• 식품산업과 영양
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• 제5권3호
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• pp.66-73
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• 2000

• 한국작물학회지
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• 제56권1호
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• pp.44-49
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• 2011

작물의 이식재배에 활용이 가능한 생분해성 육묘용 폿트의 개발과 이용가능성을 검토하고자 수행한 결과는 다음과 같다. 1. 천연물을 이용한 생분해가 가능한 폿트의 제조를 위해 벼 부산물인 왕겨와 쌀겨를 이용하여 생분해성 농자재로 육묘용 폿트를 제조하였다. 2. 생분해성 육묘용 폿트의 기계적인 특성은 기존 생분해성 폿트로 활용되고 있는 지피폿트와 비교해서 제품의 초기 강도는 강하고 토양중에 처리하였을 경우 시간이 지남에 따라 제품의 강도가 급속히 감소하는 특성을 보였다. 3. 토양중 분해율을 간접 측정한 방법에서 거의 분해가 일어나지 않은 지피폿트에 비해 생분해성 폿트의 경우 작은 조각으로 떨어져 나가서 6주가 경과하였을 경우 45% 이상이 10 mesh 이하의 작은 조각으로 분해됨을 관찰하였다. 4. 생분해성 필름에 대한 유해성분 용출시험에서 중금속들이 검출되지 않았고, 국내 친환경 인증 기준이 정하는 생분해성 수지의 함량기준에 충족하였다. 5. 작물을 이용한 토양중 작물생육과 더불어 판단한 실질 분해력 시험에서도 지피폿트에 비해 왕성한 분해력을 보여 일반 농업 현장에 적용이 가능할 것으로 사료된다.

• 한국미생물·생명공학회지
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• 제27권4호
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• pp.333-338
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• 1999

This study was aimed to develop a value-added fermented products from rice and apple pomace using Bifidobacterium fermentation. The Bifidobacterium fermentation system of the mixture of rice and apple pomace was developed, and the physicochemical properties of the products were investigated. After 4 different bifidobacteria were compared for their fermentation capability and sensory properties of the fermented product, Bifidobacterium FBD-13 and FBD-22 were selected as appropriate strains for the fermentation of saccharified rice solution(SRS). The optimum inoculation level was 2% and the optimum fermentation time was 42 hrs. When wet apple pomace(WAP) was added to SRS, it contributed to the improvement of sensory properties of the fermented products and the optimum mixing ratio was 40% WAP and 60% SRS in weight. For the fermentation of the mixture of WAP and SRS, Bifidobacterium FBD-27 and FBD-22 were selected as suitable strains.

• Food Science and Biotechnology
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• 제17권4호
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• pp.728-733
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• 2008

New gluten-free food product (tarhana) was produced using rice and com flours. Chemical and sensory properties of the tarhana samples were investigated and compared with those of traditional wheat tarhana. Generally, sensory analysis results indicated that utilization of com and rice flours in tarhana resulted in acceptable soup properties in terms of some of the sensory properties. The changes in electrophoretic properties of the proteins of the tarhana samples were also studied during the tarhana production. Sodium dodecyl sulfate-polyacryamide gel electrophoresis (SDS-PAGE) results showed that relative intensities of some of the protein bands in tarhana samples generally decreased during fermentation. The decrease was more obvious at the larger molecular weight region. Corn and rice tarhana seem to be promising food products for the celiac patients who have limited choice of cereal based foods.

• 한국식품과학회지
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• 제53권1호
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• pp.92-98
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• 2021

The effects of heat-moisture treatment (HMT) on rice flour (RF) have been investigated for possibility of texture modifier in protein-based foods matrix, tofu. The optimum condition for preparation of tofu with maximum textural parameters was investigated by using response surface methodology (RSM). Rice flour was subjected to moisture content (10-30%) and heating temperature (100-140℃). Based on the response surface and superimposed plots, the optimized conditions of hydrothermally treated rice flour was as followed: moisture content, 22%; temperature, 130℃, which showed lower swelling power as compared to native RF and became more stable during continuous heating and agitation than native one. Tofu, prepared with HMT-RF, showed a denser network structure than that with RF, thereby inducing an increase in textural parameters. From the above results, the addition of HMT-RF could preserve the quality of tofu and be useful for developing an acceptable protein-based food product.

