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벼 저장온도 및 저장기간이 미질 관련 형질에 미치는 영향
하기용,박홍규,고재권,김정곤,최윤희,김기영,김영두,Ha, Ki-Yong,Park, Hong-Kyu,Ko, Jae-Kwon,Kim, Chung-Kon,Choi, Yoon-Hee,Kim, Ki-Young,Kim, Young-Doo 한국작물학회 2006 Korean journal of crop science Vol.51 No.suppl1
장기 저장시 취반특성에 영향을 주는 벼 품종간 저장온도 및 저장기간에 따른 색도 변화, 지방산 함량 및 식미치 등 쌀 품질저하에 관여하는 요인을 구명하고자 실험을 수행하였는바 그 결과는 다음과 같다. 1. 색도(b값)는 모든 품종에서 저장온도가 높을수록, 저장 기간이 경과할수록 증가하는 경향으로 상온저장이 저온$(5{\sim}10^{\circ}C,\;10{\sim}15^{\circ}C)$저장보다 높았으며, 저온저장의 경우 6개 월 후부터, 상온저장의 경우 4개월 후부터 b값이 뚜렷이 증가하였다. 2. 공시품종중 조생종 품종인 삼천벼가 가장 높은 색도 증가를 보였으며 중생종 품종인 간척벼, 세계화벼가 중만생 품종인 동진벼와 호진벼보다 높은 증가를 나타내었다. 3. 토요 식미치는 품종간 차이가 있으나, 상온저장시 저온저장에 비하여 저장기간이 경과함에 따라 감소 폭이 커서 저온 저장보다 낮았는데, 저온저장시는 8개월 저장 후부터 약간 감소하였고, 상온저장시는 2개월 후부터 큰 폭으로 감소하였다. 4. 저장온도간 토요 식미치는 $5{\sim}10^{\circ}C$에서 감소 폭이 가장 적었고 품종간에도 색도에서와 마찬가지로 조생종 품종일수록 감소폭이 컸다. 5. 현미 지방산도는 저장 2개월 후부터 증가하기 시작하여 저장기간이 경과할수록 큰 폭으로 증가하였고, 상온저장시 저온저장시보다 증가폭이 컸다. This study was carried out to investigate physiochemical properties and factors related with eating quality in the rice and paddy rice with different storage methods. As storage period was longer and temperature was higher, the b values of chromaticity and degree of fatty acid were increased, and the b value of room temp. was higher than that of low temp. In the varieties, the b value of Samcheonbyeo was the highest among varieties. also b value of Gancheokbyeo and Sae-gyehwabyeo were more increased than those of Dongjinbyeo and Hojinbyeo. Toyo meter values were significantly different according to storage temperature and period. Toyo meter values in storage of low temp. small decreased from 8 month after storages and that of loom temp. was severe decreased from 2 month after storages. In storage of low temp, Toyo meter values in storage of low temp. $(5{\sim}10^{\circ}C)$ was the lowest, and those of the early varieties were the most decreased. Degree of fatty acid of brown rice was increased from 2 month after storages and those of low temp. was severe increased. So, they made rice quality and eating quality to be deteriorated.
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Ki Yong Ha(河基庸),Jae Kil Lee(李載吉),Young Doo Kim(金永斗),Seon Yong Lee(李善龍) 한국육종학회 1996 한국육종학회지 Vol.28 No.3
This experiment was conducted to examine the characteristics of brewing rice for the basis of varietal improvement. Among all tested varieties, 1000-grain weight was over 25.4g at nine varieties except five varieties such as Mangeumbyeo, and expressivity and degree of white core in rice grain were respectively over 75.0 and 48.7 percent at eight varieties such as Yangjobyeo. The highly chalky varieties showed low amylose content, low hardness and high water absorption ratio in rice grain. Highly chalky varieties showed higher liquifying power, saccharificating power, baume, total acid and sugar content and rice wine production ratio, but lower alcohol content and residue/wine ratio compared with the other ones.
