• 한국미생물·생명공학회지
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• 제10권4호
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• pp.259-265
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• 1982

Bacillus circulans F-2 $\alpha$-amylase에 의한 각종 oligosaccharide의 분해산물을 조사하고, Bacillus circulans F-2 $\alpha$-amylase, Bacillus amyloliquefaciens $\alpha$-amylase, Rhizopus niveus glucoamylase에 의한 각종 생전분의 분해율을 비교 검토한 결과를 요약하면 다음과 같다. 1. 공시 oligosaccharide중 Bacillus circuians F-2 $\alpha$-amylase는 maltose와 maltotriose를 분해시키지 못하였으나 meltotetraose이상의 oligosaccharide는 분해시켰다. maltotetraose, maltopentaose, maltoheraose, maltoheptaose, maltooctaose중 maltotetraose의 분해가 가장 미약하였다. 2. soluble starch, amylopectin, amylose, oyster glycogen중 oyster glycogen의 분해율이 약간 낮았다. 3. corn starch의 분해율은 진탕반응이 정치반응보다 높았으나 potato starch에 대하여는 효소의 종류에 따라 일정치 않았다. 4. corn, rice, arrowroot, high amylose corn, banana, sago, yam, potato starch에 대하여 Bacillus circulans F-2 $\alpha$-amylase가 Bacillus amyloquefaciems $\alpha$-amylase, Rhizopus niveus glucoamylase보다 월등하게 높은 분해율을 나타내었다.

• 한국식품과학회지
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• 제9권1호
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• pp.19-23
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• 1977

The variation of the amount of starch, size and shape of the starch granules, amylose content, and blue value of the starch in the Korean ginseng roots from one year old to five year old cultivated at Kumsan was studied. The results obtained were as follows; 1) The starch content of the ginseng root(dried) was increased with the age of the root; that is, 9.62% for one-year-old roots, 10.35% for two-year-old root, 15.50% for three-year-old root, 17.05% for four-year-old root, and 18.32% for five-year-old root. 2) The shape of the ginseng starch granules was round or short oval, and in the latter case the ratio of minor axis to major axis was 1 to 1.1. Diameter of the starch granules was in the range of $1.48\;{\mu}\;to\;8.14\;{\mu}$ and the most frequent granule size was $3\;{\mu}\;(32.1{\sim}35.7%)$. The number of big size starch granules was increased during the five years of growing, while, the number of small size granules was decreased. 3) The amylose content in the ginseng starch was varied with the age of the root, in the range of $53.6{\sim}70.5%$. 4. The blue value of the ginseng starch was in the range of 0.60 to 0.71.

• 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 (T_o), peak (T_p), 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.

• 한국작물학회지
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• 제60권4호
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• pp.448-457
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• 2015

다양한 가공제품을 개발하여 쌀 소비를 확대시키기 위하여 가공용도에 적합한 물성을 지닌 벼 품종을 개발하려는 노력이 계속되고 있는데, 특히 중간찰은 현미밥, 떡, 과자, 식혜, 술 등 다양한 가공식품 소재로 이용성이 높다. 국립식량과학원에서는 조생, 다수성 품종인 '남일'에 돌연변이원으로 아지드화나트륨을 처리하여 다수의 배유변이 계통을 확보한바 있다. 본 연구는 중간찰 특성을 발현하는 'Namil(SA)-dull1'의 작물학적 특성을 평가하고 아밀로스 함량을 지배하는 주동유전자위의 염색체상 위치를 규명하고자 수행되었다. 주요 결과는 아래와 같다. 1. 생산력 시험을 통해 'Namil(SA)-dull1'의 주요 작물학적 특성을 평가한 결과, 원품종인 '남일'에 비해 출수는 약 9일정도 늦은 중생종으로 간장과 수당립수가 유의하게 증가하였으나, 수수와 천립중은 다소 감소하여 수량성은 다소 낮게 평가되었다. 2. 'Namil(SA)-dull1'과 통일형인 '밀양23호'와의 교잡에서 유래한 94개 $F_2$ 개체로 구성된 유전분석집단에 대해 53개 SSR 마커의 유전자형을 검정하고, $F_{2:3}$ 종자의 아밀로스 함량을 조사하여 연관성분석(association analysis)를 수행한 결과 목표 유전자위는 염색체 6번 하단으로 추정되었다. 3. 염색체 6번 하단부위의 분자표지 밀도를 높이기 위하여 8개 SSR 마커를 추가로 배치하여 연관성분석을 수행한 결과, 염색체 6번 하단을 표지하는 RM7555의 유전자형변이가 유전분석집단의 아밀로스 함량변이의 81%를 설명한다는 것을 확인하였다. 4. 유전자지도 작성에 사용된 분자표지들이 표지하는 염색체 부위를 벼 전장유전체정보(rice pseudomolecule)에서 확인한 결과, 중간찰 특성을 지배하는 유전자위를 염색체 6번 28.95~29.89 Mbp 영역에 해당하는 약 0.94 Mbp 절편으로 제한할 수 있었으며, 향후 추가분리집단을 이용하여 목표 유전자를 동정하고 다양한 아밀로스 함량을 지니는 벼 신품종 육성의 효율성을 제고할 수 있는 초정밀분자표지를 개발할 계획이다.

