• 한국식품과학회지
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• 제39권5호
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• pp.534-540
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• 2007

유과 제조 시 제조 시간을 단축할 수 있는 소재를 개발하기 위하여 찹쌀전분을 $POCl_3$와 반응시켜 가교화 찹쌀전분을 제조하고 이들의 물리화학적 특성을 연구하였다. 가교화 찹쌀전분의 치환율은 0.04-2.73으로 나타났으며, 팽윤력은 일반 찹쌀전분에 비해 약간 증가되는 경향을 보였으며 용해도는 일반 찹쌀전분보다 낮은 경향을 보였다. 등온흡습곡선은 가교화에 따른 유의적인 차이를 보이지 않았다. 전분의 pasting 특성을 검토한 결과, 호화개시온도는 가교화에 따른 변화가 없는 것으로 나타났으며, 최대점도, holding strength, final viscosity, setback은 일반 찹쌀전분보다 높아지는 결과를 나타냈다. 열적특성은 호화개시온도, 최대호화온도, 호화종결온도 그리고 호화엔탈피 모두 각 전분간에 유의적인 차이가 나타나지 않았다. X-ray회절 분석 결과로 볼 때, 가교화 찹쌀전분 및 일반 찹쌀전분 모두 A형의 결정 형태를 나타내었고, 상대적 결정화도의 차이가 나타나지 않는 것으로 보아 가교화가 찹쌀전분의 결정형영역에는 영향을 주지 않는 것으로 보여진다. 가교화 찹쌀전분을 사용하여 제조한 유과의 경우 일반 찹쌀을 장시간 침지한 후 제조한 시료와 비슷한 팽화율을 나타내었으며 시료의 변색 반응이 나타나지 않는 것으로 보아 유과 제조용 소재로서 적합한 것으로 판단되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.68-72
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• 2004

The effects of the addition of yeast on in vitro roughage degradability and methane production were investigated in order to clarify the effects of yeast on the rumen microbes and to establish methods of rumen manipulation. Three roughages (whole crop corn, rice straw and Italian ryegrass) were incubated for 3, 6, 12 and 24 h with or without dried beer yeast following the method described by Tilley and Terry. Using the same method, these roughages were incubated with or without yeast extract, albumin or purified DNA. In vitro methane production was measured with or without dried beer yeast at 12 and 24 h. The degradability of yeast was found to be 57 and 80% at 12 and 24 h, respectively. The rate of degradation of fraction b was 6.16%/h. There was a significant increase in roughage degradability at 6 h (p<0.05), 12 h (p<0.05) and 24 h (p<0.01) by dried yeast addition. The degradability of all three roughages was higher in the samples treated with yeast extract than in the no addition samples except in the case of rice straw incubated for 12 h. Nevertheless, the magnitude of increment was smaller with the addition of yeast extract than without the addition of yeast. With the addition of purified DNA, there were significant increases in roughage degradability at 6 h (p<0.01), 12 h (p<0.01) and 24 h (p<0.05); however, higher degradability values were detected in the samples to which albumin was added, particularly at 6 h. If the degradability values of the no addition samples with those of samples containing yeast, yeast extract, DNA and albumin were compared, the largest difference was found in the samples to which yeast was added, although it is worth noting that higher values were observed in the yeast extract samples than in the DNA or albumin samples, with the exception of the case of rice straw incubated for 24 h. Methane production was significantly increased at both 12 and 24 h incubation. The increment of roughage degradation and methane production brought about by the addition of dried beer yeast to the samples was thought to be due to the activation of rumen microbes. Water soluble fraction of yeast also seemed to play a role in ruminal microbe activation. The increment of degradability is thought to be partially due to the addition of crude protein or nucleic acid but it is expected that other factors play a greater role. And those factors may responsible for the different effects of individual yeast on ruminal microbes.

