• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.2
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• pp.132-136
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• 1990

This experiment was conducted to study the multiplication and spread of bacterial population in water exuded through the hydathode of infected leaf of Xanthomonas campestris pv. oryzae in resistant and susceptible rice cultivars to bacterial leaf blight. The results obtained are summarized as follows. The bacterial multiplication in resistant cultivars was almost constant from three days to twelve days after inoculation with population of 10$^3$-10$^4$cfu/$\textrm{cm}^2$, but the multiplication was increased as days after inoculation extended in susceptible cultivars. The speed of bacterial multiplication and the number of bacteria spread above and below the inoculated position were closely related with the resistance of rice cultivars to bacterial leaf blight. The bacterial multiplication and spread were observed throughout the all growing stages including seedling, maximum tillering and flag leaf stages. The bacterial populations in water exuded through the hydathode were dependent on the multiplication and spread, and the populations were also closely related with the resistance of rice cultivars.

• Proceedings of the Korean Society of Plant Pathology Conference
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• 2004.10a
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• pp.61-62
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• 2004

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• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.930-936
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• 2004

Effects of rice cultivars and degree of milling (DM) on composition, pasting properties, total phenolic contents, and distribution of phenolic acids were investigated. Rice and bran fractions with 94.4, 92.0, and 90.4% milling yields from brown rice of four cultivars (Odae, Nampyung, Chucheong, and Ilmi) were used. Fat and ash contents of milled rices decreased with increasing DM, whereas protein contents were not affected. In rice bran, differences in fat and ash contents by cultivars were higher than those caused by DM. With increasing DM, gelatinization temperature of rice flour decreased, whereas peak viscosity and hold viscosity at $95^{\circ}C$ increased. While cold viscosity, final viscosity, and setback varied among cultivars, DM had little effect. Total polyphenolic contents in brown rice, milled rice, and rice bran were 93.9-88.8, 30.3-71.9, and 310.0-541.6 mg catechin eq/100g, respectively. Major phenolic compounds were identified as ferulic and p-coumaric acids. Total phenolic content of brown rice (65.9-27.9 mg%) decreased with increasing DM, whereas ratio of ferulic acid composition increased. Chucheong and Ilmi varieties showed biggest reduction of phenolic acid contents by milling. In rice bran, ferulic and p-coumaric acids were 157.8-240.2 and 31.8-90.4 mg%, respectively. Contents of sinapinic, benzoic, and m-hydroxybenzoic acids in rice bran were higher than those of brown and milled rices.

• Korean Journal of Food Science and Technology
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• v.32 no.1
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• pp.82-89
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• 2000

Relationship among the properties of rice, such as amylose contents of endosperm starch, sugar content and amylogram characteristics, and processing properties for rice bread was studied. The amylose content of the rice cultivars decreased in order of Nampungbyeo, Whachungbyeo>Punchilmi(fl)>Nampung CB243> Whachung du-I, Nampung EM90>Whachung-chalbyeo>shr. Protein contents of rice tested in this study were almost same level, however, shr, the high sugar rice, showed the highest protein content scored as 8.2%. The study showed that the amylose contents of rice cultivars were negatively correlated with their protein contents. The starting temperatures for gelatinization of the flour of Punchilmi(fl) and Shurunken(shr) were low, however, in case of Whachungbyeo and Nampungbyeo plus their mutants derived from the both, the stickiness and the hardness of the flours were shown to be positively correlated with the amylose contents. In addition, loaf volume tested using sensory evaluation and overall quality showed the same tendency. Among the rice cultivars tested in this study, breads made from white rice had good qualities in bread making process than those made from brown rice. The bread made from Nampungbyeo was demonstrated to have highest score e in overall quality, as well as the lowest retrogradation index during storage at $4^{\circ}C$

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.67-72
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• 2006

To determine the amount of phytate in rice grains from various cultivars, two methods were employed and compared in respect of the accuracy and conveniency. Phytate in rice samples was extracted with HCl, and then the extracts were subjected to an anion-exchange column. Finally, the phytate in eluate was quantitated using two methods: one method is based on the complex formation between ferric ion and sulfosalicylic acid in the presence of phytate, and the other is the prior acid digestion of phytate sample, followed by the colorimetric determination of liberated phosphorus. Although two methods showed similar values of phytate in rice samples, the former method is simpler and more precise than the latter. Moreover, the former is more reliable for the samples with lower phytate levels. Especially, the dilution condition of rice sample before anion exchange column separation was important for the recovery of phytate in rice samples. Based on the former method, the amount of phytate in rice of various cultivars was estimated to range from 7.3 mg/g to 12.4 mg/g rice. This method would be useful for the determination of phytate in crop samples with a lower level of phytate, one of anti-nutrients in some agricultural plants.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.286-286
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• 2017

