• 한국작물학회지
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• 제26권3호
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• pp.233-238
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• 1981

미입의 심복백정도가 수상위치에 따라 어떻게 달라지는가를 구명하기 위하여 심복백정도가 상이한 4가지 품종에서 우선 미입별 심복백정도의 분포와 이들의 입중과의 관계를 보았고 다음으로 심복백이 적은 밀양2003와 많은 SR 601-25-1에 대하여 심복백의 수상분포를 조사한 결과는 다음과 같았다. 1. 품종내에서 미입의 심복백은 투명입(0)에서 부터 심복백입(9)에 이르기까지 다양하게 분포하였는데 투명입중은 투명입이, 심복백입종은 심복백입이 가장 많았고 중간입종은 전 등급에 고르게 분포하였다. 2. 심복백정도와 입중과의 관계에서 투명입종은 심복백잎이, 심복백립종은 투명입이 가벼웠으며 중간입종은 투명입과 심복백입이 다 가벼웠다. 3. 미입 심복백의 수상분포에서 투명입종은 이삭의 끝 부분인 제1지편과 각 지편의 미단입들이 모두 투명하였고 기타 부위에서는 일정한 경향이 없었다. 4. 지편의 평균심복백 정도는 투명입종에 속하는 밀양2003에서만 중간부입의 지편이 약간 높은 편이었다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.260-265
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• 2009

The influence of mixing ratio of 25 commercial rice varieties was evaluated by DNA analysis and Toyo value palatability. No relationship was evident between rice palatability and various grain quality properties, or between palatability and mixing ratio. A positive relationship was evident between palatability and texture and between palatability and chalky rice ratio. A negative relationship was evident between mixing ratio and amylose content.

• Food Science and Biotechnology
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• 제17권1호
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• pp.66-71
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• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• 한국작물학회지
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• 제61권4호
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• pp.235-241
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• 2016

Three different transplanting dates for two rice cultivars grown in Daegu, Republic of Korea, were examined to identify the changes in growth, rice quality, and characteristics of amylopectin. An early transplanting date caused a reduction in the number of panicles in both rice cultivars compared to that in the optimal and late transplanting dates. The 1000-grain weight in the two rice cultivars was significantly increased in the late transplanting date. The rice cultivar tolerant to high temperatures, Donganbyeo, exhibited the lowest milky grain rate in the late transplanting date. The highest rate of head grain was observed in the late transplanting date in both rice cultivars. Regarding the pattern of pasting properties, peak viscosity increased with delayed transplanting dates. With respect to changes in the amylopectin branch-chain length distribution, the amylopectin structure of the translucent Dongan rice cultivar transplanted on April 25 was characterized by a significant increase in A chains with DP > 12, and a decrease in long chains $DP{\geq}37$ compared to that transplanted on June 25. In contrast, the amylopectin structure of the chalky Dongan rice cultivar transplanted on April 25 exhibited further decrease in 13 < DP < 19 than that transplanted on June 25. In the Ungwang rice cultivar, the amylopectin structure of the translucent Ungwang rice cultivar transplanted on April 25 and June 25 was characterized by a significant decrease in the lengths of total amylopectin chains. Furthermore, the amylopectin structure of the chalky Ungwangbyeo rice cultivar transplanted on April 25 was characterized by a significant increase in 7 < DP < 30, while a significant decrease was observed in that transplanted on June 25. These results indicate that the amylopectin structure is altered by different transplanting dates depending on the characteristics of the rice cultivar.

• 한국토양비료학회지
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• 제25권4호
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• pp.357-363
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• 1992