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Comparison of physicochemical properties between japonica and indica waxy rice
Young Doo Kim(金永斗),Ki Yong Ha(河基庸),Sae Joon Yang(楊世準),Hyun Tak Shin(申鉉卓),Seon Yong Lee(李善龍),Soo Yeon Cho(趙守衍) 한국육종학회 1996 한국육종학회지 Vol.28 No.4
Differences of physicochemical properties were observed between japonica and indica waxy rices. The alkali spreading value at 1.7 and 1.4% KOH, protein and Mg contents except K contents(P<0.05) and Mg/K ratio(p<0.01) were not different between japonica and indica milled waxy rices. Japonica waxy rites showed higher hardness of cooked rice(9.83㎏) than indica waxy ones(6.95㎏). The other texturometer measurements was not different between them. The water binding capacity of starch showed significantly different between japonica and indica waxy rices(p<0.01). The gel consistency of japonica waxy rices was not significantly different with that of indica waxy ones. The transmittance of japonica waxy starch was lower than that of indica waxy one, while the swelling power of japonica waxy starch was higher that of indica one in the slope of curves below 70℃. The peak(p<0.05), breakdown(<0.05) and setback(p<0.01) viscosities of amylogram were significantly different between japonica and indica waxy starches.
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윤영 ( Young Youn ),유재수 ( Jae Soo Yoo ),손판해 ( Pan Hae Son ),김현순 ( Hyun Soon Kim ),이점호 ( Jeom Ho Lee ),하기용 ( Ki Young Ha ) 전북대학교 농업과학기술연구소 2014 농업생명과학연구 Vol.45 No.1
파보일링 처리로 13품종의 찰벼에서 원료미와 파보일드미 간의 영양성분 변화를 확인하고자 비타민 B1, 무기질 및 아미노산 함량을 분석하고, 그 함량의 변화를 조사하였다. 비타민 B1의 함량은 파보일드미(0.123∼0.267mg/100g) 의 비타민 B1함량이 원료미(0.0746∼0.160mg/100g)와 비교하여 약 1.5배 정도 많았고, 품종별로는 원료미에 아랑향찰이, 그리고 파보일드미에 눈보라가 각각 많았다. 또한, 무기질의 총 함량은 원료미 167.8∼240.6mg/100g 및 파보일드미 330.4∼465.1mg/100g으로 파보일드미 함량이 전반적으로 많았고, 구성 무기질로는 K>P>Mg 함량 순으로 나타났다. 마지막으로, 아미노산의 총 함량은 원료미 4,797.3∼8,795.9mg%, 파보일드미 5,449.0∼9,964.8mg%로 조사되었고, 품종별로는 상남밭벼의 함량이 가장 많았다. 구성 아미노산으로는 glutamic acid의 함량이 가장 많고, 뒤를 이어 proline, aspartic acid 및 arginine 순으로, 이들 아미노산의 함량이 총아미노산 함량에 약 50%를 차지하였다. 이상의 결과를 통하여, 찰벼에 파보일링 처리를 통한 파보일드미의 영양성분 함량이 원료미와 비교하여 전반적으로 증가한 사실을 확인하였고, 이러한 가공 처리 기술의 적용을 통한 다양한 가공제품의 개발은 우리의 식생활에 중요한 영양공급원이 될 수 있을 것으로 생각된다. The change in nutritional compositions was investigated after parboiling in 13 waxy varieties with milled waxy rice (MWR, unparboiled). Parboiled waxy rice (PWR) were prepared by water soaking, steaming, drying and milling process. The content of vitamin B1 in PWR with 0.123-0.267 mg/100 g was about 1.5 times higher than MWR with 0.0746∼0.160 mg/100 g. Among the varieties, Aranghyangchal in PWR and Nunbora in MWR showed the highest content of vitamin B1. Total and individual mineral compositions were higher in PWR with 167.6-244.8 mg/100 g than that of the MWR with 89.9-129.7 mg/100 g. In particular, K has the highest amount in both treatments followed by P, Mg, Ca and Na. Total amino acids content recorded the highest in MWR with 4,797.3-8,795.9 mg% and in PWR with 5,449.0-9,964.8 mg%. Among the varieties, Sangnamchalbyeo had the highest amino acid content in both treatments. In acid composition, glutamic acid recorded the highest contents followed by proline, aspartic acid, and arginine. These accounted for 50% of total amino acids. By comparing the nutritional composition between MWR and PWR, the study showed that all the nutritional compositions increased after parboiling of the 13 waxy rice varieties. As a result, it is expected that these results would be utilized in the development of processing products as important nutrient source in our dietary life.
