Effect of Polyphenol Oxidase Activity on Discoloration of Noodle Dough Sheet Prepared from Korean Wheats

Chon-Sik Kang,Young-Keun Cheong,Sun-Lim Kim,김대기,Jung-Gon Kim,Chul Soo Park 한국작물학회 2008 한국작물학회지 Vol.53 No.2

Polyphenol oxidase (PPO) is implicated indiscoloration of white salted noodles and other wheat basedfoods. PPO activity was evaluated to determine the effecton discoloration of noodle dough sheets prepared from 25Korean wheat flours during storage and to screen experi-mental lines with low PPO activity in 52 Korean wheats.PPO activity was asayed with whole-seed and performedwith L-dihydroxyphenylalanine (L-DOPA) as substrates.Absorbance by L-DOPA assay of 25 Korean wheats wasfrom 0.285 to 1.368 at 475 nm. PPO activity was ignifi-kernel weight and grain colors. In flour characteristics, PPOactivity positively correlated with ash and protein content(r = 0.658,P < 0.001 and r = 0.424,P < 0.05, respectively)and negatively correlated with L* value of lour (r = 0.412,P < 0.05). In the changes of color of noodle dough sheet,L* and b* values consistently decreased and a* value in-creased during storage. PPO activity negatively correlatedwith L* value of noodle dough sheet during storage (r =0.566,P < 0 . 0 1 a t 2 h r , r = 0 . 5 4 7 ,P < 0 . 0 1 a t 2 4 h r , a n dr = 0.509,P < 0 . 0 1 a t 4 8 h r ) . B u t , n o s i g n i f i c a n t r e l a t i o n -ship was found in between PPO activity, a* and b* valuesduring storage. The 52 Korean wheat lines examined inthis study were divided into 3 different groups, low (<0.500), medium (0.501-0.999) and high level (> 1.000), onthe basis of the level of PPO activity. Twenty two Koreanwheat lines showed low level of PPO activity and Suwon252, 277 and 280 showed lower PPO activity (< 0.200) thanothers.

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.

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

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.

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.

A new white wheat variety, “Joongmo2012” with low amylose and resistance to winter hardiness and moderate pre-harvest sprouting

Chon-Sik Kang,Young-Keun Cheong,Kyeong-Hoon Kim,Hag-Sin Kim,Jong-Nae Hyun,Kyong-Ho Kim,Jong-Chul Park,Choon-Ki Lee,Kwang-Geun Park,Ki-Hoon Park,Chulsoo Park 한국육종학회 2014 한국육종학회 심포지엄 Vol.2014 No.07

“Joongmo2012”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross “Sinmichal/Keumkang” during 2006. “Joongmo2012” was evaluated as “Iksan357” in advance yield trial test in 2010. It was tested in the regional yield trial test between 2011 and 2013. Its heading date was May 2 in upland and May 1 in paddy filed conditions, and Maturing date was June 8 in upland and June 8 in paddy field, which were similar to Keumkang, respectively. It showed 628 in number of spikes per m2, 34 of grain number per spike, 47.6g of 1,000 grain weight, and 762g of test weight. “Joongmo2012” showed susceptible to Fusarium head blight (Scab) in test of specific character although “Keumkang” is susceptible to scab. “Joongmo2012” had lower flour yield (68.4%) than “Keumkang” (73.5%, respectively). “Joongmo2012” showed similar ash (0.40%), lower protein content (11.7%), SDSsedimentation volume (39.8ml) and gluten content (8.1%) than “Keumkang” (0.41%, 12.7%, 55.8ml and 9.2%, respectively). It showed higher lightness (92.70) in flour color than “Keumkang” (91.51, respectively). “Joongmo2012” exhibited lower hardness (3.19N), similar springiness and higher cohesiveness of cooked noodles (0.90 and 0.66) compared to “Keumkang” (4.21N, 0.90, and 0.62, respectively). The average grain yield in the regional yield trial was 5.48MT/ha in upland and 4.47 MT/ha in paddy field, which were higher 5% and similar than those of the check cultivar, Keumkang, respectively

A new white wheat variety, “Joongmo2003” with early maturity, good noodle qualtiy and resistance to winter hardiness

Chon-Sik Kang,Young-Keun Cheong,Kyeong-Hoon Kim,Hag-Sin Kim,Young-Jin Kim,Kyong-Ho Kim,Jong-Chul Park,Choon-Ki Lee,Kwang-Geun Park,Ki-Hoon Park,Chulsoo Park 한국육종학회 2014 한국육종학회 심포지엄 Vol.2014 No.07

