanwhile, the weight loss of rice is currently observed at actual storage sites and can occur for diverse reasons. In this study, it was assumed that the decomposition process of polysaccharides, known as the main component of rice, plays an important role in its weight loss. In specific, the roles of enzymes were also evaluated. Our interest is in the major polysaccharides within a rice grain such as starch as well as within a rice endosperm cell wall. It is suspected that the weight loss of rice grains during storage seems to associate with the degradation of amylose and amylopectin. Nevertheless, it should be also speculated the correlating effect of other components such as proteins and lipids.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.63 no.3
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• pp.196-204
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• 2018

The main objective of this study was to identify the best quality rice for cultivation on reclaimed land in Jeollabukdo-Province based on yield, head rice ratio, protein content, amylose content, and Toyo taste value evaluations. Seven varieties of rice were grown for two years on the reclaimed land. The Sukwang variety had the earliest heading date. The tiller number for the Younghojinmi variety was 19 on average, and its variation in tiller number was the lowest, which showed that the safety for cultivation of the variety was high on the reclaimed land with respect to that of the other varieties. The culm and panicle lengths of the Sukwang and Hyunpum varieties were the highest at 81.8 and 21.3 cm, respectively. Shindongjin produced the highest thousand grain weight at 27.7 g, whereas Haepum produced the lowest at 22.3 g. The number of grains per panicle for 7 all varieties was statistically equal for both years. The yield order for the varieties was Shindongjin (590) > Hopum (575) > Younghojinmi (552) > Sukwang (551) > Hopum (543) > Mipum (534) > Haepum (498 kg/10a), which showed that there was no significant difference in average yield between the varieties when both years are taken into consideration. However, the annual difference in Haepum yield between 2015 and 2016 was the highest at 108 kg/10a, indicating low cultivation safety. The head rice ratio of Younghojinmi was higher than for the other cultivars in both 2015 and 2016. However, there was no significant difference between the 2 years when the averages for all varieties were analyzed. There was was a considerable difference in protein and amylose content between the varieties in the two years, although this was not apparent in the results when the average over 2 years for each variety was calculated. There was no significant difference between the two years with respect to the average head rice ratio, and the protein and amylose contents of the seven varieties. The Toyo taste values for the Sukwang and Mipum varieties were higher than for the other varieties. Based on the principle characteristics, such as Toyo value, the Sukwang variety is a suitable substitute for Shindongjin, which has been previously used to produce high-quality rice on the reclaimed land.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.6
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• pp.711-715
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• 1995

This study was carried out to determine the desirable screeing condition for low-temperature germinability of rice seeds. The germination test was performed with fifty rice varieties from three countries, mainly including the recent Korean rice cultivars. The analyzed result of germination test under three temperature conditions(13$^{\circ}C$, 16$^{\circ}C$, $25^{\circ}C$) pointed out that 11 days after seeding at 13$^{\circ}C$ was the most efficient testing condition for low-temperature germinability in terms of mean and variation in germination rate. Highly significant correlations were observed between germination rates of 11 days after seeding at 13$^{\circ}C$ and germination coefficients, average days of germination at 13 for 20 days. Low-temperature germinability were highly positively associated with days to heading or amylose content, but negatively correlated with grain width.