한해에 강하고 불시출수에 둔감한 맥주용 2조 겉보리 품종 ‘광맥’

강천식(Chon-Sik Kang),김양길(Yang-Kil Kim),윤영미(Young-Mi Yoon),손재한(Jae-Han Son),최진경(Jin-Gyung Cho),송재기(Jae-Ki Song),김승남(Seung-Nam Kim),박태일(Tae-Il Park),김경호(Kyong-Ho Kim),정영근(Young-Keun Cheong),김보경(Bo-Kyeong 한국육종학회 2017 한국육종학회지 Vol.49 No.4

We developed new two-rowed covered barley ‘Gwangmaeg’ superior to ‘Hopum’ that has been widely cultivated in Korea for using beer-materials. ‘Gwanngmaeg’ was related from the line named as ‘Iksan149’ in 2010 after yield trials test in conducted for three years from 2008. And then it was registered to ‘Plant protection right, No. 5847’ in 2016 after field experiment by KSVS(Korea Seed & Variety Service). ‘Gwangmaeg’ has distinct characteristics in winter type (IV) and mid-tall culm length which makes reduce damage by off-season heading and lodging comparing to those of ‘Hopum’. ‘Gwangmaeg’ have characteristics of cold tolerance and disease resistance to BaYMV(Barley yellow mosaic virus) and Net blotch(Pyrenophora teres). Yield of ‘Gwangmaeg’ was about 611kg/10a and 524kg/10a in upland and paddy field condition, respectively, which higher 2-4% than ‘Hopum’, however, it has no significant difference. In quality examination for beer usage, ‘Gwangmaeg’ has lager grain and higher assortment ratio than those of ‘Hopum’. In malt quality, ‘Gwangmaeg’ showed higher and better quality in malt extract rate and diastatic power than those of ‘Hopum’. ‘Gwangmaeg’ would be suitable for the area above -4℃ of daily minimum temperature in January in Korean peninsula.

국산 밀 산업현황과 전망

강천식(Chon-Sik Kang),정영근(Young-Keun Cheong),김보경(Bo-Kyeong Kim) 한국식품영양과학회 2016 식품산업과 영양 Vol.21 No.2

국내산 밀 브랜드 "참들락"의 품질 특성

강천식 ( Chon Sik Kang ),박광서 ( Kwang Seo Park ),박종철 ( Jong Chul Park ),김학신 ( Hag Sin Kim ),정영근 ( Young Keun Cheong ),김정곤 ( Jung Gon Kim ),박철수 ( Chul Soo Park ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2008 한국식품저장유통학회지 Vol.15 No.2

적립계 저단백 수발아저항성 과자용 밀(Triticum aestivum L.) ‘고소’

강천식(Chon-Sik Kang),정영근(Young-Keun Cheong),김경훈(Kyeong-Hoon Kim),김학신(Hag-Sin Kim),손재한(Jae-Han Son),김경호(Kyong-Ho Kim),박종철(Jong-Chul Park),김대호(Dae-Ho Kim),최진경(Jin-Kyeong Choi),배정숙(Jeong-Suk Bae),김기종(Kee-J 한국육종학회 2015 한국육종학회지 Vol.47 No.3

