자포니카 장립종 장원형 벼 계통 개발 및 특성분석

박현수,백만기,남정권,신운철,이건미,박슬기,이창민,김춘송,조영찬 한국육종학회 2018 한국육종학회지 Vol.50 No.2

To enhance rice yield and diversify grain quality of Korean japonica rice, we developed japonica rice line with long and spindle-shaped grain. Korean japonica rice cultivars have narrow genetic background of grain size and shape. Most of cultivars show medium-short and semi-round grain. To diversify the genetic background for grain, we developed Jeonju625, japonica rice line with long and spindle-shaped grain, derived from a cross between DSG79, the breeding material with extra-long and spindle-shaped grain, and Boramchan, japonica super high-yielding cultivar with medium-short and semi-round grain. Jeonju625 had GW2gs3qSW5+qGL3 allele type for grain-related genes, which conferred extra-long and spindle-shaped grain. The grain length and ratio of length to width of brown rice of Jeonju625 was 7.06 mm and 2.72, respectively. Jeonju625 was improved the deteriorated traits of DGS79, very late heading, long culm, long awn, droopy flag leaves, and susceptibility to lodging, by strong selection pressure focused on field breeding. The milled rice yield of Jeonju625 was 559 kg/10a, which was similar level of Boramchan (552 kg/10a) and 29% enhanced yield compared to DSG79. Jeonju625 had suitable characteristics for cooked rice. Jeongju625 showed lower protein contents and better glossiness and palatability of cooked rice than Boramchan and Hanareum2. Elite japonica rice line, Jeonju625, with extra-long and spindle-shaped grain showed good characteristics for rice yield and grain quality. Jeonju625 could be utilized practical cultivar and breeding material for enhancing rice yield and diversifying grain quality.

The Acceptability of Locally Adapted Japonica Rice Variety in the Selected Rice Farmers in Bohol and Nueva Ecija, Philippines

쥬얼 조안나 S. 카바르도,레넨 실라르도 C. 데 구즈만,박동수,서정필 한국국제농업개발학회 2023 韓國國際農業開發學會誌 Vol.35 No.4

This study was conducted to determine the acceptability of locally accepted japonica rice varieties among 53 farmers in Bohol and 38 farmers in Nueva Ecija, who were further classified into adopters and non-adopters of the GUVA japonica rice variety. Snowball sampling was made on farmer adopters/cooperators of a high-quality seed multiplication and dissemination project in the said provinces. The farmer respondents were mostly male whose ages ranged from 30 to 80 years and with farm sizes from 0.5 to 16 hectares. The farmers’ rice variety and usage were assessed by comparing the GUVA japonica rice variety with their commonly planted indica rice variety based on its agronomic characteristics, yield and income potential, and seed purity concerns. The barriers/hesitations to adoption of the GUVA japonica rice variety, namely seed availability, varietal information, and market potential, must be complemented with the suggested improvements on the variety together with factors that convince the farmers for committed use of this variety. Researchers together with partner agencies must put a lot of thought on how to integrate and synchronize these concerns so that the farmers can adopt GUVA japonica rice. Interest check on the usage of GUVA japonica rice variety in rice production as well as suggested improvements were solicited as the basis for continuous R&D pursuits that would eventually promote and adopt the GUVA japonica rice variety from these provinces.

<i>Rice tungro spherical virus</i> resistance into photoperiod-insensitive japonica rice by marker-assisted selection

Shim, Junghyun,Torollo, Gideon,Angeles-Shim, Rosalyn B.,Cabunagan, Rogelio C.,Choi, Il-Ryong,Yeo, Un-Sang,Ha, Woon-Goo 日本育種學會 2015 Breeding science Vol. No.

