• 한국작물학회:학술대회논문집
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• 한국작물학회 2022년도 춘계학술대회
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• pp.119-119
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• 2022

• 한국작물학회지
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• 제43권2호
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• pp.89-94
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• 1998

Granule bound starch synthase (GBSS), also known as the '"waxy protein'", is responsible for the synthesis of amylose in the amyloplasts of cereal crops. In hexaploid wheat (Triticum aestivum L.), GBSS is involved in amylose synthesis and rolls as an important factor to determine flour quality and end-use quality in food products. Genes on three Wx loci have been found to encode GBSS in common wheats. We developed techniques for the purification and separation of GBSS in wheat. Three major GBSS isoforms, which were encoded by the genes on three loci, Wx-A1, Wx-B1, and Wx-D1 migrating differently by one dimensional SDS-po-lyacrylamide gel electrophoresis (1D SDS-PAGE), were identified. GBSS from 66 Korean hard and soft winter wheats were purified and determined for their Wx loci and four of them were identified possessing a null allele either at the Wx-A1 and Wx-B1 loci. With help of identification of three GBSS isoforms using 1D SDS-PAGE system, we are able to identify and monitor Wx gene expressions in breeding materials for developing waxy or partial waxy wheats without experiencing consecutive selecting generations.cting generations.

• 한국작물학회지
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• 제43권4호
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• pp.199-204
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• 1998

This study was conducted to investigate the chromosomal locations and effects of quantitative trait loci (QTL) associated with chemical properties of rice (Oryza sativa L.). One hundred sixty four recombinant inbred lines (MGRILs) of $F_{11}$ were derived from the cross between Milyang 23, Tongil type, and Gihobyeo, japonica type. They were evaluated for 7 traits of chemical property in rice. Transgressive segregation was observed for all traits examined. Eight significant QTLs were detected (LOD$\geq$2.0) for five traits, including two QTLs for amylose content, two QTLs for potassium content, one QTL for ratio of magnesium to potassium, one QTL for fat content and two QTLs for ash content. Phenotypic variation explained by each QTL ranged from 7.2% to 14.4%. However, no significant QTL was detected for magnesium and protein contents. In amylose content and ash content M alleles originated from Milyang 23 were responsible for increasing these traits and J alleles originated from Gihobyeo also responsible for increasing these traits. Pleiotropic effects of single QTLs on different traits are observed.

• 한국식품영양학회지
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• 제10권4호
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• pp.453-457
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• 1997

한국산 호박과 일본산 호박을 주서로 갈아서 30분간 끓인 다음 착즙, 원심분리하여 당을 분석하였다. 한국산 호박의 수크로오스 함량은 0.41%, 프룩토오스는 0.54%, 글루코오스는 0.61%, 전분은 0.68%를 나타냈다. 일본산 호박은 수크로오스 2.60%, 프룩토오스 2.76%, 글루코오스 1.91%, 전분 1.22%를 나타냈다. 다른 소당은 검출되지 않았다. 일본산 호박 전분을 NMR로 분석한 결과 $\alpha$-1,4-글루코시드 결합만 나타냈으며, 요오드 반응의 흡광도는 아밀로오스(DP 117)의 86%를 나타내 아밀로오스만으로 구성된 것으로 나타났다. 카르바졸법으로 펙틴 함량을 분석한 결과 한국산 호박은 6.29%, 일본산 호박은 2.67%fmf 나타냈다.

• 한국식품영양학회지
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• 제10권4호
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• pp.480-484
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• 1997

한국산 수삼을 주서로 갈아 30분간 끓인 다음 착즙, 원심분리하여 당을 추출하여 HPLC 및 TLC로 당을 분석하였다. 분석 결과, 수크로오스는 3.77%, 말토오스는 3.5%, 포룩토오스는 0.09%로 나타났다. 다른 소당류는 검출되지 않았다. NMR 분석 결과 전분은 $\alpha$-1, 4-글루코시드 결합만을 나타내고, 요오드 반응은 아밀로오스(DP 117) 흡광도의 92%를 나타냈기 때문에 아밀로오스만으로 이루어진 것으로 나타났다. 카르바졸법으로 펙틴을 분석한 결과 갈락투론산으로 0.22%를 나타냈다.

• Biotechnology and Bioprocess Engineering:BBE
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• 제3권2호
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• pp.82-86
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• 1998

The maltose binding protein (MBP) fusion protein system is a versatile tool to express and isolate recombinant proteins in E. coli. In this system, MBP fusion proteins are efficiently isolated from whole cell lysate using amylose conjugated agarose beads and then eluted by competition with free maltose. Since MBP is a rather large molecule (∼42 kDa), for further experiments, the MBP part is usually proteolytically cleaved from the fusion protein and subsequently removed by ion-exchange chromatography or rebinding to amylose columns after washing out excess and MBP-bound maltose. In the present study, we have developed an improved method for the removal of cleaved MBP, which is advantageous over conventional methods. In this method, factor Xa cleaved MBP fusion proteins were incubated with Sepharose beads conjugated with MBP specific monoclonal antibodies and then precipitated buy centrifugation, resulting in highly purified proteins in the supernatant.

• Preventive Nutrition and Food Science
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• 제16권4호
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• pp.339-347
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• 2011

Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6~12), and long branch chains (DP${\geq}$37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).

• Food Science and Biotechnology
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• 제15권2호
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• pp.289-297
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• 2006

In this study we examined the changes in weight and dimension, protein and amylose contents, and pasting properties of brown rice flour, as well as the gelatinization properties of starch, from two non-waxy japonica cultivars and one waxy japonica cultivar planted in an experimental field in 2002 under the same fertilizer conditions. The weight of both rough and brown rice increased consistently up to 42 days after flowering (DAF) for the non-waxy rice and to 35 DAF for the waxy rice. The changes in dimension of the brown rice kernel indicated that the length was maximized first, followed by breadth and then thickness. The protein content of the non-waxy rice remained fairly constant, but that of the waxy rice decreased by about 1% after 14 DAF. The amylose content of the non-waxy brown rice flour increased, but that of the waxy brown rice flour decreased during kernel development. As the kernel developed, the peak viscosity of the non-waxy rice flour increased up to 35 DAF, after which it decreased, whereas that of the waxy brown rice flour increased consistently. The gelatinization temperature of starch also increased in the waxy rice during kernel development up to 21 DAF. The gelatinization enthalpy of starch, however, increased in all rice cultivars throughout the kernel development.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2017년도 9th Asian Crop Science Association conference
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• pp.310-310
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• 2017

'Gawaji 1', an early maturing and low amylose content rice variety adaptable to double cropping system with barley as later winter crop., was developed by the crop breeding team of Crop Research Division, GARES, Hwaseong, Korea in 2016. 'Gawaji 1' was derived from a cross between 'Baegjinju' and 'Sangmibyeo' in 2004. This variety had heading date of August 4 in Gyeonggi Province. It had a semi-elect plant type and resistance to lodging with strong culm. Its culm length was 67 cm. This variety had 15 tillers per hill and 104 spikelets per panicle. It was medium grain variety showing 1,000 grain weight of brown rice of 19.3g. Its protein contents of milled rice was 8.2% which was lower than 'Baegjinju'. Its milling ratio was 75.5% which was higher than 'Baegjinju'. The yield of milled rice was 5.0 MT/ha under the ordinary culture of the local adaptability test in 3 areas of Gyeonggi Province for three years. 'Gawaji1' is highly adaptable to Gyeonggi Province, especially to northern region of Han River.

• 한국식품조리과학회지
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• 제5권2호
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.