• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.637-645
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• 1991

Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95$^{\circ}C$ and stickiness of cooked rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.1
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• pp.1-13
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• 2006

Response of grain yield and milled-rice protein content to nitrogen topdress (N) timing at panicle initiation stage (PIS) is critical for quantifying real-time N requirement for target grain yield and milled-rice protein content. Two split-split-plot experiments with three replications, one in 2004 and the other in 2005, were conducted in Experimental Farm, Seoul National University, Suwon, Korea. The experiments included three N rates at tillering stage (TS), three N timing treatments at panicle initiation stage (PIS) and two rice cultivars. The N rates at TS, N timing at PIS, and rice cultivars were randomly assigned to main plot, sub plot, and sub-sub plot, respectively. Results showed that the delayed N application at PIS reduced grain yield in 2004 and increased milled-rice protein content in both years significantly at 0.05 probability level. The calculated optimum N timing at PIS from pooled data by N rates and rice cultivars in two years was at 28 days before heading (DBH). However, real-time of N timing at PIS was dependent on plant growth and N status around PIS that in turn was dependent on applied N rates at TS. The optimum N timing at PIS was at 30 DBH for no N treatments at TS while at 27 DBH for 3.6 and 7.2 kg N/10a treatments and at 27 and 29 DBH for Hwaseongbyeo and Daeanbyeo, respectively. In general, earlier applied N at PIS resulted in lower milled-rice protein content but the highest grain yield was expected to be obtained when N topdress at PIS was applied at the time when shoot N concentration started to drop below about 23 mg/g due to dilution effect after transplanting. In conclusion, the results of our experiments imply that the currently recommended N topdress time (24DBH) at PIS in Korea should be reconsidered for the higher grain yield and the better quality of rice.

• Food Engineering Progress
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• v.15 no.4
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• pp.413-419
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• 2011

For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.13-23
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• 2009

To intensively analyze and examine the changes in palatability of cooked rice and structural properties of rice grains influenced by increased nitrogen topdressing during the panicle formation and ripening stage, a series of experiments were carried out using three japonica rice cultivars with contrasting rice quality characteristics. The protein content of brown rice increased maximally up to $35{\sim}47%$ of that in standard N6 plot with the increase in nitrogen topdressing fertilizer during 20 days before heading to 10 days after flowering. The high-yielding rice cultivars showing poor palatability of cooked rice revealed larger increase in protein content of rice grains by increased nitrogen topdressing. Under the same nitrogen level of 15 kg per 10a with nitrogen topdressing at 3 kg/10a, high-yielding rice cultivars, Yumehikari and Reihou showed the significant increase in protein content of brown rice when topdressing was applied at 10 days after flowering as compared with when it was applied at 30 days after transplanting. Although the variation in amylose content of milled rice as affected by nitrogen topdressing level was relatively small, it decreased within 1% with the opposite tendency against increased protein content of brown rice by increased nitrogen topdressing. The total score of sensory evaluation was higher in the order of Hinohikari < Yumehikari < Reihou in panel test. It decreased significantly by increased amounts of nitrogen topdressing during 20 days before heading to 10 days after flowering when nitrogen level was higher than 12 kg/10a. The more poor palatable rice cultivar in panel test revealed the larger decreasing in total score of sensory evaluation by higher nitrogen topdressing rates. All sensory evaluation components were largely affected by the change in protein content of brown rice rather than amylose content of milled rice. The influence of protein content to palatability of cooked rice was larger in poor-palatable rice than in high-palatable rice. The protein content decreased drastically from outer layer to inner layer of rice grains, while the amylose content increased on the contrary. The high-palatable rice exhibited higher distribution of protein content on bran layer but lower distribution of protein content on the layer of polished rice as compared with the poor-palatable rice. Especially, the high-palatable rice showed also significantly lower distribution of amylose content on the outer layer of polished rice as compared with the poor-palatable rice.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.559-564
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• 2010

This study was performed to extract rice protein from milled rice that is either lodged or unlodged, in order to prepare composite films by mixing the protein with curdlan or ${\kappa}$-carrageenan (3:0, 2:1, 1.5:1.5, 1:2, 0:3), and to compare the physical properties of the films. In the case of rice protein/curdlan composite films, tensile strengths increased with increasing curdlan content but water vapor permeabilities decreased, while, elongations showed a maximum at a mixing ratio of 1.5:1.5. In the case of rice protein/${\kappa}$-carrageenan composite films, tensile strengths increased with increasing ${\kappa}$-carrageenan content but elongations decreased, while water vapor permeabilities showed no tendency. Overall, there were no significant differences in the physical properties of composite films between lodged rice and unlodged rice.