<P>Rice tungro disease (RTD) is one of the destructive and prevalent diseases in the tropical region. RTD is caused by <I>Rice tungro spherical virus</I> (RTSV) and <I>Rice tungro bacilliform virus</I>. Cultivation of japonica rice (<I>Oryza sativa</I> L. ssp <I>japonica</I>) in tropical Asia has often been restricted because most japonica cultivars are sensitive to short photoperiod, which is characteristic of tropical conditions. Japonica1, a rice variety bred for tropical conditions, is photoperiod-insensitive, has a high yield potential, but is susceptible to RTD and has poor grain quality. To transfer RTD resistance into Japonica1, we made two backcrosses (BC) and 8 three-way crosses (3-WC) among Japonica1 and RTSV-resistant cultivars. Among 8,876 BC<SUB>1</SUB>F<SUB>2</SUB> and 3-WCF<SUB>2</SUB> plants, 342 were selected for photoperiod-insensitivity and good grain quality. Photoperiod-insensitive progenies were evaluated for RTSV resistance by a bioassay and marker-assisted selection (MAS), and 22 BC<SUB>1</SUB>F<SUB>7</SUB> and 3-WCF<SUB>7</SUB> lines were selected based on the results of an observational yield trial. The results demonstrated that conventional selection for photoperiod-insensitivity and MAS for RTSV resistance can greatly facilitate the development of japonica rice that is suitable for cultivation in tropical Asia.</P>

