• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.65 no.4
• /
• pp.284-293
• /
• 2020

Rice consumption in Korea has been decreasing as the eating habits of the Korean people have diversified with rapid economic growth. Recently, floury endosperm rice cultivars were developed to boost rice consumption and replace wheat flour consumption with rice flour, which is vulnerable to viviparity under wet weather during the grain-filling stage because of its loosely packed starch granule structures. To overcome this limitation, it is necessary to find a suitable rice transplanting date to produce high-quality rice flour by altering the heading ecology type and changing the cultivation time by region. We examined four floury endosperm rice cultivars (FERC) in the Cheongju (central plain area) and Boeun (mid-mountainous area) regions of Korea from 2017 to 2019. Of the FERCs, the mid-late maturing types (MMT) Seolgaeng (SG), Hangaru (HGR), and Shingil (SGL) exhibited high yield and yield components after transplanting May 30 in both regions; the early maturing type (EMT) Garumi 2 (GRM2) also exhibited high yield after transplanting June 20 in Cheongju. In addition, MMTs showed the same tendency as the characteristics shown in Cheongju when grown in the Boeun region, and EMT displayed high yield and yield components after transplanting June 10. The FERCs could easily present pre-harvest sprouting in the rainy season during the grain-filling stage after 20 days post-heading because the mean temperature and frequency of more three-day rainfalls have increased over the last 5 years from the previous annual averages. Viviparity of HGR and GRM2 decreased as the transplanting date was delayed, with decreases of 2.3%-4.6% in HGR and 11.9%-23.1% in GRM2 according to the region. SGL was generally resistant to viviparity because of the Tongil type. To minimize pre-harvest sprouting and produce high yield of rice flour in the Chungbuk province, the most suitable transplanting time was the end of May in MMT and the middle and end of June in EMT.

• Preventive Nutrition and Food Science
• /
• v.3 no.4
• /
• pp.382-386
• /
• 1998

A soluble dietary fiber, $\beta$-glucan, contained in oat and barley has nutritional benefits such as hypocholesterolemic effects and influences blood glucose regulation. The contents of $\beta$-glucan in both cereals range from 3 to 7% with the exception of a certain barley genotype which contains up to 16% $\beta$-glucan. $\beta$-Glucan is distributed mainly in the cell walls of endosperm and the distal (bran) portion of kernel. Various procedures have been developed for increasing the extraction yield of $\beta$-glucan. Oat gum prepared with weak alkali extractionand alcohol proecipitation following protein removal usually contains 80% $\beta$-glucan.The most commonly used method for $\beta$-glucan quantitiation is an enzymatic procedure combining lichenase plus $\beta$-glucosidase followed by measuring the amount of glucos released by glucose oxidase-peroxidase treatment. The increase in foam-and emulsion-stabilizing capacity of $\beta$-glucan is due to the increase in viscosity of the aqueous phase. Therefore, $\beta$-glucan shows great potentials as a thickener and a stabilizer.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.41 no.spc1
• /
• pp.10-24
• /
• 1996

[ ($1{\to}3$) ], ($1{\to}4$)-${\beta}$-D-glucans(${\beta}-glucans$) are a major component of the cell walls of grasses as a component of the cereal endosperm and aleurone cell walls. Although ${\beta}-glucans$ exist in all cereals, their concentration is highest in oats and barley. Genetic and environmental differences are found in total ${\beta}-glucan$ content. Both oats and barley ${\beta}-glucans$ have cholesterol-lowering effects. This suggests possible use as food additives. Structural characterization of ${\beta}-glucan$ is important because structure can influence physical and physiological properties. In this review, ${\beta}-glucans$ of barley and oats are discussed in details including structure, chemical and physical properties, and nutritional implications. The use of barley and oat products as well as ${\beta}-glucan$ as a food additive continues to increase. This can provide an additional market for barley and oats, thus increasing the value of the crops.

