작물육종의 부가가치 향상을 위한 종자가공처리 활성화 방안

김진헌,김동규,김기택,유찬주 한국육종학회 2024 한국육종학회지 Vol.56 No.1

The global seed distribution market is rapidly transforming into a high-value-added seed market, with the production and distribution of processed seeds expanding, led by multinational seed companies. However, domestic seed companies still lack investment in seed processing, and the level of technology for processing distributed seeds is relatively low. The proportion of seeds processed and produced by seed companies must be increased to transform the domestic seed industry into an internationally competitive export industry. According to the results of a survey of 2,679 domestic companies by the National Seed and Variety Service (2021), the main business field of seed companies is seed production (1,192 companies), followed by seed sales (1,041 companies), nurseries (328 companies), and seed processing (35 companies). In conclusion, few companies conduct business in the field of seed processing. Accordingly, the government plans to build seed-processing facilities for joint utilization by seed companies to expand the supply of high-quality seeds from domestic seed companies. To this end, we investigated the seed- processing status of major seed companies and conducted a demand survey for facilities and equipment in the seed-processing field. Details and operational plans for the establishment of a tentatively named ‘Seed Enterprise Joint Utilization Seed Processing Center,’ based on domestic companies' processing status and demands, are presented in this paper.

초분광 반사광 영상을 이용한 배추 종자(Brassica campestris L) 비파괴 품질 측정기술 개발

안치국 ( Chi Kook Ahn ),백인석 ( In Suck Baek ),모창연 ( Chang Yeun Mo ),강석원 ( Suk Won Kang ),김문성 ( Moon S. Kim ),조병관 ( Byoung Kwan Cho ) 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3

Cabbage (Brassica campestris L) is an important crop for Asian countries, and especially so for Korea, Japan and China. In order to achieve uniform and high-yield rates of cabbage product, seed lot quality needs to be controlled. Non-destructive evaluation of seed viability is an important technique for investigating seed quality. Hyperspectral imaging technique, which combines the features of imaging and spectroscopy, has been considered one of the most powerful nondestructive evaluation methods allowing comprehensive analysis of the physical and biochemical characteristics of materials. In this study, the feasibility of hyperspectral reflectance imaging technique was investigated for the evaluation of seed viability. For the investigation of viable and non-viable seeds, some viable seeds were artificially aged. Hyperspectral reflectance technique was used to discriminate aged cabbage seeds from normal seeds. The PLSDA and simple image threshold methods were applied to investigate the feasibility of distinguishing the aged seeds from the normal seeds. The discrimination accuracy was 96.7% for the calibration set and 96.9% for the test set. The resultant images from the PLS-DA method showed high classification performance in distinguishing the nonviable from the viable seeds, which is an impossible task by naked eye and by conventional color cameras. Hyperspectral reflectance imaging has good potential for discriminating nonviable cabbage seeds from massive amounts of viable cabbage seeds.

초분광 반사광 영상을 이용한 배추 종자(Brassica campestris L) 비파괴 품질 측정기술 개발

안치국,백인석,모창연,강석원,김문성,조병관 한국산업식품공학회 2012 산업 식품공학 Vol.16 No.3

본 연구에서는 가시광 및 근적외선 초분광 반사광 영상 시스템을 이용하여 배추의 건전종자와 퇴화종자를 선별할 수 있는 기술 개발에 관한 연구를 수행하였다. 초분광 반사광 영상을 이용하여 배추의 건전종자와 퇴화종자를 선별할 수 있는 최적의 반사광 파장 조합을 구명하고 이를 이용하여 퇴화종자를 검출할 수 있는 초분광 영상 알고리즘을 제시하였다. 본 논문의 전체적인 결론을 요약하면 다음과 같다. 가) 배추의 건전종자와 퇴화종자를 구별하기 위해 초분광 반사광 스펙트럼을 이용하여 PLS-DA 모델을 개발하고 성능평가를 수행하였다. Calibration set의 분류 정확도 97.6%이고 test set의 분류 정확도는 96.9% 이었다. 나) 배추의 건전종자와 퇴화종자를 분류하는데 가장 큰 영향을 미치는 파장대는 680 nm로 확인 되었으며, 이는 배추종자가 퇴화하는 과정에서 발생하는 chlorophyll 변화의 영향으로 사료된다. 다) 개발한 PLS-DA모델의 beta coefficient를 적용한 PLS의 영상을 이용하여 건전종자와 퇴화종자를 선별한 결과 분류정확도 96.8%로 육안 및 일반 컬러 카메라로 선별하기 힘든 배추의 퇴화종자 검출이 가능한 것을 확인할 수 있었다. Cabbage (Brassica campestris L) is an important crop for Asian countries, and especially so for Korea, Japan and China. In order to achieve uniform and high-yield rates of cabbage product, seed lot quality needs to be controlled. Non-destructive evaluation of seed viability is an important technique for investigating seed quality. Hyperspectral imaging technique, which combines the features of imaging and spectroscopy, has been considered one of the most powerful nondestructive evaluation methods allowing comprehensive analysis of the physical and biochemical characteristics of materials. In this study, the feasibility of hyperspectral reflectance imaging technique was investigated for the evaluation of seed viability. For the investigation of viable and non-viable seeds, some viable seeds were artificially aged. Hyperspectral reflectance technique was used to discriminate aged cabbage seeds from normal seeds. The PLSDA and simple image threshold methods were applied to investigate the feasibility of distinguishing the aged seeds from the normal seeds. The discrimination accuracy was 96.7% for the calibration set and 96.9% for the test set. The resultant images from the PLS-DA method showed high classification performance in distinguishing the nonviable from the viable seeds, which is an impossible task by naked eye and by conventional color cameras. Hyperspectral reflectance imaging has good potential for discriminating nonviable cabbage seeds from massive amounts of viable cabbage seeds.