• Journal of the Korean Society of Food Science and Nutrition
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• v.3 no.1
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• pp.77-81
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• 1974

1. Studies were made on enriching protein and protein score of rice with soybean, millet and sweet potato. 2. Imitation rice made from upper 3 or 2 was added to rice by $20{\sim}30%$, then the protein content of the resulting mixed foods was more than 10%, lipid more than 2.5%, protein score more than 85. 3. Cooked with rice, the imitation rice was acceptable in the point of color, flauor and taste.

• Journal of Nutrition and Health
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• v.6 no.1
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• pp.1-9
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• 1973

I. Subject of the Study: Studies on the economical nutrition supplement of cereal foods for the improvement in our notional eating habits. II. Purpose and Importance of the Study: 1. Our nation is confronted with the situation that the rice, a principal food, short of some essential amino acids, lysine and threonine, leads to imbalanced meals insufficient in the nutrient of protein, to bring many difficulties in the elevation of our national physique. 2. The shortage of even the rice imperfect in the nutrient of protein makes the import of lots of foreign rice inevitable. It is considered that the protein supplement and decrease in the consumption amount, of rice, is a serious key to the solution of our food difficulty, and then a way of the proetin supplement of rice through the addition of essential amino acid is to be rarely applied in the view of the our present finance and situation. 3. In the present experiment, therefore, it aims to the suggestion of an aspect of the improvement in our national eating habits guiding in the nutrition elevation which our nation can afford economically through the development of first, a way of the protein supplement by the mixture of cereals producted plentifully in our country, and second, a way of the decrease in the consumption amount and the improvement in the nutrition of rice through the substitution of the other cereals for rice. III. Contents of Scope of the Study: 1. Objects of the study: Objects of the study are the following three items; a) The nutrition supplement of rice through the mixture of cereals. Our nation makes mainly rice as a principal food, but practically many kinds of cereal are produced in our country. They contain different levels and qualities of each nutrient and they are different from one another in the kinds of essential amino acid consisting protein. For that reason, the mutual complement efficeincy of insufficient nutrients is observed through the mixture of cereals. b) The nutrition supplement of rice through the addition of superior protein sources to rice, a principal food. The development of rice as superior foods in the sense of nutrition is conducted through the risement in protein quality by the addition of protein sources in good quality, for example, fish flour (anchovy flour), egg powder, milk powder, and so on, and through the supplement of vitamins and minerals. c) The decrease in the consumption amount of rice through the substitution of the other cereals for rice, as a principal food. The compensation for the short amount of rice is made by the reduction in the consumption of rice through the discovery of a way of substitution of the other cereals for rice, as a principal food and of the settlement of problems in nutrition and finance subsequent to this. 2. Contents of the study: a) An ideal mixture-ratio of cereals is established for rats by feeding mixed foods(rice-barely or rice-wheat) containing 5%, 15%, 25%, 35% and 45% level of either barely or wheat. b) The nutritive value is determined in the whole subsititution of other foods for rice, and then, a way of the complement of over and under nutrients is devised. c) The ideal combination is investigated for rats through feeding mixed foods of main food, rice and supplement foods of protein sources, soy bean, fish flour, egg powder and milk Powder. d) According to results from the above three experiments, the concise functional test for men and the examination of economical property are made. 3. Scope of the study: a) The observation of the effect of each diet on the growth rate for rats. The growth rate of rats was observed for 15 groups of mixed foods of a main food, rice, and wheat flour, barley powder or soy bean powder, respectively, and 12 groups of wheat flour diets supplemented with $1{\sim}3%$ milk powder, and rice or wheat flour diets supplemented with 5% of milk powder, egg powder, fish flour or soy bean powder, respectively. b) The determination of food consumption. The food consumption was determined at weekly intervals for 27 kinds of diet described in a) item. c) The determination of food efficiency rate. The food efficiency rate for each diet was determined by calculation from the gained body weight and the food consumption amount at the same intervals described in b) item. d) The determination of protein efficiency rate. The protein efficiency rate for each diet was determined by calculation form gained body weight and the protein amount of the food consumption amount at the same intervals described c) item. e) The determination of the body component. The hematocrite and hemoglobin levels in the blood, total nitrogen in the serum, blood sugar, and lipids and glycogen in the liver were determined. f) The observation of nitrogen balance. As a means of the observation of nitrogen balance, the total nitrogen in the urine was determined. g) The analysis of economical property. The economical property was analyzed as the gained body weight to the amount equivalent to one won through the conversion of the food consumption amount into money. h) The functional test for men. The concise functional test for men was made in order to establish if the best diet for experimental animals can be applied to men. IV. Results of the Study: The national food product plan, nationwide nutritive enlightment and the improvement activities in our country eating habits, especially, mixed and powder food problems are to be significantly referred, and the following results must be applied. a) In the mixed foods of cereals, the mixed food of the rice-barley containing $5{\sim}15%$ level of barley is best in terms of nutrition. b) The addition of superior protein sources, egg, Bilk, soy bean, or fish, respectively to either rice or wheat flour makes a great risement in the nutritive value. c) The animal protein is more effective in the elevation of nutritive value of cereals. d) Rice takes the most nutritive operation and has the highest preference, among rice, wheat flour and barley. e) Wheat flour is more economical than rice in evaluation of the gained body weight to the regular money, and the addition of fish or soy bean is more economical than that of any other supplement food. But the above results are true of the range of nutrition and economical property. f) The study on the nutrition composition and barley will lead to the improvement in our national eating habits as mixed food of the rice-barley containing $5{\sim}15%$ level of barley is more nutritive. g) This study on the nutrition only for the growing animal can not be considered as a perfect and entire evaluation. Consequently, the perfect data for our national nutrition can be obtained from the experiment similar to this for the much longer period examining, in details, the growth rate, change of physical strength, mental and bodily change, average life span, and resistance ability to infectious diseases.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.3
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• pp.281-288
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• 2007