• 식품과학과 산업
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• 제49권2호
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• pp.71-77
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• 2016

쌀은 우리나라에서 오래 전부터 주식으로 사용되어 온 중요한 식량자원으로, 우리 식생활에서 밥이 차지하는 비중은 상당히 크며 매식사 마다 취반하는 것이 보편적 형태이다. 하지만, 취반 직후의 밥은 시간이 지남에 따라 물성이 변화하므로 이에 따라, 밥을 냉동 보존하여 적절한 방법으로 해동하면 갓 지은 밥의 조직감으로 복원이 가능하다. 또한, 건조 처리하여 열수복원 후 즉석으로 섭취할 수 있어 장기 보존 시의 품질유지를 위한 가공기술 적용이 필요할 것으로 사료된다. 이에 따라, 쌀알을 이용하여 HMR(Home meal replacement) 편의식 개발을 위한 가공적성 연구를 수행중에 있으며, 건조, 냉동, 열처리 방법과 같은 가공변수에 따라 냉동밥, 건조밥, 편의식 죽 등의 적용 특성을 분석함으로써 다양한 원료쌀 을 선택할 수 있는 기틀을 마련하여 국내 쌀 소비확대에 기여할 것으로 생각된다.

• 한국환경농학회지
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• 제26권2호
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• pp.131-140
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• 2007

Phospho-gypsum a primary waste by-product in phosphate fertilizer manufacturing industry and a potential source of electron acceptors, such as mainly of sulfate and a trace amount of iron and manganese oxides, was selected as soil amendment for reducing methane $(CH_4)$ emissions during rice cultivation. The selected amendment was added into potted soils at the rate of 0, 2, 10, and 20 Mg $ha^{-1}$ before rice transplanting. $CH_4$ flux from the potted soil with rice plant was measured along with soil Eh and floodwater pH during the rice cultivation period. $CH_4$ emission rates measured by closed chamber method decreased with increasing levels of phospho-gypsum application, but rice yield markedly increased up to 10 Mg $ha^{-1}$ of the amendment. At this amendment level, total $CH_4$ emissions were reduced by 24% along with 15% rice grain yield increment over the control. The decrease in total $CH_4$ emission may be attributed due to shifting of electron flow from methanogenesis to sulfate reduction under anaerobic soil conditions.

• Journal of Microbiology and Biotechnology
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• 제27권10호
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• pp.1736-1743
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• 2017

Sourdough is made by fermentation of dough by lactic acid bacteria (LAB) and yeast to improve bread properties like volume, flavor, and texture. A Korean traditional sourdough was made by fermenting rice flour with rice wine (makgeolli) and used to make sponge-like bread (jeung-pyun). The aim of this study was to investigate the microbial diversity of makgeolli products and their influence on the organoleptic quality of jeung-pyun. Three commercial makgeolli were tested for jeung-pyun production, with each product exhibiting varied dough swelling rates and organoleptic qualities, and among them, J-product was ranked highest in texture and taste. Microbial analysis of the three makgeolli also showed a big difference in their population and diversity. J-product had the highest LAB and yeast counts, and the predominant species were Lactobacillus casei, Lactobacillus brevis, Leuconostoc pseudomenteroides, and Saccharomyces cerevisiae. Using J-product, sourdough was fermented at $25^{\circ}C$, $30^{\circ}C$, and $35^{\circ}C$, and the microbial growth in and textural properties of jeung-pyun were examined by instrumental and sensory tests. At high temperature ($35^{\circ}C$), the rates of dough swelling and acidification were fast due to rapid microbial growth mainly caused by LAB, resulting in a short leavening time and soft and sour jeung-pyun. Sensory tests showed consumer preference for the soft and mild-sour jeung-pyun. This study shows that LAB in makgeolli play key roles in production of jeung-pyun, influencing the textural and sensory properties. For the production of high-quality jeung-pyun, development of LAB starters with high gas productivity and low acidity and establishment of an optimal fermentation procedure for rice dough are necessary.

