• 한국식품과학회지
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• 제45권6호
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• pp.714-720
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• 2013

국내 육성 가공품종 중 다수성 벼를 원료로 한 양조적성 확인을 위해 인디카계통인 안다와 다산 1호 자포니카계통인 드래찬과 보람찬을 사용하여 원료쌀 품종에 따른 양조 적성 확인을 연구하였다. 또 국균과 효모의 증식을 촉진하는 것으로 알려진 K의 함량은 드래찬과 보람찬에서 높게 나타났다. 쌀의 일반성분 분석 결과는 단백질 함량은 안다벼가 $7.5{\pm}0.2%$로 다른 쌀에 비해 높았으며 아밀로스 함량은 자포니카계통 드래찬과 보람찬 쌀이 $18.9{\pm}0.7%$, $18.9{\pm}1.4%$으로 낮은 함량을 보였다. 전분가는 자포니카계통인 드래찬 보람찬이 $78.6{\pm}0.2$, $77.2{\pm}0.4%$으로 낮은 값을 나타내었으며 인디카계통인 안다와 다산 1호는 $86.2{\pm}0.3$, $82.0{\pm}0.5%$을 나타내었다. 호화특성으로는 전분의 열과 전달력에 대한 저항의 척도인 강화점도(breakdown)는 안다와 다산 1호가 $120.92{\pm}2.5$ cp 이상으로 높게 나타났다. 품종별 발효적성을 실험한 결과 먼저 입국법 막걸리의 경우 다산 1호를 제외한 모든 시료에서 발효 완료시 16.6-17.4% 사이의 알코올이 생성 되었다. 다산 1호만 14.3%의 알코올이 생성 되었으며 또한 관능결과에서는 다산 1호가 다른 품종의 막걸리와 유의적인 차이를 나타내며 종합적인 기호도가 좋았다. 무증자법 막걸리의 경우 인디카계통인 안다와 다산 1호가 발효 완료시에 알코올이 17.2%, 17.0%로 다른 품종에 비해 낮게 생성되었다. 총산의 경우 안다와 다산 1호는 총산이 0.33, 0.31%로 드래찬과 보람의 0.28%보다 높게 생성되었다. 관능결과에서는 향기, 목넘김, 종합적 기호도의 경우에서 안다와 다산 1호가 다른 품종의 막걸리와 유의적인 차이를 나타내며 기호도가 좋았다. 입국과 무증자 막걸리 제조에서 다산 1호가 가장 우수한 관능 값을 보였으나 입국 제조시 알코올 생산량이 낮은 문제를 해결한다면 다수확 품종 중 다산 1호가 막걸리 생산에 적합한 품종으로 사료된다.

• 한국작물학회지
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• 제25권1호
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• pp.25-30
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• 1980

수도 6개품종과 육도 7개품종을 동시에 논재배와 밭재배 하였을 때 양조건하에서 일어나는 변이를 수량과 수최구성요소 및 미질면에서 검토한 바 다음과 같은 결과를 얻었다. 1. 수량은 수도나 육도 모두 논재배에서 증가하였는데 그 증가정도가 육도보다 수도에서 현저하였으며 논재배에서는 수도가, 밭재배에서는 육도가 더 높은 수량을 내었다. 2. 1ℓ중, 1000입중 및 수당입수에 있어서 수도는 전체적으로 논재배에서 높았으나 육도는 품종간에 변이의 차리가 있었으며 주당수수는 대부분 논재배에 서 증가하였다. 3. Amylose 함량은 메벼의 대부분이 밭재배에서 증가하였으나 찰벼에서는 논재배에서 증가하였으며 Alkali 붕괴도와 단백질함량은 전반적으로 밭재배에서 증가하는 경향이었다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.160-160
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• 2017

