• Journal of Life Science
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• v.24 no.6
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• pp.618-625
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• 2014

Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the processing properties of the wheat grain. This paper describes the development of marker-free transgenic rice plants expressing a wheat Glu-Dy10 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using Agrobacterium-mediated co-transformation. Two expression cassettes, consisting of separate DNA fragments containing Glu-1Dy10 and hygromycin phosphotransferase II (HPTII) resistance genes, were introduced separately into Agrobacterium tumefaciens EHA105 for co-infection. Each EHA105 strain harboring Glu-1Dy10 or HPTII was infected into rice calli at a 3: 1 ratio of Glu-1Bx7 and HPTII. Among 290 hygromycin-resistant $T_0$ plants, we obtained 29 transgenic lines with both the Glu-1Dy10 and HPTII genes inserted into the rice genome. We reconfirmed the integration of the Glu-1Dy10 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the Glu-1Dy10 in transgenic rice seeds were examined by semi-quantitative RT-PCR and Western blot analysis. The marker-free plants containing only the Glu-1Dy10 gene were successfully screened in the $T_1$ generation.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.7
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• pp.924-930
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• 2010

Ileal and total tract digestibility and nitrogen (N) balance of diets with four different protein sources were determined in growing pigs. The diets were based on rice bran, broken rice and maize meal and contained Tra catfish by-product (CBP), processed using three different methods, and marine fish meal (FM). The CBP diets consisted of the by-product in meal form, ensiled with molasses, and CBP waste water (WWBD). The four diets were fed to four growing pigs fitted with post-valve T-cecum (PVTC) cannulas in a $4{\times}4$ Latin Square design. All experimental diets included $Cr_2O_3$ at 5 g/kg feed as an indigestible marker. The ileal apparent digestibility of organic matter and ether extract was higher on diet WWBD than on the other three diets (p<0.05), and the total tract apparent digestibility was higher on diet WWBD than on the FM diet (p<0.05). The ileal and total tract apparent digestibility of crude protein and amino acids was not significantly different among diets (p>0.05). No significant effects of diet were found on N-retention and N utilization. In conclusion, the catfish by-product meal, ensiled catfish by-product and processing waste water diets and the fish meal diet had similar ileal and total tract apparent digestibility, and similar N utilization in growing pigs.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.11
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• pp.20-25
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• 2016

This study addresses a low complexity and lossless frame memory compression algorithm based on block-buffer structure for efficient high resolution video processing. Our study utilizes the block-based MHT (modified Hadamard transform) for spatial decorrelation and AGR (adaptive Golomb-Rice) coding as an entropy encoding stage to achieve lossless image compression with low complexity and efficient hardware implementation. The MHT contains only adders and 1-bit shift operators. As a result of AGR not requiring additional memory space and memory access operations, AGR is effective for low complexity development. Comprehensive experiments and computational complexity analysis demonstrate that the proposed algorithm accomplishes superior compression performance relative to existing methods, and can be applied to hardware devices without image quality degradation as well as negligible modification of the existing codec structure. Moreover, the proposed method does not require the memory access operation, and thus it can reduce costs for hardware implementation and can be useful for processing high resolution video over Full HD.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.39 no.3
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• pp.283-291
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• 2006

This study examined the development of a low-salt fermented seafood product using an ascidian (Halocynthia roretzi), and the optimum processing conditions and quality characteristics of the low-salt fermented ascidian (LSA). The optimum processing conditions for the LSA were as follows. The ascidian was shelled and its muscle sliced into 5 mm widths. This was soaked in a 10% salt and 1% sodium erythorbate solution for 20 min. The solution was drained and then the muscle was soaked in 0.1% sodium bisulfite solution for 1 min. To this was added a 1:1 mixture of anchovy sauce and rice gruel, and it was fermented at $5^{\circ}C$ for 15 days. The moisture content and salinity of the LSA were 75.0-75.4% and 8.0-8.5%, respectively. During salt-fermentation at $5^{\circ}C$ for 20 days, the amino-N content of the LSA increased, and the texture softened gradually. The viable cell counts in early salt-fermentation were $4.2-4.5{\times}10^4CFU/g$, and this decreased gradually. The ratio of saturated fatty acids tended to increase in early salt-fermentation, while that of polyunsaturated fatty acids decreased slightly. Chemical experiments and sensory evaluation showed that the dipping treatment in 1% sodium erythorbate solution and 0.1% sodium bisulfite solution resulted in a good color and prevented browning of the salt-fermented ascidian meat. Moreover, adding anchovy sauce and rice gruel mixture improved the flavor of the LSA.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.469-474
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• 1999

An investigation was carried out to develope a processing method for Nooroong-gi powder for use of Soongneung extraction by hydrolysis with ${\alpha}$-amylase and gelatinization of rice powder followed by toasting on hot plate. Three kinds of Nooroong-gi powder were prepared according to the degree of toasting. As the hydrolysis time increased, the DE value fastly increased during initial 2 minutes and viscosity decreased markedly. When the Soongneung was extracted from Nooroong-gi at 80-100$^{\circ}C$, more than 80% of total solids was extracted during initial 10 minutes and higher temperature yielded more extraction solids. Sedimented volume of insoluble solids and turbidity were increased as the extraction temperature and time increased. Among the three Nooroong-gi powders, the more toasted one showed the higher yields, turbidity and lower L color values of Soongneung. Even though all sensory properties of the most toasted Soongneung were scored highest, the medium toasted one obtained the highest score in preference.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.17-29
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• 1991