중·남부 평야지산 발 형태 및 이화학적 특성의 품종 및 산지간 변이

崔海椿,池定鉉,李鍾燮,金榮培,趙守衍 韓國作物學會 1994 한국작물학회지 Vol.39 No.1

주요 미질특성에 대한 품종 및 환경변이정도를 파악하고자 자포니카 5개 품종과 통일형 두 품종을 1989년에 중부평야지인 수원 및 이천과 중서해안간 척지인 남양, 호남평야지인 이리 및 남서해안간척지인 계화에서는 보통기 보비재배로, 영남평야지인 밀양에서는 맥후작 만식으로 재배하여 생산된 쌀의 외관 및 도정특성과 주요 이화학적 특성 및 식미를 비교분석한 결과를 요약하면 다음과 같다. 1. 쌀 외관 및 도정특성을 비롯하여 쌀의 이화학적 특성, 밥의 물리성 및 식미총평 등 모든 미질특성에서 현저한 품종간 차이를 나타내었고, 산지간변이가 두드러졌던 미질특성은 쌀 외관, 도정특성, 알칼리붕괴도, 단백질함량, K/Mg율, 호화개시온도, 강하점도(breakdown) 및 치반점도(setback)였는데 이들 특성의 산지변이는 전변이의 14~54%에 달하였으며 품종 산지간 교호작용변이가 특히 켰던 미질특성은 식미총평과 응집(consistency) 및 치반점도였다. 2. 벼 품종간 미질특성의 차이는 특히 자포니카와 통일형 품종군간에 현저하였는데 통일형 품종들이 자포니카품종들에 비해 쌀 외관품질 및 도정률이 떨어지고 1.0% 저농도 KOH 용액의 쌀 붕괴도와 아밀로스함량이 약간 낮은 반면 단백질함량과 K/Mg율은 약간 높은 편이었으며 최고점도, 강하점도 및 응집점도가 다소 높은 반면 치반점도는 유의하게 낮았고 식미가 크게 떨어졌다. 식미가 양호했던 자포니카품종들은 단백질함량이 약간 낮으면서 K/Mg을 및 밥의 점성/경도비율이 약간 높은 경향이었다. 3. 현미천립중은 이리산미가 타 지역산미에 비해 두드러지게 무거웠고 수원, 계화 및 밀양산미가 소립인 경향이었으며 정현비율이나 등숙면에서는 밀양산이 가장 떨어졌고 이리나 이천산이 양호하였다. 건전미율은 남양간척지산미가 가장 높았으며 계화간척지산미가 가장 낮았다. 4. 쌀의 아밀로스함량은 계화간척지산미가 타 지역산미에 비해 약 1%가량 낮았고 단백질 함량은 중부지역산미가 남부지역산미에 비해 유의하게 약 1%가량 낮았으며 K/Mg율은 계화 및 이리산미가 가장 낮았던 반면 밀양산미가 가장 높았다. 식미총평은 품종별로 생산지에 따라 상당히 달랐는데 평균적으로 남양산미가 가장 좋았고 다음으로 수원>이리>이천>계화>밀양 순이었다 5. 쌀의 알칼리 붕괴도는 밀양 맥후작산미가 가장 높았고 호남평야지산미가 가장 낮았는데 비해 아밀로그래프의 호화개시온도는 수원과 이리산미가 가장 낮았던 반면 밀양산미가 가장 높았다. 강하점도는 밀양산미가 가장 낮았고 다음이 이천산미가 낮았던데 비해 계화 및 이리산미가 가장 높았으며 치반점도는 이와 정반대의 경향을 나타내었다. 밥의 점성 /경도비율은 지역간 차이가 유의하지는 않았으나 남부평야산미가 중부평야산미에 비해 다소 떨어지는 경향이었다. 6. 식미와 관련이 있는 쌀 외관품질 및 이화학적 특성을 이용한 주성분 분석에서 전정보의 약 59% 설명이 가능한 제 1 및 제 2 주성분치상의 7개 품종별 6개 산지미의 분포로 보아 품종에 따라서 산지 반응이 달랐는데 대체로 자포니카와 통일형 품종군간 구분과 밀양, 중부평야 및 호남평야의 세 산지간 구분이 가능하였다. 산지내 품종간 미질변이는 남양간척지와 이리산미가 비교적 작았는데 수원산미는 이천과 남양산미의 미질변이를, 계화산미는 이리산미의 미질변이를 거의 포괄하였다. To understand the relative contribution of varietal and environmental variation on various grain quality components in rice, grain appearance, milling recovery, several physicochemical properties of rice grain and texture or palatability of cooked rice for milled rice materials of seven cultivars(five japonica & two Tongil-type), produced at six locations of the middle and southern plain area of Korea in 1989, were evaluated and analyzed the obtained data. Highly significant varietal variations were detected in all grain quality components of the rice materials and marked locational variations with about 14-54% portion of total variation were recognized in grain appearance, milling recovery, alkali digestibility, protein content, K /Mg ratio, gelatinization temperature, breakdown and setback viscosities. Variations of variety x location interaction were especially large in overall palatability score of cooked rice and consistency or set- back viscosities of amylograph. Tongil-type cultivars showed poor marketing quality, lower milling recovery, slightly lower alkali digestibility and amylose content, a little higher protein content and K /Mg ratio, relatively higher peak, breakdown and consistency viscosities, significantly lower setback viscosity, and more undesirable palatability of cooked rice compared with japonica rices. The japonica rice varieties possessing good palatability of cooked rice were slightly low in protein content and a little high in K /Mg ratio and stickiness /hardness ratio of cooked rice. Rice 1000-kernel weight was significantly heavier in rice materials produced in Iri lowland compared with other locations. Milling recovery from rough to brown rice and ripening quality were lowest in Milyang late-planted rice while highest in Iri lowland and Gyehwa reclaimed-land rice. Amylose content of milled rice was about 1% lower in Gyehwa rice compared with other locations. Protein content of polished rice was about 1% lower in rice materials of middle plain area than those of southern plain regions. K/Mg ratio of milled rice was lowest in Iri rice while highest in Milyang rice. Alkali digestibility was highest in Milyang rice while lowest in Honam plain rice, but the temperature of gelatinization initiation of rice flour in amylograph was lowest in Suwon and Iri rices while highest in Milyang rice. Breakdown viscosity was lowest in Milyang rice and next lower in Ichon lowland rice while highest in Gyehwa and Iri rices, and setback viscosity was the contrary tendency. The stickiness/hardness ratio of cooked rice was slightly lower in southern-plain rices than in middle-plain ones, and the palatability of cooked rice was best in Namyang reclaimed-land rice and next better with the order of Suwon~geq Iri~geq Ichon~geq Gyehwa~geq Milyang rices. The rice materials can be classified genotypically into two ecotypes of japonica and Tongil-type rice groups, and environmentally into three regions of Milyang, middle and Honam lowland by the distribution on the plane of 1st and 2nd principal components contracted from eleven grain quality properties closely associated with palatability of cooked rice by principal component analysis.

