• KSBB Journal
• /
• v.6 no.2
• /
• pp.123-128
• /
• 1991

The production of bassinosteroid-like substances of two hybrid types of Korean rice, Jangseongbyeo, Taebackbyeo were investigated. The shoots at the maximum tillering stage were extracted and purified by solvent fractionation, silica gel adsorption chromatography Sephadex LH-20 chromatography, charcoal adsorption chromatography, Bondesil chromatography and HPLC of reverse phase, successively. Biological activities of each purification step were monitored by the rice lamina inclination test. Higher activities against the rice lamina inclination test in the each purification step showed that the shoots of two cultivars biosynthesize brassinosteroids. Two cultivars also showed a similar distribution of biological activities of endogenous brassinosteroids detected by HPLC.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.40 no.1
• /
• pp.113-119
• /
• 1995

This excperiment was conducted to investigate relation on seed dormancy and vi-viparous germination with sucrose content, fatty acid composition and abscisic acid content of rice seeds. The following results were obtained by this experiment. Sucrose content of brown rice harvested at 20 and 40 days after heading was higher in Japonica and Sare type varieties than in Tongil and Indica type rices. Positive relationship was found be-tween sucrose content of brown rice and viviparous germination rate of rice varieties tested.J aponica and Sare type rice varieties showed low proportion of oleic acid and higher proportion of linoleic acid in brown rice harvested at 20 and 40 days after heading than Tongil and Indica rices tested. Viviparous germination was negatively correlated with the proportion oleic acid and positively with that of linoleic acid. Abscisic acid content in hull of rice seeds stored for 30 days at 25/15$^{\circ}C$ fluctuation temperature condition was decreased more rapidly than 4$^{\circ}C$, and Japonica varieties tested showed lower con-tent of abscisic acid in rice hull than Tongil and Indica varieties used.

• Journal of the Korean Society of Food Culture
• /
• v.19 no.3
• /
• pp.359-368
• /
• 2004

The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The ${\alpha}$ value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature ($T_0$) and peak gelatinization temperature ($T_p$) in functional rice compared with those in regular rice. The gelatinization enthalpy (${\Delta}H$) of functional rice was lower than that of regular rice, showing that functional foe had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cooked compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.

• Journal of the Korean Society of Costume
• /
• v.52 no.6
• /
• pp.25-39
• /
• 2002

The purpose of this study is to look into dressing practices at the Woinarodo region in terms of ordinary and ritual clothes. Men wore Bqji(trousers) and Jeokori(jackets) as their plain clothes and sometimes Jangsam mid Durumaki(topcoat). During the period of Japanese colony, men wore Western-style clothes. For women it was basic to wear Chima(skirts) and Jeokori. And they preferred Momppe rather when in Japanese rule. In arrangements for their head, men put on gut, and had their hair cut during Japanese nile. Women laid a bundle of their braided hairs on the head or braided their hair, while married women did their hair up in a chignon during the ruling period People of the region put on straw and leather shoes, and then rubber ones since the late 1930s. Hand weaving was a major means of living for women at the region. Ramie, hemp and cotton were mainly weaved by hand. Starching was applied mainly to ramie and cotton. Glues for starching were made of raw rices, cooked rices, wheat flour or gloiopeltis tenax. For ritual clothes, especially in wedding, bridegrooms arranged themselves with Samokwandae and then Put on Baji, Jeokori, Durumaki and Danryung. But they Put on Western-style dresses as the liners of Danryung, and wear Nambawi Rather than the Samo after korean independence from Japanese rule. Bridges wore Chima, Jeokori and Wonsam and Chokdoori and covered their face with Hansam Wonsam did not be worn any longer after Korean independence from the rule. Shrouds for funeral ceremony were manufactured with silks, cotton and hemp, when the chief mourner wore hempen hoods and funeral robes, while women, Chima, made of hemp. and any type of Jeokori.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.44 no.2
• /
• pp.106-111
• /
• 1999

