• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.286-286
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• 2022

The properties of starch play an important role in determining the palatability of rice. In addition, the gelatinization temperature (GT) of rice starch is an important factor in determining the quality of rice because it is related to the cooking time and texture of rice. For the development of high-quality rice, it is important to understand the genetic basis of palatability-related traits, and QTL analysis is an effective method to explain the genetic basis of variation in complex traits. QTL mapping related to alkali digestion value (ADV) of brown and milled rice was performed using the 120 Cheongcheong/Nagdong double haploid (CNDH) line. As a result, 12 QTLs related to ADV were detected, and 20 candidate genes were selected from the RM588-RM1163 region of chromosome 6 through screening by gene function analysis. The comparison of the relative expression level of candidate genes showed that OsSS1q6 is highly expressed in CNDH lines with high ADV in both brown rice and milled rice. In addition, OsSS1q6 has high homology with starch synthase 1 protein, and interact with various starch biosynthesis-related proteins, such as GBSSII, SBE, and APL. Therefore, we suggest that OsSS1q6 identified through QTL mapping could be one of the various genes involved in the GT of rice by regulating starch biosynthesis. This study can be used as basic data for breeding high-quality rice and provides a new genetic resource that can increase the palatability of rice.

• 한국작물학회지
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• 제50권6호
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• pp.384-386
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• 2005

벼 품종의 직파적응성을 평가하기 위하여 입모율이 높은 ASD1 품종과 비교적 낮은 IR72품종에 대한 종자의 발아기간 중 공기와 질소 충진상태에 따른 sugar와 starch 함량의 변화를 검토하였다. 1. 공기 충진상태와 질소 충진상태에서 직파적응성이 높은 ASD1 품종은 비교적 낮은 IR72 품종보다 발아기간 중 starch 함량이 높았으며 두 품종간 starch 감소 패턴이 상이하였다. 2. 공기 충진상태와 질소 충진상태에서 직파적응성이 높은 ASD1 품종은 비교적 낮은 IR72 품종보다 발아기간 중 sugar 함량이 높았으며 두 품종간 sugar 증가 패턴은 같은 경향이었다. 3. ASD1 품종은 IR72 품종보다 공기와 질소를 계속 충진하거나 주기적으로 주입 또는 질소 충진후 공기를 보충하는 조건 등의 어떠한 충진조건에서도 발아경과에 따른 sugar 함량이 높았다.

• 한국가정과학회지
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• 제5권2호
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• pp.23-31
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• 2002

Effects of autoclaving-cooling cycled waxy rice(Hwasunchalbyeo) starch(ACW) on textural and sensory properties of Injulmi were investigated. The protein, ash and lipid contents of waxy rice flour were higher than those of waxy rice starch and ACW. The RS level of ACW was 8.21%. By increasing ACW content added to Injulmi, hardness and adhesiveness of Injulmi decreased, Hunter color L and a values increased and b values decreased. The sensory test showed that the hardness of Injulmi decreased, but springiness and adhesiveness increased by increasing ACW content to Injulmi. Overall Qualities of injulmi added with ACW up to 20% were similar to the non-added Injulmi.

• KSBB Journal
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• 제13권5호
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• pp.621-625
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• 1998

The raw starch hydrolysis by amylase prepared from alkaline-tolerant Bacillus sp. were investigated. Degree of hydrolysis(%) of 5%(w/v) raw rice, corn and potato starch by this enzyme were about 40, 25 and 20%, respectively. The hydrolysis action on raw starch by change of blue value was similar to the action pattern of exo ${\beta}$-amylase. The hydrolysis products of rice starch were mainly glucose and maltose. Oligosaccarides were also detected. From the above results, this enzyme was considered as exo type ${\alpha}$-amylase. This enzyme activity on the raw starch and the gelatinized starch were 28.40 and 86.60 IU/mg protein, respectively, and the ratio of raw starch-digesting activity to gelatinized starch-digesting activity (raw starch digestivity) was about 32%. The Km values for the raw and the gelatinized starch were 4.22 and 3.0mg/mL, respectively, and the VmaX values were 0.20 and 0.31mg/mL/min, respectively.

• 한국식품조리과학회지
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• 제19권1호
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• pp.65-71
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• 2003

멥쌀전분, 찹쌀가루, 멥쌀전분으로 제조한 RS3형 저항전분의 수분 함량은 비슷하였으나, 단백질 함량, 회분 함량, 지방질 한량은 찹쌀가루가 가장 높았다. 멥쌀전분으로 제조한 RS3형 저항전분의 RS함량은 9.10% 이었다. 멥쌀전분으로 제조한 RS3형 저항전분을 첨가한 인절미 경도와 부착성을 레오메타로 측정하였을 때 저장기간과 RS3형 저항전분의 첨가량이 증가할수록 증가하였다. 관능검사 결과, RS3형 저항전분을 첨가한 인절미의 경도가 무첨가 인절미보다 높은 값을 보였으나, 탄성, 부착성, 부드러움성, 전체적인 품질은 RS3형 저항전분의 첨가량에 따라 유의적인 차이를 보이지 않았으며, 전체적인 품질은 경도와 음의 상관관계를 보였다(r＝-0.331, p＜0.05).

