• Journal of Plant Biotechnology
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• 제40권2호
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• pp.88-101
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• 2013

Eating quality of rice attracts more and more attention from rice-eating consumers in the recent years. Thus, improvement of eating quality of cooked rice has become one of the most important breeding goals in japonica rice. Here, the generation of transgenic japonica rice with improved eating quality and grain yield are reported. Overexpression of OsSbe1 gene encoding rice starch branching enzyme 1 was driven by 35S promoter. Eleven independent homozygous $T_3$ transgenic lines were characterized and had shown higher palatability (71.2 ~ 72.6) than wild type Gopum (70.4). Moreover, transgenic rice lines showed an increase in 1000-grain weight and number of spikelets per panicle compared with the wild type. The yield of milled rice was 562.8 ~ 596.7 kg/10a in eight $T_3$ lines, but 542.1 kg/10a in wild type. Gene expression analyses in mRNA transcription and enzyme activity levels suggest that improved eating quality is due to the up-regulation of OsSbe1 gene.

• 한국작물학회지
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• 제62권4호
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• pp.275-284
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• 2017

2013~2014년간 벼 등숙기 기상은 평균기온은 평년대비 ${\pm}0.2^{\circ}C$로 비슷하고, 등숙 후반기인 10월 상순의 기온이 평년에 비해 지역별로 $1.0{\sim}1.6^{\circ}C$ 높아 안정적인 등숙이 가능한 조건이었다. 지역별 출수기의 경우 대구, 구미지역보다 5일 일찍 이앙한 안동지역의 평균 출수기가 2일 정도 늦어지는 경향이었으며, 영호진미의 경우 안동지역에서 출수기가 타 지역 보다 4~5일 더 늦어지면서 등숙률이 77.4%로 현저히 낮았다. 구미지역의 쌀 수량이 평균 671 kg/10a로 가장 많았다. 수광의 경우 수당립수, 현미천립중, 등숙률, 쌀수량 등 전반적인 생육 및 수량특성이 지역별 차이 없이 비슷하였다. 도정한 쌀의 완전미 비율은 대구지역에서는 진수미, 영호진미, 미품이 각각 92.0, 92.8, 90.0%로 높고 구미지역에서는 대보, 칠보, 수광이 90% 이상의 완전미율을 보였으며, 안동지역은 진수미와 수광의 완전미율이 높게 나타났다. 호품은 시험지역 모두에서 가장 낮은 완전미율을 나타내었다. 백미에 함유된 단백질 분석결과, 품종별로는 하이아미가 가장 높게 나타났으며 지역별로는 안동지방에서 재배된 경우 모든 품종에서 단백질 함량이 낮았다. 특히 영호진미의 경우 대구, 구미, 안동지역 모두에서 6%이하의 단백질 함량을 나타내었다. 아밀로스 함량은 안동지역에서 재배된 경우 대구와 구미지역에 비해 높았다. 고품과 대보의 경우 대구지역에서 찰기와 부착성이 낮게 나타났고, 진수미와 영호진미의 경우 재배 지역에 따른 식감 특성 차이가 적었다. 지역별 최고품질벼 수량 및 품질 특성 분석을 통하여 대구지역은 진수미, 영호진미, 미품, 수광을 선발하고, 구미 지역은 대보, 삼광, 칠보, 수광, 영호진미, 미품을, 안동지역은 삼광, 대보, 진수미, 수광을 선발 하였다. 이미 개발된 많은 우수한 품종의 특성을 파악하고 각 지역의 환경에 적합한 품종 선택하여 재배함으로써 고품질 쌀을 생산하면 농업인의 소득도 보장이 되고 우리 쌀도 지킬 수 있을 것이다. 따라서 본 시험결과를 활용하여 경북 주요 농업지대별 식미가 우수한 품종을 선별하여 농가에서 지역브랜드로 활용토록 함과 동시에 지역별로 다른 환경변이에 맞추어 식미가 우수한 쌀을 생산 할 수 있도록 하는 자료를 제공하고자 한다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.317-317
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• 2017