Photoperiod sensitive genetic male sterile (PGMS) rice is sterile mutant controlled by photoperiod. A PGMS mutant 920S was sterile grown under long-day (LD) photoperiod (14 h light/10 h dark) but fertile grown under short-day (SD) photoperiod (10 h light/14 h dark). Proteome analysis revealed that 12 protein spots were differentially expressed in the spikelets of 920S plants either treated with LD or SD photoperiod. Among these proteins, three proteins including chlorophyll a/b binding protein, vacuolar ATPase ${\beta}-subunit,\;{\alpha}-tubulin$ and an unknown protein were more than three-fold abundant in the spikelet of the SD-treated plants than those of the LD-treated plants. On the other hand, eight proteins including acetyl transferase, 2, 3- biphosphoglycerate, aminopeptidase N, pyruvate decarboxylase, 60S acidic ribosomal protein and three unknown protein spots were more abundant in the spikelets of the LD-treated plants than those of the SD-treated plants. The results suggest that the observed proteins may be involved in sterile or fertile pollen development under LD or SD photoperiod respectively in the PGMS mutant rice.

• Clinical and Experimental Pediatrics
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• v.54 no.10
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• pp.414-421
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• 2011

Purpose: Recently, an increase in the number of patients sensitized to rice allergen with or without clinical symptoms has been reported. This study was designed to determine the major allergens in rice and their clinical significance. Methods: Twenty-four children (15 boys and 9 girls; mean age, 16.3 months) with allergic disease, who were sensitized to rice antigen (by UniCAP) in the Pediatric Allergy Respiratory Center at Soonchunhyang University Hospital, were enrolled in this study. The allergenicity of various types of rice (raw, cooked, and heat-treated, simulated gastric fluid [SGF], and simulated intestinal fluid [SIF]) was investigated using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and immunoglobulin E (IgE) immunoblots. The patients' medical records, including laboratory data and allergy symptoms after ingestion of rice were reviewed. Results: Patients were sensitized to an average of 13.5 food antigens and their mean total IgE was 6,888.7 kU/L. In SDS-PAGE, more than 16 protein bands were observed in the raw rice, whereas only 14-16 kDa and 31-35 kDa protein bands were observed in cooked rice. The common SDS-PAGE protein bands observed in SGF-, SIF-, and heat-treated rice were 9, 14, and 31 kDa. In a heated-rice IgE immunoblot, protein bands of 9, 14, and 31-33 kDa were found in 27.8%, 38.9%, and 38.9% of all sera, respectively, and in 50%, 50%, and 75%, of ser a from the 4 symptomatic patients, respectively. Conclusion: The 9-, 14-, and 31-kDa protein bands appeared to be the major allergens responsible for rice allergy symptoms.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1616-1616
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• 2001

To select kernels for breeding that have required constituent content from either naturally distributed samples or artificially mutated ones, it is necessary to process batch samples in a short time. The constituent content of single-kernel grains such as wheat and rice has been determined using conventional bench type NIR instruments; however, it takes a lot of time and effort. Shizuoka Seiki (Fukuroi-city, Japan) and NFRI (National Food Research Institute) of MAFF (Ministry of Agriculture, forestry and Fisheries of Japan) have jointly developed a continuous high-speed single-kernel brown rice sorting machine based on rice protein content. It consists of several sections such as a feeding mechanism, measuring unit, sorting mechanism and controlling PC. The feeding mechanism picks up single-kernel brown rice from the hopper (maximum of 5kg storage capacity) and sends it to the measuring unit. A spectrum of the brown rice is obtained in the measuring unit, which consists of a near-infrared array sensor. The brown rice is then sorted in the sorting mechanism based on its protein content estimated by the controlling PC. In the present study, measuring speed was approximately 500ms for the full spectrum range and overall sorting speed was approximately 2.8s for one kernel. Accuracy of estimation was approximately SEP=0.5% of dry matter protein content for nonglutinous rice.