쌀 품질 고급화 및 고 부가가치화를 위한 육종현황과 전망

최해춘 韓國作物學會 2002 한국작물학회지 Vol.47 No.S

1980-'90년대에 쌀의 자급생산이 지속되고 생활수준 향상에 따른 양질미 수요가 점증되면서 자포니카 다수성 품종의 미질 개선에 힘을 크게 기울이게 되었고 식미향상을 위한 육종연구 와 효율적 평가 기술개발 연구에 박차를 가하게 되어 쌀의 이화학적 특성과 식미 및 밥 물리성간 상관과 식미의 객관적 평가방법 개발, 양식미 쌀 및 가공적성 특수미 개발 등 그 동안 많은 연구성과를 올리게 되었다. 1990년대에 밥맛이 매우 좋은 고품질 자포니카 품종과 대립, 심백미, 향미, 유색미 등 가공용 특수미 품종을 개발 보급하였고 식미와 용도에 대하여 식미검정계, 신속점도측정계 및 texture 분석계 등을 이용하여 검토하였다. 최근에는 아밀로스 함량이 9%로 찹쌀과 맵쌀의 중간 성질을 가진 중간찰 품종인 '백진주벼'와 배유가 보얀 멥쌀인 '설갱 벼'를 비롯하여 라이신 함량이 높은 '영안벼' 육성하여 쌀의 가공 이용성과 기능성을 한층 높혀 놓았다. 식미와 여러 가지 미질 특성간 관련성에 관한 연구 결과를 요약해 보면 다음과 같다. 쌀의 상온흡수율 및 최대흡수율은 K/Mg율 및 알칼리 붕괴도와 유의한 부의 상관성을 나타내었으며 가열흡수율이 높은 품종일수록 밥의 용적팽창률이 컸다. 수분함량이 낮은 경질인 쌀일수록 침지 20분 후의 상온흡수율과 최대흡수율이 더 높은 경향이었으며 이러한 흡수 특성은 쌀 단백질 함량이나 아밀로스 함량 및 식미와는 유의한 상관성이 없었다 취반 적정가수량은 품종에 따라 마른 쌀 무게의 1.45-l.61배의 변이를 나타내었고 평균은 1.52배였으며 알맞게 취사된 밥의 부피는 평균 쌀 부피의 2.63배가되었다. 쌀 형태, 알칼리붕괴도, 호응집성, 아밀로스 및 단백질 함량은 거의 비슷하지만 식미에 차이가 있는 자포니카 품종들을 사용하여 식미와 관련된 쌀의 이화학적 특성을 검토한 결과, 밥의 윤기와 식미 총평은 생산 연도에 따라 호화점도 특성 중 최고점도, 최저점도 및 응집점도와 밀접한 관계를 나타내었다. 밥맛이 가장 좋은 일품 벼는 쌀의 외층에 아밀로스 함량 분포가 낮고 쌀을 열탕에 담근 20분간 우러난 용출액의 요드 정색도가 낮고 증가정도도 완만하였다. 일품 벼는 밥맛이 떨어지는 동해 벼에 비해 밥알 횡단면의 주사형 전자현미경 사진에서 밥알 외층의 호화전분의 그 물망이 매우 치밀하고 속층의 전분립의 호화정도가 양호하였다. 식미총평은 식미관련 이화학적 특성과의 관계를 이용한 중회귀식에 의해 매우 높은 결정계수로 추정이 가능하였다. 밥노화의 품종간 차이는 α-amylase-iodine 법으로 비교할 수 있었는데 노화정도가 적었던 품종은 일품벼, 추청벼, 사사니시끼, 진부벼 및 고시히까리였다. 통일형 품종인 태백벼와 자포니카 품종 중 섬진벼가 비교적 밥노화가 빨랐다 일반적으로 밥맛이 좋은 품종이 밥의 노화정도가 느렸으며 찬밥의 탄력성이 큰 경향이었다. 또한 밥노화가 느렸던 품종은 최저점도가 높았고 최종점도가 낮았다 찬밥의 탄력성은 쌀의 마그네슘함량과 밥의 용적팽창률과 밀접한 관계를 나타내었다. 식은밥의 더운밥 대비 경도 변화율은 취반용출액의 고형물량과 취반용적 팽창률과 부의 상관을 나타내었다. 식미관련 주요 이화학적 특성은 밥의 노화와도 직접 간접으로 상관이 있는 것으로 평가되었다. 쌀의 여러 가지 식품 가공적성과 관련된 형태 및 이화학적 특성은 가공식품 종류에 따라 매우 다르다. 쌀 튀김성은 호응집성이 연질이거나 아밀로스 함량이 낮을수록 양호하며 지질함량이나 단백질 함량이 높으면 좋지 않은 경향이다. 심복백정도가 심할수록 튀김현미 정립률이 떨어지며 현미 강도가 높을수록 튀김률은 높은 경향이었다 쌀국수는 밀가루와 50% 혼합시에 쌀의 칼륨 및 마그네슘 함량이 높은 품종일수록 제면 총평이 낮은 경향이었고 제면이 양호한 것이 국수물의 용출고형 물량이 적은 경향이었다. 쌀빵 가공적성은 품종에 따라서 현미와 백미간에 현저한 차이를 나타내는 것이 있는데 현미에서 반죽의 부피 증가율이 큰 쌀일수록 푹신한 감이 있는 쌀방 제조가 가능하였으며 백미에서 단백질 함량이 높은 품종일수록 쌀빵이 더욱 촉촉한 느낌이 있는 경향이었다. 아밀로스 함량이 높고 호응집성이 경질인 쌀일수록 쌀빵의 탄력성이 더 높은 경향이었다. 쌀의 발효 및 양조적성은 심복백이 심한 쌀이나 새로운 돌연변이인 뽀얀 멥쌀이 홍국균이나 홍국균의 균사활착 밀도가 높고 당화 효소 역가도 높은 경향이었으며 쌀알이 대립이면서 단백질 함량이 낮은 쪽이 양조에 유리한 것으로 알려져 있다. 찰벼 품종도 여러 가지 이화학적 특성과 전분구조 특성의 차이에 따라 9개의 품종군으로 나누어 볼 수 있을 만큼 품종적 변이가 크며 이들 이화학적 및 구조적 특성간에 상호 밀접한 연관성을 나타내었으며 유과·인절미·식혜·미숫가루 등에 상당한 가공적성의 차이를 보였다. WTO 체제 출범이후 생산비와 가격 면에서 경쟁력이 약한 우리 쌀이 살아남기 위해서는 품질의 고급화와 쌀 가공식품의 다양화 및 고기능성 개발을 추구할 수밖에 없다. 따라서 이와 같은 노력은 벼 품종개발만으로 소기의 성과를 올리기 어렵고 쌀 식 The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" 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 through image of scanning electronic microscope. Gross 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. The α -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of 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 rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for proc

