• Journal of Practical Agriculture & Fisheries Research
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• v.23 no.1
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• pp.39-48
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• 2021

In this study, characteristics of solid-state fermentation distilled spirits with nuruk (fermentation starter) and sorghum were investigated. The starch digestion activity was highest in black koji (A. usamii) at 359.15 U/g dry base, white koji (A. luchuensis) at 306.98 and yellow koji (A. oryzae) at 15.31 was followed. The pH of the solid-state fermented mash in yellow, white and black koji showed 5.09, 4.46 and 4.50 respectively with significant differences (p<0.001). The total acid content of white and black koji was 0.73% as citric acid. The alcohol content of mash prepared with yellow, white and black koji was 4.34, 4.24, 3.89% respectively. The contents of reducing sugar showed 3.28, 3.23 and 2.64%. Total sugar were 14.88, 17.84 and 17.60% respectively. The alcohol content of each distillate ranged from 44.3 to 39.9%, and the furfural content in yellow koji was 1.25 times lower than the others.

• Proceedings of the Korean Society of Crop Science Conference
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• 2023.04a
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• pp.142-142
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• 2023

Cowpea(Vigna unguiculata L. Walp) has excellent physical properties and texture of starch, so it is mainly used in various ways for songpyeon sediment, rice-cake paste, and porridge. To utilize it as various processed products such as songpyeon sediment and cowpea milk, 'Okhyun', which has green cotyledons and black seed coats and can be harvested by combine was developed. A cowpea variety 'Okhyun' was improved from the cross between IT145379 and IT208081 at the JARES in 2022. 'Okhyun' has an erect plant with an intermediate plant habit, a light purple-colored corolla, and heart-shaped leaflets. 'Okhyun' has green cotyledons and black seed coats, and has straight black brown pods when mature. The stem length of 'Okhyun' is 47cm, and the weight of 100-seed weight was 12.9g, which was lower than the control variety 'Okdang'(16.6g). 'Okhyun' contains 25.8mg/100g of anthocyanin, 279mg/100g of total polyphenols, and 335mg/100g of total flavonoids, respectively. The average yield of 'Okhyun' was 1.97ton per hectare, 11% higher than that of the control cultivar 'Okdang'. 'Okhyun'' does not require the installation of an espalier-net net, so it is possible to harvest with a combine. In addition, 'Okhyun' variety with green cotyledons and a black seed coat is expected to contribute to developing regional specialties and various processed products.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.3
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• pp.172-183
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• 2017

Germinated brown rice (GBR) has received considerable attention over the last decade as a means of enhancing the nutritional value and health-promoting functions of rice. The effect of germination on the physicochemical and textural properties of brown rice (BR) was investigated in different rice varieties (Samkwang, Misomi, Chindeul, and Hyeonpum). Cooking properties, such as water absorption, expanded volume, and soluble solids were significantly increased by germination in all rice varieties. Textural properties (hardness, toughness, adhesiveness, and stickiness) of cooked samples were determined using a texture analyzer. Hardness and toughness were decreased by germination, whereas stickiness and adhesiveness increased significantly. These results revealed that germination leads to improvements in the cooking and eating properties of BR. In Rapid Visco Analyzer (RVA), significant reductions were observed for peak viscosity, break down, set back, and final viscosity after germination. Although the amylose content of Misomi was slightly decreased by germination, that of other varieties increased significantly. Germination induced no noticeable change in the average chain length of amylopectin in Misomi, Chindeul and Hyeonpum, but led to a significant increase in Samkwang.

• Journal of Food Hygiene and Safety
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• v.33 no.5
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• pp.375-382
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• 2018

This study was conducted to analyze the microbial community and propionic acid production ability of natural microflora in the rice cakes. Genetic analysis of natural microflora in Jorangyi rice cake was performed to select propionic acid - producing bacteria. Selected propionic acid-producing bacteria were cultivated in TSB (tryptic soy broth) supplemented with glucose, and growth characteristics were analyzed by temperature and production of propionic acid was analyzed by gas chromatography (GC-FID). Linearity, detection limit, quantitative limit, and recovery rate were measured to verify propionic acid assay. A total of 98 microbial strains were detected from microflora of Joraengyi rice cake that grew after expiration of shelf life. Lactobacillus casei group accounted for 50.48% and Lactobacillus buchneri was 29.60%. Propionic acid - producing bacteria were Propionibacterium thoenii, P. cyclohexanicum, Propionibacterium_uc, P. jensenii, and P. freudenreichii. Natural bacteria and Lactobacillus spp. did not produce propionic acid during 14 days but P. cyclohexanicum, P. freudenreichii subsp. Shermanii, P. thoenii and P. jesenii produced $263.47{\mu}g/mL$, $338.90{\mu}g/mL$, $325.43{\mu}g/mL$ and $222.17{\mu}g/mL$ during 4 days and 2,462.02 and 2,904.78, 2,220.64, $3,519.17{\mu}g/mL$ during 14 days. As a result of this study, it was affirmed that the natural microflora of Joraengyi rice cake during storage can produce propionic acid from natural sources even if a high concentration of propionic acid is not intentionally added. Because of characteristics of rice cake composed of starch and glucose. This study will be used as a recognition criterion to detect natural preservatives such as propionic acid in starchy foods such as rice cakes and as reference standard safety management data.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.225-231
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• 1998

