• Proceedings of the Korean Society of Plant Biotechnology Conference
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• 2004.10a
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• pp.29-34
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• 2004

Reduction in stratospheric ozone layer increases the amount of ultraviolet-B radiation (UVB: 280-320 nm) that reaches the earth ’ s surface. UVB radiationcan damage plants, resulting in decrease in growth and productivity. UVB-augmentation studies have indicated that the sensitivity to UVB radiation in plants varies among the species and cultivars. However. there are no definitive answers for the mechanisms of UVB-resistance in higher plants and for bioengineering design and development of UVB-tolerant plants. We have been studying physiological and biochemical aspects of the effects of UVB radiation on growth and yield of rice COryza sativa LJ. aiming to clarify the mechanism of resistance to UVB radiationin rice. At this meeting. weintroduce our research as followed: (1) supplementary UVB radiation has inhibitory effects on the growth. yield and grain development of rice; (2) UVB sensitivity of rice varies widely among cultivars; (3) among Japanese rice cultivars. Sasanishiki. a leading variety in northeast Japan. is more resistant to UVB. while Norin 1. a progenitor of Sasanishiki. is less resistant; (4)UV-sensitive Norin 1 cultivar is deficient in photorepair of UVB-induced cyclobutane pyrimidine dimer (CPD). and this deficiency results from one amino acid residue alteration of CPD photolyase. These results suggest that spontaneously occurring mutation in CPD photolyase gene could lead to difference in UVB sensitivity in rice. and that CPD photolyase might be a useful target for improving UVB-sensitivity in rice by selective breeding or bioengineering of UVB-tolerant rice.

• Animal Bioscience
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• v.37 no.1
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• pp.105-115
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• 2024

Objective: A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the chemical composition of wheat co-products. Methods: Samples included seven barley grains, two malt barley rootlets, one corn gluten feed, one corn gluten meal, one corn bran, eight wheat brans, one wheat mill mix, and four wheat pollards. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, and insoluble dietary fiber and soluble dietary fiber. Malt barley rootlets and wheat co-products were also analyzed for sugars. Results: Chemical composition of barley, malt barley rootlets, and corn co-products were in general similar across countries. Wheat pollard had greater (p<0.05) concentrations of tryptophan, magnesium, and potassium compared with wheat bran, whereas wheat bran had greater (p<0.05) concentration of copper than wheat pollard. There were no differences in chemical composition between wheat bran produced in Australia and wheat bran produced in Thailand. Conclusion: Intact barley contains more starch, but fewer AA, than grain co-products. There were only few differences in the composition of wheat bran and wheat pollard, indicating that the two ingredients are similar, but with different names. However, corn gluten meal contains more protein and less fiber than corn bran.

• Food Science and Preservation
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• v.17 no.1
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• pp.117-122
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• 2010

We investigated the effect of rice particle size on the physicochemical properties of fish porridge. The pH of porridge did not differ with particle size. The redness, yellowness, and viscosity of fish porridge increased as particle size increased. The protein content of fish porridge was increased three-fold, compared with that of porridgethat did not contain fish. The total amino acid content of fish porridge was 1,610.5 mg/100 g and that of rice porridge 1,147.5 mg/100g. The Lysand Thr (these are limiting amino acids in rice) contents of fish porridge were greater than in rice porridge. In sensory evaluation tests, half-grain rice fish porridge obtained the highest scores. Based on these results, we would suggest that fish porridge made using half-grain rice has valuable physicochemical and nutritional properties.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.505-512
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• 2012

This study evaluated the quality characteristics of rice-doenjang prepared with Aspergillus oryzae MD05 and Bacillus subtilis HJ18-4. The physicochemical characteristics of rice-doenjang prepared with three types of meju, such as grain type(Rice 1), disc shape(Rice 2), and brick shape(Rice 3), were compared. We determined amino and ammonia nitrogen contents, protease and amylase activities, reducing sugar content, and total aerobic counts and lactic acid bacteria counts. The amino nitrogen and reducing sugar contents in all meju types gradually increased during fermentation. The amino nitrogen contents reached 151.5~200.0 mg%. Rice 3 were had the highest levels among the 4 types of rice-doenjang. After 42 days of fermentation, amylase and protease activity of Rice 3 were 366.57 and 94.26 unit/g, respectively, which were the highest levels among the 4 types of rice-doenjang. The total aerobic bacteria counts were not changed during 42-day fermentation. This results suggest that high quality characteristics of brick-shaped meju(Rice 3) were better than those of the other meju preparations.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.10
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• pp.1460-1468
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• 2003