열대지역적응 자포니카 쌀에 대한 필리핀인의 외관품질 및 밥맛 선호도 평가

이점식,김호영,강경호,하운구,정응기,장재기,윤미라,곽지은,천아름,김미정,이춘기,우관식 한국국제농업개발학회 2015 韓國國際農業開發學會誌 Vol.27 No.3

본 시험은 열대지역적응 자포니카인 진미벼, IRKR 1 (IRRIRice and Korea Rice 1 약칭, 계통명은 IR 68333-R-R-B-22)및 인디카인 IR 64 품종에 대하여 필리핀인을 주요 대상으로쌀 외관 및 밥맛 선호도를 평가하여 개발된 품종의 농가 재배확대 및 새로운 품종개발의 기초자료로 이용하고자 수행하였다. 1. 쌀의 외관품질 선호도 평가에서 패널로 참여한 필리핀인은 투명도·외관 > 향·색깔 > 쌀의 길이·모양 순이었다. 한국인은 쌀의 길이·모양· 투명도 > 외관 > 색깔·향 순이었다. 따라서 필리핀인은 완전미율이 높고 향이 나는 쌀을, 한국인은 단원립이면서 완전미율이 높은 쌀을 선호하였다. 2. 식미관능평가 결과 필리핀인은 인디카 고아밀로스 품종인 IR 64보다 자포니카 중간아밀로스인 진미벼와 IRKR 1을선호하여 기존에 알려진 인디카를 선호한다는 선행 연구결과와는 상이하였다. 3. 따라서 패널로 참여한 필리핀인의 자포니카 쌀에 대한 선호도를 보다 정확하게 평가하기 위해 식미관능평가 5개 항목별 선호도를 분석한 결과, 밥의 모양, 냄새, 맛, 질감은 통계적차이가 없었다. 반면 찰기는 진미벼 보다는 IRKR 1을 선호하였다. 반면 한국인은 진미벼 보다 IRKR 1이 밥의 찰기가 적고 질감이 거칠면서 딱딱한 촉감으로 인해 진미벼를 선호한것으로 고찰된다. 4. 이상의 결과를 요약하면, 패널로 참여한 필리핀인이 선호하는 자포니카 쌀의 식미는 한국인이 선호하는 것 보다는 찰기가 적고, 질감은 좀 더 딱딱한 것으로 사료된다. The present study was conducted with Filipinos as main subjects in the sensory evaluation of cooked rice for Japonica Jinmibyeo, IRKR 1(IRRI Rice and Korea Rice 1, Pedigree IR 68333-R R-B- 22), and Indica variety IR 64, adapted in tropical regions, by evaluating appearance and preference in order to utilize the results as basic data to expand cultivation of new rice varieties by rice growing farms at respective areas, and to develop new rice varieties. Filipinos who participated as panelists in the evaluation of preference of appearance quality of rice, chose the subjects in the order of translucency· appearance > aroma·color > grain length·grain shape, while Korean preferred rice in the order of length·shape·translucence > appearance > color·flavor. Therefore, in general, Filipinos preferred rice with high head rice ratio and flavor, while Korean preferred rice with short grain and high head rice ratio. Sensory evaluation for the cooked rice showed that Filipinos preferred Japonica medium amylose Jinmibyeo and IRKR 1, than indica high amylose IR 64, that was different result from the prior researches, previously known that Filipinos prefer Indica rice. In order to correctly evaluate a preference of Japonica rice by Filipinos, who participated as panelists, preference for five items in the sensory quality of cooked rice was analyzed. The results showed that there was no statistical difference in the preference of appearance, flavor, taste, and texture of the cooked rice. Filipinos preferred IRKR 1 than Jinmibyeo in terms of stickiness of rice. Whereas, Korean preferred Jinmibyeo due to less stickiness, rough texture, and hard feeling in IRKR 1. The taste of Japonica rice, which was preferred by Filipinos, who participated as panelists, might be less sticky and had a harder texture than the rice cultivars, which Korean preferred.

중국의 자포니카 벼 재배와 한국 농촌

임형백,배성의,윤준상 한국농촌지도학회 2003 농촌지도와 개발 Vol.10 No.1

The purpose of this study is to examine Japonica rice farming of China. Asian rice is divided into Japonica and Indica species. Japonica rice represents only less than 20% of Chinese rice output but it can compete with Korea rice in both price and quality. The rise of income level has expanded the scale of production of Japonica rice in China. China's adhesion to the World Trade Organization (WTO) has forced Chinese policy makers to face their obligations and responsibilities such as abolishing subsidies on agricultural exports But being member of the WTO entry also helps China exercise and enhance its influential place in the global economy. Because of geographical proximity and the fact that Korea is ranked second among countries with which China still has a trade deficit, China may seek and plead for an opening of the protected Korean rice market to stabilize prices and prevent excess supply of Chinese rice. Though Korean rice farmers fell that prices are still low, Chinese rice remains far cheaper than Korean rice with the price gap is still on the rise. In anticipation of such fierce competition, Korea must carefully review its current policies and closely follow the evolution of rice production, marketing, and trade in China. This study also suggests some of the possible research using more recent data that should be conducted in the future.

Physicochemical and structural characteristics of grain associated with palatability in japonica rice

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.