Enzyme-treated glutinous rice flour, which was developed to shorten or skip a steeping process during the preparation of Yukwa, was analyzed for its physicochemical characteristics and compared with glutinous rice flour made by 28-day-steeping method. Total sugar content of the 28-day-steeped flour was the highest among all groups, on the other hand, the reducing sugar content was higher in enzyme-treated glutinous rice flour. The viscosity of enzyme-treated flours was significantly lower than that of the 28-day-steeped and particularly showed the lowest value at 65$^{\circ}C$. The contents of Ca$\^$2+/ and Mg$\^$2+/ in enzyme-treated glutinous rice flours were higher than those of the 28-day-steeped group, however, the content of P$\^$+/ was lower. Free sugar detected in glutinous rice flour prepared from 28-day-steeping method was glucose only, but enzyme-treated flours contained maltose and glucose, and the content of total free sugar was much higher than that of the 28-day-steeped group. In microscopic structure, both 28-day-steeped and enzyme-treated flours showed the particle size decreased and porous surface on some part of the flour granule.

• Korean Journal of Soil Science and Fertilizer
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• v.22 no.1
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• pp.53-60
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• 1989

The results of the investigation on the effects of plant nutrio-physiological status and reemergence of sudden wilting in rice on the occurrence of sudden wilting were summarized as follows: 1. The occurrence of sudden wilting, degree of damage and occurring time in the investigated variety showed to concur with the results of the previous experiment. 2. Nitrogen and Potassium contents in leaves related an occurrence of sudden wilting at heading stage have a very high negative co-relation (the value is -0.9224 at Yushin and -0.8243 at Milyang 23). 3. Regarding the relation between occurrence of sudden wilting and root activity capacity at the late growth stage, the root activity capacity at productive growth stage showed higher than at reproductive growth stage, which is the same in the two varieties but Milyang 23 is higher than Yushin. It is confirmed that root activity capacity in the two varieties has become very low at reproductive growth stage. 4. The toot activity capacity in the field with potassium showed a small occurrence of sudden wilting and the root activity capacity in the field with no potassium showed a very high co-relation value (the value is 0.8947 at Yushin and 0.7301 at Milyang 23). 5. Regarding the relation between the occurrence of sudden wilting and water evaporation quantity, water evaporation quantity after the heading date has a more direct relation to sudden wilting than that which occurrs prior to the heading date. Water evaporation quantity is higher in the field with no potassium, low leaves and Yushin, than in the field with potassium high leaves and Milyang 23. 6. The starch content in culm of Yushin and Milyang 23 at ripening stage showed high value in proportion to potassium quantity, and the starch content is lower as internode is lower. However, in fourth internode, the starch content is greatly increased in the field with potassium contrasted to the field with no potassium.

• Korean Journal of Breeding Science
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• v.42 no.6
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• pp.674-678
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• 2010

A new sweetpotato variety, 'Daeyumi', was developed by Bioenergy Crop Research Center, National Institute of Crop Science (NICS), RDA in 2008. This variety was obtained from the cross between 'Jinhongmi' and 'Xusju 18' in 2000. The seedling and line selections were performed from 2001 to 2003, preliminary and advanced yield trials were carried out from 2004 to 2005, and the regional yield trials were conducted at six locations from 2006 to 2008. 'Daeyumi' has cordate leaf, green vine and petiole, elliptic storage root, red skin and yellow flesh color of storage root. This variety is also resistant to Fusarium wilt and nematode. The starch value was 25.9%, ethanol yield was 418 L/Ton, which was 7% higher than that of 'Yulmi' variety, and the total sugar content was 2.47 g/100g, dry weight. 'Daeyumi's initial temperature of starch gelatinization was lower, 76.2$^{\circ}C$, and the retrogradation process was earlier than 'Yulmi'. The average yield of storage root was 27.8 ton/ha in the regional yield trials, which was 36% higher than that of 'Yulmi' variety. Number of storage roots over 50 gram per plant was 3.0, and the average weight of one storage root was 152 gram. This variety can be used for the production of bioethanol and starch processing.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.142-148
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• 2011