• 한국초지조사료학회지
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• 제32권2호
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• pp.93-100
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• 2012

본 연구에서는 간척 논에서 재배된 벼의 백수를 조사료 자원으로 활용하기 위한 기초자료를 제공하기 위해 백수 벼의 아미노산 조성을 조사하였다. 본 연구에 분석된 벼 시료는 전남 신안군 비금도 벼 백수 피해가 일어난 약1,000 ha의 벼에서 채취하였다. 총체 벼의 조단백질 함량은 엽 > 알곡 > 잎집 > 줄기 순으로 나타났으며, 백수정도에 따른 총 아미노산 함량은 가장 심한지역>중간지역>정상생육 지역 순으로 나타났다. 그리고 심한지역, 중간지역 및 정상생육지역 모두 엽, 알곡, 잎집 및 줄기 내 아미노산은 glutamic acid가 가장 높은 함량을 보였으며 methionine이 가장 낮은 함량을 보였다. 따라서 벼 백수 피해가 일어난 지역의 벼와 정상생육이 진행된 벼의 아미노산 함량은 비슷한 수준을 보였지만 벼 백수피해 정도에 따라 조사료원으로써 영양적인 가치가 차이가 있을 것으로 보여지기 때문에 조사료의 영양적 측면에 관한 연구가 추가적으로 진행되어야 한다.

• 한국작물학회지
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• 제62권3호
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• pp.166-171
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• 2017

본 실험은 적미의 재배에 있어서 고품질 고수량을 위한 적정이앙시기를 구명하기 위해 네 품종의 적미를 재료로 2015~2016년에 밀양에서 실시하였다. 1. 수량구성요소 중 이앙시기 변화에 따라 가장 크게 달라지는 요인은 등숙률이었고 6월 20일 이후 이앙하면 등숙률이 낮아져 현미수량이 하락하였다. 2. 6월 20일에 이앙했을 때 폴리페놀 함량과 현미수량을 종합한 폴리페놀 생산량이 2,341~3,349 g/10a로 가장 높았다. 3. 출수 후 30일간 평균온도가 낮을 수록 폴리페놀 함량은 증가하였으나 일정 수준 이하로 온도가 떨어지면 현미수량이 감소하였기 때문에 $22{\sim}23^{\circ}C$ 정도가 고품질 고수량 적미를 생산하기에 가장 적정한 온도였다. 4. 출수 후 30일간 평균온도가 $22{\sim}23^{\circ}C$가 되는 시점을 최적 출수기로 하고 출수소요적산온도를 $1,660^{\circ}C$로 하여 계산한 최적 이앙시기는 밀양시가 6월 18일~6월 24일 이었다. 경상남도 지역은 6월 중순에서 7월 초순, 경상북도 지역은 6월 초순에서 6월 중하순이 최적 이앙기였다.

• Journal of Microbiology and Biotechnology
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• 제18권4호
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• pp.711-717
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• 2008

To speed up the conversion of rice straw into feeds in a low-temperature region, a start culture used for ensiling rice straw at low temperature was selected by continuous enrichment cultivation. During the selection, the microbial source for enrichment was rice straw and soil from two places in Northeast China. Lab-scale rice straw fermentation at $10^{\circ}C$ verified, compared with the commercial inoculant, that the selected start culture lowered the pH of the fermented rice straw more rapidly and produced more lactic acid. The results from denatured gradient gel eletrophoresis showed that the selected start culture could colonize into the rice straw fermentation system. To analyze the composition of the culture, a 16S rRNA gene clone library was constructed. Sequencing results showed that the culture mainly consisted of two bacterial species. One (A) belonged to Lactobacillus and another (B) belonged to Leuconostoc. To make clear the roles of composition microbes in the fermented system, quantitative PCR was used. For species A, the DNA mass increased continuously until sixteen days of the fermentation, which occupied 65%. For species B, the DNA mass amounted to 5.5% at six days of the fermentation, which was the maximum relative value during the fermentation. To the authors' best knowledge, this is the first report on ensiling rice straw with a selected starter at low temperature and investigation of the fermented characteristics.