‘Goso’, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA for end-use diversity. It was derived from the cross ‘Gobun/Ol” during 1998. ‘Goso’ was released from the line named as ‘Iksan325’ in 2010 after yield trials test in conducted for three years from 2008. ‘Goso’ is an awned, semi-dwarf, red grain and soft winter wheat. The heading and maturity date of ‘Goso’ were similar to ‘Keumkang’. ‘Goso’ had similar test weight (799g/L) and lower 1,000-grain weight (42.5 g) than ‘Keumkang’ (804 g/L and 46.7 g, respectively). ‘Goso’ showed resistance to winter hardiness and pre-harvest sprouting, which withering rate on the low ridge (4.4%) and lower rate of pre-harvest sprouting(4.0%) than ‘Keumkang’ (1.6% and 29.8%, respectively). ‘Goso’ showed lower flour yield (63.7%), protein content (9.8%), SDS-sedimentation volume (30.0 ml) and gluten content (7.2%) than ‘Keumkang’ (73.6%, 12.6%, 50.0 ㎖ and 10.8%, respectively). It showed larger diameter (88 mm) and top-grade (5) of cookie than ‘Keumkang’ (79 mm and 2, respectively). HMW-GS compositions of ‘Goso’ were 2* in Glu-A1, 7+8 in Glu-B1 and 2.2+12 in Glu-D1, respectively. GBSS composition of ‘Goso’ was same with ‘Keumkang’ and expressed wild type. Pinb-D1 was wild type that was different in ‘Keumkang’. Average yield of ‘Goso’ in the regional adaptation yield trial test was 657 kg/10a in upland and 561 kg/10a in paddy field, which was 21% and 7% higher than those of ‘Keumkang’ (545 kg/10a and 524 kg/10a, respectively).

장수형 밀 계통의 특성 분석 II. 밀가루 및 관련 유전자 특성

강천식(Chon-Sik Kang),손재한(Jae-Han Son),정영근(Young-Keun Cheong),김경훈(Kyeong-Hoon Kim),고윤희(Yun-Hee Ko),박종철(Jong-Chul Park),오영진(Young-Jin Oh),김경호(Kyoung-Ho Kim),김보경(Bo-Kyoung Kim),박철수(Chul Soo Park) 한국육종학회 2015 한국육종학회지 Vol.47 No.3

Molecular markers related to flour qualities of long spike wheat lines were evaluated. Ash, wet gluten and protein content of long spike wheat lines were higher than Keumkang(Korean wheat cv.) but SDS-sedimentation volume(SDSF) was lower. Particle size and lightness of flour of long spike wheat lines showed similar to Keumkang. The high positively correlation was presented between protein content and SDSF, wet gluten and particle size, respectively. However, negatively correlation was between protein content and lightness. Through the analysis of molecular markers, we identified the genotypes of four genes, Glu-A3c, Wx-A1a, Wx-B1a and Wx-D1a. These genes had same genotypes with Keumkang. Six genes, Glu-A1c, Glu-B1c, Glu-D1a, Glu-B3g, Pina-D1and Pinb-D1b, were presented in most of the lines. Two genes, Glu-A1 and Glu-B1b, were related to higher protein contents and wet gluten. The lines containing three genotypes, Glu-D1d, Glu-B3h and Pinb-D1b, had higher ash, protein contents, SDSF and wet gluten, and lightness was darker. Through the results, we expect that long spike type wheat lines are necessary to breed wheat having high yield productivity.

시판 국내산 및 수입산 밀가루 특성과 가공적성 평가

강천식 ( Chon Sik Kang ),김학신 ( Hag Sin Kim ),정영근 ( Young Keun Cheong ),김정곤 ( Jung Gon Kim ),박기훈 ( Ki Hoon Park ),박철수 ( Chul Soo Park ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2008 한국식품저장유통학회지 Vol.15 No.5

트랜스글루타미나아제 첨가된 국내 밀 품종을 이용한 파베이크 바게트 품질 평가

강천식 ( Chon Sik Kang ),신상현 ( Sang Hyun Shin ),손재한 ( Jae Han Son ),김경훈 ( Kyeong Hoon Kim ),최인덕 ( In Duck Choi ),박철수 ( Chul Soo Park ) 전북대학교 농업과학기술연구소 2013 농업생명과학연구 Vol.44 No.2