• 한국자원식물학회지
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• 제30권4호
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• pp.450-465
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• 2017

본 연구는 선행연구에서 개발된 근적외선 분광분석(NIRS) 예측모델을 기반으로 국내외 재래종 벼 유전자원의 아밀로스 및 단백질 함량 분석을 실시하여 자원의 분포와 지리적 특성에 대한 정확한 정보를 제공하고 벼 유전자원에 대한 대량평가 체계를 구축하기 위해 수행하였다. 벼 성분분석 표준품의 아밀로스와 NIR 측정값의 비교는 신선찰(성분분석값: 6.881%) 4.994%, 추청(19.731%) 18.633%, 고아미(23.246%) 20.548%였고, 단백질의 경우 신선찰(성분분석값: 6.890%) 6.824%, 추청(6.350%) 6.869%, 고아미(6.777%) 7.839%였다. NIR 측정값은 표준품 성분분석값 대비 아밀로스는 1.1-2.7%포인트 낮았으며 단백질은 0.4-0.6%포인트 높았다. 국내외 재래종 벼 4,948자원의 NIR 스펙트럼은 다양한 작용기들의 결합진동과 배음진동이 나타나는 1,300-2,500 nm에서 큰 흡광도 차이를 보였고, NIRS를 이용한 아밀로스 함량은 3.97-37.13%였으며, 평균 함량은 20.39%였다. 아밀로스 함량 20.06-27.02% 구간에 있는 자원들은 전체 자원의 62.20%를 차지하였다. 단백질 함량구간은 5.20-17.45%였고, 평균 함량은 8.17%였다. 단백질 함량 6.78-9.75% 구간에 있는 자원들은 전체 자원의 81.60%를 차지하였다. 아밀로스 함량과 단백질 함량간에는 유의성이 없었으며 RSQ 값은 0.0012였다. 아밀로스 함량 기준으로 선별된 저아밀로스 50자원은 3.97-6.66%였고 고아밀로스 50자원은 30.41-37.13%였다. 단백질 함량 기준으로 선별된 저단백질 50자원은 5.20-6.09%였고 고아밀로스 50자원은 13.21-17.45%였다. 41개국에서 수집된 재래종 4,948자원 중 한국 재래 자원이 가장 많았으며 24.9%를 차지하였다. 자원수가 가장 많은 아밀로스 함량 구간은 한국 자원이 16.58-20.06%, 일본 자원이 20.06-23.25%, 북한 자원이 23.25-27.02%, 중국 자원이 27.02-37.13%였다. 단백질은 5.20-17.45% 구간에서 전반적으로 유사한 분포를 보였으나 중국 자원은 6.78-8.27% 구간에서 자원비율이 낮았고 9.75-17.45% 구간에서 자원비율이 높았다. 단백질 함량이 높은 자원은 식품적 활용 가치가 높을 것으로 사료된다.