• 한국식품조리과학회지
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• 제29권6호
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• pp.785-794
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• 2013

To satisfy the consumer's interest with safety and high quality of staple foods, the physicochemical properties and cooking quality of organic rice using hairy vetch in Korea were compared. Two Korean varieties, Hopyeong and Ilmi, two Japanese varieties, Koshihikari and Hedomebore, and newly developed in Jeonnam, Mipum which cultivated in the same region and conditions were used. Physicochemical properties and cooking quality were investigated. All samples were japonica type short grains and their length/width ranged 1.74-1.84. The protein, ash, and crude lipid contents were significantly different with varieties and the protein content of Korean rice was lower than that of Japanese rice, especially, that of Hopyeong was the lowest. Amylose content and initial pasting temperature were lower in Hopyeong and Japanese rice, but peak viscosities showed reverse trends. Swelling power at $80^{\circ}C$ showed higher in Hopyeong and Koshihikari. Color values, L, a and b were significant difference with varieties and color differences of Hopyeong and Huitomebore were lower than those of others. Texture properties, hardness and adhesiveness of Hopyeong cooked rice showed the lowest values, but adhesiveness of Japanese cooked rice exhibited the highest value. On sensory evaluation of cooked rice, glossiness of Koshihikari, intactness of Koshihikari, Huitomebore, and Hopyeong, stickiness of Koshihikari and Hopyeong showed higher values (p<0.05). The overall quality score of organic cooked rices decreased as following order; Koshihikari> Hopyeong> Huitomebore> Mipum> Ilmi.

• Animal cells and systems
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• 제2권1호
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• pp.81-86
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• 1998

Recent identification and characterization of plant homeobox genes suggest that they play important roles in morphogenetic events. OSH1, one of the rice homeobox genes, is thought to be related to organ development since the changes of OSH1 gene expression cause morphological abnormalities of leaves by the ectopic expression and is expressed during early embryogenesis. In this experiment, the expression pattern of OSH1 was analyzedinmutants by in situ hybridization, and OSH1's potential as a molecular marker was explored. Region-specific expression of OSH1 during early embryogenesis shows that OSH1 could be used as a molecular marker for characterizing embryo mutants. Although several organless and shootless mutants showed normal expression of OSM1, some mutants exhibited abnormal expression patterns. In a minute organless cle1-1 embryo whose epidermis resembled morphologically the epithelium of scutellum, OSH1 expression was limited to a small basal region. This expression pattern suggests the gross deletion of the basal part. In a radicleless mutant, odm115, OSH1 expression was detected in a basal region instead of subcentral region of the ventral side. Together with other characteristics (short embryo and normal adventitious roots), odm115 was estimated to be derived from the deletion of basal region. Among five shootless mutants, three showed normal expression of OSH1. In the shl2 embryo, no expression of OSH1 was observed. In the shl1 embryo, however, OSH1 expression was extended to a dorsal side, indicating that SHL2 might be related to dorsoventral patterning. The above results of in situ hybrydization clearly indicate that OSH1 can be utilized as a marker for characterizing gene functions of embryo mutants.

• 한국식생활문화학회지
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• 제9권1호
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• pp.61-69
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• 1994

Northern Kyungbuk around Andong is a mountainous and more or less dry region geomorphogically. Since this area located in the valley was less invaded by foreign countries, the folk traditions have been maintained for a long time. Also as the center of Confucian culture, this region respects ceremonies and so, the simple and noble ceremonial-foods such as Ddok, Hankwas, and Buchiki have been firmly preserved in many distinguished families. And besides Andong-Soju, many traditional liquors produced in different methods can be found in this region. As Gogi-Sikhae(a fermented beverage utilizing rice and fish) is still preserved in eastern coastal area, Sosikhae(Sikhae without fish) is maintained in this region and furthermore the unique Andong Sikhae developed by modifying Sosikhae is being consumed currently. Since it is difficult to get fish here geographically, the soybean foods were developed for protein intake, for example, various fermented soybean pastes, Andong-Songuksu(a hand-made noodle using raw soybean flour), and Siragiguk(a vegetable soup).

