• Food Science and Preservation
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• v.14 no.3
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• pp.276-280
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• 2007

This study investigated the physicochemical properties of traditional Olbyeossal(Korean-style parboiled waxy rice) and other rices(dried cooked rice, germinated brown rice, and waxy brown rice). Olbyeossal had a moisture content of 12.7% a crude fat level of 1.0%, a crude ash content of 0.9%, and a crude protein value of 6.3%. The color values were 58.63(L value), 0.83(a value) and 21.73(b value). The water adsorption index(WAI) of Olbyeossal was 6.2g/g after 40 min steeping at room temperature, which was much higher than the WAI of the other rices. The hardness of Olbyeossal(10.5 kgf) was higher than those of other rices($7.5{\sim}8.9$ kgf). The initial pasting temperatures of Olbyeossal, dried cooked rice(DCR), germinated brown rice(GBR) and waxy brown rice(WBR) were $39.5^{\circ}C,\;43.5^{\circ}C,\;65.0^{\circ}C,\;and\;64.5^{\circ}C$, respectively. The breakdown and total setback viscosities of Olbyeossal(70 B.U., 50 B.U.) and WBR(10 B.U., 30 B.U.) were lower than those of DCR(120 B.U., 275 B.U.) and GBR(142 B.U., 340 B.U.).

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.185-192
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• 2006

This experiment was conducted to assess genetic diversity of waxy corn inbred lines and to identify SSR markers related to major characteristics affected kernel quality for improving waxy corn $F_1$ hybrid with good quality. Diversity of 64 waxy com inbred lines was evaluated using 30 microsatellite markers. The 30 microsatellite markers representing 30 loci in the maize genome detected polymorphisms among the 64 inbred lines and revealed 225 alleles with a mean of 7.5 alleles per primer. The polymorphism Information content (PIC) value ranged from 0.14 to 0.87, with an average of 0.69. Based on Nei's genetic distances, the 64 inbred lines were classified into 9 groups by the cluster analysis. The group I included 26 inbred lines (41%), other groups included 3 to 9 inbred lines. One-way analysis of variance was conducted to identify significant relationship between individual markers and major characteristics that affect kernel quality. The analysis showed that umc1019 was related to amylopectin and crude protein content, me 1020 to amylopectin content and peak viscosity, and bnlg1537 to 100-kernel weight, kernel length, and kernel width.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.2
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• pp.172-180
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• 2009

This study was carried out to compare the physicochemical characteristics and sensory quality of Sogokju (Korean traditional rice wine) prepared with waxy rice varieties. Among tested waxy rice varieties, highest protein contents (8.11%) was observed in cv. Sangjuchal, and highest whiteness and L-value were observed in cv. Hwaseonchal, while no significant differences in gelatinization temperature could be observed among tested varieties, and cv. Boseokchal and Sinseonchal exhibited higher breakdown viscosity compared to the others. The alcohol contents of Sogokju with waxy rice varieties ranges from 13.0 to 13.4%, and the brix degree and turbidity were within the range of 20.5 to 24.6 $^{\circ}Bx$, and 0.0344 to 0.0530, respectively. The highest L-value (6.90), b-value (l.45), pH (4.79), total acidity (0.8384%), and glucose content (10.843 g/100 ml) could be observed in Sogokju made with cv. Sangjuchal. The organic acids such as succinic acid, malic acid, citric acid and oxalic acid could be detected in Sogokju. Although no variety-dependant differences in appearance, aroma, and taste could be found in sensory evaluation, Sogokju made with cvs. Sinseonchal, Haepyeongchal, and Hwaseonchal showed higher overall quality than Sogokju made with cv. Dongjinchal, which is most widely used for Sogokju used for Sogokju production nowadays.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.1
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• pp.8-13
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• 2011

This study was carried out to compare botanical characteristics, physicochemical properties related to table quality and feed values and develop a new variety among 12 developed waxy com hybrids. These materials were produced in 2008 and cultivated in 2009 at Com Breeding and Genetics Farm of Coll. of Agri. & Life Sci., Chungnam Nat'l Univ. Botanical characteristics of used waxy com hybrids showed large difference among hybrids; stem height, ear height and ear length. In physical properties, range of kernel sugar content among used hybrids appeared 16.1 to 13.0brix(%). CNU08H-15, CNU08H-35 and CNU08H-h39 among these were highly appeared as 15 above and pericarp thickness of Yeonongchal was very thick as $46.0{\mu}m$, while CNU08H-39 among hybrids showed the thinnest as $23.0{\mu}m$ compared to other hybrids. Protein content as a indicator of table quality was the highest in Ilmichal among hybrids, while that of CNU08H-39 was the lowest, while amylopectin content was the highest as 94.5%, From experimental results, Daehakchal Gold 1, CNU08H-h121 and CNU08H-39 including check Yeonyoungchal were highly evaluated as new hybrid in thinner pericarp, high amylopectin and chewiness.

