• Korean Journal of Weed Science
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• v.8 no.3
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• pp.250-257
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• 1988

The study was intended to know any relations between the rice tolerance to bensulfuron and varietal speciation in seed protein composition or any enzymatical allelies with or without chemical treatment. Rice varieties used were UCP-28, Chinsurah Boro II, Fukunohama, Fadehpur-2, IR 14252-13-2-2-5 as the tolerant group, and HP 93(3) FA, HP94(9) FA, Padilabou Alumbis, KH-17854, and IR 1846-2841-1 as the susceptible, respectively. Electrophoretic methods used were SDS-PAGE for seed protein, 7% PAGE for isozymes (acid phosphatase, peroxidase, malate dehydrogenase, and esterase from rice seedling) and variation in isoenzyme profiles (malate dehydrogenase, peroxidase, and esterase) as affected by different concentrations of bensulfuron(0, $10^{-6}$, $10^{-5}$ and $3{\times}10^{-5}M$) was also studied. The results are summarized as follows. -Among 16 bands separated in seed proteins, two different rice groups selected in terms of tolerance to bensulfuron were clustered in dissimilarity, which was based on relatively larger area in whole peaks and higher activities in N, O, P bands for the tolerant group. -Among isozymes obtained from rice seedlings without chemical treatments, the following specificities were obtained. The tolerant varieties had the relatively higher activity in D band out of 4 peroxidase bands. Malate dehydrogenase was separated into 3 bands and only tolerant varieties had A band and higher activities in Band C bands. Esterase was separated into 3-4 bands with higher activities in A and B bands for tolerant varieties. There were one major band accompanied by 2-3 minor bands for acid phosphatase in which only tolerant varieties had the B band. -The effect of Bensulfuron concentration on the isozyme activities showed that the activity of C band in peroxidase was not present in tolerant varieties which was contrary to the increased activities in susceptible varieties. However, D band was gradually disappeared only in susceptible varieties as the concentration of bensulfuron was increased. For malate dehydrogenase in the susceptible varieties, major bands D, E and F kept consistantly higher activities while minor bands A, B and C disappeared sensitively. Among 5 bands of esterase separated, D band was present only in the tolerant varieties while E band only in the susceptible. The activities in A, C, E bands were sharply decreased in the susceptible varieties as the concentration of bensulfuron was increased.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.760-765
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• 2008

This study was performed to analyze the properties of the endosperm components of two pigmented rice varieties, glutinous and non-glutinous rice. Apparent amylose contents (AAC) of starch endosperm were 13.72% and 12.05% in pigmented non-glutinous rice and pigmented glutinous rice, respectively. Both initial temperatures for gelatinization of the two pigmented rice varieties were lower than that of milled rice. The enthalpy for gelatinization of pigmented non-glutinous rice was similar to that of milled rice, but higher than that of pigmented glutinous rice. Pigmented glutinous rice showed the highest Mg/K ratio, which affected the glutinosity in cooked rice. No difference was found in amino acid content among the various groups; however, the lysine contents were higher in the two pigmented rice varieties compared to milled rice. There was no difference in the fatty acid composition among the groups tested. Moreover, the major components of fatty acids were palmitic acid, oleic acid, and linoleic acid in the two pigmented rice varieties and milled rice. The breakdown value of gelatinization property by RVA (Rapid Visco Analyzer) was lowest in pigmented non-glutinous rice.

• Preventive Nutrition and Food Science
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• v.7 no.4
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• pp.437-441
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• 2002