Drought stress is a major constraint of crop development and productivity. Plants have evolutionally developed several mechanisms at the molecular, cellular, and physiological levels to overcome drought stress. The basic Leucine zipper (bZIP) transcription factor (TF) family members are starting to be concerned about their roles in drought stress responses. In this study, we functionally characterized OsbZIP66, a rice group-E bZIP TF, to be associated with rice drought tolerance mechanisms. Expression of OsbZIP66 was significantly induced upon treatments of rice plants with drought, high salinity, and ABA. These observations and the fact that the OsbZIP66 promoter contains ten ABA-responsive elements suggest that OsbZIP66 is up-regulated by drought stress in an ABA-dependent manner. Overexpression of both OsbZIP66 in a whole plant body and specifically in roots enhanced drought tolerance of rice plants, indicating that the rice drought tolerance positively correlates with the expression levels of OsbZIP66. Thus, our results demonstrated that OsbZIP66 has a potential for use in biotechnological development of high-yielding rice plants under drought conditions.

• Journal of Ecology and Environment
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• 제38권3호
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• pp.335-342
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• 2015

This research was conducted to examine the changes in growth and production of Oryza sativa L. cv. Ilmi, which was developed to cultivate high yielding rice variety in the Southern plains of Korea. The seedlings of the rice were cultivated from May to October in 2012 under three different conditions: control, AC-AT, ambient $CO_2$ + ambient temperature; AC-ET, ambient $CO_2$ + elevated temperature; EC-ET, elevated $CO_2$ + elevated temperature. The aboveground biomass, belowground biomass, the total biomass of the rice, and panicle weight per individual were the heaviest in the EC-ET. But, the number of grains per panicle and the weight of one grain was higher at the condition of AC-ET and EC-ET than that of AC-AT. The number of tiller was higher at the condition of AC-AT and AC-ET than that of EC-ET. However, there was no significant difference in the number of panicles per individual and the ripened grain rate among the control and global warming treatments. Crop yield was the highest in the EC-ET. This result means that the global warming condition should be considered in the selection of suitable paddy field for the limibyeo in the future.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2000년도 춘계 학술대회지
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• pp.242-243
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• 2000

• 한국작물학회:학술대회논문집
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• 한국작물학회 2000년도 춘계 학술대회지
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• pp.206-207
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• 2000

• 한국작물학회:학술대회논문집
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• 한국작물학회 2005년도 춘계학술발표회 요지
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• pp.22-23
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• 2005

• 한국작물학회:학술대회논문집
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• 한국작물학회 2005년도 춘계학술발표회 요지
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• pp.148-149
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• 2005

• 한국육종학회지
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• 제41권4호
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• pp.620-624
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• 2009

"이그린"은 1995년 조춘 등 10계통을 방임수분시켜 작물과학원 포장에서 타식성 작물의 집단육종법에 의해 선발 육성된 청예용 호밀 품종으로서 2005년~2007년 3개년간 계통명 호밀34호로 지역적응시험을 실시한 결과 그 우수성이 인정되어 2007년 농촌진흥청 농작물 직무육성 신품종 선정위원회에서 새로운 호밀품종으로 결정되었는데 그 주요특성과 수량성을 소개하면 다음과 같다. 1. "이그린"의 출수기는 수원 등 4지역 평균이 4월 22일로서 대비품종 "올호밀" 에 비하여 3일 빠른 극조생 품종이다. 2. "이그린"의 초장은 수확시에 118 cm로서 "올호밀" 보다 6 cm 크며 $m^2$당 수수는 968개로서 "올호밀" 과 비슷하다. 3. "이그린"은 내병성 및 내습성이 "올호밀" 정도로 강한 내재해성 품종으로서 제주도를 포함한 전국의 답리작 및 전작지대에서 추파재배가 가능하다. 4. "이그린"의 청예수량성은 지역적응시험결과 건물수량이 평균 ha당 8.34 MT로서 대비품종 "올호밀" 보다 8%, 주요 도입품종인 "Koolgrazer"에 비하여 10% 증수되는 청예다수성 품종이다.

• 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.