• 한국식품영양과학회지
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• 제30권1호
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• pp.48-55
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• 2001

This study investigated the quality characteristics of sponge cakes with addition of yam (Dioscorea) powders prepared by different drying methods, hot air (HDYP : hot air dried yam powder) and freeze drying (FDYP: freeze dried yam powder), using several physical and sensory examinations. For the foam forming ability and foam stability, the specific gravities of egg foams containing 5% yam powders were measured by drainage using funnels for 78 hrs. The results showed that HDYP and FDYP did not affect the foam forming ability but FDYP increased foam stability due to increased viscosity. When the strength of 8% gels composed of wheat starch and HDYP/FDYP was measured to predict the setting of cake structure, the strengths of starch gels containing yam powders were higher than those of control without yam powders. The volume of sponge cake containing 5% HDYP increased whereas those containing FDYP decreased at the levels of 5, 7%. From the texture profile analysis data, hardness, gumminess and chewiness of cakes containing yam powders increased. The color of cake crust and crumb became darker as the amount of yam powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that appearance and texture of cakes containing 5% HDYP were closer to those of control than cakes containing 5% FDYP but overall acceptability of sponge cakes containing yams were comparable to the control cakes regardless of drying methods. The addition of yam powders to sponge cakes increased yam flavor and decreased egg smell. Therefore, it can be suggested that HDYP and FDYP can be added to the sponge cake formula up to 7% and 5%, respectively.

• 한국식품과학회지
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• 제27권6호
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• pp.1008-1012
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• 1995

초미세분쇄한 찹쌀분말을 공기분급휠속도(ACWS, air classifying wheel speed) 20,000 rpm과 15,000 rpm으로 공기분급하였을 경우 ACWS의 증가에 따라 입자의 크기는 감소하였으며, 성분조성중 단백질, 지방, 회분은 증가한 반면 전분질은 감소하였다. 조분획의 전분손상도가 전통적인 침지방법으로 제조된 찹쌀분말의 전분손상도와 비슷하였다. 회수된 각 분획으로 유과를 제조하여 이를 전통적인 방법으로 제조한 유과와 비교한 결과, $15,000{\sim}20,000\;rpm$ 분획과 15,000 rpm 이하의 분획으로 제조한 유과는 전통적인 방법으로 제조한 유과와 팽화율, 경도, 기포수 등의 품질요인에서 유의차가 없었으며 관능검사 결과도 동일하게 나타났다. 따라서 이 분말소재를 이용할 경우 전통적인 유과제조공정중 수침공정을 생략할 수 있었다.

• 동아시아식생활학회지
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• 제14권5호
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• pp.487-494
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• 2004

The effect of water extracts of Chungkukjang(WEC: 10%, w/v), which was prepared using Bacillus subtilis isolated from Korean traditional Chungkukjang, on the pH, acidity and volume of the dough, and loaf volume index(LVI), color, texture, retrogradation degree, microscopic observation and sensory quality of the bread were investigated. Experimental plots were divided to 3 groups(Control; without WEC, I; added 2.5% WEC against total amount of water, II; added 5.0% WEC against total amount of water). There were no significant difference in pH and acidity among each experimental groups. Dough volume were higher but LVI were lower in the 1- and II-bread than those of control group. L* values of the top crust and internal tissue in the I- and II-bread were lower than those of control group. The higher addition amounts had the lower L* values. Hardness, strength, gumminess and brittleness were higher, but cohesiveness and springiness were lower in the WEC-breads than those of control. In the results of microscopic observation, there were scarce of the bigger starch granules and a sparse structure, while there were smaller starch granules in the WEC-bread. The scores of crispy taste of the WEC-bread were lower than those of the control group, but there were no significant difference in tenderness, odor, savory taste and overall acceptability between the control and the I-bread. The retrogradation rate of the bread stored for 3 days at 25℃ was 45.09% in control, 17.92% in I-bread, and 12.45% in II-bread, respectively.

