• 한국작물학회지
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• 제62권4호
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• pp.311-316
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• 2017

The relationship between mean air temperature after heading and starch characteristics of colored rice grains was investigated using three colored rice cultivars. Pasting temperature within each rice cultivar with different harvest times differed. The pasting temperatures of two rice cultivars, Hongjinju and Joseongheugchal, reached the highest at 40 days after heading and decreased during the late harvest time. Distribution of amylopectin in the Hongjinju rice cultivar at the earlier harvest time contained a greater number of very short chains with the degree of polymerization (DP) between 6 and 12 and fewer chains with a DP from 13 to 24 than that of the later harvest time. However, there was little difference in the distribution of the longer chains of $25{\leq}DP{\geq}36$ and $37{\leq}DP$ for latter harvest times compared to that of the earlier ones. It was suggested that the structure of amylopectin affected the varietal differences in patterns of chain length of amylopectin during grain filling. In addition, the control of ripening was different from that causing the pigment effects in the fine structure of amylopectin in the three colored rice cultivars. Larger starch granules were observed in the Joseongheugchal rice cultivar and smaller granules occurred in the Hongjinju rice cultivar. The present study revealed that later harvest times led to a clear increase in the mean granule size of starch in the three colored rice cultivars.

• Animal Bioscience
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• 제35권7호
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• pp.1021-1029
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• 2022

Objective: The study was aimed to investigate the rules of postprandial changes in intestine digesta dry matter (DM) flow and amino acid digestibility of growing pigs fed low-protein (LP) diets made of different starch. Methods: Eight barrows (28.8±2.1 kg) with a T-cannula at the distal ileum were randomly allotted to an 8×3 Youden square design. Treatments included: waxy corn starch LP (WLP); corn starch LP (CLP) and pea starch LP (PLP). Diets were given at 08:00 and 20:00. Digesta samples were collected in six 2-h stages from 08:00 to 20:00. Results: The Cr concentrations of ileal digesta increased and then decreased in WLP and CLP, while increased continuously in PLP as time passed after postprandial (p<0.05). Higher average Cr concentrations (0.78% and 0.84% vs 0.70%; p<0.05) and lower average DM flow (181.1 g/kg and 166.3 g/kg vs 240.3 g/kg; p<0.001) were observed in WLP and CLP, compared with PLP. The apparent ileal digestibility coefficient of most amino acids in WLP and CLP increased compared with that in PLP. No difference in lysine or methionine digestibility was observed. When digesta were collected in 2-h periods, the apparent ileal digestibility coefficient of amino acids did not change over time. When digesta was collected in 4-h periods from 16:00 to 20:00 and 6-h periods from 14:00 to 20:00 (p<0.05), WLP and CLP showed markedly higher amino acid digestibility than PLP Conclusion: High-amylose slowly digested starch can increase the DM flow at the distal ileum and reduce the apparent ileal digestibility coefficient of amino acids of pigs fed LP diets. Compared with waxy corn starch and corn starch, pea starch reduced the digestibility of amino acids in digesta collected after 4 h postprandial.

• 한국작물학회지
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• 제39권1호
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• pp.63-72
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• 1994

보리의 이용성을 검토하기 위하여, 찰성 부정형 Shrunken endosperm 유전자를 결합하여 육성한 Isogenic line을 이용하여, 취반 및 제분에 대한 제특성을 조사한 바 그 결과를 요약하면 다음과 같다. 1. 보리의 배유 전분 특성이 다른 Isogenic type 간에 정곡 천립중, 회분, 단백질 함량은 별차이가 없었으나 Amylose함량, $\beta$-glucan viscosity와 취반특성은 뚜렷한 차이를 보였다. 2. 취반특성중 흡수율과 퍼짐성은 천립중, Amylose 함량과 부의 상관이 있었고, 용출고형물량과 점도간에도 부의 상관이 있었다. 3, 흡수율과 퍼짐성은 배유 전분 특성과 입의 크기에 의해 영향을 받았으며 그 결과 찰성 Isogenic type이 높았고 부정형 전분 Isogenic type이 가장 낮았으며 종실의 크기가 작은 것이 큰 것에 비해 높았다. 4. 보리밥의 Mixogram pattern은 전분 특성에 따라 차이가 있었으며 부정형 전분이 가장 많이 으깨어졌다. 5. 제분 특성은 메성이면서 부정형인 Isogenic type이 좋았고 찰성의 Shrunken endosperm Isogenic type은 대단히 불량하였다.

• 한국식품과학회지
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• 제18권6호
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• pp.431-436
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• 1986

분질고구마인 원기와 점질고구마인 천미로부터 얻은 전분에 각 고구마에서 추출된 조효소와 분가수분해효소를 작용시켜 비교 검토한 결과는 다음과 같았다. 천미보다 원기에서 추출한 조효소의 전분가수분해활성이 높았으며 각 전분의 호화온도에 따른 조효소의작용으로 생성된 환원당 함량은 $70^{\circ}C$에서는 천미전분을 기질로 한 것이, $95^{\circ}C$에서는 원기 전분을 기질로 한 것이 더 높았다. 원기 전분에 대한 ${\alpha}-amylase$와 ${\beta}-amylase$ 활성은 천미전분에 대한 것보다 높았다. 효소처리 전분의 요드 반응 후의 흡광도는 생전분보다 낮았으며, 형태는 표면에서 내부로 여러 층을 갖는 구멍이 있고 둥근형이었다. 각 전분의 X-선 회절양상을 관찰한 결과 본 실험에 사용된 고구마 전분은 효소처리 후에도 생전분과 같이 Ca 형을 유지하였으며 상대적 결정도는 효소처리전분이 생전분보다 낮았다.