밀 품종 혼파와 밀가루 혼합에 따른 품질 및 가공적성 분석

권미라,김경민,김경훈,강천식,정한용,최창현,박진희,손재한,양진우,김영진,박태일 한국작물학회 2019 한국작물학회지 Vol.64 No.3

ABSTRACT This study was conduct to investigate the effect of mixed seed sowing and flour blending on the uniformity of flour quality of Korean domestic wheat. Two wheat varieties (Keumkang and Baegjoong) were selected for sowing mixed seeds, and their growth characteristics and flour quality were analyzed. Quality of flour blending with the same varieties was also evaluated. The ratios for mixed seed sowing and flour blending were from 0 to 100% with a 10% increase of interval for each treatment. On increasing the portion of Baegjoong in mixed seed sowing, the heading time was a little delayed, however, yield increased. The results of the flour quality showed lower damaged starch content and sodium carbonate SRC (solvent retention capacity) value for Keumkang than for Baegjoong. Protein quantity by protein content and quality by SDSS (Sodium Dodecyle Sulfate- Sedimentation) volume, lactic acid SRC, and mixograph pattern of Keumkang were superior to those of Baegjoong. Compared with mixed seed sowing, overall quality characteristics of flours with different ratios showed predictable and proportional change by flour blending. This demonstrated the successful application of flour blending, compared with mixed seed sowing, for improving the uniformity of flour quality. 본 연구는 국산밀의 생산량 증대와 밀가루 품질 균일성 증진을 위해 용도가 다른 금강밀과 백중밀 두 가지 밀 품종 의 혼합파종 재배와 밀가루 혼합에 따른 품질과 가공특성 을 분석하였고 결과를 요약하면 다음과 같다. 밀 혼파 재배에 따른 수량은 품종이 나타내는 고유 수량 에 따라서만 종실 수량이 결정 되었는데, 이는 금강밀과 백 중밀의 간장과 수장의 차이가 거의 없어 입지 공간의 증대 에 따른 수량 증가는 없고 단순히 단위면적당 수수의 차이 로만 수량이 결정된 것으로 보인다. 품질특성은 단백질 함 량, 침전가, 손상전분 함량은 혼파 및 밀가루 혼합 둘 다 비 율에 따라 품질의 변이의 경향이 같게 나타났고, 특히 밀가 루 혼합이 더욱 예측 가능하고 비례적인 품질 변이 결과를 보였다. 밀가루 용매 보유 능력(SRC) 분석 결과 금강밀이 백중밀에 비해 물 흡수도와 손상전분이 적고 글루텐 강도 와 arabinoxylan 기여도는 큰 것으로 관찰되었고, 밀가루 혼합의 시료는 비율에 따라 유의성 있게 차이가 났지만 혼 파에서 얻은 밀가루는 유의적인 차이를 나타내지 못하였다. Mixograph 반죽 패턴은 금강밀이 피크 높이가 크고 밴드 넓이가 커서 단백질, 침전가, 젖산SRC 값과 같은 경향을 나타내었고, 혼파에 비해 밀가루 혼합에서 더욱 비례적으 로 밴드가 변화되는 것을 관찰 할 수 있었다 . 이러한 결과를 보아 생산성을 제외하고 품질 균일성을 위해서는 혼파보다는 밀가루 혼합이 더욱 유리하였고, 생 산된 밀가루의 여러 가지 품질 특성을 고려 한 후 밀가루 혼합 비율을 조절한다면 원하는 가공적성을 지닌 균일한 품질의 밀가루를 안정적으로 생산 할 수 있을 것으로 판단 된다.