We performed this experiment to select high quality rice adapted to wheat-rice double cropping system. We sowed barley and wheat seed in November 2, 2015. After harvesting barley and wheat, we transplanted high quality rice cultivars: 'Unkwang', 'Hopun', 'Haepum', 'Hyunoum' in June 17 and 24. We used 'sindongjin' rice as a control. As a result, 'Hyunpum' had a highest head rice yield regardless of transplanting date. Head rice yield of 'Hyunpum' was 488.1kg/10a when transplanted in June 17, and 453.6kg/10a when transplanted in June 24. The reason for this highest head rice yield was not percentage of head rice but milled rice yield. Milled rice yield of 'Hyunpum' was 526.5kg/10a when transplanted in June 17, and 490.0kg/10a when transplanted in June 24. Percentage of head rice had little differences between rice cultivars. Among yield components, only number of panicle per $m^2$ had an effect on the differences of yield between rice cultivars. The other yield components didn't have an effect on the differences of yield between rice cultivars. Compared to June 17, only 'Unkwang' had higher head rice percentage and head rice yield in June 24. Head rice percentage of 'Unkwang' changed from 67.3% to 85.0% and head rice yield changed from 324kg/10a to 393.8kg/10a when transplanting date delayed from June 17 to June 24. When transplanting date was delayed, heading date of 'Unkwang' was more delayed than other rice cultivars. By delay of heading date, mean temperature for 40days changed from $25.0^{\circ}C$ to $22.9^{\circ}C$ which improved temperature condition during grain filling stage. This improved head rice percentage and head rice yield of 'Unkwang' transplanted in June 24. If transplanting date is more delayed than June 24, 'Unkwang' could have higher head rice percentage and head rice yield. Therefore, if you transplant rice before June 24 in rice-wheat double cropping system, 'Hyunpum' is recommended as adequate rice cultivar. But if you transplant rice after June 24, further research is needed to find out adequate rice cultivar.

• Journal of Biosystems Engineering
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• 제3권2호
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• pp.88-99
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• 1978

In this study, rice harvesting systems suitable to Korean situations and the optimum timing of these systems were determined, respectively, based on experimentally determined factors such as filed yield and the milling quantity and quality measured at various levels of the grain moisture content at harvest. Rice varieties used for the experiment were the AKIBARE (Japonica-type) and the SUWEON 251 (high yielding TONGIL sister-line variety), The harvesting systems studied by the experimental work of this study were traditional system with both the wet material and dry-material threshing system by use of binder with both the dry-material and wet-material threshings, and system by use of combine. Grain samples were taken from final products of the paddy rice harvested from the experiment a fields for each system to measure the recovery rates of the milled rice. The results may be summarized as follows; 1. The milling recovery rate of the AKIBARE variety had highest value within the range of the grain moisture at harvest, showing from 21 to 26 percent. The head-rice recovery for the same variety was a little greater in the wet-material threshing than in the dry-material threshing , higher values of which , were 20 to 25 percent , seen within the range of grain moisture at harvest regardless of the harvesting systems tested. 2. The milling recovery of the SUWEON 251 , when tested for different harvesting systems and harvesting grain moisture, did not show a statistically significant different. In contrast , head-rice recovery for the systems operated by the wet-material threshing was much greater than that by the -material threshing. The difference of the recoveries between these systems range from 2.6 to 4.7 percent. 3. An assessment of the optimum period of -harvest timing for each of the harve\ulcornersting systems tested were made bJ.sed on (a) the maximum total milled-rise yield and (b) the percentage reduction in the total milled-rice yield due to untimely harvest operations. The optimum period determined are: 23-19% for the ATD, AC, STD, SBW, STW systems, 25-21% for the ATW ani ABW systems, and 27-18% for the ABD, SBD, and SC systems, respectively.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.86-98
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• 2002

When the quality and cooking characteristics of wash free rice was compared with those of control milled rice during storage, smaller quality change during storage and more easy to cook was found in wash free rice than control. The wash free rice equipment manufactured in foreign country was carefully investigated and commercial wash free rice equipment with 1metric ton per hour capacity was made considering the characteristics of domestic rice cultivar. Modification of the equipment was made through the repeated field test, and the technique on wash free rice equipment was transferred to the RICETECH. These systems were manufactured in RICETECH will be exported to China next year.

• 한국작물학회:학술대회논문집
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• 한국작물학회 1988년도 정기총회 및 학술연구발표회
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• pp.10-11
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• 1988

• Applied Biological Chemistry
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• 제51권3호
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• pp.207-211
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• 2008