자포니카 벼품종을 이용한 파보일드미의 침지 조건 및 이화학적 특성

유재수 ( Jae Soo Yoo ),백소현 ( So Hyeon Baek ),백만기 ( Man Kee Baek ),박현수 ( Hyun Su Park ),김보경 ( Bo Kyeong Kim ),하기용 ( Ki Young Ha ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.4

본 실험은 6개 자포니카 품종의 벼를 이용하여 파보일드미 제조를 위한 침지조건 및 이화학적 특성을 조사하였다. 파보일드미 제조과정 중 정조의 전분이 완전하고 균일한 호화가 될 수 있도록 하기위한 최적 수분함량은 30%이며, 침지온도와 시간은 각각 65oC 및 4시간 이었다. 파보일드미의 길이와 폭은 모든 품종에서 감소되었고, 완전미율은 증가되었으며, 쇄미와 균열미 발생은 낮았다. 파보일드미의 조단백질 함량은 모든 품종에서 낮고, 조지방과 조회분 함량은 높아졌다. 파보일드미의 쌀알의 경도는 일반백미보다 단단하고, 명도는 낮고 적색도와 황색도는 높아졌다. 환원당 함량은 일반백미 보다 파보일링 후 증가되었고 품종 중설갱벼가 가장 높았으며, 드래찬, 보람찬, 양조 및 평안벼 등 4품종은 유의한 차이는 없었으며 신동진이 가장 낮게 평가되었다. 조리 중 취반수에 유출된 고형분함량은 파보일링 후 모든 품종에서 감소되었다. 파보일드미의 취반후의 경도는 원료미 보다 단단하고 탄성은 높아졌으며, 응집성은 낮아졌다. This study was carried out to investigate the most suitable soaking condition and the characteristics of parboiled rice using six japonica rice cultivars. It is important to maintain 30% of moisture content in the soaking process to acquire perfect and uniform gelatinization of starch of unhulled rice, and the most suitable soaking temperature and time are found to be 65oC and 4 hours, respectively. The length and width in forming of milled rice tend to be shortened in parboiled rice. The percentage of head rice in parboiled rice was higher than that of raw milled rice, and it was the highest 99.8% in Boramchan, The rate of broken and cracked rice in parboiled rice were lower than those of the raw milled rice. The crude protein contents after parboiling in all cultivars were lower than those of raw rice, whereas those of crude fat and ash increased. After parboiling, the hardness increased, colorimetric L value decreased, and increased colorimetric a and b values in comparing with those of milled rice, The reducing sugar contents increased after parboiling, and were the highest value in Seolgaeng. Solid contents in the parboiled rice were lower than those of raw milled rice in all cultivars, In a result of measuring textural properties after cooking, the hardness and springiness were measured higher in parboiled rice than raw rice, the cohesivness was measured higher in the raw milled rice than parboiled rice.

Modification of Starch Composition Using RNAi Targeting Soluble Starch Synthase I in Japonica Rice

( Hye Jung Lee ),( Moo Geun Jee ),( Joon Ki Kim ),( Franz Mc Nogoy ),( Marjohn C Nino ),( Dal A Yu ),( Me Sun Kim ),( Ming Mao Sun ),( Kwon Kyoo Kang ),( Ill Sup Nou ),( Yong Gu Cho ) 한국육종학회 2014 Plant Breeding and Biotechnology Vol.2 No.3

An increasing preference for good eating quality of rice among consumers has become one of the important considerations in rice breeding. Amylose content is a leading factor affecting eating quality of rice. Amylose composition is determined by the relative activity of soluble starch synthase (SSS) and granule-bound starch synthase (GBSS). This study focused on modifying the expression of SSSI gene which is responsible for amylopectin and amylose synthesis in rice by using RNA interference (RNAi) technology. The transgenic rice plants showed various amylose contents (11-17%) in rice grains. Favorable rice lines were selected according to genomic PCR, transgene expression and amylose contents analysis. A semi-quantitative RT-PCR was carried out to determine the expression level of SSSI gene after flowering of transgenic rice and wild type. Down-regulation of SSSI gene in transgenic plants was evident in the decreasing expression in rice grains. Accordingly, scanning electron microscopy (SEM) analysis revealed uniform size with smooth curves starch granules in down-regulation rice lines, in contrast with the non-uniform granules in wild type. Results indicated that RNAi-SSSI transgenic lines produced low amylose contents that fell between glutinous and non-glutinous rice. This study showed that down-regulation of endogenous SSSI may improve the eating quality in rice.