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.

쌀의 외관, 호화특성 및 물성 차이에 따른 품종별 분류

하기용,최윤희,정진일,노광일,고재권,이재길,김정곤,Ha, Ki-Yong,Choi, Yoon-Hee,Choung, Jin-Il,Noh, Gwang-Il,Ko, Jae-Kwon,Ree, Jae-Kil,Kim, Chung-Kon 한국작물학회 2006 한국작물학회지 Vol.51 No.suppl1

벼 품종 간 이화학적 특성 및 취반특성에 관여하는 요인을 구명하여 취반특성별 품종 군을 분류하고 밥맛이 좋은 품종의 취반특성 요인을 구명하여 고품질 품종이 갖는 미질 요인을 파악함으로써 고품질 품종육성 및 품종선발의 지표로 삼고자 실험을 수행하였는바 그 결과는 다음과 같다. 1. 백도는 대야벼, 호평벼, 고시히까리가 높았고 현미의 경도는 일품벼가 낮았으며 신동진벼가 가장 높았다. 2. 호화점도 특성중 호평벼와 고시히까리는 대야, 호안벼에 비하여 강하점도가 높고 치반점도, 응집점도가 낮았으며 특히 고시히까리는 최고점도, 강하점도가 매우 높은 반면 치반점도와 응집점도가 낮았다. 반면 일품, 운광벼는 다른 품종보다 강하점도는 낮고 치반점도가 높았다. 3. 품종별 물성 요인에서는 밥알의 경도는 호평벼가 다른 품종보다 유의적으로 낮았고 응집성이 높았다 반면 점성 및 부착성, 균형도는 고시히까리가 높았다. 4. 밥맛을 간접적으로 평가할 수 있는 기계적 식미치 검정에서는 대야벼 호안벼가 낮고 일품벼, 운광벼가 높았다. We analyzed factors which related with rice quality at seven varieties. The whiteness of Daeyabyeo, Hopyeongbyeo and Koshihikari were higher than those of other rice varieties. In the hardness of brown rice, Ilpumbyeo was the lowest, and Sindongjinbyeo was the highest among varieties. The hardness cooked rice of Hopyeongbyeo were significantly low, and cohesiveness of those were significantly high. but adhesiveness, viscosity and gumminess of Ko-shihikari was high than other cooked rice varieties. The palatability of Daeyabyeo and Hopyeongbyeo were higher than those of Ilpunbyeo and Ungwangbyeo. Varieties which were known as having good palatability were higher in the breakdown, while setback and consistency were low. In those varieties, factors of upper were correlated with palatability, so this were supposed to determine palatability.

벼 品種의 쌀 外觀과 釀造特性

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.

경한 외상에 의한 외상성 골다공증 척추 붕괴의 수술적 치료

하기용(Kee-Yong Ha),김기원(Ki-Won Kim),박성진(Seong-Jin Park),백대현(Dae-Hyun Paek),하주현(Joo-Hyun Ha) 대한정형외과학회 1998 대한정형외과학회지 Vol.33 No.1

벼 품종별 모시잎떡 가공적성 연구

하기용 ( Ki Yong Ha ),유재수 ( Jae Soo Yoo ),신문식 ( Mun Sik Shin ),고재권 ( Jae Kwon Ko ),김보경 ( Bo Kyeong Kim ),강현중 ( Hyeon Jung Kang ),김현순 ( Hyeon Soon Kim ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3

This study aimed to select the rice variety that have excellent processing quality and suitability as ingredient in rice cake with ramie leaves. Physico-chemical, textural, and sensory evaluations were done on eight rice cultivars to determine the quality of rice cake that would be produced. Amylose and protein contents ranged 13.6-17.6% and 5.1-6.9%, respectively, for all the eight cultivars tested. In terms of amylogram characteristics, Dami and Boramchan revealed higher peak and breakdown viscosity and lower setback viscosity, which made them the most appropriate varieties for processing. In texture profile analysis, rice cakes made from Dami and Boramchan were softer and had delayed retrogradation as compared with rice cakes made from other cultivars. On sensory evaluation, the color and flavor of rice cakes from the different cultivars were not significantly different. But the taste, texture, and overall acceptability of Dami and Boramchan were much better than those of the other cultivars (p < 0.05). Based on the parameters tested, Dami and Boramchan were recommended as the best varieties that can be used as main ingredient in making rice cakes.

제5요추와 제1천추에 동시 발생한 추체 연골단판 골절

하기용(Kee-Yong Ha),김기원(Ki-Won Kim),정진영(Jin-Young Jeong),이승구(Seung-Koo Rhee),이남기(Nam-Gee Lee) 대한정형외과학회 1995 대한정형외과학회지 Vol.30 No.1

퇴행성 척추전방전위증에서 후외방유합술 후 후방요추체간유합술의 효과

나기호(Ki-Ho Nah),신재혁(Jae-Hyuk Shin),최남용(Nam-Yong Choi),이용선(Yong-Sun Lee),하기용(Kee-Yong Ha) 대한정형외과학회 2005 대한정형외과학회지 Vol.40 No.7