An experiment was conducted to quantify the flow of soluble non-ammonia nitrogen (SNAN) in the liquid phase of ruminal (RD) and omasal digesta (OD), and to investigate diurnal pattern in SNAN flow in OD. Five ruminally cannulated Finnish-Ayrshire dairy cows in a $5{\times}5$ Latin square design consumed a basal diet of grass silage and barley grain, and that supplemented with four protein feeds (kg/d DM basis) as follows: skimmed milk powder (2.1), wet distiller' solubles (3.0), untreated rapeseed meal (2.1) and treated rapeseed meal (2.1). Ruminal digesta was sampled using a vacuum pump, whereas OD was collected using an omasal sampling system at 1.0 h interval during a 12 h feeding cycle. Both RD and OD were acidified, centrifuged to remove microbes and precipitated with trichloroacetic acid followed by centrifugation. The SNAN fractions (free amino acid (AA), peptide and soluble protein) in RD and OD were assessed using ninhydrin assay. Free AA, peptide and soluble protein averaged 60.0, 89.4 and 2.1 g/d, respectively, for RD, and 81.8, 121.5 and 2.5 g/d, respectively, for OD. Although free AA flow was relatively high, mean peptide flow was quantitatively the most important fraction of SNAN, indicating that degradation of peptide to AA rather than hydrolysis of soluble protein to peptide or deamination may be the most limiting step in rumen proteolysis. Diurnal pattern in flow of peptide including free AA in OD during a 12 h feeding cycle peaked 1 h post-feeding, decreased by 3 h post-feeding and was relatively constant thereafter. Protein supplementation showed higher flow of peptide including free AA immediately after feeding compared with no supplemented diet. There were no differences among protein supplements in diurnal pattern in flow of peptide including free AA in OD.

• Journal of The Korean Society of Grassland and Forage Science
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• v.33 no.4
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• pp.240-244
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• 2013

We investigated the nutritive value and ruminal in situ dry matter degradability of whole crop rice silage prepared using Chucheongbyeo (WCRS) as a roughage source for ruminants. The crude protein (7.54%), acid detergent fiber (29.63%), neutral detergent fiber (62.98%), and total digestible nutrient (TDN) (57.88%) found higher in WCRS than those of rice straw. Manganese content in the WCRS was the highest, followed by carbon, iron, zinc, and copper, but magnesium content was the lowest. Glutamic acid content in WCRS was the highest, followed by leucine, asparagine, alanine, valine, arginine, and methionine content was the lowest. We examined ruminal in situ digestibility from total whole crop rice (TWCR), rice husks containing rice (RHR), whole crop rice except RHR (WER), and husked grain (HG) for 3, 6, 12, 24, and 48 hours. Ruminal in situ digestibility in the HG was the highest, followed by RHR, TWCR, and WER. Therefore, we suggest that ruminal in situ degradability was influenced by parts of whole crop rice, and the content of manganese and glutamic acid were the highest in WCRS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.

• Korean Journal of Soil Science and Fertilizer
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• v.17 no.4
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• pp.356-362
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• 1984

A field experiment was carried out to investigate the sulfur effects on yield, growth and nutritive qualities of soybean in the different fertilizer application methods. Ammonium sulfate and super-phosphate were applied to the soil with levels of 0, 2, 4, and 6Kg S/10a and potassium sulfate, ammonium sulfate and thiourea were applied by foliar application with 2KgS/10a. The results obtained were as follows; 1. Grain and dry matter yield of soybean were increased by the increase of sulfur application and sulfur application showed positive effect on yield components. 2. Sulfur application increased the sulfur content and decreased N/S ratio in grain of soybean. 3. Protein content was increased by raising sulfur application up to 4Kg S/10a. Sulfur application influenced on amino acid composition of soybean protein. Cysteine and methionine contents were increased by sulfur application. 4. Lipid content of soybean grain and inorganic ion absorption by soybean plant were not influenced significantly by sulfur application. 5. In application effects, there was no significant difference among sulfur fertilizers, but foliar application was more effective than soil application.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.60 no.4
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• pp.436-441
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• 2015

'Superhongmi' is a new rice variety with reddish brown color developed from a crossing a high cyanidin 3-glucoside (C3G) content beeeds including Heugjinju and Suwon 425 and a big grain size breed such as Daeribbyeo. This variety heads on Sep. 5 and has 86.7 cm culm length. The fertility ratio of Superhongmi was about 81.7% and weight of 1,000-grain was about 26.8 g. The 1,000 grain weight of Superhongmi was heavier than that of Superjami. The total essential amino acid content of Superhongmi was lower than those of others. However, Superhongmi was high in tyrosine and arginine. Total polyphenol content of Superhongmi was 2 times higher than that of Heugjinju and flavonoid content was 8 times higher than that of Dongjinbyeo. In addition, hydroxy radical scavenging activity of Superhongmi was significantly higher than that of Dongjinbyeo. However, significant differences were not found in the newly breed colored rice. These results suggest that Superhongmi variety has very high value as a source of various functional food as well as stable food.