The objective of this study was to analyze proximate composition and physicochemical properties according to different kinds of rice. In total, 20 varieties of rice were used (Domestic-19, Imported-1). The moisture contents ranged from $11.11{\pm}0.20$ to $3.28{\pm}0.03%$. The crude protein and crude lipid contents were ranged from $5.04{\pm}0.03$ to $7.02{\pm}0.10%$ and $0.18{\pm}0.01$ to $0.73{\pm}0.05%$, respectively. The mineral contents were Calcium, $3.56{\pm}0.11-6.69{\pm}0.08mg/100g$; Sodium, $3.39{\pm}0.01-17.43{\pm}0.04mg/100g$; Phosphorus, $64.12{\pm}0.88-102.0{\pm}0.36mg/100g$; Zinc, $0.95{\pm}0.01-1.75{\pm}0.0mg/100g$; Iron, $0.19{\pm}0.0-0.69{\pm}0.02g/100g$; Magnesium, $9.89{\pm}0.47-23.31{\pm}0.21mg/100g$; Potassium, $47.11{\pm}3.49-82.19{\pm}1.08mg/100g$;and Manganese, $0.47{\pm}0.0-1.14{\pm}0.01mg/100g$. Eighteen kinds of rice exhibited small kernels. Amylose contents ranged from $10.3{\pm}1.27$ to $19.4{\pm}0.15%$, while starch value ranged from $70.8{\pm}2.67$ to $80.1{\pm}5.09%$. Alkali digestion value was described as 5-6 grade and gel consistency was shown to be 'soft' regardless of the rice kinds.

• Journal of Plant Biotechnology
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• v.40 no.1
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• pp.18-26
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• 2013

Genetically modified (GM) rice Agb0101, which expresses the insecticidal toxin modified cry1Ac (mcry1Ac1) gene, was developed by the Rural Development Administration in Korea. To monitor the probable release of Agb0101 in the future, it is necessary to develop a reliable detection method. Here, we developed the PCR detection method for monitoring and tracing of GM rice. The primer pair (RBEgh-1/-2) from a starch branching enzyme (RBE4) gene was designed as an endogenous reference, giving rise to an expected PCR amplicon of 101 bp. For the qualitative PCR detection, construct- and event-specific primers were designed on the basis of integration sequence of T-DNA. Event-specific PCRs amplified specifically 5'- or 3'-junction region spanning the native genome DNA and the integrated gene construct, while none of amplified product was shown on crops, rice varieties, and other insect-resistant transgenic rice lines. The event-specific real-time PCR method was performed using TaqMan probe and plasmid pRBECrR containing both rice endogenous gene RBE4 sequence and 5'-junction sequence as the reference molecule. The absolute limit of quantification (LOQ) of real-time PCR was established with around 10 copies for one plasmid molecule pRBECrR. Thereafter, the different amounts of transgenic rice (1, 3, 5, and 10%, respectively) were quantified by using the established real-time PCR method, with a range below 19.55% of the accuracy expressed as bias, 0.06-0.40 of standard deviation (SD) and 3.80-7.01% of relative standard deviations (RSD), respectively. These results indicate that the qualitative and quantitative PCR methods could be used effectively to detect the event Agb0101 in monitoring and traceability.

• Journal of Life Science
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• v.22 no.12
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• pp.1628-1636
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• 2012

This study examined the antioxidant activity of the dark purple rice seeds from the rice line, MGI079, derived from insertional mutagenesis. The contents of polyphenolic compounds were 1.3 and 1.9-fold higher in the MGI079-2-1 and MGI079-2-6 rice lines than in the donor cultivar MGI079. Flavonoid contents were 6.4-fold higher in the MGI079-2-1 line. The MGI079-2-1 line showed a 24.4-fold higher activity in DPPH free radical scavenging compared to the MGI079 line. The anthocyanin content of the MGI079-2-6 line was more than 106.4-fold higher than the MGI079 line and 1.4-fold higher than the Heugnam line. Anthocyanin content in colored rice grains was negatively correlated with Hunter's L, a, and b values, with the correlation coefficients of $-5.64^{**}$, $5.21^{**}$ and -1.15, respectively. The grain length/width of a mutant of MGI079 segregated to a medium and bold type compared to the medium type of MGI079. However, the 1,000 grain weight was decreased to 13.6~19.6 g compared to 19.8 g for MGI079. Amylose content of the endosperm was 5.6~23.8% higher than in the MGI079 line. The grain of mutants of MGI079 was distinguished by its starch characteristics. The higher antioxidant activity of the MGI079-2-1 and MGI079-2-6 lines indicated functional characteristics associated with high-value resources, so future breeding should focus on the development of pigments in colored rice in new varieties.