• Food Science and Biotechnology
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• 제17권1호
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• pp.176-179
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• 2008

Amylose contents and amylopectin chain architecture of sorghmn and waxy sorghum starches were determined and compared with those of other common cereal and tuber starches. Also, in vitro digestibility of sorghum starch was estimated using a novel methodology. The absolute amylose content of sorghum starch was similar to that of com and wheat starches. The side chain length distribution patterns for sorghum and waxy sorghum amylopectin were very similar to those of com and waxy com, respectively. The $k_{cat}/K_m$ values for sorghum and potato amylopectin did not show a significant difference. The kinetic parameters could be used as novel indicators for starch digestibility.

• 한국식품과학회지
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• 제29권2호
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• pp.383-386
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• 1997

아밀로오스 함량이 다른 옥수수 전분을 고압 가열-냉각 사이클을 4회까지 반복한 후, 효소 중량법과 ${\alpha}-amylase$ 처리로 효소저항전분을 분리하여 그 수율을 비교하였다. 분리방법에 상관없이 아밀로오스 함량이 높을수록 효소저항전분의 수율이 증가하였고, 가열-냉각 횟수를 증가시키면 효소저항전분의 수율도 증가하였다. 효소저항전분의 분리는 효소 중량법이 ${\alpha}-amylase$ 처리로 효소저항전분을 분리할 때보다 순도가 높았다.

• 한국식품영양학회지
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• 제14권6호
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• pp.596-604
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• 2001

Twelve varieties of Korean rice and ten varieties of Japanese rice were selected. After being milled. they were analyzed about various physicochemical properties such as moisture, protein and amylose, a -amylase activity, gelatinization properties. And after being cooked with proper amount of water texture and other physical properties were measured by Texturometer, Tensipresser and Rheolograph-micro. Finally the sensory evaluation test was carried out. The results were as follows. 1. In case of protein contents, amylose contents and $\alpha$-amylase activity, Korean rice had a slightly higher value than Japanese As a consequence. Korean rice showed a little stronger hardness and a little weaker stickiness compared with Japanese rice. 2. Amylose contents showed very high correlation with other physicochemical properties and peak viscosity and gelatinization temperature of RVA, the ratio of stickiness to hardness( -Hl/Hl ) of Texturometer and the tan $\delta$(the ratio of dynamic loss to dynamic viscoelasticity) of Rheolograph-micro showed high correlation with other analyzed properties. 3. The ( -/+)work balance of low compression test(25% ) of Tensipresser analysis(texture analysis on the surface of cooked rice) and tan f of Rheolograph-micro showed very high correlation with sensory evaluation results. By using this parameters as major independent variables, some trials to derive high confidence multiple regression equations were accomplished. By the equations it would be possible to make an approximate pre-estimate of eating quality for unknown japonica rice.

• 한국작물학회지
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• 제44권3호
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• pp.277-281
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• 1999

Dull grains segregated from F$_3$ and F$_4$ of the crosses between two dull mutants and a glutinous cultivar were compared with non-glutinous and glutinous segregants for their physicochemical properties. Amylose content of dull rice grain segregated from the dull/glutinous cross showed the intermediate value between glutinous and non-glutinous rice grain, whether it is controlled by the recessive or dominant gene. Alkali digestibility value (ADV) of dull rice grain was lower than that of glutinous or non-glutinous rice. A positive correlation was found between ADV and amylose content of homozygous non-glutinous or dull F$_4$ grains, but a negative relationship was observed in glutinous grains. Protein content of dull grain was significantly higher than that of glutinous or non-glutinous grain segregated from the same cross, while those of glutinous and non-glutinous grains were not different. Among gelatinization characteristics, initial pasting temperature and peak viscosity of dull grains were higher than glutinous rice, and were not different with non-glutinous grain. Hot, cool and consistency viscosities of dull grain were intermediate between glutinous and non-glutinous rices. Dull grains showed the highest breakdown viscosity and the lowest setback viscosity among the three endosperm types.

• 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.