• 한국축산식품학회지
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• 제32권6호
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• pp.732-739
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• 2012

The aim of this study was to investigate the effect of chicken feet gelatin and wheat fiber levels on the quality characteristics properties of semi-dried chicken jerky. The obtained chicken feet gelatin swollen with hydrochloric solution (0.1 N HCl, pH $1.31{\pm}0.02$) was dehydrated via freeze-drying. Six formulations of chicken jerky that were prepared, based on the ratio of chicken meat, chicken feet gelatin and wheat fiber, were 100:0:0, 98:0:2, 99:1:0, 97:1:2, 98:2:0 and 96:2:2, respectively. The moisture content of semi-dried chicken jerky containing 2% wheat fiber was higher than that of jerky without the added fiber (p<0.05); moreover, an increase in the content of chicken feet gelatin also increased the moisture content. The drying yield of the samples increased with an increase in chicken feet gelatin. In addition, the drying yield of samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. However, the shear force of the samples significantly decreased with the increase in chicken feet gelatin content. Further, the shear force of the samples containing 2% wheat fiber was higher (p<0.05) than those without the added wheat fiber. No significant differences, except for color, were observed in the sensory analysis among the treatments.

• 한국식품과학회지
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• 제9권1호
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• pp.81-83
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• 1977

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

• 한국축산식품학회지
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• 제27권1호
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• pp.22-28
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• 2007

본 연구는 비육 단백질인 ISP와 CSP의 대체제로서 식이섬유인 wheat fiber를 첨가함으로써 돈육 유화물의 품질에 미치는 영향에 대해서 조사하고자 하였다. 돈육 유화물의 대조구와 모든 처리구에서 pH는 차이가 없었으며 (p>0.05), 보수력과 육색의 L-값은 대조구보다 처리구들이 높게 나타났다(p<0.05). 가열감량, a-값과 b-간은 처리구들이 대조구보다 낮게 나타났지만, 처리구들간에는 차이가 없었다. 유화안정성에서 수분리는 ISP처리구가 유의적으로 가장 낮은 것으로 나타났고, 유분리의 경우는 비육 단백질을 첨가한 처리구에서 낯은 것으로 나타났다(p<0.05). 점도는 대조구와 비교하여 처리구들이 높았지만(p<0.05), 처리구들 사이에는 차이가 없는 것으로 나타났다(p>0.05). 물성은 대조구와 비교하여 경도, 검성, 씹음성의 경우 모든 처리구에서 높게 나타났으나, WF-200 처리구와 대조구는 유의적인 차이가 없었다. 이상의 결과로 종합하여 볼 때, ISP와 CSP의 대체제로 wheat fiber가 새로운 기능성 소재로 타당할 것으로 사료된다.

• 한국축산식품학회지
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• 제32권4호
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• pp.504-511
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• 2012

본 연구는 밀 식이섬유(wheat fiber)를 첨가한 돈가스의 이화학적 및 관능적 특성에 미치는 영향을 조사하였다. 밀 식이섬유 첨가량이 증가함에 따라 돈가스의 수분함량, 회분함량, pH 및 명도는 증가하는 경향을 나타내었고, 반대로 지방함량, 칼로리, 적색도, 경도, 응집성, 검성 및 씹음성은 감소하였다. 돈가스의 단백질함량, 황색도, 탄력성 및 풍미는 대조구와 밀 식이섬유를 첨가한 처리구간에 유의적인 차이를 보이지 않았다. 관능적 특성의 전체적인 항목은 밀 식이섬유 첨가구가 높은 점수를 받는 것으로 나타났으며, 특히 3% 밀 식이섬유 첨가한 돈가스가 전체적인 기호도에서 가장 우수한 평가를 받았다. 또한, 밀 식이섬유를 첨가한 돈가스의 가열전 보관 시간은 2시간을 넘지 않는 것이 관능적으로 우수한 결과를 나타내었다. 따라서 밀 식이섬유를 첨가한 돈가스의 제조시 3%의 밀 식이섬유를 첨가할 시 돈가스의 품질이 보다 개선된 제품을 제조할 수 있을 것으로 보이며, 돈가스류 제품의 밀 식이섬유의 기능성 소재로의 활용성이 높다고 사료된다.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.303-303
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• 2022