목적: 퇴행성 척추전방전위증에서 후외방유합술 후 추가적인 후방요추체간유합술의 필요성에 대하여 알아보았다. 대상 및 방법: 제 4-5요추간 퇴행성 척추전방전위증에 대하여 단분절 후방감압술과 기기사용 유합술을 시행하고 최소 2년 이상 추시된 40예를 대상으로 후향적으로 연구하였다. 21예에서는 후외방유합술만을, 19예에서는 후외방유합술에 추가적으로 후방요추체간유합술을 시행하였다. 수술 전 분절간 가동성에 따라 안정군과 불안정군으로 나누었고, 유합 방법과 함께 안정-후외방유합군(n=13), 안정-원주상유합군(n-11), 불안정-후외방유합군(n=8)과 불안정-원주상유합군(n=8)으로 분류하여, 임상 및 방사선학적으로 후외방유합군과 원주상유합군간을 비교분석하였다. 결과: 임상적으로 ODI (VAS)는 안정-후외방유합군, 안정-원주상유합군, 불안정-후외방유합군과 불안정-원주상유합군에서 순차적으로 평균 29% (5.5), 29% (5.9), 22% (2.6)와 42% (5.9)의 감소를 보여, 불안정군의 비교에서만 원주상유합군이 후외방유합군보다 유의하게 우수하였다(ODI: p=0.032, VAS: p=0.004). 방사선학적으로 유합률은 순차적으로 92%, 100%, 88%와 100%를 보여 유의성은 없었다. 전위각은 순차적으로 평균 2.5°, -3.1°, -1.5°와 -0.3°가 증가하여 안정군에서만 후외방유합군이 원주상유합군보다 유의하게 우수하였다(p=0.029). 추간판 간격은 순차적으로 -0.4mm, 1.8mm, 0.5mm와 3.0mm 증가하여 안정군(p=0.043)과 불안정군(p=0.042) 모두에서 원주상유합군이 후외방유합군보다 유의하게 우수하였다. 전위도는 순차적으로 6.7%, 8.7%, 5.1%와 3.7%가 감소하였고, 요추전만각은 8.6° 4.7°, -1.9°와 1.9°가 증가하였고, 천추기울기는 3.8°, 3.4°, -1.3°와 0.9°가 증가하여 비교군간 유의성은 없었다. 결론: 퇴행성 척추전방전위증의 유합술시 수술 전 유합분절에 가동성이 적은 경우에는 후외방유합술만으로도 임상적으로 만족스러운 결과를 얻었으나, 수술 전 가동성이 큰 경우에는 추가적으로 후방요추체간유합술을 시행하여 임상 결과가 유의하게 우수하였다. 따라서 퇴행성 척추전방전위증의 유합술시 수술 전 분절간 가동성은 추가적인 후방요추체간유합술의 시행여부을 결정하는 요인이 된다고 생각한다. Purpose: To determine the necessity of an additional posterior lumbar interbody fusion (PLlF) after a posterolateral fusion (PLF) for the treatment of degenerative spondylolisthesis (DS). Materials and Methods: A retrospective study, after a minimum follow-up of 2 years was conducted on forty patients who underwent a single level decompression and instrumented fusion for DS with spinal stenosis at the L4-5 level. A PLF was performed in 21 patients, and a circumferential fusion (CF) with an additional PLIF in 19 patients. According to the fusion methods and preoperative segmental mobility, the patients were divided into four groups; s-PLF group (PLF in the stable group, n=13), s-PLIF group (CF in the stable group, n=11), u-PLF group (PLF in the unstable group, n=8), and u-PLIF group (CF in the unstable group, n=8). Clinical and radiographic comparisions between the PLF and PLIF groups were performed. Results: The mean decrements of Oswestry Disability Index (Visual Analog Scale) scores were 29% (5.5), 29% (5.9), 22% (2.6) and 42% (5.9) respectively for the s-PLIF, s-PLIF, u-PLIF and u-PLIF groups, and a statistical difference was found only between the u-PLIF and u-PLIF groups (ODI: p=0.032, VAS: p=0.004). Fusion rates were 92%, 100%, 88% and 100% respectively. The mean slip angle increments were serially 2.5°, -3.1°, -1.5° and -0.3°, and the mean percent slip decrements were 6.7%, 8.7%, 5.1% and 3.7%, and the mean disc height increments were -0.4 mm, 1.8 mm, 0.5 mm and 3.0 mm, and the mean lumbar lordosis increments were 8.6° 4.7°, -1.9° and 1.9° and the mean sacral tilt increments were 3.8°, 3.4°, -1.3° and 0.9°. Statistical differences were found only between the s-PLF and s-PLIF groups in slip angle increments (p=0.029) and between the s-PLIF and s-PLIF groups (p=0.043) and between the u-PLF and u-PLIF groups (p=0.042) in disc height increments. Conclusion: PLF alone provided successful clinical outcome in stable group, but CF provided better clinical outcomes in the unstable groups. This study suggests that preoperative segmental mobility may be a criterion to determine whether or not an additional PLIF is necessary in the treatment of lumbar DS.

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.

Koji 원료미의 품종에 다른 양조 특성

김영두(Kim Young Doo),하기용,(Ha Ki Yong),조수연(Cho Soo Yeon),강춘식(Kang Choon Sik) 한국육종학회 1999 한국육종학회지 Vol.31 No.4

百葉枯病 發病 常習地에서 벼 品種間 抵抗性의 差異

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.