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고종민(Jong M Go),권명환(Myung H Kwon),이진기(Jin K Lee),조선구(Sun K Jo),장문종(Mun J Jang),오도은(do Y O),유인협(In H Yu),김선익(Sun Y Kim) 한국정보과학회 2004 한국정보과학회 학술발표논문집 Vol.31 No.2Ⅱ
전력산업이 수요자중심의 서비스로 변함에 따라 전력정보에 대한 정확하고 실시간적 제공은 필수불가결한 요소가 되고 있다. 따라서 활용과 공용을 전제로 전력정보의 실시간 처리와 효율적 관리기술이 필요하다 하겠다. 본 논문은 전력산업 부가가치를 높일 수 있는 무한한 잠재력을 지닌 전략적 자산으로써 검침 정보에 대한 저장 및 활용기술 설계 방안을 통해 전력부가 서비스 산업이 한단계 나아가기 위한 추진력을 제공할 것으로 기대한다.
밀 유전자원의 단백질 특성 분석 및 글루텐 단백질 조성 평가
이명희(Myoung Hui Lee),최창현(Changhyun Choi),김경훈(Kyeong-Hoon Kim),손재한(Jae-Han Son),박진희(Jinhee Park),이고은(Go Eun Lee),최준용(Jun Yong Choi),강천식(Chon-Sik Kang),손지영(Jiyoung Shon),고종민(Jong-Min Ko),김경민(Kyeong-Min K 한국육종학회 2022 한국육종학회지 Vol.54 No.4
Gluten proteins in wheat grains are generally considered one of the most important factors in determining dough properties and bread quality. In this study, wheat protein quality characteristics were investigated in 607 varieties collected from seven countries grown in a South Korean wheat breeding field for two years. The average protein content was 12.2±1.86%, and the sodium dodecyl sulfate-sediment volume (SDSS) was 46.9±8.39 mL. HI-LINE had the highest protein content (18.3±0.35%) and SDSS (76.7±1.98 mL), while both NE 84557 and Iksan 374 showed small deviations in protein content and SDSS. Protein content and SDSS values were higher in Ax2*+By8 and By9+Dy10 combinations at Glu-A, Glu-B1, and Glu-D1 loci of high molecular weight gluten subunit (HMW-GS) than in other combinations. However, no difference in Glu-A3 and Glu-B3 loci in LMW-GS was observed. Furthermore, in HMW-GS, the composition of Glu-D1 Dy10 and Dy12 had a greater effect on protein quality than Glu-B1 By8 and By9 when the allele of Glu-A1 had Ax2*. Significant differences were found between Dy10 and Dy12 genes of the HMW-GS Glu-D1 and between protein content and SDSS, but not among others. These results suggest that Glu-D1 is extremely important for improving protein quality in HMW-GSs. As a result of this study, HMW-GS allele selection using functional markers, protein content, and SDSS investigation are expected to enable the development of varieties with high protein quality that are stable amid various environmental changes.