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이나영,하기용,Lee, Na-Young,Ha, Ki-Young 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.6
초다수성 가공용 품종인 보람찬 및 한마음 품종의 수분 함량, 수분결합도, 아밀로오즈 함량, 손상전분, 입도 분포 및 호화특성을 분석하였다. 국내 초다수성 품종의 습식 및 건식분쇄에 의한 쌀가루의 수분 함량은 보람찬 및 한마음의 경우, 각각 14.79, 13.56 및 7.98, 7.14%를 나타냈다. 수분결합도의 경우, 보람찬 및 한마음 시료는 습식과 건식분쇄에 의해서 각각 236.67, 231.35% 및 275.83, 279.73%를 나타내어 건식분쇄에 의해 수분결합도가 증가하는 것으로 확인되었다. 습식분쇄된 초다수성 쌀가루의 수분결합력은 대조구로 사용된 일반미의 수분결합력과 비교 시 낮게 나타나는 것으로 확인되었다. 건식분쇄에 의한 호품, 보람찬 및 한마음 품종의 아밀로오즈 함량은 각각 19.12, 19.55 및 19.59%를 나타내었다. 손상전분의 경우, 보람찬 및 한마음 시료의 경우 습식과 건식분쇄에 의해 12.51, 10.69 및 14.98, 15.22%를 나타내어 습식분쇄에 비해 건식분쇄했을 경우 전분손상도가 증가하는 것으로 확인되었다. 또한 습식분쇄된 초다수성 쌀가루의 손상전분은 대조구에 비해 낮게 나타났으나, 건식분쇄 시에는 손상전분 함량이 대조구에 비해 증가하는 것으로 확인되었다. 국내 초다수성 품종의 분쇄방법에 따른 입도 분포의 경우, 최빈값은 습식에 비해 건식으로 분쇄할 경우 입도가 높은 것으로 나타났다. 초다수성 품종인 보람찬, 한마음을 습식 및 건식분쇄한 쌀가루의 최고 점도는 각각 2,300, 2,319 및 3,352, 3,022 cP를 나타내었다. 최고점도 및 최종점도의 경우 습식분쇄한 초다수성 쌀가루 시료는 대조구에 비해 높은 값을 나타내었다. Setback의 경우, 초다수성 품종 중 건식분쇄한 보람찬 쌀가루의 경우 가장 낮은 값을 나타내었으나, 대조구와 비교했을 경우 초다수성 쌀가루의 setback 값은 대조구에 비해 높은 값을 나타내었다. A high-yield Korean rice cultivar cv. Boramchan and Hanmaeum, and rice cultivar for use in staple cv. Hopum were prepared and investigated for their physiological characteristics. Water content, water holding capacity, amylose content, damaged starch content, particle size, and pasting properties of the rice flours were measured. Moisture content of the Boramchan and Hanmaeum, made under wet and dry milling conditions, were as follows: wet conditions (14.79% and 13.56% respectively) and dry conditions (7.98% and 7.14% respectively). Water holding capacity of the Boramchan and Hanmaeum made by wet milling condition was 236.67% and 231.35%, respectively. Water holding capacity of the samples made by dry milling condition showed a higher score compared with other samples. The amylose content of Hopum, Boramchan, and Hanmaeum made by dry milling condition were 19.12%, 19.55% and 19.59%, respectively. Damaged starch contents of the samples made by wet milling showed a lower score. Final viscosity of Hopum, Boramchan, and Hanmaeum made by wet milling condition was 2,604, 3,052, and 2,917 cp, respectively. In this study, the results indicated that the super-yield Korean rice flour made by wet milling condition tends to show a lower water holding capacity, damaged starch contents and particle size, as compared to controls. However, a setback of the super-yield Korean rice flour was a higher score as compared to the controls, regardless of the milling conditions.