• Journal of Ecology and Environment
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• v.41 no.9
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• pp.265-270
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• 2017

Background: Over the years, pine pollens have been excluded as an allergen due to its relatively large size, low protein content, and waxy hydrophobic layer, despite their abundance. However, recent studies suggest the possibilities of pine pollens being allergens, and it has been reported that allergy symptoms were highly prevalent in areas with considerably large pine forests and high possibility of exposure to the pollen. Therefore, we conducted a comparative analysis of the allergenicities of the pollens from the dominant species of Korean pines, red pine (Pinus densiflora), black pine (Pinus thunbergii), and pitch pine (Pinus rigida), in mice. Methods: The protein composition of the pollens from the three pine species was compared via sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). The pine pollens and proteins extracted from the pollens were introduced to BALB/c mice by nasal inhalation and application to exposed skin and the IgE produced by the mice were extracted from blood and analyzed via ELISA. Results: SDS-PAGE showed differing protein compositions of the pollens of the three pine species. Analysis of blood IgE compositions showed a similar amount of IgE produced when pollens were applied to skin. In contrast, when mice inhaled the pollens, P. densiflora was shown to induce significantly more IgE production than those of the other two species. Conclusions: The experimental results demonstrate that the pollens of all three South Korean pine species induce IgE production, and this production was more pronounced when the pollens were inhaled than when they were applied to the skin. Of the three species, the pollen of P. densiflora was found to induce the highest level of IgE production.

• Korean Journal of Breeding Science
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• v.42 no.1
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• pp.1-10
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• 2010

Five mutants were investigated at the molecular level to determine the factors responsible for mutated endosperm types. They were classified as high (HA) or low amylose (LA) phenotypes based on the amylose content in endosperm. The five were previously produced from Ilpum and Shindongjin cultivar treated with N-methyl-N-nitrosourea and gamma-ray irradiation, respectively. Analysis of the genomic structure and expression of Granule-bounded Starch Synthase I (GBSSI) genes revealed that mutants generally showed a higher incidence of nucleotide transition than transversion, and the $A:T{\rightarrow}G:C$ transition was particularly prevalent. The rates of nucleotide substitution in HA mutants were generally higher than those in the LA mutants, leading to higher substitutions of amino acid in the HA mutants. Neither nucleotide substitutions interfering with intron splicing or causing early termination of protein translation were found, nor any large-sized deletions or additions were found in all the mutants. In principle, amylose content can be regulated by three factors: internal alterations of GBSSI protein, the strength of gene expression, and other unknown external factors. Our results indicate that the endosperm mutants from Shindongjin arose from internal alterations of GBSSI proteins, which may be the result of amino acid substitutions. On the other hand, the Ilpum mutants might be principally caused by the alteration of gene expression level. Analysis of another three glutinous cultivars revealed that the major factor leading to glutinous phenotypes is the 23-bp duplicative motif (5'-ACGGGTTCCAGGGCCTCAAGCCC-3') commonly found in exon 2, which results in the premature termination of protein translation leading to the production of a non-functional GBSSI enzyme.

• 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 Society of Food Science and Nutrition
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• v.40 no.7
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• pp.962-968
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• 2011

The objective of this study was to investigate the chemical components and quality characteristics of three waxy corn varieties (Heukjinju, Ilmi, and Yeonnong1) harvested by conventional cultivation (CC) and environmentally-friendly cultivation (EFC). Crude ash content of the three corn varieties was higher, but not significant, in CC than EFC. Crude fat and protein contents in Heukjinju were higher in EFC, and amylose content was significantly higher (p<0.001). Free sugar, minerals, and fatty acid composition patterns varied according to the cultivation method. Vitamin E contents in the Heukjinju and Yeonnong1 cultivars were higher in CC than EFC. Total polyphenol content of waxy corns on EFC and CC were 175.28 and 204.00 mg/100 g, respectively, in the Heukjinju cultivar (p<0.01), and 148.64 and 158.42 mg/100 g, respectively, in the Ilimi cultivar, and 123.24 and 128.30 mg/100 g, respectively, in the Yeonnong1 cultivar. 2,2-Diphenyl-1-picrylhydrazyl radical scavenging activity on EFC and CC was 1.51 and 1.76 in Heukjinju cultivar (p<0.05), 0.29 and 0.34 in Ilmi cultivar (p>0.05), and 0.39 and 0.42 mg trolox eq/g in Yeonnong1 cultivar (p>0.05), respectively. However, 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity was higher in CC than EFC.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.274-282
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• 2013

This study was carried out to find out the physicochemical properties of rice grains of 8 varieties having various amylose content. Amylose contents of 8 varieties were ranged from 6.3 to 30.9% and could be classified into 4 groups, such as waxy, low-amylose, nonglutinous, and high-amylose. Protein contents were ranged from 5.8% to 7.5% varied depending on variety, but there was no significant difference in protein contents among groups. The hardness of milled rice grains in low-amylose and non-glutinous was stronger than waxy and low-amylose group. Whiteness of waxy group grains was the highest while non-glutinous group was the lowest. The alkaline digestive values were evenly distributed from 5.2 to 6.9 and highly correlated with amylose content. There was significant difference in pasting properties of rice flours among groups. High-amylose group showed the highest initial pasting temperature and total setback viscosity, and the lowest peaks for trough and breakdown viscosity. Low-amylose group showed the highest breakdown viscosity but the lowest setback viscosity as well as high peak viscosity. Although amylose content was significantly correlated with alkali spreading value in milled rice, initial pasting temperature, and total setback, but it was negatively correlated with toyo-meter value and setback viscosity.