End-Use Qualities of Korean Wheat Cultivars

Chon-Sik Kang,Chul Soo Park,Jong-Chul Park,Young-Jin Kim,Young-Keun Cheong,Ki-Jong Kim 한국작물학회 2010 한국작물학회 학술발표대회 논문집 Vol.2010 No.04

End-use properties of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In end-use quality testing of cooked noodles, Absorption of noodle dough sheet of ASW(Australian standard white) was similar to Anbaek, Eunpa, Gobun, Hanbaek, Jeokjoong, Jonong, Namhae, and Sukang. In lightness of prepared noodle dough sheet, Lightness value(L*) of KWC was lower than those of commercial flour for making white salted noodle(Com1), commercial flour for making for yellow alkaline noodle(Com2), and commercial flour for multi-purpose(Com4). Lightness value(L*) showed significantly negative correlations with particle size of flour, ash, damaged starch, and protein content. Hardness of cooked noodles positively correlated with protein content. In end-use quality of bread, Bread volume of commercial flour for making bread(Com3) was similar to Alchan, Jokyung, Keumkang, and Namhae but firmness was low. Bread volume showed better relationships with higher SDS-sedimentation volume, longer mixing time of mixograph, higher height of dough during development. Diameter of cookie showed significantly negative correlations with particle size of flour, damaged starch, and protein content. Also, Top gain score became higher as the increase diameter of cookie. In end-use quality testing of cooked cookie, Cookie diameter of Com5 was similar to that of Dahong, Geuru, Olgeuru, Tapdong, and Uri but top grain was low.

Flour characteristics related to yellow alkaline noodles from Korean winter wheats

Chon-Sik Kang,Chul-Soo Park,Hyo-Hwan Kim,Hag-Sin Kim,Young-Keun Cheong,Ki-Hun Park 한국작물학회 2008 한국작물학회 학술발표대회 논문집 Vol.2008 No.10

Flour physicochemical properties of 26 Korean wheat cultivars, 7 imported wheat and 5 commercial wheat flours were evaluated to determine making for yellow alkaline noodles (YAN) in this study. In physical characteristics of YAN, ash and damaged starch content was 0.42% and 3.79%. Flour color of YAN was 92.17 in L*, -1.45 in a* and 9.77 in b*. Protein content, SDS-sedimentation based on a constant flour weight (SDSSF), on a constant protein weight (SDSSP) and dry gluten content was 11.97%, 59.00 mL, 48.00 mL and 8.20%. Water absorption, mixing time and tolerance of mixograph was 61.50%, 3.75 min and 24.00 mm. In starch characteristics, amylose and total starch was 23.72% and 76.10. L* value of flour decreased when ash, damaged starch, protein content of flour increased. Protein content of wheat flour was positively correlated with SDSSP, dry gluten and mixograph water absorption. SDSSF showed positively correlated with SDSSP, mixograph mixing time and mixing tolerance (r = 0.641, P < 0.001, r = 0.464, P < 0.05 and r = 0.618, P < 0.001, respectively) and SDSSP positively correlated with dry gluten, mixograph water absorption, mixing time and mixing tolerance (r = 0.550, P < 0.05, r = 0.520, P < 0.01, r = 0.396, P < 0.05 and r = 0.552, P < 0.01, respectively).

A new wheat variety, “Hojoong” with pre-harvest sprouting resistance, low amylose content and good noodles quality

Chon-Sik Kang,Kyeong-Hoon Kim,Young-Keun Cheong,Hag-Sin Kim,Young-Jin Kim,InDuck Choi,Jong-Chul Park,Sang-Hyun Shin,Jae-Han Son,Kyong-Ho Kim,Jong-Nae Hyun,Kee-Jong Kim,Chu Soo Park 한국육종학회 2013 한국육종학회 심포지엄 Vol.2013 No.07

