• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.8
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• pp.1227-1235
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• 2013

This study was conducted in order to investigate the quality characteristics and antioxidant activities of dry noodles with addition of sorghum (Sorghum bicolor L. Moench) flour from glutinous and non-glutinous varieties. The sorghum varieties used in this study were glutinous 'Hwaggumchal' and non-glutinous 'Donganme', and the contents added to noodles were 'Hwaggumchal' 5%, 'Hwaggumchal' 10%, 'Donganme' 5%, and 'Donganme' 10%. The turbidity of soup of cooked noodles was increased by addition of sorghum flour. The cooking loss of 'Hwaggumchal' flour added noodles (HFN) was greater than that of 'Donganme' flour added noodles (DFN), reflecting endosperm characteristics. Phenolic compounds such as polyphenol, flavonoid, and tannin contents and antioxidant activity of sorghum flour added noodles were increased in proportion to the amounts of added sorghum flour. In the added varieties, DFN showed greater amounts of phenolic compounds and higher levels of DPPH and ABTS radical scavenging activities than HFN. The DPPH and ABTS radical scavenging activities of 5~10% DFN were increased by 4.6~6.2 fold and 10.5~13.4 fold, respectively, compared to non-added noodles. Regarding cooking effects, DPPH and ABTS radical scavenging activities of sorghum flour added noodles were increased by 10.9~11.2% after cooking. In sensory evaluation, color and appearance value were highest in HFN, and no differences in taste and overall acceptability were observed among treatments.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

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 $\alpha$-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 processing various value-added rice foods.ice foods.

• Journal of Korean Society of Forest Science
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• v.21 no.1
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• pp.1-34
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• 1974

The author intended to investigate external and internal changes in the cone structure, changes in water content, sugar, fat and protein during the period of seed maturation which bears a proper germinability. The experimental results can be summarized as in the following. 1. Male flowers 1) Pollen-mother cells occur as a mass from late in April to early in May, and form pollen tetrads through meiosis early and middle of May. Pollen with simple nucleus reach maturity late in May. 2) Stamen number of a male flower is almost same as the scale number of cone and is 69-102 stamens. One stamen includes 5800-7300 pollen. 3) The shape is round and elliptical, both of a pollen has air-sac with $80-91{\mu}$ in length, and has cuticlar exine and cellulose intine. 4) Pollen germinate in 68 hours at $25^{\circ}C$ with distilled water of pH 6.0, 2% sugar and 0.8% agar. 2. Female flowers 1) Ovuliferous scales grow rapidly in late April, and differentiation of ovules begins early in May. Embryo-sac-mother cells produce pollen tetrads through meiosis in the middle of May, and flower in late May. 2) The pollinated female flowers show repeated divisions of embryo-sac nucleus, and a great number of free nuclei form a mass for overwintering. Morphogenesis of isolation in the mass structure takes place from the middle of March, and that forms albuminous bodies of aivealus in early May. 3. Formation of pollinators and embryos. 1) Archegonia produce archegonial initial cells in the middle and late April, and pollinators are produced in the late April and late in early May. 2) After pollination, Oespore nuclei are seen to divide in the late May forming a layer of suspensor from the diaphragm in early June and in the middle of June. Thus this happens to show 4 pro-embryos. The organ of embryos begins to differentiate 1 pro-embryo and reachs perfect maturation in late August. 4. The growth of cones 1) In the year of flowering, strobiles grow during the period from the middle of June to the middle of July, and do not grow after the middle of August. Strobiles grow 1.6 times more in length 3.3 times short in diameter and about 22 times more weight than those of female flower in the year of flowering. 2) The cones at the adult stage grow 7 times longer in diameter, 12-15 times shorter diameter than those of strobiles after flowering. 3) Cone has 96-133 scales with the ratio of scale to be 69-80% and the length of cone is 11-13cm. Diameter is 5-8cm with 160-190g weight, and the seed number of it is 90-150 having empty seed ratio of 8-15%. 5. Formation of seed-coats 1) The layers of outer seed-coat become most for the width of $703{\mu}$ in the middle of July. At the adult stage of seed, it becomes $550-580{\mu}$ in size by decreasing moisture content. Then a horny and the cortical tissue of outer coats become differentiated. 2) The outer seed-coat of mature seeds forms epidermal cells of 3-4 layers and the stone cells of 16-21 layers. The interior part of it becomes parenchyma layer of 1 or 2 rows. 3) Inner seed-coat is formed 2 months earlier than the outer seed-coat in the middle of May, having the most width of inner seed-coat $667{\mu}$. At the adult stage it loses to $80-90{\mu}$. 6. Change in moisture content After pollination moisture content becomes gradually increased at the top in the early June and becomes markedly decreased in the middle of August. At the adult stage it shows 43~48% in cone, 23~25% in the outer seed-coat, 32~37% in the inner seed-coat, 23~26% in the inner seed-coat and endosperm and embryo, 21~24% in the embryo and endosperm, 36~40% in the embryos. 7. The content compositions of seed 1) Fat contents become gradually increased after the early May, at the adult stage it occupies 65~85% more fat than walnut and palm. Embryo includes 78.8% fat, and 57.0% fat in endosperm. 2) Sugar content after pollination becomes greatly increased as in the case of reducing sugar, while non-reducing sugar becomes increased in the early June. 3) Crude protein content becomes gradually increased after the early May, and at the adult stage it becomes 48.8%. Endosperm is made up with more protein than embryo. 8. The test of germination The collected optimum period of Pinus koraiensis seeds at an adequate maturity was collected in the early September, and used for the germination test of reduction-method and embryo culture. Seeds were taken at the interval of 7 days from the middle of July to the middle of September for the germination test at germination apparatus.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.59 no.1
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• pp.73-82
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• 2014