• 한국식품영양과학회지
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• 제35권4호
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• pp.487-492
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• 2006

쌀전분에 무수초산을 반응시켜 치환도가 다른 초산 쌀전분들을 제조하여 이들의 이화학적 특성을 비교 검토하였다. % acetyl 함량과 치환도 측정에서 무수초산의 함랑이 증가함에 따라 쌀전분의 % acetyl 함량($0.64{\sim}2.71%$)과 치환도($0.025{\sim}0.104$)는 현저히 증가하였다. Amylose 함량은 초산기의 영향으로 소폭 감소하는 것으로 나타났으며, 원료쌀전분의 팽윤력(24.3 g)과 용해도(8.11%)는 초산 쌀전분(팽윤력 : $29.2{\sim}37.9g$, 용해도. $8.42{\sim}9.55%$)보다 낮았으며, 치환도가 증가할수록 팽윤력과 용해도도 함께 증가하였다. RVA에 의한 호화 특성 측정에서 원료 쌀전분의 최고점도는 4457 cP로 나타났으며, 치환도가 증가할수록 최고점도($4536{\sim}5268cP$)는 증가하였다. 호화개시 온도는 치환도가 증가할수록 낮아지는 것으로 나타났다. 광투과도 측정에서는 초산 쌀전분의 치환도가 증가할수록 광투과도는 증가하는 것으로 나타났다. 주사전자현미경으로 관찰한 원료 쌀전분과 초산 쌀전분의 입자크기는 치환도에 따른 차이를 나타내지 않았다. 전분겔의 이수현상측정에서는 초산 쌀전분의 치환도가 증가할수록 이수현상이 감소하는 것으로 나타났다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.314-314
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• 2022

In the production of rice flour, wet milling is a method of milling rice after soaking it in water, and it takes a lot of time and cost from milling to drying. To overcome this problem, the floury type rice was developed for dry milling and it is known to have round starch granules, low content of damaged starch after milling, and a starch structure similar to wheat. Because of its unique properties different from normal rice, it is necessary to research on processing and characteristics of floury-type rice to expand its utility in the food industry. Therefore, this study aimed to prepare the pregelatinized floury type rice (Baromi2) by autoclave and investigate their physicochemical properties. As the heat treatment time increased, the brightness decreased from 83.8 to 76.8, however, both redness and yellowness increased from 0.57 to 4.5 and from 14.58 to 21.13, respectively. Despite of same treatment time, soaking in water (10 min) before autoclaving increased the solubility and swelling power of Baromi2 over 2 times. The peak viscosity of native Baromi2 was over 2000 RVU, on the other hand, there was a significantly decrease to less than 1000 RVU of pregelatinized Baromi2. Heat treatment without immersion caused partial gelatinization of starch, resulting that some starch granules maintaining their integrity. Whereas there were no starch granules in heat treatment with soaking in water due to complete gelatinization. This study would be helpful to the suggestion of using heat-treated floury-type rice as an intermediate material in the food industry in the future.

• 한국식품조리과학회지
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• 제33권3호
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• pp.307-315
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• 2017

Purpose: To develop nano-sized starch particles for application as dietary fiber sources in liquid food system, the morphology and thermal properties of acid hydrolyzed rice starches with different amylose contents were evaluated. Methods: Rice starches purified from three Korean cultivars, including Goami, Hopyeong, and Hwaseonchal, were hydrolyzed with 2.2 N HCl solution in a $35^{\circ}C$ shaking water bath (100 rpm) for 7, 10 and 15 days. Results: Acid hydrolysis rates of rice starches increased with increasing hydrolysis duration, and rates for Goami, Hopyeong, and Hwaseonchal were 28.74-38.50%, 38.96-49.53%, and 40.24-48.88%, respectively. The granular size of acid hydrolyzed starches decreased to 122.4-479.9 nm, whereas granular aggregation increased with increasing hydrolysis duration. In particular, waxy rice starch of Hwaseonchal was composed of many tiny granules without aggregates. Gelatinization temperature and temperature range increased with increasing hydrolysis duration. All starches showed A type crystallinity using an x-ray diffractometer, regardless of acid hydrolysis. Conclusion: It is suggested that nanoparticles could be prepared by acid hydrolysis of rice starches, and waxy rice starch is the most preferred source for application.

• 한국식품영양과학회지
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• 제20권6호
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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.

• 한국작물학회지
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• 제38권6호
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• pp.513-523
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• 1993

쌀의 이용성 증진과 쌀 가공적성 육종을 위한 기초자료를 얻고자 쌀의 아밀로스함량 및 호화특성이 크게 다른 벼 24품종에 대한 쌀 배유전분의 구조 및 물성의 차이를 비교 분석한 결과를 요약하면 다음과 같다. 1. 쌀 전분-요-드 정색반응의 최대흡수파장이 찰은 520nm, 메는 560nm～600nm까지로서 이밀로스 함량이 높은 품종일수록 길어지는 경향이 있었고 비슷한 아밀로스함량 수준에서도 품종에 따라 최대흡수파장에 다소 차이가 있었다.2. 쌀 품종별 전본의 글루코오스쇄장분포 비교에 의하면 Fr. I에서 가장 큰 품종간 차이를 나타내었고 다음으로 중간분획(Int. Fr).과 Fr. III/Fr. II율에서 품종간 차이가 크게 나타났으며, 특히 아밀로펙틴의 미세구조를 나타내는 Fr.III/Fr. II율은 찹쌀이 멥쌀보다 높은 경향이었으나 멥쌀간에는 아밀로스함량과는 관계없이 품종간 차이를 나타내었다. 3. 알칼리 붕괴도가 낮은 품종일수록 전분입자의 50% 산 가수분해 소요시간이 길었으며, 호응집성이 경질인 품종과 연질이 품종들 모두에서 50% 산 가수분해 소요시간에 품종간 차이를 나타내었다. 또한 호응집성이 경질인 품종일수록 Fr. III의 분포가 낮고 Fr. I의 분포 및 아밀로스 함량은 높은 경향이었다. 4. 쌀의 전분구조 및 특성과 쌀의 이화학적특성에 따라 주성분분석에 의하여 공시품종들을 6개군으로 분류할 수 있었는데 이는 주로 아밀로스관련 성분과 아밀로펙틴 구조성분에 따라 군집화 되었다.