The purpose of this study was to evaluate agronomic characteristics and identify the useful traits to utilize the wheat genetic resources for breeding programs by understanding the phenotypic variation among germplasm through multivariate analysis. In this study, a total of 394 wheat accessions were characterized for 15 agronomic traits using the National Agrobiodiversity Center (NAC) descriptor list, of which 31 accessions from 6 species and 363 unidentified accession (Triticum spp.) available at the NAC, Rural Development Administration (RDA), Korea. Growth characteristics such as leaf width, culm length, spike length, spikelet length, solid stemmed, days to heading, days to maturity, grain-filing period, and also seed characteristics such as width, height, area, perimeter, circle, solidity, and germination percent were studied. Among the 15 agronomic characteristics, the germination percent showed the smallest variation between resources (CV = 0.4%), and the spikelet length (CV = 66.5%) showed the highest variation. A strong positive correlation was found between seed traits such as seed height and seed area (r = 0.90), seed height and seed perimeter (r = 0.87) and seed length and width (r = 0.80). Principal component analysis (PCA) was conducted and the first five principal components comprised 76.7% of the total variance. Among the first five PCs, PCI accounted for 28.5% and PC2 for 20.0%. Wheat resources (394) were classified into four clusters based on cluster analysis, consisting of 215 resources(I), 117 resources(II), 48 resources(III), and 14 resources(IV). Among the clusters, the resources belonging to Cluster III showed the lowest seed width, height, area, and perimeter characteristics compared to other clusters. The wheat resources belonging to cluster IV had small seed width and low germination percent, but took longer to form heads and mature than resources in other clusters. These results will serve as the basis for further genetic diversity studies, and important agronomic characteristics will be used for improving wheat, including developing high-yielding and resistant varieties to biotic and abiotic stresses via breeding programs.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 추계학술대회
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• pp.273-273
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• 2022

The increasing number of Westernized eating patterns based on wheat flour in Korea has led to an increase in the rate of diseases such as obesity and diabetes, which has become a social problem. Wheat consumption is increasing due to changes in eating habits, but domestic wheat has low price competitiveness and has stagnated recently, so it is necessary to secure new resources to differentiate from imported wheat. Resistant starch, a newly created resource in domestic wheat, can act as a prebiotic similar to dietary fiber in the body, inducing microbial changes in the gut and having beneficial effects on metabolic syndrome. Wheat research on resistant starch was carried out based on the breeding of high amylose. A genome-wide association study (GWAS) was used to perform SNP identification and expression analysis related to wheat amylose through phenotype and genotype. 561 wheat core collection gene sources were investigated for amylose content in wheat, and related genes were extracted and analyzed. In the GWAS analysis, the model formulas BLIMK, FarmCPU, GLM, MLM, and MLMM were used to derive results such as QQ plots and Manhattan plots through phenotypic data. Among these models, BLAST was conducted to find the association between the SNPs identified using FarmCPU and genes related to starch, and 15 were found. Using the identified markers, it becomes easier to develop and browse related wheat cultivars according to their amylose content.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2019년도 추계학술대회
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• pp.48-48
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• 2019

• 한국식품과학회지
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• 제51권1호
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• pp.48-51
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• 2019

시판 밀가루 들을 가래떡에 첨가하여 노화를 지연시키는 최적농도를 확인하였다. 밀가루 첨가에 따른 가래떡의 노화 지연효과는 모든 시판 밀가루에서 거의 유사하게 나타나 큰 차이를 보이지 않았다. 한편 가래떡의 노화를 지연시킬 수 있는 밀가루의 최적 첨가량으로 알려져 있는 0.7% (w/w)는 냉장 혹은 냉동 보관이 아닌 상온 보관 시 3일 이후부터는 가래떡의 형태를 유지하지 못하고 분해되는 문제로 인해 적합하지 못한 첨가량으로 나타났다. 추가적으로 최적 첨가량을 확인한 결과 0.2% (w/w) 첨가가 경도와 외관을 종합적으로 고려하였을 때 상온 저장 시 가장 적합한 농도로 판단되었다.

• 한국작물학회지
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• 제49권5호
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• pp.415-418
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• 2004

The effects of sonication and vacuum infiltration on transformation efficiency was investigated by using immature embryos of Korean wheat as explants. Two Agrobacterium tumefaciens strains, KYRT1 and EHA105, carrying pCAMBIA 1305.1 were used. Transformation efficiency was demonstrated by the detection of $\beta-glucu-ronidase$ (GUS) activity. GUS expression showed clear difference among Korean wheat cultivars. Geurumil showed higher GUS expression efficiency $79.1\%$ compared with other cultivars. The effects of the duration of vacuum infiltration and sonication treatment showed a tendency high GUS expression efficiency by their combination. In comparison with other Agrobacterium strains, KYRT1 showed high efficiency in most Korean cultivars.

• 한국작물학회지
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• 제46권5호
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• pp.367-374
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• 2001

End-use properties of six Korean waxy wheat lines and their parental plants were evaluated in this study. Korean waxy wheat lines showed unsuitable characteristics for end products, such as sticky crumb of bread, sticky cooked wet and dry noodles and small cookie diameter. Korean waxy wheat lines produced lower loaf volume and less desirable crumb grain structure of bread, and lower chewiness of cooked wet and dry noodles than their parental plants even though Korean waxy wheats were much higher in protein content and SDS-sedimentation volume than their parental plants. We observed adverse effects of high flour protein content in Korean waxy wheat lines, such as smaller cookie diameter and harder snapping force than those produced from their parental plants.