발아현미의 싹 길이에 따른 품질변화

오 세관,이 정희,원 용재,이 동현,김 정곤 한국작물학회 2014 Korean journal of crop science Vol.59 No.3

The objective of this study was to evaluate quality properties including amylose, alkali digestion value (ADV), texture and GABA (Gamma Amino-Butyric Acid) of brown rice and 1~5 mm germinated brown rice of Keunnun and Samkwang culitvars. The protein content of germinated brown rice showed increasing tendency according to shoot length, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to 16.0% in Keunnun and 17.0% to 18.0% in Samkwang, without significant differences. Compared to regular brown rice, germinated brown rice from both cultivars demonstrated reduced gel consistency, which contributed to the improved cooked rice texture. Especially, germinated brown rice had significantly lower setback values, which is correlated with high palatability of cooked rice. However, there was no significant difference in gel consistency between 1 mm and 2~5 mm germinated brown rice. GABA content in Keunnun increased by 3~5 times after germination process. In Samkwang, GABA content increased by 50 times (from 0.005 μg/g to 0.243~0.247 μg/g) after germination. The hardness of germinated brown rice was significantly lower than that of brown rice. However, there was no significant difference in hardness according to shoot length. Consequently, when processing germinate brown rice, it is recommended to maximize functional ingredients by germination while maintaining shoot length less than 2 mm.

쌀 품종 별 발아 현미의 취반 및 식감 특성

오세관,조동화,우관식,이석기,박혜영,심은영,김현주 한국식품영양과학회 2016 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

발아현미의 싹 길이에 따른 품질변화

오세관,김정곤,이정희,원용재,이동현 한국작물학회 2014 한국작물학회지 Vol.59 No.3

The objective of this study was to evaluatequality properties including amylose, alkali digestion value(ADV), texture and GABA (Gamma Amino-Butyric Acid)of brown rice and 1~5 ㎜ germinated brown rice of Keunnunand Samkwang culitvars. The protein content of germinatedbrown rice showed increasing tendency according to shootlength, however, the difference was not statistically significant. The amylose content of all samples ranged from 15.0% to16.0% in Keunnun and 17.0% to 18.0% in Samkwang, withoutsignificant differences. Compared to regular brown rice,germinated brown rice from both cultivars demonstratedreduced gel consistency, which contributed to the improvedcooked rice texture. Especially, germinated brown rice hadsignificantly lower setback values, which is correlated withhigh palatability of cooked rice. However, there was nosignificant difference in gel consistency between 1 ㎜ and2~5 ㎜ germinated brown rice. GABA content in Keunnunincreased by 3~5 times after germination process. In Samkwang,GABA content increased by 50 times (from 0.005 ㎍/g to0.243~0.247 ㎍/g) after germination. The hardness of germinatedbrown rice was significantly lower than that of brownrice. However, there was no significant difference in hardnessaccording to shoot length. Consequently, when processinggerminate brown rice, it is recommended to maximize functionalingredients by germination while maintaining shootlength less than 2 ㎜.

근적외 분광분석계()를 이용한 쌀 단백질함량 신속 검정법 개발

오세관,최해춘,문헌팔 한국육종학회 1995 한국육종학회 학술발표회 발표요지 Vol.27 No.2

발아현미의 이화학적 특성

오세관(Sea-Kwan Oh),이정희(Jeong-Heui Lee),윤미라(Mi-Ra Yoon),김대중(Dae-Jung Kim),이동현(Dong-Hyen Lee),최임수(Im-Soo Choi),이준수(Jun-Soo Lee),김인환(In-Hwan Kim),이점식(Jeom-Sig Lee) 한국식품영양과학회 2012 한국식품영양과학회지 Vol.41 No.7