Rice proteins were extracted from brown and milled rice of five varieties: Kwanganbyeo, Daeanbyeo, Daejinbyeo, Surabyeo, Hwaseongbyeo; and their electrophoretic patterns were analyzed by SDS-PAGE. Albumin was extracted with water, globulin with 5% NaCl, prolamin with 70% ethanol, and glutelin with 0.2 M sodium borate buffer (pH 10.0) containing 0.5% SDS, 0.6% $\beta$-mercaptoethanol. The ratios of albumin : globulin : prolamin : glutelin in the brown rice were 10.8~14.1 : 12.4~16.4 : 3.6~5.3 : 68.6~72.8, and in milled rice were 4.4~5.6 : 10.6~12.0 : 3.9~5.4 : 75.7~79.8. In albumin seven major bands were observed with molecular weights ranging from 14.g~96.8 kDa, in globulin four bands with molecular weights in the range of 14.4~56.9 kDa, prolamin had only one band with a molecular weight of 14.4 kDa, and glutelin had four bands with molecular weights of 14.4 ~ 57.4 kDa. There were no differences in electrophoretic patterns between rice varieties or between brown and milled rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.885-892
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• 2002

The purpose of this research was to prove the excellency of unpolished (brown) rice with respect to nutritional composition and to compare chemical composition among six varieties of rice. Some nutritional composition in the Polished (well -milled) rice and unpolished (brown) rice of the six typical Korean varieties (Chucheong, Hwasung, Odae, Ilmi, Dongjin, Ilpum) were determined. Most of nutrients in the brown rice were much greater than those in the milled rice and there was significant difference among rice varieties in some chemical compositions. The major minerals of milled rices were Ca, 6～15 mg%;P, 91～125mg%;Fe, 0.3～1.2mg%; Na, 10～14mg%;K, 106～205 mg%; Zn, 1.0～1.8mg%; and Mg, 32～58 mg%. The mineral contents of brown rices wre Ca, 4～11mg%;P, 92～286mg%;Fe, 1.3～1.9mg%;Na, 12～15mg%;K, 243～320mg%;Zn, 1.5～2.3mg%;Mg, 112～140mg%. Major fatty acids in six rice varieties were linoleic acid, oleic acid and palmitic acid, which comprised of about 93% of total fatty acid. Amino acid analysis showed that aspartic acid, glutamic acid, arginine and leucine were major amino acids, whereas histidine, threonine and tryptophan were minor ones of rice. Most ammo acid contents was higher in Ilmi than the other varieties. The contents of vitamin in brown rices were considerably higher than those in well-milled rice. There was not significant difference in total dietary fiber among rice varieties : 1.1～1.2% for milled rice,3.2～3.5% for brown rice.

• Journal of Biosystems Engineering
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• v.14 no.1
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• pp.41-48
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• 1989

In order to provide a basic information for the government policy in the future, rice milling costs of Small Capacity Farm-house Rice Whiteners (SCFRW) were estimated by surveying and analyzing the major factors to affect their costs. Two types of SCFRW having one stage and two stage milling process and two rice varieties, Tong-il and Akibare, were considered for their cost estimation, respectively. Also, their costs were compared with those of Private Custom-work Mill in order to determine its economical feasibility. The results were concluded as follows; 1. Major factors to affect the costs were annual milling quantity, purchase price of SCFRW and grain milling loss. 2. Total milling costs of SCFRW were a function of annual milling quantity. These costs decreased rapidly as annual milling quantity increased. 3. In comparison of milling costs between single pass type and double pass type SCFRW, the former was more economical than the latter. 4. Also, in comparison of milling costs between two varieties by using SCFRW, Akibare was less expensive than Tong-il. 5. In comparison with private Custom-work Mill, both single pass and double pass type SCFRW were less economical than private Custom-work Mill. 6. In order to have an economical feasibility, SCFRW should be designed and developed to reduce its milling loss and purchase price.