• 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.

• 한국식품영양과학회지
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• 제21권6호
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• pp.738-747
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• 1992

묵은 전분의 겔화 성질을 이용한 우리나라 고유의 식품으로서 묵의 재료로는, 녹두, 메밀과 도토리가 이용되어 왔으나 최근 동부가 녹두의 대용으로 이용되고 있다. 묵에 대하여는 많은 연구가 이루어졌으나, 연구자들 사이에 농도와 가열호화방법의 차이로 아직도 묵에 대한 체계적인 결과가 없는 실정이다. 묵의 성질 규명을 위하여 여러 두류의 전분 또는 앙금을 이용한 겔의 성질에 대한 연구가 최근 활발하게 이루어지고 있다. 그러나 아직도 묵에 대한 용어의 정의가 식품학적으로 통일되어있지 못한 실정이므로 앞으로 묵에 대한 체계적인 연구가 요망된다. 이러한 관점에서 우리나라의 주요 두류를 대상으로 전분 또는 앙금의 성질을 종합 정리하였다.

• Journal of Microbiology and Biotechnology
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• 제2권1호
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• pp.56-65
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• 1992

The complete nucleotide sequence of the Bacillus circulans F-2 RSDA gene, coding for raw starch digesting a-amylase (RSDA), has been determined. The RSDA structure gene consists of an open reading frame of 2508 bp. Six bp upstream of the translational start codon of the RSDA is a typical gram-positive Shine-Dalgarno sequence and the RSDA encodes a preprotein of 836 amino acids with an Mr of 96, 727. The gene was expressed from its own regulatory region in E. coli and two putative consensus promoter sequences were identified upstream of a ribosome binding site and an ATG start codon. Confirmation of the nucleotide sequence was obtained and the signal peptide cleavage site was identified by comparing the predicted amino acid sequence with that derived by N-terminal analysis of the purified RSDA. The deduced N-terminal region of the RSDA conforms to the general pattern for the signal peptides of secreted prokaryotic proteins. The complete amino acid sequence was deduced and homology with other enzymes was compared. The results suggested that the Thr-Ser-rich hinge region and the non-catalytic domain are necessary for efficient adsorption onto raw substrates, and the catalytic domain (60 kDa) is necessary for the hydrolysis of substrates, as suggested in previous studies (8, 9).

• Geomechanics and Engineering
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• 제17권5호
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• pp.475-483
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• 2019

Vegetation cover plays a vital role in stabilizing the soil structure, thereby contributing to surface erosion control. Surface vegetation acts as a shelterbelt that controls the flow velocity and reduces the kinetic energy of the water near the soil surface, whereas vegetation roots reinforce the soil via the formation of root-particle interactions that reduce particle detachment. In this study, two vegetation-testing trials were conducted. The first trial was held on cool-season turfgrasses seeded in a biopolymer-treated site soil in an open greenhouse. At the end of the test, the most suitable grass type was suggested for the second vegetation test, which was conducted in an environmental control chamber. In the second test, biopolymers, namely, starch and xanthan gum hydrogels (pure starch, pure xanthan gum, and xanthan gum-starch mixtures), were tested as soil conditioners for improving the water-holding capacity and vegetation growth in sandy soils. The results support the possibility that biopolymer treatments may enhance the survival rate of vegetation under severe drought environments, which could be applicable for soil stabilization in arid and semiarid regions.

• 한국식품과학회지
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• 제23권5호
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• pp.633-641
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• 1991

전분의 어떤 성질이 묵 형성을 영향을 주는가를 알기위해 도토리, 메밀, 녹두 전분(묵전분)과 옥수수, 쌀, 밀 전분(비묵전분)의 이화학적, 분자구조적 성질과 전분지방질의 함량을 조사하여 겔 강도와 비교하였다. 전분의 아밀로오스 함량은 녹두, 도토리, 메밀, 밀, 옥수수, 쌀 순이었으며 겔 강도 역시 같은 순서로 나타나 이들 사이에서 가장 좋은 상관관계를 보였다(r=0.95). 묵전분의 아밀로오스의 특성을 보면 비묵전분보다 분자크기가 켰고(${\overline}D.P._{n}=1,800{\sim}1,580\;vs\;670{\sim}1,120$), 평균 가지수가 많았으나(${\overline}N.C.=2.9{\sim}5.4\;vs\;1.7{\sim}2.5$), 평균 가지 길이는 작았다(${\overline}C.L.=290{\sim}390\;vs\;390{\sim}450$). 묵전분의 아필로펙틴의 ${\overline}C.L.$은 비묵전분보다 컸으며 ($22.2{\sim}22.6\;vs\;18.9{\sim}21.3$), 전분지방질의 함량은 비묵전분보다 더 작았다($0.12{\sim}0.49\;vs\;0.68{\sim}1.26%$), 이들 분획물의 성질과 지방질함량은 겔 강도와 좋은 상관관계($r=0.76{\sim}0.84$)를 보였다. 따라서, 묵전분의 겔 형성능력은 아밀로오스 함량과 전분의 여러 특성이 종합적으로 작용해 나타내는 것으로 보인다.

• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2002년도 추계학술발표논문집
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• pp.125-126
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• 2002