압출성형공정을 이용한 삼 종자 후레이크 제조

김철 ( Tie Jin ),구본재 ( Bon Jae Gu ),류기형 ( Gi Hyung Ryu ) 한국산업식품공학회 2010 산업 식품공학 Vol.14 No.2

경제적 잠재성이 큰 삼 종자의 식품소재로서의 활용을 모색하고자 삼 종자의 일반성분을 측정하였고 삼 종자 첨가 압출성형펠릿의 호화양상을 분석하기 위하여 페이스트점도를 측정하였다. 또한 삼 종자 후레이크의 체적밀도, 색도, 압착강도, 수분용해지수와 수분흡착지수, 조직감 유지시간(bowl life) 등의 품질특성을 조사하였다. 압출성형 공정조건은 배럴온도 90, 100, 110oC, 수분함량 35%이었다. 삼 종자의 수분, 조단백질, 조지방, 조회분함량은 각각 5.67±0.02, 25.93±0.16, 28.21±0.56, 7.70±0.08%이었다. 압출성형 펠릿의 페이스트 점도 측정결과 삼 종자 펠릿의 제조에 적합한 압출성형 배럴온도는 100-110oC인 것으로 판단되었다. 삼 종자 후레이크의 체적밀도는 0.24-0.43g/mL 범위로 배럴온도가 증가함에 따라 감소하는 경향을 나타내었다. 명도와 압착강도는 삼 종자 첨가량이 증가함에 따라 크게 감소하는 경향을 나타내었다. 배럴온도가 90oC에서 110oC로 증가함에 따라 수분용해지수는 감소하는 경향을 나타내었고 수분흡착지수는 증가하는 경향을 나타내었다. 조직감 유지시간은 5.8-15.5분 범위로 삼 종자 첨가량의 증가에 따라 감소하였다. 관능검사 결과 전체적인 기호도는 삼 종자 첨가량 20%일 때 가장 높은 값을 나타내었다. Proximate composition of whole hemp seed, paste viscosity of whole hemp seed pellets, bulk density, color, compression force, water solubility and absorption index and bowl life of whole hemp seed flakes manufactured by extrusion process were determined to evaluate whole hemp seed as flake additive. Extrusion process conditions were 35% of moisture content and 90, 100 and 110oC of barrel temperature. Content of moisture content, crude protein, crude fat, crude ash from whole hemp seed were 5.67±0.02%, 25.93±0.16%, 28.21±0.56% and 7.70±0.08%, respectively. The pellets hemp seed at 100 or 110oC had higher paste viscosity as compared to those pellet at 90oC. The bulk density values of all hemp seed flakes were between 0.24 to 0.43g/mL, depending on the barrel temperatures. The hardness of flake increased with decreasing percentage of hemp seed in flakes. An increase in barrel temperature from 90oC to 110oC resulted in increase of WSI and decrease of WAI. The bowl life of hemp seed flakes was increased from 5.8 to 15.5 min with the decrease in percentage of hemp seed. The highest overall quality was showed in flake added with 20% of hemp seed.

Evaluation of the Physiological Quality of Wheat Seed as Influenced by High Parent Plant Growth Temperature

Abu Hasan, Md.,Ahmed, Jalal Uddin,Hossain, Tofazzal,Mian, Md. Abdul Khaleque,Haque, Md. Moynul 한국작물학회 2013 Journal of crop science and biotechnology Vol.16 No.1

To examine the effect of high temperature during seed development and maturation on seed quality of wheat, seeds of four heat-tolerant and two heat-sensitive wheat genotypes obtained normal and high temperature growing conditions were tested for quality. High parent plant growth temperature during seed development and maturation resulted in poor seed quality. The effect of parent plant growth temperature on seed germination and speed of germination was inconsistent between heat tolerant and heat-sensitive wheat genotypes. Seed vigor as indicated by seed density, conductivity of seed leachates, seedling dry weight, production of normal seedlings, seed reserve utilization efficiency, and seedling emergence were reduced in all wheat genotypes due to higher parent plant growth temperature but heat-sensitive wheat genotypes were affected more than the heat-tolerant genotypes.