• 한국작물학회지
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• 제34권2호
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• pp.155-162
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• 1989

수도 품질다양화를 위한 품종육종에 이용하고자 India 품종 Pokhareli Mashino에서 발견된 저 amlose opaque형질에 대한 배유의 이화학적 특성을 조사하였다. 얻어진 결과를 요약하면 다음과 같다. 1. Opaque 특성을 가진 계통 CB 243은 쌀의 외관적 특성은 찰벼와 같았으나 요드용액에 대한 반응은 자청색으로 메벼와 같았다. 2. Opaque쌀의 전분형태는 찰·메벼와 차이가 없이 다각형입자이었으나 전분입의 크기는 타 품종에 비하여 현저히 작았다. 3. Opaque 쌀 전분입의 결정구조는 A형을 나타냈다. 4. Opaque쌀의 총 단백질함량은 13.06％로서 다른 품종들에 비해 약 50％정도 높았으나 아미노산 조성비율은 차이가 없었다. 5. Opaque쌀의 알카리 붕괴도는 1.7％ KOH 용액에서 1.8정도로 다른 품종에 비해 매우 낮았다. 6. Opaque쌀의 전체 수분흡수량과 흡수속도는 찰과 고 amylose계통에 비하여 적고 늦었으며 메벼 통일과 비슷하였다. 7. Opaque쌀의 amylogram 특성은 호화 개시시간이 36분, 최고점도 980BU,최저점도 500BU, Steback - 260BU, Consistency 200BU로 찰과 메의 중간값을 보였다.

• Journal of Animal Science and Technology
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• 제63권3호
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• pp.465-474
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• 2021

It has become important to explore alternative feed ingredients to reduce feed costs, which are burdensome for livestock production. In addition, it is desirable to find efficient and functional alternative ingredients for traditional feed ingredients in pig diets, considering the stress and sensitivity of disease of pig. Rice is produced around the world like corn that is the typical energy source in pig diets. Although the nutritional quality varies depending on the degree of milling, rice, except whole grains (paddy rice), contains more starch than corn and its structure and granule size are easier to digest than corn. In addition, the fact that rice has fewer non-starch polysaccharides (NSP) and anti-nutritional factors (ANFs) is also effective in improving digestibility and various polyphenols in rice can help modulation of immune responses, which can be beneficial to the gastrointestinal environment and health of pig. Many studies have been conducted on rice focusing on things such as degree of milling, substitution rates of corn, granule size, and processing methods. Most results have shown that rice can be partially or completely used to replace corn in pig diets without negatively affecting pig growth and production. While further research should focus on the precise biological mechanisms at play, it was confirmed that the use of rice could reduce the use of antibiotics and pig removal and protect pigs from gastrointestinal diseases including diarrhea. From this point of view, rice can be evaluated as a valuable feed ingredient for swine diets.

• Animal cells and systems
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• 제5권4호
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• pp.309-312
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• 2001

Allozyme studies have been widely used to estimate genetic variation and to describe genetic structure in natural populations. In many cases, the genetic diversity of recently established populations is generally lower than that of central populations. In addition, the genetic composition of an invasive species is influenced by its History of introduction as well as its ecological characters. Ageratina altissima (L.) R. King & H. Robinson (white snakeroot) is a perennial herb native to the eastern United States and Canada, and is currently receiving much attention for its rapid invasion of the Korean forests. Starch gel electrophoresis was used to assess the genetic variability at 11 putative loci in seven introduced populations of A. altissima in Seoul. Populations of A. altissima maintained lower levels of allozyme diversity (expected heterozygosity = 0.063) than those reported for other taxa with similar ecological traits. The degree of differentiation observed among A. altissima populations was considerably low. It is suggested that the populations were recently established from only a few founders via dispersal by human activities, resulting in the loss of genetic variation.