본 연구에서는 국내 주요 벼 품종들 중 일부 품종들에 대하여 현미와 발아현미에 대한 품질 특성을 비교ㆍ분석하였다. 조사되어진 품종들의 발아율은 96.0% 이상이었으며 단백질 함량은 현미 청해진미가 9.48%로서 가장 높았으며 조사되어진 현미와 발아현미 품종들의 식이섬유 함량은 각각 6.67∼7.82%와 7.15∼9.91% 수준이었다. 아밀로스 함량은 해오르미를 제외하고는 현미보다 발아현미에서 높았다. RVA 측정 결과, 호화온도는 거의 비슷한 온도(67.97∼68.03 ℃)이었으며 최고점도는 현미 세계진미로서 204.92 RVU로 가장 높은 수치를 보였다. 강하점도의 경우 발아현미 영호진미로서 9.36 RVU로 가장 낮게 측정되어 가공시 안정도가 높을 것으로 사료된다. 치반점도는 현미 영호진미로서 15.80 RVU로서 조사되어진 품종들 중 가장 높은 것으로 나타났다. 품종별 식감변화를 보면 세계진미와 청해진미는 현미와 발아현미의 차이를 나타내지 않았으나 영호진미와 해오르미는 발아현미밥에서 찰기와 부착성이 증대되어 전반적으로 부드러워지는 경향을 나타내었다. 특히 영호진미는 경도와 끈기가 감소하여 부드러워지고 찰기와 부착성이 상대적으로 많이 증가되어 식감이 향상되는 결과를 나타내어 발아현미용으로 적합할 것으로 판단되었다. This study evaluated the physicochemical properties of brown rice (BR) and germinated brown rice (GBR) in Korea. The protein content of BR was significantly higher than that of GBR. The amylose content of BR and GBR ranged from 17.42 to 18.48% and from 17.50 to 19.69%, respectively. The GBR contained higher γ-aminobutyric acid (GABA) content than that of BR. In an RVA examination, pasting temperatures of BR and GBR were 67.97∼68.03℃. Texture analysis test showed that GBR Yeonghojinmihad the lowest hardness and highest stickiness. In conclusion, this study showed that compared to BR, GBR has a much softer texture, improved eating quality and increased GABA content.

듀럼밀 三染色體植物의 흰가루병에 대한 저항성 반응

오세관 한국자원식물학회 1998 한국자원식물학회지 Vol.11 No.3

Test plants with 10 days old primary leaves were indouclated by shaking infected seedlings with sporulating colonies over them in an inoculation room under the conditions of 20$\pm$1 $^{\circ}C$ with constant illumination of 2.500 lux and 100% realtive humidity. A seeding reaction of 4 days after inoculation appreared in the trisomic types as opposed to Tri-5B line had been symtoms of a fungus 3 days after inoculation. The infection types of 8 days after inoculation were recognized with higher susceptibility to each trisomics in A genomie than B-genome. Tri-2A line showed less condium and there appeared symptoms of a conditions of mottle and formed papilla, and haustorium was not formed. However, Tri-5B line had much condium one overall leaves and showed a symtom like necrosis compared with normal plant. Moreover, Tri-5B line showed high sensitivity and high germination number of condium. These results inferred that resistant gene located on 2A chromosome and susceptibility gene is located on the chromosome 5B.

고려 홍삼의 마약 부작용 개선에 관한 연구

오세관,장소용,김동현,권도훈,강병철 고려인삼학회 2005 고려인삼학회 학술대회 Vol.- No.-

양조전용 설갱벼로 제조한 전통주의 품질 특성

오세관(Sea-Kwan Oh),김대중(Dae-Jung Kim),류수진(Su-Jin Ryu),천아름(Areum Chun),윤미라(Mi-Ra Yoon),최임수(Im-Soo Choi),홍하철(Ha-Cheol Hong),김연규(Yeon-Kyu Kim) 한국식품영양과학회 2011 한국식품영양과학회지 Vol.40 No.8

현재 국내에서 판매 유통되고 있는 전통주의 주질 개선을 위해서 양조 전용품종으로 국내에서 처음으로 개발된 설갱벼를 기존 원료 쌀인 추청벼와 비교하여 호화점도(RVA), 알칼리붕괴도(ADV), 경도, 알코올 함량 및 관능검사 등의 품질 특성을 살펴 본 결과, 원료 쌀의 경도는 설갱벼가 2126.6 g/sec로서 추청벼 4056.1 g/sec보다 더 부드러움을 알 수 있었으며 설갱벼가 추청벼에 비하여 알코올 생성속도가 빠르게 나타났고 최종 알코올 함량도 설갱벼가 17.53%로서 추청벼 17.34%에 비하여 다소 높은 수준이었다. 또한 포도당 함량 분석 결과 발효과정 동안 설갱벼가 추청벼에 비하여 발효 초기와 말기만 포도당 함량이 낮게 나타내었다. 전체 유기산 함량은 전 발효기간 동안 설갱벼가 추청벼에 비하여 훨씬 높았으며 관능검사 결과 설갱벼로 제조되어진 전통주는 추청벼로 제조된 전통주에 비하여 쓴맛, 떫은맛 및 느끼한 맛이 적으면서 전체적으로 담백한 맛의 특성을 나타낸 설갱벼는 전통주 양조용으로 우수한 것으로 판단되었다. This study was conducted to compare the quality characteristics of Korean traditional wine fermented from different rice cultivars. Two kinds of rice cultivars, Seolgaengbyeo and Chucheongbyeo, were used. The hardness values of Seolgaengbyeo and Chucheongbyeo were 2126.6 g/sec and 4056.1 g/sec. The alkali digestion value (ADV) and amylose contents of Seolgaengbyeo and Chucheongbyeo were 6.6 and 6.4, 19.8 and 19.3%, respectively. Amylogram results were not significantly different between Seolgaengbyeo and Chucheongbyeo using a rapid visco analyzer (RVA). After fermentation for 7 days, the alcohol contents of the fermented wines ranged from 17.34 to 17.53%. The pH, total acidity, and glucose contents of the wines fermented with Seolgaengbyeo and Chucheongbyeo were 3.63 and 3.64, 0.17 and 0.17 ㎎/㎖, 3.22 and 3.65 ㎎/㎖, respectively. Finally, sensory evaluation of wine fermented with Seolgaengbyeo showed better taste than that of wine made with Chucheongbyeo.