본 연구는 파베이크 바게트 제조에 적합한 TG 적정 함량을 구명하고, 국내 밀 품종을 이용하여 파베이크 바게트에 적합한 품종 선정을 위하여 실시하였다. 금강밀을 이용하여 파베이크 바게트 제조에 적합한 TG 함량을 검정한 결과 적정 함량은 0.2%였으며, 0.2% TG 첨가는 파베이크의 냉동 및 해동 과정으로 인해 발생하는 빵 부피의 감소를 막을 수 있다. TG 0.2%를 첨가한 파베이크 바게트의 국내 밀 품종의 품질 평가에서 금강밀, 조경밀과 알찬밀은 빵 부피가 크고 속질 경도가 낮아 적합한 품종으로 나타났다. 밀가루의 단백질 함량, 침전가와 반죽시간은 빵 부피와 정의 상관을 나타내었다. The objectives of this study were to investigate the effect of added transglutaminase (TG) on flour characteristics and quality of par-baked French bread, to determine optimum amount of TG in baking of par-baked French bread and to select cultivar for par-baked French bread in Korean wheats. In Keumkang, no significant difference in SDS-sedimentation volume and water absorption of mixograph was found in the addition of TG, but mixing time of mixograph with 0.6% of TG treatment showed longer mixing time than that of no TG treatment or 0.2 and 0.4% TG treatments. Bread weight of par-baked French bread increased as the addition of TG increased from 0.2 to 0.6%, compared to that of wheat flours with no TG treatment. Bread loaf volume of par baked French bread increased with 0.2% TG treatment, but bread loaf volume decreased with 0.4 and 0.6% TG treatment compared with fully baked French bread. Bread loaf volume with 0.2% TG treatment was similar to that of fully baked French bread. Therefore, we determined optimum amount of TG in baking for par-baked French bread. In evaluation of Korean wheat cultivars for par-baked French bread, Alchan, Jokyung and Keumkang showed higher loaf volume (820.00, 840.00 and 837.67 mL, respectively) and lower crumb hardness (4.98, 3.86 and 4.14 N, respectively) than other wheat cultivars. Bread loaf volume of par-baked French bread positively correlated with protein content (r=0.519**), SDS-sedimentation volume (r=0.419*) and mixing time of mixograph (r= 0.529**), respectively. Firmness of crumb positively also correlated with protein content, SDS-sedimentation volume and mixing time of mixograph, respectively.

고구마(Ipomoea batatas (L.) Lam) 잎 분말을 첨가한 식빵의 품질 특성

한선경,강천식,김재명,양정욱,이형운,황엄지,송연상,이준설,남상식,이경보,Han, Seon-Kyeong,Kang, Chon-Sik,Kim, Jae-Myeong,Yang, Jung-Wook,Lee, Hyeong-Un,Hwang, Um-Ji,Song, Yeon-Sang,Lee, Joon-Seol,Nam, Sang-Sik,Lee, Kyeong-Bo 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.4

수확과정에서 버려지고 있는 고구마 잎을 이용한 기능성 식품소재로서 활용가능성을 검토하고자, 밀가루 중량 대비 고구마 잎 분말을 2, 3, 5, 7%의 비율로 첨가하여 식빵을 제조하고, 반죽 및 제빵 특성, 생리활성 및 기능성분 등을 조사하였다. 반죽의 수분흡수량은 7% 첨가 시 가장 높았고, 반죽시 간은 유의적인 차이를 보이지 않았으며, 반죽의 저항도는 2~3% 첨가할 때가 가장 안정적이었다. 식빵의 수분 함량은 첨가량이 증가하여도 큰 차이를 보이지 않았고, 식빵의 내부색은 첨가량이 증가할수록 L값과 a값은 감소하였으나, b값은 증가하였다. 식빵의 부피와 비용적 및 굽기 손실률은 첨가량이 증가할수록 감소하였으나, 항산화 활성과 총 폴리페놀, 루테인 및 베타카로틴 함량은 증가하였다. 관능평가의 결과, 고구마 잎 분말의 2~3% 첨가 시 맛과 색깔, 조직감, 입안에서의 씹힘성과 종합적인 기호도에서 가장 우수한 값을 얻었다. 이상의 결과에서 고구마 잎 분말의 2~3% 첨가 시, 제빵 적성과 기능성, 상품성이 우수한 식빵을 제조할 수 있었다. This study was carried out to investigate the quality characteristics of bread containing sweetpotato (Ipomoea batatas (L.) Lam) leaf powder (0, 2, 3, 5, and 7% of the total flour). We found that the addition of sweetpotato leaf powder decreased the pH of the dough, whereas the total titratable acidity increased and the specific volume and baking loss of bread were decreased. However, the moisture content of the bread did not show any significant differences. The L and a values of the bread inner crumb were decreased by the addition of sweetpotato leaf powder, however, the b value was increased. The 2,2-diphenyl-1-picrylhydrazyl-radical scavenging activity, total polyphenol, lutein and ${\beta}-carotene$ contents were increased significantly by the addition of sweetpotato leaf powder. The taste, color, flavor, chewiness and overall acceptability of bread containing 2~3% sweetpotato leaf powder were better than those of the controls. We found that the sample group with 2~3% sweetpotato leaf powder is the optimum content for making bread.