• Journal of Biosystems Engineering
• /
• v.31 no.6 s.119
• /
• pp.524-528
• /
• 2006

This study was performed to develop experimental model for milling degree and whiteness from analysis the CBB (colored bran balance) index using NMG dying and image processing. The endosperm layer increased and the pericarp, aleurone layer and CBB index decreased as the milling degree and whiteness increased. So, CBB index was closely linked to milling degree and whiteness. A empirical CBB index model was developed according to the milling degree and whiteness. The model were found to fit adequately to all test data with a coefficient of determination of 0.99, and therefore the CBB model proved to be quite applicable.

• Preventive Nutrition and Food Science
• /
• v.2 no.1
• /
• pp.11-16
• /
• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• Proceedings of the Korean Society of Organic Agriculture Conference
• /
• 2009.12a
• /
• pp.314-314
• /
• 2009

The effects of mixtures of each of rice hull charcoal and wood charcoal with pyroligneous acid on the cultivation and antioxidant activities of rice were investigated. Results of the total phenolic compounds, DPPH radical electron-donating ability and xanthine oxidase stress activity analyses revealed that the environment-friendly materials increased the total antioxidant capacity in rice. In the case of palatability of rice, total amylose blue value and starch-I2color reaction analyses, data showed that environment-friendly materials generally decreased the amylose content of rice. Also, the environment-friendly materials improved the rice endosperm quality.

• Korean Journal of Food Science and Technology
• /
• v.3 no.3
• /
• pp.193-210
• /
• 1971

Reviewed biosynthetic pathways in green leaves of thiamine, riboflavin and folate as disclosed by the authors, and the regulatory systems operating on their biosynthesis and biodegradation as revealed since a potent inhibitory activity of ATP was found for the phosphatase reactions in 1965. Physiological roles of ascorbic acid in plant were evidenced by its higher content in green and flower leaves; the content in persimmon leaves for example was found ten or more times of that in citrus fruits. A close relationship existing between basic and development researches was illustrated by examples chosen from the author's researches. Examples cited were as follows; basic researches on vitamins were extended to the creation of thiamine enriched rice, to the growth promotion of rice plant by foliar application of thiamine, and to the use of ascorbic acid to prevent the appearance of beer cloudness; histological and biochemical studies on protein bodies in rice endosperm turned out amino acid enriched rice; techniques acquired in the studies on catalase were successfully employed for the utilization of single cell protein (MIPRON) for human food; conception of hybernation was led up to under-water or under-ground storage of cereal grains.

• Journal of Plant Biology
• /
• v.21 no.1_4
• /
• pp.21-27
• /
• 1978

The effect of tannic acid on GAs and cyclic-AMP promoted amylase induction in barley aleurone layers was examined. Of a variety of adenine compounds, only cyclic-AMP and ADP showed significant activity, and these activities were promoted by addition of theophylline to the incubation medium. When aleurone layers of barley endosperm tissues were incubated with GAs in the presence of tannic acid, the amylase activity in the incubation medium was reduced. Cyclic-AMP induced amylase activity was also reduced by additiion of tannic acid. The cyclic-AMP response promoted was more sensitive to tannin inhibition than GAs response. The inhibitory effect of tannic acid shwoed reversibility by addition of higher concentration of GAs or cyclic-AMP. The tannic acid effect on GAs response was also recovered by addition of a higher concentration of cyclic-AMP. Experiment with polyacrylamide disc electrophoresis showed different isozyme patterns according to the additions in the incubation medium. Inhibitory effects of decursinol and coumarin was compared with that of tannic acid. They showed different zymogram patterns.

• Journal of Plant Biology
• /
• v.32 no.1
• /
• pp.11-21
• /
• 1989

Anatomical and histochemical changes taking place in Piper nigrum berries during their ripening are described. The important observations on the pericarp are the development of sclereids in the exocarp, a continuous band of oil cells in mesocarp and the wall thickening of the endocarpic cells. The mature seed with a single layer of seed coat, representing the innermost tegment layer, encloses abundant perisperm. The endosperm and embryo are situated laterally at the terminal part of the seed. The perisperm is distinguished into an outer protein-rich zone and inner starch-filled zone. Starch and protein are also deposited in the mature pericarpic tissue. Lipid bodies are seem in the form of oil globules in oil cells.

• Preventive Nutrition and Food Science
• /
• v.8 no.2
• /
• pp.179-184
• /
• 2003

The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.