“Hojoong”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA, Iksan, Korea, during the period from 2006 to 2012. The heading and maturing dates of this variety were May 2 and June 10 in upland, and May 3 and June 7 in paddy field, respectively. It is an It is an awned, semi-dwarf and soft red winter wheat. Culm and spike length of “Hojoong” were 79cm and 9.1cm. It had lower test weight (803 g/ℓ) and 1,000 grain weight (39.5g) than “Keumkang”. It showed resistance to pre-harvest sprouting, which lower rate of pre-harvest sprouting (5.5%) than “Keumkang”. “Hojoong” had lower flour yield (66.7%) and ash content (0.38%) than “Keumkang”. It showed lower protein content (11.3%) and lower SDS-sedimentation volume (34.0㎖) and amylose content (20.5%) than “Keumkang”. It showed higher high viscosity (204BU) and lightness of noodle dough sheet (80.63). It showed different composition in HMW-GS compositios (2.2+12), PPO18 (876bp), GBSS B (null type) and Puroindolines composition compared th “Keumkang”. Average yield of “Hojoong” in the regional adaptation yield trial test was 5.51 ton/ha in upland and 5.10 ton/ha in paddy field. “Hojoong” would be suitable for the area above –10℃ of daily minimun temperature in January in Korean peninsula

Flour Characteristics of Korean Wheat Cultivars

Chon-Sik Kang,Chul Soo Park,Jong-Chul Park,Young-Keun Cheong,Ki-Jong Kim 한국작물학회 2010 한국작물학회 학술발표대회 논문집 Vol.2010 No.04

Flour characteristics of 26 Korean wheat cultivars(KWC) were evaluated to assess consumer satisfaction with 6 imported wheat and 5 commercial wheat flours. In physical characteristics of flours, Particle size of SW(soft white) was similar to Dahong, Geuru, Milsung, Olgeuru, Seodun, Tapdong, and Uri. DNS(dark northern spring) was similar to Jeokjoong, Joeun, Sukang, and Younbaek. Particle size of flour positively correlated with ash, damaged starch, and lightness value(L*) of flour. In protein characteristics, Protein content of SW and commercial flour for baking cookie(Com5) was similar to Baekjoong, Jinpoom, Milsung, Olgeuru, Saeol, and Uri. SDS sedimentation volume based on a constant flour weight(SDSS) of KWC was lower than those of DNS and Com3. Mixing time and maximum dough height(Hm) of KWC were higher than those of imported wheat and Com. Protein content positively correlated with SDS sedimentation volume and water absorption of mixograph. SDS-sedimentation volume positively correlated with water absorption of mixograph, mixing time of mixograph, and height of dough development. In starch characteristics of flour, ASW(Australian standard white) flours showed lower amylose content, higher peak viscosity, breakdown, and setback in pasting properties than other flours. KWC flours showed higher amylose content and lower peak viscosity than those of AH(Australian hard), ASW, commercial flour for making white salted noodles(Com1), commercial flour for making yellow alkaline noodles(Com2) and Com3.

Influences of Protein Characteristics on Processing and Texture of Noodles from Korean and US Wheats

Kang, Chon-Sik,Seo, Yong-Won,Woo, Sun-Hee,Park, Jong-Chul,Cheong, Young-Keun,Kim, Jung-Gon,Park, Chul-Soo The Korean Society of Crop Science 2007 Journal of crop science and biotechnology Vol.10 No.3

Protein characteristics of Korean wheat were evaluated to determine the effects of protein content and quality on processing and textural properties of white salted noodles compared to US wheat flours with various wheat classes and commercial flours for making noodles. Protein quality parameters, which were independent of protein content and included SDS sedimentation volume with constant protein weight, mixograph mixing time and proportion of 50% 1-propanol insoluble protein, of Korean wheat flours with 2.2+12 subunits in high molecular weight glutenin subunit compositions were comparable to those of commercial flours for making noodles. Parameters related to noodle making, including optimum water absorption, thickness and color of noodle dough sheet, correlated with protein content and related parameters, including SDS sedimentation volume with constant flour weight, mixograph water absorption and gluten yield. No significant relationship was found in protein parameters independent of protein content. Hardness of cooked noodles from Korean wheats was lower than that of US wheat flours compared to similar protein content of commercial noodle flours. Adhesiveness, springiness and cohesiveness of cooked noodles from Korean wheats were similar to US wheat flours. Hardness of cooked noodles correlated with protein content and related parameters.