본(本) 시험(試驗)은 1954년(年)부터 동일비료연용(同一肥料連用)이 토양(土壤)의 양분변동(養分變動) 양상(樣相) 및 생산력에 미치는 효과를 구명(究明)하기 위(爲)하여 실시(實施)한 시험(試驗)에서 생산된 현미중(玄米中)의 화학성분(化學成分)을 분석(分析)하고 이들 성분(成分)과 미질(米質)과의 관계(關係)를 검토(檢討)한 것으로 이를 요약(要約)하면 다음과 같다. 1. 질소유형별(窒素類型別) 현미중(玄米中)의 복백미(腹白米) 생성량(生成量)은 질소(窒素)를 유안(硫安)으로 시용(施用)한 삼요소구(三要素區)에서 가장 많았고 유안단용구(柳安單用區), 요소단용구(尿素單用區), 완전무비구(完全無肥區)의 순(順)으로 낮았다. 2. 삼요소(三要素)를 시용(施用)하고 규산(珪酸) 또는 석회(石灰)를 각각(各各) 시용(施用)하였거나 이들 규산(珪酸) 및 석회(石灰)를 혼용(混用)하였을 때에는 삼요소(三要素)만을 시용(施用)하였을 때보다 복백미(腹白米) 생성량(生成量)이 크게 감소(減少)되었다. 그 정도(程度)는 석회시용구(石灰施用區)보다 규산시용구(珪酸施用區)에서 유의(有意)한 감소(減少)를 보였다. 3. 삼요소(三要素)를 동일(同一)하게 시용(施用)한 후(後) 퇴비(堆肥)를 시용(施用)하였거나 각(各) 개량제(改良劑)를 퇴비(堆肥)와 혼합(混合) 처리(處理) 하였을 때에는 삼요소(三要素) 단용구(單用區)에 비(比)하여 현미중(玄米中)의 복백미(腹白米) 생성량(生成量)이 크게 증가(增加)하였다. 특(特)히 삼요소(三要素)＋석회(石灰)＋퇴비구(堆肥區)에서는 삼요소(三要素) 단용구(單用區)에 비(比)하여 2배이상(培以上)의 높은 복백미(腹白米)가 생성(生成)되었다. 4. 복백미(腹白米) 생성량(生成量)이 적은 구(區)에서는 질소유형별(窒素類型別) 및 삼요소처리구(三要素處理區) 공(共)히 현미중(玄米中)의 전질소함량(全窒素含量)이 낮았으며 이들 각(各) 처리중(處理中)에서도 복백미(腹白米) 생성량(生成量)이 많았던 구(區)에서는 현미중(玄米中)의 전질소함량(全窒素含量)도 높았다. 5. 현미중(玄米中) Mg/K비율(比率)이 낮을 수록 복백미(腹白米) 생성량(生成量)은 많아지는 경향(傾向)이었으며, $Mg/K{\cdot}N$비율(比率) 역시(亦是) 낮은 구(區)에서 복백미(腹白米) 생성량(生成量)이 많았다.

• 한국작물학회지
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• 제40권6호
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• pp.684-696
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• 1995

화청벼에서 유기시킨 심백경유 및 유전자적 웅성불임 돌연변이계통에 있어서 두 특성간의 상호관련성을 검토하였고, 종실의 몇가지 이화학적 특성을 밝혔다. 돌연변이계통의 생육형질과 불임의 안정성을 조사하였고 웅성불임화시 기를 추정하였다. 이들을 토대로 웅성불임종자의 조기 외관 식별에 의한 새로운 일대잡종품종 육성체계를 구상하였고 자연교잡율도 검토하였다. 그 결과는 다음과 같이 요약된다. 1. 심백 및 유전자적 웅성불임 돌연변이는 다면발현 효과를 가진 단순열성유전자에 의해 지배되었다. 즉 이 돌연변이계통이 교잡된 분리집단에서 심백종자는 곧 웅성불임종자임을 확인하였다. 2. 심백종자는 외형과 크기는 정상종자와 동일하였으나 배유 중앙부위의 전분결정조직이 성기고 전분입자 모양도 원형~타원형 이었다. 따라서 1,000립중, 절대밀도, 경도 등이 정상종자에 비해 유의하게 낮아졌다. 3. 심백종자의 단백질함량과 알칼리 붕괴도는 정상종자와 동일하였으나 아밀로스함량이 유의하게 낮아졌고, 호응집성에서는 상당히 harder gel 특성을 보였다. 4. 웅성불임식물체는 정상식물체에 비해 초장 및 간장이 현저히 단축되었고 이삭추출이 불량하였으며 주당수수가 유의하게 적었다. 5. 화분발육단계 중 웅성불임화시기는 감수분열기 이전인 것으로 추정되었고, 이 웅성불임은 온도나 일장에 관계없이 항상안정적이었다. 6. 이 돌연변이체를 이용하여 일대잡종을 육성하는 체계를 구상하였고, 그 효율을 세포질적-유전자적 웅성불임(CGMS)이나 환경감응 유전적 웅성불임(EGMS) 등을 이용하는 체계와 비교하였다. 7. 분리집단에서 정조상태로 웅성불임증자를 선별시 비중선 단독으로는 비중 1.14~l.16 g/cm 에서 순도 85~90% 웅성불임종자의 순도로 웅성불임종자를 선별할 수 있었는데, 10~15%의 흔입된 정상종자는 파종 후 유묘 또는 일대잡종생산포에서 생육상태 판정으로 용이하게 제거할 수 있을 것으로 판단되었다. 8. 웅성불임계통의 자연교잡율은 수분조작처리구(GA$_3$ 처리+지엽절단+rope 사용 화분털기)에서 화분친 2열, 웅성불임 1열 재식시 17.3%로 가장 높았다.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국작물학회지
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• 제51권3호
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• pp.227-232
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• 2006