• Applied Biological Chemistry
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• 제39권2호
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• pp.112-117
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• 1996

ADC는 diamine인 putrescine 생합성의 두가지 경로중에서 식물계에서 특히 중요한 효소이며, ADC 유전자는 E. coli, 귀리, 토마토 genome에서 이미 cloning된 바 있다. 벼 (Oryza sativa L.) 게놈 DNA의 PCR 증폭을 위해서 토마토와 E. coli의 ABC cDNA의 보존된 부분과 일치하는 두개의 degenerate oligonucleotides (17mer)를 인위 합성하였으며, 증폭의 결과 약 1 kbp 크기의 DNA가 관찰되었다. 증폭된 DNA 절편은 1,022bp 염기서열을 포함하고 있는 ORE (open reading frame)으로 확인되었다. 이 PCR product는 POEM-originated T vector에 재조합하였으며 PstI 제한효소로 약 500bp 크기로 절단하여 pGEM-3Zf(+/-) vector에 subcloning하였다. 벼 ADC clone의 염기서열은 귀리와 토마토 ADC cDNA 서열의 같은 부분과 각각 74%와 70%의 동질성을 갖는 것으로 나타났으며, 예상되는 아미노산 서열은 귀리와 토마토 ADC 단백질과 각각 45%와 62%의 동질성이 관찰되었다. 귀리와 E. coli, 토마토와 귀리 그리고 토마토와 E. coli ADC 아미노산 서열에서 각각 34%, 47%, 그리고 38%의 유사성 정도가 보고된 것을 비교하여 볼 때, 벼와 귀리 및 토마토 사이의 유사성 정도는 다른 비교 보다도 월등히 높았다. 벼 유묘기 잎조직에서 추출한 RNA를 이용한 Northern blot 분석에서 ADC는 약 2.5kbp의 전사체로 발현됨이 확인되었다.

• 한국농공학회논문집
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• 제49권3호
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• pp.51-60
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• 2007

This study was performed to evaluate void ratio, compressive and flexural strengths, and pH properties according to the content ratio of rice husk ash, aggregate size, and neutral treatment time of porous concrete with content of rice husk ash produced as an agricultural by-product. The SEM results for cement mortar with a 5% rice husk ash for the weight of cement formed more C-S-H hydrates due to the $SiO_2$ of rice husk ash. In the XRD test, cement mortar with a 5% rice husk ash for the weight of cement registered a higher peak point of approximately $2{\theta}=20{\sim}25^{\circ}$ compared to cement mortar without rice husk ash. According to the results of the XRD and SEM tests, the $SiO_2$ that was a major chemical element of rice husk ash generated a large amount of calcium hydroxide in the early stage of the hydration process of cement leading to the formation of ettringite. The void ratio of porous concrete with rice husk ash decreased with increasing content ratio of rice husk ash. In addition, the void ratio of porous concrete with rice husk ash decreased compared to porous concrete without rice husk ash. The compressive and flexural strength of porous concrete with a 5% and 10% content ratio of rice husk ash slightly increased compared to concrete without rice husk ash. The pH value of porous concrete rapidly decreased immediately after neutral treatment. Then, it gradually increased and decreased again after 14 days. However, the pH value was nearly the same regardless of neutral treatment time in 28 curing days. Also, for neutral treatment, the pH value of porous concrete showed appropriate pH levels (less than 9.5) in all mixtures for planting at 28 curing days.