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Hae Chune Choi,Yong Hee Son,Soo Yeon Cho 韓國作物學會 1993 Korean journal of crop science Vol.38 No.1
자동분석기(Rapid Ftow Autoanalyzer) RF A-300을 이용한 쌀의 아밀로스 분석법을 확립하였다. 자동분석기로 분석한 아밀로스 함량을 Williams나 Juliano 등의 방법에 따른 분석결과와 비교하여 본 결과 매우 높은 직선적인 상관관계 (r=0.95**-0.97**)를 나타내었다. 자동분석기를 이용한 분석법으로 얻어진 아밀로스함량은 Juliano등의 분석법에 의해 얻어진 결과에 비해 저·중 아밀로스 품종에서는 1.0-2.0%가 높게, 고 아밀로스품종에서는 1%정도 낮게 측정된 반면 Williams등의 분석법에 따른 검정결과에 비해서는 2.0-5.0% 정도로 높은 함량을 나타내었는데 검정치가 저 아밀로스품종 쪽일수록 증가정도가 약간 큰 경향이었다. 세가지 분석방법간에 상호 직선적인 상관을 보이면서 쌀가루에 비해 녹말시료에서 아밀로스함량이 약간 높은 경향이었다. Several trials and errors were repeated to develop a simplified recipe of amylose analysis using a Rapid Flow Autoanalyzer(Alpkem, RFA-300). The amylose content of rice samples analyzed by the Rapid Flow Autoanalyzer were compared with those of Williams’ and Juliano’s assay. The results by the simplified recipe of RFA amylose analysis were highly correlated with those by Williams’ and Juliano’s method(r=0.95** -0.97** ). The relative amylose content of defatted rice starch was higher than those of non-defatted rice flour, showing very close correlations between those analyzed by three method.
Choi, Hae-Chune,Son, Yong-Hee,Cho, Soo-Yeon The Korean Society of Crop Science 1993 Korean journal of crop science Vol.38 No.1
자동분석기(Rapid Ftow Autoanalyzer) RF A-300을 이용한 쌀의 아밀로스 분석법을 확립하였다. 자동분석기로 분석한 아밀로스 함량을 Williams나 Juliano 등의 방법에 따른 분석결과와 비교하여 본 결과 매우 높은 직선적인 상관관계 (r=0.95$^{**}$-0.97$^{**}$)를 나타내었다. 자동분석기를 이용한 분석법으로 얻어진 아밀로스함량은 Juliano등의 분석법에 의해 얻어진 결과에 비해 저ㆍ중 아밀로스 품종에서는 1.0-2.0%가 높게, 고 아밀로스품종에서는 1%정도 낮게 측정된 반면 Williams등의 분석법에 따른 검정결과에 비해서는 2.0-5.0% 정도로 높은 함량을 나타내었는데 검정치가 저 아밀로스품종 쪽일수록 증가정도가 약간 큰 경향이었다. 세가지 분석방법간에 상호 직선적인 상관을 보이면서 쌀가루에 비해 녹말시료에서 아밀로스함량이 약간 높은 경향이었다. Several trials and errors were repeated to develop a simplified recipe of amylose analysis using a Rapid Flow Autoanalyzer(Alpkem, RFA-300). The amylose content of rice samples analyzed by the Rapid Flow Autoanalyzer were compared with those of Williams’ and Juliano’s assay. The results by the simplified recipe of RFA amylose analysis were highly correlated with those by Williams’ and Juliano’s method(r=0.95$^{**}$-0.97$^{**}$). The relative amylose content of defatted rice starch was higher than those of non-defatted rice flour, showing very close correlations between those analyzed by three method.
Hae Chune Choi(崔海椿),Ha Cheol Hong(洪夏鐵),Baek Hie Nahm(南佰熙) 한국육종학회 1997 한국육종학회지 Vol.29 No.1
To elucidate the major components of rice quality associated with the palatability in japonica, twelve japonica rice cultivars were examined for several physicochemical properties, endosperm structure of rice grain and physical characteristics or sensory palatability of cooked rice. The rice materials used showed narrow varietal variation in grain size and shape, alkali digestibility, gel consistency and amylose and protein contents, but considerable difference in appearance and texture of cooked rice in two years. Significant variations in varieties (V), harvested years (Y), and V x Y interaction were recognized in most of the physicochemical properties except alkali digestibility, volume expansion rate and texturogram of cooked rice. There was relatively larger coefficients of variation for both varieties and years in Mg/K ratio, iodine blue value of extracted solids and amounts of extracted solid matter during cooking, breakdown and setback viscosity, and short chain ratio of amylopectin. The physicochemical properties significantly associated with glossiness or global palatability score of cooked rice were the peak, hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice. Global sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination in two years. Inconsistent distribution of tested japonica rices over years on the plane of two integrated quality components indicated that there were some different high-quality rice types and those environmental response on grain quality was greatly different.