Protease-activated Receptor 2 is Associated with Activation of Human Macrophage Cell Line THP-1

Kang, Chon-Sik,Tae, Jin,Lee, Young-Mi,Kim, Byeong-Soo,Moon, Woo-Sung,Kim, Dae-Ki The Korean Association of Immunobiologists 2005 Immune Network Vol.5 No.4

Background: Protease-activated receptor 2 (PAR2) belongs to a family of G protein coupled receptors activated by proteolytic cleavage. Trypsin-like serine proteases interact with PAR2 expressed by a variety of tissues and immune cells. The aim of our study was to investigate whether PAR2 stimulation can lead to the activation of human mac rophages. Methods: PAR2-mediated proliferation of human macrophage cell line THP-1 was measured with MTT assay. We also examined the extracellular regulated kinase (ERK) phosphorylation and cytokine production induced by trypsin and PAR2-agonist using western blot and enzyme-linked immunosorbent assay (ELISA), respectively. Results: Treatment of trypsin or PAR2-activating peptide increased cell proliferation in a dose-dependent manner, and induced the activation of ERK1/2 in THP-1 cells. In addition, trypsin-induced cell proliferation was inhibited by pretreatment of an ERK inhibitor (pD98059) or trypsin inhibitor (SBTI). Moreover, PAR2 activation by trypsin increased the secretion of TNF-${\alpha}$ in THP-1 cells. Conclusion: There results suggest that P AR2 activation by trypsin-like serine proteases can induce cell proliferation through the activation of ERK in human macrophage and that PAR2 may playa crucial role in the cell proliferation and cytokine secretion induced by trypsin-like serine proteases.

A new wheat variety, “Joah” with pre-harvest sprouting resistance, high yield and good cake quality

Chon-Sik Kang,Kyeong-Hoon Kim,Sang-Hyun Shin,Young-Keun Chenog,Hag-Sin Kim,Young-Jin Kim,In Duck Choi,Kyong-Ho Kim,Kee-Jong Kim,Chul Soo Park 한국육종학회 2012 한국육종학회 심포지엄 Vol.2012 No.07

“Joah”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA, Iksan, Korea, during the period from 1997 to 2011. The heading and maturing dates of this variety were April 26 and June 8 in upland, and April 28 and June 6 in paddy field, respectively. It is an awned, semi-dwarf and soft winter wheat. Culm and spike length of “Joah” were 78 cm and 8.4 cm. It had lower test weight (763g/L) and l,000-grain weight (43.0 g) than “Keumkang”. It showed moderate to pre-harvest sprouting, which lower rate of pre-harvest sprouting (12.3%) than “Keumkang”. “Joah” had lower flour yield (66.3%) and ash content (0.33%) than “Keumkang”. It showed higher lightness (92.29) of flour color than “Keumkang”. It showed lower protein content (11.5%) and gluten content (10.7%) and lower SDS-sedimentation volume(29㎖) and mixing time of mixograph than “Keumkang”. It was showed higher amylose content and high viscosity than “Keumkang”. It showed different compositions in HMW-GS compositions (2.2+12), PPO 18 (876bp) and Puroindolines composition compared to “Keumkang”. “Joah” showed similar firmness (2.20N) and higher volume of sponge cake to “Keumkang”. Average yield of “Joah” in the regional adaptation yield trial was 6.44 ton/ha in upland and 5.26 ton/ha in paddy field. “Joah” would be suitable for the area above -10℃ of daily minimum temperature in January in Korean peninsula.

A New Wheat Variety, “Jojoong” with Pre-harvest Sprouting Resistance, Early Maturity, High Yield and Good Noodle Quality

Chon-Sik Kang,Kyeong-Hoon Kim,Young-Keun Cheong,Jae-Han Son,Jong-Chul Park,Kyong-Ho Kim,Kwang-Geun Park,Ouk-Kyu Han,Gi-Heung Hong,Jin-Kyeong Choi,Seong-Tae Lee,Jeong-Suk Bae,Bo-Kyeong Kim,Chulsoo Park 한국육종학회 2015 한국육종학회 심포지엄 Vol.2015 No.07

“Jojoong”, a winter wheat(Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross “Suwon272/Olgeuru//Keumkang/Suwon252” during 2002. “Jojoong” was evaluated as “Iksan360” in advance yield trial test in 2011. It was tested in the regional yield trial test between 2012 and 2014. “Jojoong” is an awned, semi-dwarf and hard winter wheat, similar to “Keumkang” (check cultivar). The heading and maturing date of “Jojoong” were earlier to “Keumkang”. “Jojoong” had lower test weight (799 g/L) and 1,000-grain weigh (35.6g) than “Keumkang” (816 g/L and 45.5g, respectively). “Jojoong” showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the high ridge (10.5%) and rate of pre-harvest sprouting (10.5%) than “Keumkang” (31.7 and 21.4%, respectively). “Jojoong” showed similar protein content (12.5%), SDS-sedimentation volume (43.5ml) and gluten content (8.6%) to “Keumkang” (12.9%, 58.5ml and 8.5%, respectively). It showed higher lightness (93.17) in flour color than “Keumkang” (91.95, respectively). “Jojoong” showed higher lightness (81.50) of noodle dough sheet than “Keumkang” (80.95). “Jojoong” exhibited similar hardness (3.84N) and higher springiness and cohesiveness of cooked noodles (0.94 and 0.66) compared to “Keumkang” (3.88N, 0.90, and 0.62, respectively). Average yield of “Jojoong” in the regional adaptation yield trial test was 5.09 MT/ha in upland and 5.35 MT/ha in paddy field, which was 9% and 8% higher than those of “Keumkang” (4.67 MT/ha and 4.92 MT/ha, respectively).