“Joongmo2003”, a winter wheat (Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross “SW86054/Keumkang” during 1997. “Joongmo2003” was evaluated as “Iksan318” in advance yield trial test in 2006. It was tested in the regional yield trial test between 2007 and 2009. Its heading date was April 24 in upland and April 21 in paddy filed conditions, which were two days earlier than those of the check cultivar Keumkang, respectively, and Maturing date was June 4 in upland and June 2 in paddy field, one or two days earlier than those of Keumkang, respectively. “Joongmo2003” showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the low ridge (0.3%) and rate of pre-harvest sprouting (18.5%) than “Keumkang” (9.2 and 25.8%, respectively).“Joongmo2003” showed similar protein content (13.2%), lower SDS-sedimentation volume (54.0ml) and higher gluten content (11.7%) than “Keumkang” (13.1%, 57.8ml and 10.8%, respectively). It showed higher lightness (89.85) of flour and noodle dough sheet than “Keumkang” (89.81 and 80.28, respectively). “Joongmo2003” exhibited similar hardness (3.84), springiness and cohesiveness of cooked noodles (0.92 and 0.63) compared to “Keumkang” (4.54N, 0.93, and 0.63, respectively). The average grain yield in the regional yield trial was 5.55MT/ha in upland and 4.85 MT/ha in paddy field, which were 4% and 7% lower than those of the check cultivar, Keumkang, respectively.

A new red wheat variety, “Sooan” with good noodle quality and resistance to winter hardiness and pre-harvest sprouting

Chon-Sik Kang,Young-Keun Cheong,Kyeong-Hoon Kim,Hag-Sin Kim,Young-Jin Kim,Kyong-Ho Kim,Jong-Chul Park,Choon-Ki Lee,Kwang-Geun Park,Ki-Hoon Park,Chulsoo Park 한국육종학회 2014 한국육종학회 심포지엄 Vol.2014 No.07

“Sooan”, a winter wheat(Triticum aestivum L.) cultivar was developed by the National Institute of Crop Science, RDA. It was derived from the cross “Keumkang/Eunpa//Keumkang” during 1997. “Sooan” was evaluated as “Iksan319” in advance yield trial test in 2006. It was tested in the regional yield trial test between 2007 and 2009. “Sooan” is an awned, semi-dwarf and hard winter wheat, similar to “Keumkang” (check cultivar). The heading and maturing date of “Sooan” were similar to “Keumkang”. “Sooan” had similar test weight (817 g/L) and lower 1,000-grain weigh (43.7g) than “Keumkang” (817 g/L and 46.2g, respectively). “Sooan” showed resistance to winter hardiness and pre-harvest sprouting, which lower withering rate on the low ridge (0.2%) and rate of pre-harvest sprouting (0.2%) than “Keumkang” (9.2 and 25.8%, respectively). “Sooan” showed lower protein content (12.7%), SDS-sedimentation volume (42.0ml) and gluten content (10.5%) than “Keumkang” (13.1%, 57.8ml and 10.8%, respectively). It showed higher lightness (90.08) and lower redness (-1.11) and yellowness (8.80) in flour color than “Keumkang” (89.81, -1.15 and 9.46, respectively). “Sooan” showed higher lightness (81.34) of noodle dough sheet than “Keumkang” (80.28). “Sooan” exhibited lower hardness (3.84N) and similar springiness and cohesiveness of cooked noodles (0.91 and 0.65) compared to “Keumkang” (4.54N, 0.93, and 0.63, respectively). Average yield of “Sooan” in the regional adaptation yield trial test was 5.94 MT/ha in upland and 5.63 MT/ha in paddy field, which was 3% and 8% higher than those of “Keumkang” (579 MT/ha and 520 MT/ha, respectively).

Administration of Aqueous Extract of Schizandra chinensisFruit Inhibits the Experimental Colitis in Mice

Chon-Sik Kang,Jin Tae,Seong-Ho Ham,김대기,Young-Mi Lee,이강수,Yong-Gab Yun 한국생약학회 2007 Natural Product Sciences Vol.13 No.1

chinensis fruits (SC) have been used as a traditional Oriental medicine for treatments ofmany stress-induced diseases. In the present study, we investigated the protective effect of SC aqueous extract(SC-Ex) in the inflammatory diseases of intestine using a mouse model of ulcerative colitis. An experimentalcolitis was induced by daily treatment with 5% dextran sulfate sodium (DSS). SC-Ex was orally administeredfrom day 2 of DSS treatment in a dose-dependent manner. Administration of SC-Ex reduced significantly clinicsigns of DSS-induced colitis, including body weight loss, shorten colon length, increased disease activity index,and histological colon injury. Moreover, SC-Ex suppressed significantly not only the activities of myeloperoxidase(MPO) and chymase, but also the expressions of TNF- and COX-2 in DSS-treated colon tissues. Inhibitory efectthe development of DSS-induced colitis.KeywordsSchizandra chinensis, ulcerative colitis, colon injury, dextran sulfate sodium

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