To investigate the effects of planting density and nitrogen level on growth and yield potential of newly bred heavy panicle japonica rice with large grain (Iksan 435 and Iksan 438) or many spikelets per panicle(HR14022-21-8-4 and HR14022-21-8-6), four heavy panicle type rices and two many panicle type rices(Dongjinbyeo and Donganbyeo) as the checks were planted under standard planting density (30$\times$15 cm) and dense planting density (15$\times$15 cm) with two nitrogen levels of standard nitrogen level(110 kg h $a^{-1}$) and heavy nitrogen level(165 kg h $a^{-1}$). Effective tiller rate decreased in dense planting or heavy nitrogen, when compared to standard nitrogen and planting, while leaf area index and to dry weight increased in dense planting or heavy nitrogen. Tiller numbers and panicle numbers were more increased by dense planting than heavy nitrogen, whereas spikelet numbers were more increased by heavy nitrogen than dense planting. Ripened grain ratio was slightly lower only in dense planting. 1,000 grain weight in brown rice was not significantly different in dense planting or heavy nitrogen. Milled rice yield was highest in heavy nitrogen with standard planting for heavy panicle type rice, while yield for many panicle type rice was highest in heavy nitrogen with dense planting, suggesting that many panicle type rice possesses higher adapt-ability for dense planting than heavy panicle type rice. Path coefficient analysis revealed that top dry weight, spikelet number and grain weight were the greatest positive contributors to yield, whereas tiller number was negative to yield.d.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.42 no.3
• /
• pp.270-274
• /
• 1997

This experiment was conducted to evaluate the combining ability of japonica rices for improving the salinity tolerance at seedling stage. Nine varieties used in partial diallel analysis included three varieties of each tolerant, moderately tolerant and susceptible one. Twelve-day-old seedlings were grown in saline solution, initially at an EC of 6 dS /m for four days, followed by an EC of 12 dS /m for 20 days. The agronomic characters at seedling stage such as plant height, dry shoot weight and dry root weight were measured to analyze for combining ability of the parents. General combining ability(GCA) and specific combining ability(SCA) effects were highly significant for all tested parameters. However, mean squares for GCA were about five times larger than that for SCA suggesting the preponderance of additive gene action. Among tolerant varieties, Gaori and Namyang 7 were good combiner for improving the salinity tolerance at seedling stage in GCA as well as SCA.

• Molecules and Cells
• /
• v.28 no.2
• /
• pp.131-137
• /
• 2009

Plant defensins are small (5-10 kDa) basic peptides thought to be an important component of the defense pathway against fungal and/or bacterial pathogens. To understand the role of plant defensins in protecting plants against the brown planthopper, a type of insect herbivore, we isolated the Brassica rapa Defensin 1 (BrD1) gene and introduced it into rice (Oryza sativa L.) to produce stable transgenic plants. The BrD1 protein is homologous to other plant defensins and contains both an N-terminal endoplasmic reticulum signal sequence and a defensin domain, which are highly conserved in all plant defensins. Based on a phylogenetic analysis of the defensin domain of various plant defensins, we established that BrD1 belongs to a distinct subgroup of plant defensins. Relative to the wild type, transgenic rices expressing BrD1 exhibit strong resistance to brown planthopper nymphs and female adults. These results suggest that BrD1 exhibits insecticidal activity, and might be useful for developing cereal crop plants resistant to sap-sucking insects, such as the brown planthopper.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.813-820
• /
• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• Food Science and Preservation
• /
• v.11 no.4
• /
• pp.538-543
• /
• 2004

To improve the levels of ${\gamma}$-aminobutyric acid (GABA) in germinated brown rice, chitosan and glutamic acid were treated during the brown rice germination. The GABA contents in germinated brown rices were 425.7 nmole/g and 637.0 nmole/g at germination temperature of $25^{\circ}C$ and germination time of 72 hrs. Response surface methodology(RSM) was used to monitor characteristics of germination from brown rices. As glutamic acid and chitosan concentration were increased, the GABA content was also increased. The ranges of optimum conditions were $105{\sim}160\;ppm$ in chitosan concentration and $200{\sim}290\;ppm$ in glutamic acid concentration. Predicted values at the optimized conditions were acceptable in comparison with experimental values.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1119-1125
• /
• 1996

Physically modified rices were prepared by heat/moisture-treatment and its application for sikhe preparation was examined. The modified rice starch showed decreases in swelling, viscosity and enthalpies of gelatinization. But gelatinization temperature was increased by the treatment. The rate of saccharification for sikhe with the heat/moisture-treated rice autoclaved at 15 psi, $121^{\circ}C$ for 1 hr was twice higher than the untreated rice. Brix in sikhe of the untreated rice saccharified for 2 hrs was 8.2, whereas sikhe made with rice autoclaved for 1 hr was 8.7 only after 1 hour of saccharification. However. there was no difference in sugar composition analyzed by HPLC between both of them.