• Analytical Science and Technology
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• v.30 no.4
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• pp.205-212
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• 2017

Rice endosperm, the portion that remains after milling, is the part of the rice seed that is primarily consumed as a source of nutrients. There have been many studies on polysaccharides, such as hemicellulose, cellulose, and pectins, derived from the cell walls of various plant groups. It has been reported that the acidic polysaccharide fractions, which contain water-soluble pectins that have been shown to have pharmacological effects in vivo and in vitro, have common chemical structures that include galacturonic acid polymers, rhamnose, arabinose, and galactose. However, few studies have been conducted on the acidic polysaccharides contained in the endosperm of rice. In this study, we quantitatively compared the differences in the acidic polysaccharide contents from samples from two of the main varieties of rice consumed as staple foods, japonica and indica, using a colorimetric method. Rice samples were collected from 39 different regions in Korea, China, Thailand and Vietnam. Acidic polysaccharide fractions were obtained by precipitation of the alcohol-insoluble residue (AIR) and enzyme treatment of each sample. The total amount of carbohydrates and uronic acid in each acidic polysaccharide fraction were measured using the phenol-sulfuric acid method and the carbazole-sulfuric acid method, respectively. The differences in the total polysaccharide contents in the acidic polysaccharide fractions were not statistically significant (p = 0.07), but the uronic acid contents were significantly different between the two groups (p = 0.04).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.3
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• pp.226-232
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• 2012

Through the sampling four rice cultivars with differing amylose contents, the relationship between the structural and gelatinization properties of endosperm starches was analyzed. These rice varieties exhibited different chain length distribution ratio within the amylopectin cluster as well as varing amylose levels. The proportion of amylopectin short chains of in Goami cutlivars was higher than the other varieties, whereas the Goami 2 which shows amylose extender mutant properties in the endosperm showed the highest proportion of long chains. In X-ray diffraction analysis of rice starches, the Goami 2 variety displayed a B-type pattern whereas the other varieties were all A-type. Among the cultivars with high and normal rice starch levels, those with the higher amylose contents showed distinctly lower swelling. Goami 2 rice was found to have the highest onset and peak gelatinization temperature from the differential scanning calorimetry results. The four rice cultivars under analysis also showed different rates of hydrolysis by amyloglucosidase. These findings suggest that the composition and chemical structure of the starch content is a major determinant of both the gelatinization and functional properties of rice.

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.336-341
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• 1999

The composition of fatty acids, minerals, total dietary fiber and vitamin $B_{1},\;B_{2}$, in pigmented rice varieties were determined. Proximate composition and color were also compared among pigmented rice varieties. Crude protein contents of black rice were higher than those of red and brown rice, especially, Suwon 415 had the highest protein content. There were no significant differences in lipid and crude ash contents between pigmented rice and brown rice. Black rice showed lower Hunter value L, a and b value compared with red and brown rice. Most mineral contents of pigmented rice except Fe, Zn and Mn were higher than those of brown rice. Pigmented rice showed the higher contents in total dietary fiber, vitamin $B_{1}\;and\;B_{2}$ compared to brown rice. The major fatty acids of pigmented rice were palmitic acid, oleic acid and linoleic acid. The contents of oleic acid was similar to that of linoleic acid in brown rice. Oleic acid contents was lower than linoleic acid in black rice, but higher in red rice.

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.47-47
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• 2023

• Journal of Biosystems Engineering
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• v.27 no.2
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• pp.125-132
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• 2002

In order to investigate the optimum moisture content of paddy for milling process, a series of tests were conducted by examining the recovery rate and whiteness of milled rice in relation with the various moisture content. Hwabong-byeo and Dongjin-byeo varieties which were major paddies cultivated in Korea were used for the experiment. The test was performed with small experimental milling machines. In order to minimize the unexpected factors, environment conditions were kept in constant during the experiment. As a result, the recovery rate of milled rice were varied as the changes in milling time and degree of whiteness. However, the recovery rate of milled rice increases as its moisture content increases untill a certain point of moisture content and decreases slowly afterward. This certain point can be called optimum moisture content for rice milling. Also, it has a different value depending on the variety. In this experiment, optimum moisture content of Hwabong-byeo and Dongjin-byeo were considered around 14.8% and 15.3%, respectively. It is not sure that these optimum moisture contents for the two varieties would assume the same values irrespective of harvest year and place. However, it could be concluded that the optimum moisture content for rice milling is around 15%(w.b.) for Hwabong-byeo and 15.5%(w.b.) for Dongjin-byeo, respectively.