인삼의 마약중독 해독효과

오세관(Seikwan Oh) 고려인삼학회 2008 Journal of Ginseng Research Vol.32 No.1

Ginseng saponin has been shown to inhibit the development of dependence on morphine, cocaine, methamphetamine, but the antinarcotics effects of ginseng on nalbuphine remains still largely unknown. Ginseng administration attenuated the naloxone-induced jumping behavior on nalbuphine dependent mice. The development of morphine dependence was mediated through μ-opioid receptor, however, development of nalbuphine dependence was mediated through κ-opioid receptor. However, it was found that the efficacy of analgesic antagonism of GTS was mediated through the serotonergic mechanism, not mediated through the opioid receptor. In addition, ginseng administration modulated cellular signal transduction in the brain. The increased NMDA receptor subunit (NR1, pNR1), phosphate extracellular signal regulated protein kinase (pERK), phosphate cAMP response element binding protein (pCREB) expression by nalbuphine was decreased by the administration of ginseng powder in cortex, hippocampus, striatum of rat brain. These results suggest that ginseng could be one of the targets of antinarcotic therapies to reduce the development of tolerance and dependence on nalbuphine as well as morphine.

벼 품종별 도정 부산물 에탄올 추출물의 항산화 성분 및 항산화 효과

오세관(Sea-Kwan Oh),김대중(Dae-Jung Kim),천아름(A-Reum Chun),윤미라(Mi-Ra Yoon),김기종(Kee-Jong Kim),이준수(Jun-Soo Lee),홍하철(Ha-Cheol Hong),김연규(Yeon-Kyu Kim) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.4

본 연구에서는 여러 품종(삼광벼, 설갱벼, 큰눈벼, 화선찰벼, 홍진주벼, 흑광벼, 일품벼, 하이아미 및 녹미벼)의 도정부산물인 미강(쌀겨)과 식미에 나쁜 영향을 주어 이용되지 않는 싸라기에 대한 70% 에탄올 추출물의 항산화 성분(polyphenol, flavonoid, vitamin E, γ-oryzanol)과 항산화 활성(ABTS 라디컬 소거능, DPPH 라디컬 소거능, 환원력)을 비교ㆍ분석하여 기능적 가치를 평가함으로써 이용 가능성을 살펴보고자 하였다. 품종별 미강과 싸라기의 항산화 성분을 측정한 결과 유색미인 홍진주벼에서 vitamin E(일품벼)를 제외하고는 항산화 성분이 가장 높게 측정되었으며, 더불어 흑광벼에서도 상당한 항산화 성분이 함유되어 있음을 알 수 있었다. 또한 싸라기 추출물보다는 미강 추출물에서 높은 함량의 항산화 성분이 분포함을 알 수 있었다. 항산화 활성 측정 결과 항산화 성분이 다량 포함되어 있는 미강추출물에서 높았으며, 그중 홍진주벼 추출물에서 가장 높은 활성을 나타내었다. 본 연구결과 유색미인 홍진주를 비롯하여 흑광벼의 미강은 기능성식품의 성분으로 활용 가능할 것이며 이를 통한 품종별 쌀의 기초 자료를 제공할 수 있을 것이라 생각된다. This study was conducted to determine antioxidant compounds and antioxidative activities of by-products including rice bran and half-crashed rice by rice milling. DPPH, ABTS radical scavenging activities and reducing power have been used to investigate the relative antioxidative activities of 70% EtOH extracts from by-products. The contents of total polyphenol, total flavonoid and γ-oryzanol in EtOH extracts were measured by spectrophotometric methods, and vitamin E was carried out by HPLC. Ethanol extract from rice bran showed markedly antioxidative activity than that from half-crushed rice. Among EtOH extracts from milling by-products, rice bran of 'Hongjiju' tended to have the most effective antioxidative activity compared to the others. These results suggested that by-products of rice milling have the potent antioxidative activity and these activity are partly due to the antioxidative compounds present in by-products including rice bran and half-crushed rice.