A new waxy white grain wheat variety, “BaekChal” with pre-harvest sprouting and cold hardiness resistance and good cooking quality

Chon-Sik Kang,Kyeong-Hoon Kim,Young-Keun Cheong,Hag-Sin Kim,Young-Jin Kim,InDuck Choi,Jong-Chul Park,Sang-Hyun Shin,Jae-Han Son,Kyong-Ho Kim,Jong-Nae Hyun,Kee-Jong Kim,Chu Soo Park 한국육종학회 2013 한국육종학회 심포지엄 Vol.2013 No.07

“Baechal”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA, Iksan, Korea, during the period from 2006 to 2012. The heading and maturing dates of this variety were May 1 and June 5 in upland, and May 2 and June 8 in paddy field, respectively. It is an It is an awned, semi-dwarf and hard white wheat. Culm and spike length of “Baekchal” were 75cm and 8.7cm. It had lower test weight (794g/ℓ) and 1,000 grain weight (35.7g) than “Keumkang”. It showed moderate to pre-harvest sprouting, which lower rate of pre-harvest sprouting (13.7%) than “Keumkang”. “Baekchal” had similar ash content (0.47%) and protein content (13.1%) to “Keumkang”. It showed lower gluten content (9.6%), SDS-sedimentation volume (38.2㎖) and amylose content (6.5%) than “Keumkang”. It showed higher high viscosity (643BU), water absorption (213%), expansibility of cooking (357%). It showed different composition in HMW-GS compositios (2*), PPO18 (876bp), GBSS (waxy type) and Puroindolines composition compared th “Keumkang”. Average yield of “Baekchal” in the regional adaptation yield trial test was 4.89 ton/ha in upland and 4.83 ton/ha in paddy field. “Baekchal” would be suitable for the area above –10℃ of daily minimun temperature in January in Korean peninsula

A new high milling and white grain wheat variety, “Joongmo2008” with moderate to pre-harvest sprouting and good bread quality

Chon-Sik Kang,Kyeong-Hoon Kim,Sang-Hyun Shin,Young-Keun Chenog,Hag-Sin Kim,Hye-Jung Kang,Kyong-Ho Kim,Jong-Chul Park,Jong-Nae Hyun,Kee-Jong Kim,Chul Soo Park 한국육종학회 2012 한국육종학회 심포지엄 Vol.2012 No.07

“Joongmo2008”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It is an awned, semi-dwarf and hard winter wheat. The heading and maturing date of “Joongmo2008” were similar to “Keumkang”. Culm and spike length of “Joongmo2008” were 87 cm and 8.6 cm. It had similar test weight (800g/L) and higher 1,000-grain weight (46.7g) than “Keumkang”. It showed resistance to winter hardiness and moderate to pre-harvest sprouting, which lower rate of pre-harvest sprouting (9.8%) than “Keumkang”. “Joongmo2008” had higher flour yield (73.5%) and higher ash content (0.49%) than “Keumkang”. It showed similar lightness (90.01) of flour color than “Keumkang”. It showed higher protein content (16.4%), gluten content (13.4%), SDS-sedimentation volume(59㎖) and mixing time of mixograph than “Keumkang”. “Joongmo2008” had lower amylose contetn (24.5%) and higher viscosity (153BU) than “Keumkang”. It showed same compositions in HMW-GS compositions(5+10) and Puroindolines composition compared to “Keumkang”. “Joongmo2008” showed lower firmness (0.74N) of and higher bread volume of baked pan-bread to “Keumkang”. Average yield of “Joongmo2008” in the regional adaptation yield trial was 4.54 ton/ha in upland and 3.67 ton/ha in paddy field. “Joongmo2008” would be suitable for the area above -10℃ of daily minimum temperature in January in Korean peninsula.