The Hong's-Zu-Bang-Moon, although it is not know when and by whom it was written, is estimated to have written in the middle of 1800, but has not been published yet. In general, other cooking books in Yi's Dynasty were on the cooking methods of a variety of foods. But the book deals solely with brewing, which is the trait of it. The book comprises a total of 36 items, among which So-Gog-Ju wine was excluded because only a part of it was recorded. Another item deleted, written vaguely and difficult to understand was, on a closer analysis of its content, 'Song-Soon-Ju wine'. According to the analysis of this book, the cereals used for brewing were 59 percent of regular rice and 41 percent of sticky rice including other 12 kinds of special materials. As for the processes, the precesses using Jee-Ae-Bop was dominant. The processing technique whose special words and expressions were analyzed in this study, were divided into 18 preparation methods, 45 processing ones, and 7 heating ones. The temperature processing whose expressions were analyzed here were divided into 6 cooking processes, 7 medium ones and 3 heating ones. The measurement unit of 'Doe' was most often used. It tried to show relatively accurate measurements but showed just approximate ones. There were 19 kinds of brewing utensis. Urns were most often used, but it was impossible to discern and kind. As for the tast of the wines, the writer showed his subjective expressions. The margianal point in this study is that it was very difficult to interpret the book. The closing up of twings of on azaled over the urn had no scientific base but said something of korean folkways at that times.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.877-881
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• 2011

This study was investigated the quality characteristics of Makgeolli containing different types of Nuruk grain inoculated with A. oryzae N041. In an analysis of the quality characteristics of four types of Nuruk grain, mung beans Nuruk grain had higher acidity, amino acidity and saccharogenic power than rice Nuruk grain. In an analysis of four types of brewed Nuruk grain, mung beans Nuruk grain had the highest sugar and reducing sugar contents. On the other hand, mung beans Nuruk grain had the lowest alcohol content. Citric acid, malic acid and succinic acid have been identified as the major organic acids in Makgeolli. The amounts of organic acids were 1,748.5 mg% in rice Nuruk grain, 1,553.9 mg% in mung beans Nuruk grain, 1,003.2 mg% in barley Nuruk grain and 940.8 mg% in adlay Nuruk grain. In particular, Makgeolli brewed with mung beans Nuruk grain had the highest content of the organic acids, which is expected to deepen its flavor.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.103-108
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• 2012

Nuruk is a fermented ingredient used for production of traditional Korean rice wine. In this study, quality characteristics of mixed-grain nuruk was made by brewing with different fungal strains was analyzed. Quality elements including enzyme activity and organic acids constituents were measured. The fermentation time of the nuruk did not make a significant difference in terms of its pH, but the acidity and amino acid content for nuruk made from a mixture of two fungal strains was higher than that seen with a single fungal strain. Overall, the enzyme activity for two fungal strain nuruk was higher than that observed for single fungal strain nuruk, with ${\alpha}$-amylase and acidic protease activity in the mixed strain nuruk observed to be more than twice that of the single strain. The major organic acids observed in the manufactured nuruk were identified as acetic, citric, formic, fumaric, lactic, malic and oxalic acids. The total amount of organic acids contained in the nuruk made with the two fungal strain was (2,116.3 mg%). The fungal strains used were A. kawachii SC60 nuruk (1,608.5 mg%) and A. oryzae RIB1353 nuruk (1,146.7 mg%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1829-1836
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• 2013

This study is carried out to investigate the physicochemical characteristics, microbial population, and sensory characteristics during fermentation of Korean traditional rice wine with addition of glutinous rice. The fed-batch fermentation of rice was performed by Nuruk and yeast for 10 days at $28^{\circ}C$ in a water bath. The four fermentation batches included 0, 10, 15 and 20% of glutinous rice based on the total rice contents. The growth of total viable cells, lactic acid bacteria (LAB), and yeasts were similar among the four batches during the fermentation period. The population for total viable cells and LAB were increased for the first 3 days, and decreased slowly until 10 days. The number of yeast cells was rapidly decreased after day 6, when the alcohol content reached about 15% for all the fermentation batches. Physicochemical characteristics, such as pH, total acidity, and reducing sugars, were not different with the increase of additional glutinous rice contents. The ethanol production was higher in Korean traditional rice wine from non-glutinous rice (17.1%) than ones from glutinous rice (15.8~16.7%). For the sensory evaluations, Korean traditional rice wine with 15% glutinous rice was highly preferred due to the highest sweetness.

• Food Science of Animal Resources
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• v.35 no.5
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• pp.597-603
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• 2015

The purpose of this study was to investigate the influence of processing conditions (temperature and time) and binding agent types (glutinous rice flour, potato starch, bean flour, and acorn flour) on the physicochemical and sensory characteristics of ground dried-pork meat product. For this purpose, ground dried-pork meat product was produced by adding several binding agents at different drying temperatures and times. The drying time affected moisture content and water activity in all drying temperature. However, under the similar drying conditions, the extent of drying varied depending on the type of binding agents. The results of sensory evaluation for texture degree and overall acceptability indicated the following: overall, higher drying temperatures and longer drying time heightened the degree of texture, and the overall acceptability varied depending on binding agent type. Physicochemical and sensory characteristics were analyzed to determine any possible correlation. The results revealed a high correlation between moisture content, water activity, shear forces, and sensory evaluation (p<0.01). However, there was no correlation with respect to overall acceptability.