A New Bacterial Blight Resistant, High-Quality Cultivar, "Seogjeongbyeo" Adaptable to Reclaimed Area
Hae Chune Choi,Hung Goo Hwang,Ha Cheol Hong,Yeon Gyu Kim,Hong Yeol Kim,Moon Tae Song,Yong Hwan Choi,Chang In Yang,Jong Doo Yea,Young Chan Cho,Man Kee Baek,Eung Gi Jeong,O Young Jeon 한국육종학회 2005 한국육종학회지 Vol.37 No.3
Varietal Difference in Popping and Endosperm Characters Associated with Popping Quality of Rice
Hae Chune Choi,Yeon Gyu Kim,Soo Yeon Cho,Seon Soo Jo,Jeong Hyun Ji 한국육종학회 2006 한국육종학회지 Vol.38 No.2
This study was caried out to identify varietal diferences in poping characteristics of brown and polished rice and toelucidate the morphological and physicochemical properties related to poping quality. Nineteen rice varieties including japonica,argevarie
Choi, Hae-Chune,Hong, Ha-Cheol,Kim, Yeon-Gyu,Nahm, Baek-Hie The Korean Society of Crop Science 1999 Korean journal of crop science Vol.44 No.3
Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.
Choi, Hae Chune,Hong, Ha Cheal,Cho, Soo Yeon The Korean Society of Crop Science 1999 Korean journal of crop science Vol.44 No.4
The experiments were carried out to elucidate the varietal variation of retrogradation in aged cooked rice and its association with some physicochemical properties of milled rice. The fifteen rice materials were selected from forty-three low-amylose japonica and Tongil-type rice cultivars based on palatability and retrogradation of cooked rice stratified by preliminary sensory evaluation of warm and cooled cooked rice. One japonica glutinous rice variety was included for comparison of retrogradation of cooked rice. The $\alpha$-amylase-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The desirable checking time for evaluating the varietal difference in deterioration of aged cooked rice was four hours after storing in room temperature and two hours after preserving in refrigerator based on the largest coefficients of variations in degree of retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. The retrogadation index represented by the percentage of retrogradation difference between warm and cooled cooked rice to original estimates of warm cooked rice was significantly affected by the degree of retrogradation of cooled cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked nce. The varietal difference in retrogradation of cooked rice can be effectively classified by scatter diagram on the plane of upper two principal components based on some retrogradation properties of cooked rice. The deteriorated structural change in cooled cooked rice by observing through the scanning electron microscope was more conspicuous in the fastly retrograded cooked rice than in the slower one.
A Medium-maturing, Multi-Disease Resistant and High-Quality Rice Cultivar, "Sampyeongbyeo"
Hae Chune Choi,Hung Goo Hwang,Ha Cheol Hong,Yeon Gyu Kim,Chang In Yang,Young Chan Cho,Yong Hwan Choi,Sae Jun Yang,Hong Yeol Kim,Jong Doo Yea,Huhn Pal Moon,Soo Yeon Cho,Sang Nag Ahn 한국육종학회 2005 한국육종학회지 Vol.37 No.2
A New High-Quality, Lodging Tolerant and High-Yielding Rice Cultivar "Jinpumbyeo"
Hae Chune Choi,Yeon Gyu Kim,Ha Cheol Hong,Hung Goo Hwang,Huhn Pal Moon,Sang Nag Ahn,Young Seop Shin,Jeom Ho Lee,Kuk Hyun Jung,Hong Yeol Kim,Sae June Yang,Young Chan Cho,Soo Yeon Cho 한국육종학회 2003 한국육종학회지 Vol.35 No.4
“Jinpumbyeo” is a new japonica rice cultivar developed from a cross between lodging tolerant semi-dwarf plant type, SR14703-60-5-GH1 and high eating quality cultivar Suweon353 by the rice breeding team of National Crop Experiment Station, RDA made in 1987