총체맥류 분쇄 사일리지 조제를 위한 적정 수확시기

송태화,강천식,정영근,박종호,박태일,Song, Tae-Hwa,Kang, Chon-Sik,Cheong, Young-Keun,Park, Jong-Ho,Park, Tae-Il 한국초지조사료학회 2017 한국초지조사료학회지 Vol.37 No.4

이 연구는 배합사료 대체용 분쇄사일리지를 조제하기 위한 보리와 밀의 적정 수확시기와 사료가치 및 발효품질을 구명하고자 실시하였다. 그 결과, 수분함량은 새쌀보리와 금강밀 모두 수확시기가 늦어짐에 따라 감소하는 경향을 보였는데, 수분감소는 새쌀보리가 금강밀보다 더 빠르게 진행되었다. 생육특성에서 수확시기에 따른 초장길이의 변화는 없었고, 경수는 감소하는 경향을 보였다. 건물수량과 TDN수량은 새쌀보리는 출수 후 35일과 40일에서 출수 후 30일보다 유의적으로 높은 값을 보였고, 금강밀은 출수 후 40일과 45일에서 출수 후 35일보다 유의적으로 높은 값을 보였다(p<0.05). 조단백질 함량은 수확시기가 늦어질수록 새쌀보리와 금강밀 모두 증가하는 경향을 보였고, 조섬유, 조지방 및 조회분함량은 수확시기가 늦어짐에 따라 비슷하거나 약간 낮아지는 경향을 보였으나 통계적인 유의성은 없었다. NDF와 ADF 함량은 수확시기가 늦어짐에 따라 새쌀보리는 감소하는 경향을 보였고, 금강밀은 비슷한 경향을 보였으며, TDN 함량은 수확시기에 따라 새쌀보리는 다소 증가하는 경향을 보였으나, 금강밀은 비슷한 값을 나타냈다. 총체분쇄 사일리지의 발효 전 후 사료가치는 일반성분들이 약간 증가되는 경향이 있었지만 통계적인 유의성은 없었다. 발효품질면에서 수확시기가 늦어짐에 따라 새쌀보리는 pH가 높아지고 젖산함량이 유의적으로 낮아졌으며(p<0.05), 금강밀은 pH가 비슷한 값을 보였고, 젖산함량은 낮아지는 경향을 나타냈다. 따라서 총체분쇄 사일리지를 조제하기 위한 적정 수확시기는 수량성과 품질을 같이 고려해보면 새쌀보리는 출수 후 35일이 적절하고, 금강밀은 출수 후 40~45일이 적절할 것으로 사료된다. This study was carried out to investigate the optimal harvesting time, feed value and fermentation quality of barley and wheat for the making of chopped whole crop silage substitute for formula feed. As a result, the moisture content of barley and wheat decreased with a late harvest, and barley progressed faster than wheat. The plant height was similar with harvesting time, and the number of spikes decreased with prolonged period after heading. The dry matter yield and TDN yield of barley harvested at 35 and 40 days after heading were significantly higher than those at 30 days after heading and wheat was significantly higher at 40 and 45 days than at 35 day after heading(p<0.05). Crude protein content of barley and wheat were increased with later harvesting time, and crude fiber, crude fat and crude ash were slightly decreased, but not statistically significant. NDF and ADF content of barley decreased with later harvesting time, and those showed similar level in wheat. TDN content of barely was slightly increased but there was no difference in wheat. Comparing the effects of fermentation on feed value of chopped whole crop silage, the approximate compositions were slightly increased after fermentation, but the difference was not significant. Fermentations resulted in increasing the pH value of barley silage with late harvesting time, but decreasing the lactic acid content(p<0.05). A pH value of wheat silage showed similar level in different harvest time, and lactic acid content was decreased. Considering the quantity and quality of fermentation, barley and wheat can be used for making chopped silage of whole crop silage when they were harvested at 35 days and 40~45 days after heading, respectively.