치아시드 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성

오현빈(Hyeonbin O),최병범(Byung Bum Choi),김영순(Young-Soon Kim) 한국식품영양과학회 2017 한국식품영양과학회지 Vol.46 No.1

치아시드는 오메가-3 지방산 및 식이섬유가 풍부한 식품이며 물에 넣었을 때 투명한 막을 형성하는 특성이 있다. 본 연구에서는 치아시드의 성질이 설기떡 제품이 미치는 영향을 알아보기 위하여 치아시드 분말의 첨가량을 달리하여 설기떡을 제조하고 품질 특성 및 항산화 활성을 검토하였다. 치아시드의 첨가는 수분함량에 영향을 주지 않았으며, pH는 치아시드 첨가군이 대조군보다 감소하는 경향을 보였다. 색도 측정 결과 치아시드 분말 첨가량에 따라 L값은 감소하고 a, b값은 증가하여 ΔE는 증가하는 결과를 나타내었다. 조직감 측정에서는 경도 및 씹힘성에서 치아시드 분말 첨가군이 대조군보다 낮게 나타났다. 반면 탄력성은 치아시드 분말첨가군이 대조군보다 더 높게 나타났으며, 응집성은 모든 시료에서 유의적인 차이를 보이지 않았다. 저장기간에 따른 경도 변화를 통해 노화도를 분석한 결과, 치아시드를 첨가하였을 때 CSP5에서 가장 좋은 효과가 나타났으며, 치아시드를 첨가하였을 때 설기떡의 노화 억제 효과가 있는 것으로 확인되었다. 소비자 기호도 분석에서는 색, 촉촉함, 씹힘성, 향미, 단맛, 전반적인 기호도 등 모든 항목에서 시료 간에 유의적인 차이를 보이지 않았으며 점수도 4(보통) 이상을 받아, 치아시드를 부재료로 첨가하였을 때 거부감이 거의 없을 것으로 추측된다. 한편 항산화성 분석을 위하여 총 폴리페놀 및 플라보노이드 함량을 측정한 결과 치아시드 첨가량에 따라 유의적으로 증가하는 경향을 보였으며, DPPH, ABTS 라디칼 소거 활성도 증가하였다. 이상의 결과는 치아시드를 설기떡에 첨가하면 설기떡이 더 부드러워져 떡의 노화 현상이 억제되며, 항산화 활성이 좋아지는 효과를 얻어 기능성 떡 제조의 가능성을 보인다. 또한, 설기떡에 치아시드를 5% 첨가하였을 때 노화 억제 효과와 항산화 물질 함량이 높아 제품화에 가장 적합한 것으로 생각한다. Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

Evaluation of the Physiological Quality of Wheat Seed as Influenced by High Parent Plant Growth Temperature

Md. Abu Hasan,Jalal Uddin Ahmed,Tofazzal Hossain,Md. Abdul Khaleque Mian,Md. Moynul Haque 한국작물학회 2013 Journal of crop science and biotechnology Vol.16 No.1

To examine the effect of high temperature during seed development and maturation on seed quality of wheat, seeds of four heattolerant and two heat-sensitive wheat genotypes obtained normal and high temperature growing conditions were tested for quality. High parent plant growth temperature during seed development and maturation resulted in poor seed quality. The effect of parent plant growth temperature on seed germination and speed of germination was inconsistent between heat tolerant and heat-sensitive wheat genotypes. Seed vigor as indicated by seed density, conductivity of seed leachates, seedling dry weight, production of normal seedlings, seed reserve utilization efficiency, and seedling emergence were reduced in all wheat genotypes due to higher parent plant growth temperature but heat-sensitive wheat genotypes were affected more than the heat-tolerant genotypes.

연구논문 : 고추씨를 첨가한 청경채 백김치의 저장 중 품질 특성

정현숙 ( Hyun Sook Jung ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.5

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at 10℃. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days` increase, while pak-choi Baikkimchi with 3% and 5% red pepper seed decreased significantly after 20 days` increase. Hunter`s color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

낙엽송 클론 채종원에서 구과 채취시기에 따른 구과특성 및 종자품질

김예지,구다은,조계홍,최희윤,우영곤,이채빈,유성열,주혜준,강규석 한국산림과학회 2023 한국산림과학회지 Vol.112 No.3

Harvest time is one of the most important determining factors of seed quality, especially for species that produce seeds over irregular and long-term periods, such as Larix kaempferi. A cone collection plan must be established to increase seed production efficiency and stable mass production. We investigated seed qualitiessuch as seed efficiency, germination rate, and T50 (germination speed), with 7 or 8 cone collection times at a clonal seed orchard of L. kaempferi in Chungju between 2021 and 2022. A multivariate analysiswas then performed for the collected data. In early August, decreasesin the moisture contents and browning of cones were observed. These were followed by a decrease in germination rate, with a peak at the end of September, but no clear trend was observed. The later the cones were harvested, the better the seed vigor (T50). However, the seed yield and efficiency decreased owing to increases in seed scattering and the number of insect-damaged seeds. As a result, the optimal time of seed harvest for the seed orchard was in early August. To produce uniform seedlings, insect damage must be reduced through timely control and harvest cones in early September. This shows that the degree of browning and moisture content of cones can be used as indicators of the timing of cone collection in L. kaempferi seed orchards.