식미에서 차이를 보이는 고품벼와 팔공벼를 시료로하여 이들 쌀 배유에 함유되어 있는 지용성 물질들의 성분 특성과 식미치간의 상관성을 검정하고, 아울러 쌀가루 및 전분의 이화학적 특성과 지질성분 특성과의 연관성을 분석하였다 실험결과, 두 품종 쌀로부터 각각 배유에 함유되어 있는 전체 지방산들의 조성비는 두 품종간에 차이가 있으며 전분입자 내에서 아밀로오스와 복합체를 형성하는 것으로 알려져 있는 전분지질의 경우 고품이 팔공보다 불포화지방산의 함량비가 높았으며 식미와 연관성이 있을 가능성을 예상할 수 있었다. 식미가 좋은 고품은 식미가 나쁜 팔공에 비해서 스쿠알렌과 사이클로아테놀 함량이 높았고 곡류에 함유되어 있는 대표적인 식물성 스테롤류인 캠페스테롤, 스티그마스테롤, 시토스테를 등은 비슷한 함량을 보였다 또한 식미특성을 반영하는 지표라 할 수 있는 호화특성에서 고품은 팔공보다 쌀가루 및 전분의 호화개시온도가 낮았고 수화 초기 온도에서 쌀가루의 팽윤력이 높게 나타내어 쌀에 소량 함유된 지용성 성분들이 호화특성에 관여하고 있음을 알 수 있었다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.72-85
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• 2002

When the quality and cooking characteristics of wash free rice was compared with those of control milled rice during storage, smaller quality change during storage and more easy to cook was found in wash free rice than control. The wash free rice equipment manufactured in foreign country was carefully investigated and commercial wash free rice equipment with 1metric ton per hour capacity was made considering the characteristics of domestic rice cultivar. Modification of the equipment was made through the repeated field test, and the technique on wash free rice equipment was transferred to the RICETECH. These systems were manufactured in RICETECH will be exported of China next year.

• 한국식품과학회지
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• 제50권5호
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• pp.492-498
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• 2018

본 연구에서는 건식 제분용 쌀 품종인 설갱과 일반 쌀 품종인삼광에 대한 건식 및 습식제분 쌀가루의 원료 특성을 비교하고 제빵 특성을 살펴보았다. 설갱 쌀가루의 조단백질과 조지방 함량이 각각 6.20%와 0.24%로 삼광에 비해 높았고, 아밀로스 함량은 18.81%로 낮았으며, 조단백질, 조지방, 아밀로스 함량 모두 건식 제분 시 습식제분보다 높았다. 손상녹말 함량 및 수분흡습지수는 건식제분이 습식제분에 비해 14.4% 및 2.46 g/g으로 높았고, 수분용해지수는 1.31 g/100 g으로 낮았으며, 품종에 따른 차이는 없었다. 녹말 형태는 삼광은 다각형 이었지만 설갱은 둥근 형태였으며, 습식제분 시 미세한 입자가 많았다. 제빵 시 비체적은 삼광 습식과 설갱 건식이 각각 2.90 및 2.86 mL/g으로 유사하였다. 구운 후 초기 경도는 삼광이 823.06 g 및 설갱이 597.29 g으로 설갱이 경도가 낮았고, 제분 방법에 따라서는 습식제분이 건식제분에 비해 낮았다. 건식제분 쌀가루 특성은 밀가루와는 차이가 있었지만 제빵 특성은 유사하게 나타났으며, 쌀가루 제조 시 건식제분에 적합한 설갱 품종이 제빵용으로 적합할 것으로 판단된다.

• 한국식품영양학회지
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• 제25권3호
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• pp.637-643
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• 2012

This study was performed to increase the utilization of rice and improve the productivity of jochung, traditional food in Korea. Two kinds of jochung products were prepared from steamed rice(SR) and wet-milled rice flour(WRF) by rice cultivated from 2006 to 2010. It is common to add a liquefying enzyme for rice liquefaction(4 $m{\ell}$/1,000 g rice, at $90{\sim}95^{\circ}C$, 3 h) and saccharogenic enzyme with malt(45 g/1,000 g rice, at $55{\sim}57^{\circ}C$, 6 h). In order to evaluate the quality characteristics of jochung, producing rate, pH, solidity, reducing sugar, dextrose equivalence(D.E.), viscosity, total phenolic compound, color value and sensory evaluation were carried out. In terms of the producing rate of jochung, WRF jochung was produced about 7.4% much more than SR jochung. There was no difference in producing rate between the jochung cultivated from 2006 to 2010 rice. The pH varied from 4.86~5.66, solidity was 79.48~82.28%. Color L value was 25.82~27.92, a value of 1.28~2.81, b value were 2.98~4.33. The results of sensory evaluation for jochung, as a whole, received higher score than for the commercial product(Daesang Co., Ltd, Seoul, Korea), overall acceptability score was the highest in the 2008SR. Reducing sugar, dextrose equivalence(D.E.) and total phenolic compounds were determined to be higher WRF jochung than SR jochung, while viscosity was lower WRF jochung than SR jochung. These results are thought to be due to increased surface area of rice by milling. SR jochung manufacturd by wet-milled rice flour will increase the producing rate for jochung, thereby saving manufacturing time and costs.