• Journal of Plant Biology
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• 제37권2호
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• pp.141-149
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• 1994

Levels of genetic diversity, population genetic structure, and gene flow in Hosta yingeri, a herbaceous perennial endemic to Taehuksan, Sohuksan, and Hong Islands, were investigated. Starch gel electrophoresis was conducted on leaves for 101 plants collected from three populations. Although the distribution of thespecies is restricted in the islands, it maintains high levels of genetic variatin; 64% of polymorphic loci in at least one population (Ps), the mean number of alleles per locus (Ap) of 1.92, and the mean effective number of alleles per locus (Aep) of 1.52. Overall, mean genetic diversity (Hep=0.250) was substantially higher than mean estimate for species with very similarlife history traits (0.102). Large populaton size, the persistence of multiple generations within populations, high fecundity, predominantly outcrossing breeding system, large size of pollinator visitation areas may be explanatory factors contributing the higher level of genetic diversity maintained within populations. Analysis of fixation indices showed an overall slight excess of heterozygotes (mean FIS=-0.066) relative to Hardy-Weinberg expectations, which may in part be due to the near self-incompatible breeding system in the species. Significant differences in allele frequencies among populaitns were found for 14 out of 16 polymorphic loci (P<0.05). Slightly more than 80% of the total variation in the species was common to all populations (GST=0.198). As expected, indirect estimate of the number of migrants per generation (Nm=0.45, calculated from mean GST) and nine private alleles found in the three populations indicate that gene movement among three isolated island populations was low.

• 한국작물학회지
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• 제44권3호
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Journal of Plant Biology
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• 제38권4호
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• pp.329-336
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• 1995

Raphanus sativus L. var. hortensis f. raphanistroides (wild radish: Brassicaceae), a herbaceous perennial, occurs only on beaches in East Asia. Genetic diversity and population structure of seven Korean populations were investigated using starch gel electrophoresis. Although the Korean populatins are small, isolated with patchy distribution, the population maintain a moderate level of genetic diversity; the mean percentage fo polymorphic loci was 51.4%, mean number of alleles per locus was 1.84, and mean expected heterozygosity was 0.116. A combination of animal-outcrossing breeding system, wide geographical distribution, restricted ecological distribution, and a propensity for high fecundity may in part be explanatory factors contributing the moderate level of genetic diversity within populations. An overall excess of homozygotes relative to Hardy-Weinberg expetations (mean FISa=0.116) indicates that consanguineous mating occur within wild radish populations, leading to a family structure within a circumscribed area. Although population of wild radish experience a limited gene flow, only 5% of the total genetic variation found in Korean wild radish populations examined is due to differences among populations (mean GST=0.052). This value is considerably lower than the mean values of species with similar life history and ecological characteristics. However, significant differences were found in allele frequencies between populations for all polymorphic loci (P<0.01). It is supposed that directional selection toward genetic uniformity (similar gene frequencies) in a relatively homogenous habitat is thought to be operated among Korean wild radish populations.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.215-215
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• 2022

Starch synthase proteins (SSI, SSII and SSIII) in rice are mainly involved in amylopectin synthesis mediating its chain elongation, and the functional loss of SSII can increase amylose accumulation through decreasing of amylopectin chain proportions. For purposes of identifying functional haplotypes and evolutionary analyses of this gene, SSII-1, we investigated 374 rice accessions belonging to different subgroups of origins. We subsequently performed bioinformatic analyses on their variations through haplotyping, resequencing and structuring based on different classified populations. Haplotyping of cultivated rice accessions using genetic variations within SSII-1 genomic region of chromosome 10 revealed a total of 8 haplotypes, representing 6 functional haplotypes by 4 non-synonymous SNPs of three different exons (1, 4 and 10), which effect on protein structure. Higher nucleotide diversity value was found in wild group (0.0055) compared to any of cultivated subpopulations, of which aus showed the most reduction of diversity value (0.0003). Tajima's D analysis exhibits the most Tajima's D value only in admixture group (0.3600) which appears to be the cause of a sudden population contraction by rare alleles scarcity. A clear separation of some wild accessions from the admixed cultivated subpopulations was observed in PCA and phylogenetic analysis. Similar admixed pattern of population structure was estimated with an increased K values of 2 to 8 where genetic components of almost all cultivated subpopulations were shared with the wild which can also be subsequently estimated by very low F_ST-values by -0.011 (wild-aromatic) and -0.003 (wild-admixture).