본 시험은 브랜드 쌀의 연차가 변이와 품질 수준을 점검하고 지속적인 품질 평가를 통한 브랜드 쌀의 인지도를 높여 소비자의 신뢰를 확보하고자 시험을 실시하였으며 그 결과는 다음과 같다. 1. 본 시험기간중 기상은 2002년 9월 중순부터 기온이 많이 낮아졌으며, 2003년은 7월과 8월의 기상이 상대적으로 낮게 경과하였고, 일조시수 또한 적어 벼의 생육에 많은 영 향을 미쳤으나 2004년은 벼가 생육하기에 가장 적당한 기온을 보였다. 2. 도내 브랜드 쌀의 3개년간 분석 성적에서 완전미율이 CV가 1.9%로 브랜드간 변이가 가장 작았으며, 식미치 또한 4.2%로 변이는 적은 편이었다. 3. 완전미의 최하위와 최상위의 범위는 2003년도에서 가장 넓게 나타났으며 그에 따라 평균 완전미율 또한 가장 낮게 나타났다. 4. 평균 단백질 함량이 2003년에 8.0%으로 2004년에 7.0%에 비해 약 1.0%정도 높았으며, 특히 2004년의 경우 단백질 함량이 7.0% 이하인 브랜드가 65.4%를 차지하고 있어 감비재배의 효과와 등숙에 알맞은 기상의 영향을 많이 받았던 것으로 사료된다. 5. 기상이 양호했던 2004년에는 심복백미 비율이 $0.3{\sim}5.9%$였고 평균 2.8%로 이상 기온 현상이 있었던 2003년의 절반 정도로 감소되었다. 심복백미 비율이 3% 이상 되는 브랜드 수 또한 2003년에 73.6%를 차지해, 2002년의 53.2%와 2004년의 46.2%에 비해 높아서 외관상 품위를 떨어뜨리는 가장 큰 요인으로 작용하였다. 6. 연도별 식미치는 완전미 비율이 가장 높았고, 단백질 함량이 가장 낮았던 2004년도에서 평균 77.0으로 가장 높았고, 그와 반대로 완전미 비율도 낮았고, 단백질 함량이 가장 높게 나타났던 2003년도에 71.0으로 낮았다.

• 한국작물학회지
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• 제53권spc호
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• pp.72-77
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• 2008

This study was carried out to determine the response of the rice yield and grain quality by rice leaf folder (RLF, Cnaphalocrocis medinalis G.) and identify the damages caused by different transplanting dates, nitrogen amounts and chlorophyll amounts (SPAD value) of rice leaf. As the damage degree of RLF was getting severer, the ripened grain rate and 1000-grain weight were decreased and due to the increasing of chalky rice rate the rate of head rice was reduced. Therefore, the yield of head rice was decreased by 36% in heavily damaged rice plant. Among the physicochemical characteristics, protein content of rice grain was increased but amylose content was reduced, consequently, the palatability was deteriorated in heavily damaged rice by RLF. The degree of damage of RLF was getting serious as transplanting date was delayed and as the amount of nitrogen was increased. In the relationship between the SPAD value and the damage degree of RLF, as the SPAD value was increased by nitrogen fertilizing, the damage degree was also increased exponential functionally.

• Journal of Biosystems Engineering
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• 제35권2호
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• pp.138-145
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• 2010

An on-line algorithm that discriminates brown rice kernels on their echelon feeder using color image processing is presented for quality inspection. A rapid color image segmentation algorithm based on Bayesian clustering method was developed by means of the look-up table which was made from the significant clusters selected by experts. A robust estimation method was presented to improve the stability of color clusters. Discriminant analysis of color distributions was employed to distinguish nine types of brown rice kernels. Discrimination accuracies of the on-line discrimination algorithm were ranged from 72% to 85% for the sound, cracked, green-transparent and green-opaque, greater than 93% for colored, red, and unhulled, about 92% for white-opaque and 67% for chalky, respectively.