국내환경에서 밀 유전자원의 연차간 농업특성 분석

손재한,양진우,강천식,김경훈,김경민,정한용,박진희,손지영,박태일,최창현,Son, Jae-Han,Yang, Jinwoo,Kang, Chon-Sik,Kim, Kyeong-Hoon,Kim, Kyeong-Min,Jeong, Han-Yong,Park, Jinhee,Son, Ji-Young,Park, Tae-il,Choi, Changhyun 한국작물학회 2021 Korean journal of crop science Vol.66 No.2

다양하고 우수한 밀의 유전자원을 확보하는 것은 앞으로 한국의 밀 육종에서 매우 중요한 임무이다. 따라서 본 연구는 한국뿐만 아니라 세계 60여개국으로부터 수집된 1967점의 유전자원을 확보하였고, 2018년부터 2019년까지 2년 동안 이들 자원에 대하여 특성 조사를 실시하였다. 최근 기후변화에 따라 고온과 이상기온 현상이 빈번하게 발생하고 있기 때문에, 한국의 환경에 적합하고, 특히 밀의 간장, 출수기, 성숙기 등 주요 농업 특성에 주목하였다. 2018년은 유수분얼기 및 출수기에 이상고온 현상이 나타났고, 2019년은 성숙기에 잦은 비로 인한 일조량 감소 현상이 있었다. 이와 같은 이유로 밀의 출수기와 성숙기의 변화가 확인이 되었다. 그러나 모든 자원이 같은 양상으로 변화하지는 않았다. 출수기와 성숙기가 빨라지거나 늦어졌고, 또한 기후에 상관없이 변화가 없는 밀도 있었다. 밀의 간장은 2019년이 2018년에 비해 평균 20 cm 증가하였다. 이 같은 이유는 2018년 월동기 기온의 상승이 원인일 것으로 생각되나 더욱 세밀한 연구가 필요하다. 또한 밀의 간장은 출수기와 성숙기와 상관관계를 보였고, 2018년과 2019년에 각각 35%와 20% 상관관계지수를 나타냈다. 이들 결과를 바탕으로 출수가 빠르고 성숙기간이 짧으며, 기후의 영향을 덜 받는 자원은 앞으로 한국의 밀 육종에 매우 유용하게 사용할 수 있을 것으로 생각된다. Securing a range of wheat resources is of particular importance with respect to wheat breeding, as it provides a broad genetic foundation. Although wheat breeders have used different wheat germplasms as material resources in current breeding systems, the traits of most germplasms collected from foreign countries differ from the unique traits that have evolved in the Korean environment. In this study, conducted over a 2-year period (2018 and 2019), we therefore evaluated the agricultural traits 1,967 wheat germplasms collected not only in Korea but also worldwide. During the period from sowing to February, the average temperature in 2019 was greater than 1℃, whereas from March to June, the average temperature was approximately 0.9℃ higher in 2018. Compared with the growth recorded in 2018, the stem length in 2019 increased by approximately 20 cm in 2019, and there were notable differences heading date and maturation between 2018 and 2019. In 2019, the heading dates of 973 and 713 wheat resources were earlier and later than those in 2018, respectively. Moreover, stem length was found to be highly correlated with the heading date and maturation. In Korea, where the rainy season and tine of rice transplantation overlap with the time of wheat harvest, early flowering time with high grain yield has been the most important selection target with respect to wheat breeding. We anticipate that the findings of this study will provide would use a foundation for the selection of elite materials and the development of resource core-sets for Korean wheat breeding programs.