• 한국식품저장유통학회지
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• 제11권1호
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• pp.122-125
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• 2004

본 논문은 브랜드 쌀 구매에 영향을 미치는 요인(factor)들이 소비자 특성에 따라 차이가 있는지를 분석하기 위한 목적으로 수행되었다. 분석을 위하여 서울시에 거주하는 1,000명의 주부를 대상으로 설문조사를 실시하였으며, 그 주요 내용은 다음과 같다. 먼저 주부들이 쌀 구매에 영향을 미치는 11개 항목을 5점 리커르트 척도를 이용하여 분석하였다. 그 결과 소비자들이 가장 높은 점수를 부여하는 것은 쌀의 잔류 농약 정도로서 4.12점이 나왔고, 영양가 높은 쌀(4.01점), 쌀알의 모양(3.96점) 및 쌀의 생산지(3.88접) 등의 순서로 나타났다. 요인분석을 위해 고유치(eigen value) 값이 0.8 이상인 경우를 기준으로 요인 수를 분석한 결과 다섯 가지의 요인이 추출되었으며, 그 특징은 유형적 차원과 무형적 차원으로 구분되었다. 전자인 유형적 차원은 건강성 요인(잔류농약, 도정일자, 완전미 여부), 지역성(생산지), 외관성(크기, 모양) 및 가격성 등의 가시적 차원으로 소비자가 쉽게 판단하거나 쌀간의 비교가 용이한 특성이며, 후자는 심리적 속성이나 상징성을 의미하는 것으로서 브랜드 상표와 품질 인증 마크가 가지는 신뢰성 등이 영향을 미치는 것으로 분석되었다. 무형적 차원인 식품의 안전성이 도시 주부 간 쌀 구매에 미치는 차별성을 알아보기 위하여 정규성 검정 결과에 따라 독립 2표본 T-검정을 실시하였다. 분석에서 도시주부가 특성별로 두 집단으로 구분되는 기준은 자의적 분류보다는 공통적인 기준을 이용하고자 평균값(나이, 학력, 소득, 동거가족 수)을 기준으로, 그 외의 경우는 더미변수(주부직업 유무, 주거형태 및 거주지역)를 이용하여 구분하였다. 식품의 안전성으로 추출된 요인 값의 평균에 대해 두 집단간 차이를 검정하였으며, 분석 결과 주거형태가 1％ 유의 수준에서, 주부취업 여부 및 거주지역이 각각 5％ 유의수준에서 통계적 유의성이 있는 것으로 분석되었다. 반면 주부간의 나이, 학력, 소득수준 및 동거가족 수에서는 유의미한 결과가 추정되지 못하였다. 본 연구결과를 볼 때, 식품의 안전성 요인을 포함하는 쌀의 마케팅 전략은 취업주부, 아파트 거주자 및 강남지역 주부들을 대상으로 한 판매활동 강화가 요구된다. 아울러 통계적으로 유의미한 결과를 나타내는 도시 주부의 특성 변수들을 세밀하게 구분해서 분석하는 시장세분화 연구가 필요하다.

• Journal of Biosystems Engineering
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• 제26권3호
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• pp.221-228
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• 2001

Chemical application, one of the most important crop management processes happened to cause spray drift, that would threaten farmers in field as well as dwellers in rural region. Spray drift was affected by micro-meteorological parameters. A study to evaluate short distance drift characteristics of a boom sprayer in paddy fields has been undergoing. This study is the first step of the research. Main purpose of the was conducted to develop a mean wind profile and to get information on turbulence intensities above and within rice canopy. Wind in rice paddy field were measured at every 10cm from 10 to 180cm above the ground using a 2-dimensional probe and a hot wire anemometer system. Main results were summarized as follows. 1. Mean wind profile was modeled as; Equations. see full-text 2. Roughness length and zero-displacement in rice canopy were analyzed to be respectively 0.04 and 0.7∼0.72 times of the canopy height. The values are smaller comparing to those of other crops because rice canopy is flexible and uniform comparing to other crops. 3. Turbulence intensities (Tl) was greater as close to the ground and became constant at heights greater than 1.5Hc. where Tl’s were 0.4 and 0.15 in horizontal and vertical direction respectively.