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Mun Sik Shin(申文植),Ki Yong Ha(河基庸),Young Tae Lee(李暎泰),Du Ku Lee(李斗求),Hyun Tak Shin(申鉉卓),Byung Tae Jun(田炳泰) 한국육종학회 1991 한국육종학회지 Vol.23 No.2
This study was conducted to get necessary information to develop new resistant cultivars for bacterial blight. The disease index by natural infection of bacterial blight for fifty seven cultivars (Japonica 39, Tongil 18) was investigated in frequently flooding rice field at Haenam, Chonnam during the period 1985 to 1989. Ninety one isolates collected from natural infection field were tested their virulence to five differential rice varieties. The distribution ratio of K₁, K₂, K₃ and K₄ races was 28.6, 27.5, 38.5 and 5.5%, respectively. But K₄ race was not isolated from 1987 to 1989. On the other hand, K₁, K₂ and K₃ races showed nearly similar distribution ratio in 1989. The disease incidence of cultivars tested trended to decrease year by year. Among the cultivars possessing true resistance, the degree of natural infection of japonica group differed from that of tongil groups. This suggests that resistant genes of japonica cultivars differ from those of tongil cultivars. Yeongsanbyeo, Gehwabyeo, Seomjinbyeo and Daecheongbyeo(Japonica) ; and Baegyangbyeo, Taebaegbyeo, Samgangbyeo, Seogwangbyeo and Baegunchalbyeo(Tongil) showed resistant reaction in natural infection field.
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자포니카 다수성 벼 드래찬과 보람찬 유래 약배양 계통을 이용한 이삭 및 수량 관련 형질 분석 및 다수성 계통 육성
박현수(Hyun-Su Park),하기용(Ki-Yong Ha),김기영(Ki-Young Kim),김우재(Woo-Jae Kim),남정권(Jeong-Kwon Nam),백만기(Man-Kee Baek),김정주(Jeong-Ju Kim),정종민(Jong-Min Jeong),조영찬(Young-Chan Cho),이점호(Jeom-Ho Lee),김보경(Bo-Kyeong Kim) 한국육종학회 2015 한국육종학회지 Vol.47 No.4
A doubled haploid (DH) lines derived from the cross between high-yielding japonica rice cultivars ‘Deuraechan’ and ‘Boramchan’ was developed to increase diversity of panicle and yield-related traits and select high-yielding lines. Panicle and yield-related traits of DH population consisting of 163 lines and 13 selected high-yielding lines were analyzed using correlation, principal component, and path analysis. Among panicle-related traits, number of spikelets on secondary rachis-branches (SRBs) was more highly correlated with and had more positive effect on number of spikelets (NS) than number of spikelets on primary rachis-branches (PRBs) per panicle. In the DH population, NS had the most positive effect on yield, whereas panicle number per hill (PN) was in the selected lines. PN was significantly positive correlated with ratio of ripened grain (RGG) in both case. The enhancement of ripening and increase of total spikelets number by increasing PN had more effect on yield than increase of total spiekelts number by increasing NS in the selected lines. Among 13 lines, four lines, AC60, AC152, AC156, and AC161 showed higher yield than Deuraechan (481 kg/10a) and Boramchan (558 kg/10a). Deuraechan exhibited panicle-weight type with low tiller and heavy panicles and Boramchan was slightly panicle-number type with more PN and higher RGG. Selected high-yielding lines showed medium characteristics of parents with improved yield potential. These elite lines could be utilized to develop high-yielding japonica rice.
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