We conducted to compare the characteristics of rice flours according to the different milling processes. Five rice varieties (Oryza sativa L.) with different amylose content were prepared by wet and dry milling processes. The moisture contents of wet-milled rice flours (WMR) was mostly three-time higher than those of dry-milled flours (DMR). Water absorption index (WAI), water solubility index (WSI) and swelling power (SP) increased in proportion to temperature ($50-90^{\circ}C$). WAI, WSI, SP of DMR showed higher value than those of WMR. Baeokchal (BOC) which is waxy rice cultivar was significantly high level of WSI. Pasting properties of DMR except BOC cultivar resulted in higher peak viscosity, trough viscosity, final viscosity and Setback. The levels of resistant starch in the four cultivars except Dodamssal (DDS) were under 1% irrespective of Milling processes, whereas the resistant starch contents of DMR and WMR in DDS was 9.18 and 6.27, respectively. Damaged starch content of WMR were less than those of DMR, moreover, negative correlation was observed between amylose content and damaged starch of rice cultivars. These results suggest that the properties of rice flour varied depending on the milling methods and varieties, and it could be a reference for selecting the appropriate processing purposes.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.278-283
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• 2018

The objective of this study was to evaluate quality properties of high quality rice. Seven rice varieties, Dabo, Daebo, Samkwang, Sindongjin, Sukwang, Jinsumi, and Haiami, were investigated for proximate contents and physicochemical characteristics. Moisture content was highest in the Jinsumi (13.13%). Protein and lipid content was highest in the Haiami. The amylose content of the rice cultivars was 20.15~22.51%. The degree of amylopectin polymerization (DP) was analyzed, and in all cultivars, DP 13-24 content was found to be highest, at more than 53%, whereas DP ${\geq}37$ content was lowest, at less than 5.81%. With regard to free sugar, maltose content in rice was the highest (${\geq}46%$). Toyo value of rice was highest in Samkwang, Daebo, and Jimsumi. Palatability characteristics were highest in Daebo and Jimsumi. Thus, the results of this study suggested that Samkwang, Daebo, and Jinsumi can be effectively used as processed cooked rice, though further studies should be required regarding changes in the quality of rice after cooking.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.3
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• pp.161-167
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• 1998

Root and shoot development of two rice (Oryza sativa L.) cultivars with different genetic backgrounds was studied with reference to their relative growth. Tongil type (indica-japonica hybrid) cultivar 'Kuemkangbyeo' and japonica cultivar 'Koshihikari' were grown in $5000^{-1}$ a Wagnar pots under flooded condition. Three plants with roots of both cultivars were taken in every phyllochron through the heading stage to record morphological characteristics of shoot and root system. Compared to Koshihikari, Kuemkangbyeo produced more tillers and had greater shoot weight and leaf area per hill. Length and weight of the root system in both cultivars increased exponentially with time. At the same time, root system development was significantly faster in Kuemkangbyeo than in Koshihikari after the panicle initiation stage. As a result, Kuemkangbyeo has a vigorous root system which consists of larger number of nodal roots compared to Koshihikari. Also, the root length and weight per unit leaf area of Kuemkangbyeo were larger than those of Koshihikari in the later half of growing period, which suggests possible higher physiological activity of the root system of Kuemkangbyeo which is known as a high-yielding cultivar. The relationship between root traits (crown root number, total root length, and root dry weight) and shoot traits (leaf area and leaf+culm dry weight) in both cultivars closely showed allometry until the flag leaf stage.

• Plant Resources
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• v.7 no.2
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• pp.141-146
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• 2004

Frequent occurrence of off-type plants in a given cultivar has been a serious problem in both breeder's and farmer's fields. An experiment was designed to examine the differences in rate of occurrence of off-type plants among Tongil-type cultivars (high yielding cultivars derived from indica/japonica hybridization) from which the possible cause of higher occurrence of off-type plant in a specific cultivar was deduced. Among five Tongil-type cultivars examined for morphological variant in the field, only one cultivar, Dasanbyeo, had off-type plants. When analyzed with SSR markers, off-type plants showed different band patterns from original cultivar, having several extra bands in addition to cultivar-specific band, suggesting that off-type plants were originated from Dasanbyeo, rather than originated from mixing or mishandling of seed materials with other cultivars. The possible cause of off-type occurrence seems to be natural pollination with other cuItivars adjacent to the original cultivar during seed multiplication. This was supported from the observation that self-crossed progeny of the off type plants showed a wide range of variation of agronomic traits which could not be observed when there was a smaller introduction of genes to the fixed germplasm as happened in the case of cultivar mutation. Another evidence supported this idea that Dasanbyeo showed much of difference in floral organ and behavior to other cultivar to be subjected to higher out-crossing than other cultivars examined.

• Korean Journal of Soil Science and Fertilizer
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• v.20 no.1
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• pp.69-76
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• 1987

The aerobic heterotrophic bacteria in the histosphere associated with grasses (Gramineae, Caryphyllaceae, Crucifereae) and rice cultivars in saline and reclaimed saline paddy soils were varied with species and rice cultivars. The fraction of aerobic heterotrophic $N_2$-fixing bacteria to the total aerobic heterotrophic bacteria were averaged to eighteen percent in the histosphere of grasses and rice. Acetylene reducing activity of these bacteria were ranged from 1 to 24 n mole/tube/hr. Most of the bacteria strains were predominated of hydrogen utilizing bacteria. The majority of these bacteria were closed to Pseudomonas, Azospirillum, Klebsiella and Agrobacter.