This study was conducted to investigate the ear and kernel characteristics of waxy corn during ripening by double cropping, and to understand the pattern of starch accumulation in endosperm of waxy corn kernels. Chalok4 and Ilmichal were sown at April 20 (first cropping) and July 20 (second cropping) in 2011~2012. The accumulated temperature from silking to harvesting was about $590{\sim}630^{\circ}C$. It takes 23~24 days when Chalok4 and Ilmichal were sown in April 20, but July 20 sowing takes 32~35 days. Ear length and kernel set length were significantly shorter in second cropping (p<0.05). Kernel length, kernel width, 100-kernel weight, and starch content of waxy corn were increased as ears matured (p<0.05). Growth temperature was getting decreased during the ripening stage of second cropping, the rate of ear and kernel development had slowed. Starch granules started to accumulate in the cells around the pericarp, then developed in the cells around the embryo. In the second cropping, starch granules in the kernel of waxy corn were less compact than the first cropping, harvesting time of waxy corns can be extended. These results will be helpful to farmers for double cropping of waxy corn cultivation and management.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.196-202
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• 2013

This study was conducted to evaluate the performances of rice transgenic lines along with their wild types in terms of agronomic traits. A total of 32 rice transgenic lines, through previously conducted collaborative researches between molecular biologists and conventional rice breeders, were selected as promising lines. As the introduced functional genes, 17 genes, which were putatively related with high yield, disease and herbicide resistance, abiotic stress tolerance, and diversifying endosperm starch components, were transformed into three Japonica cultivars, Nipponbare, Nagdongbyeo, and Dongjinbyeo. The transgenic lines exhibited significantly deviated performances from their wild types on agronomic traits such as days to heading, culm length and yield potential. Multivariate analyses on transgenic lines to the evaluated agronomic traits also indicated random manner of phenotypic deviations from their wild type in terms of deviation directions and degrees. Our results suggested that, therefore, breeding strategies to control unexpected deleterious phenotypic performances among transgenic lines would be critical as much as the functions and proper expressions of the transformed genes.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.2
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• pp.167-174
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• 1995

This experiment was carried out to investigate the major characters affecting the popping volume of popcorn. Tuygimok 1 (Kp1 ${\times}$ Kp2) and 8 popcorn hybrids' agronomic characters were tested to evaluate a certain extent how much they affect on the popping volume. Moisture con-tent was considered as the most important factor, but failed to evaluate the optimum moisture con-tent level in this experiment moisture range (12.2-14.4%) because popping volume increased as moisture content of kernels increased. The maximum popping volume was obtained at 55-60kg of kernel hardness, 80-90,um of pericarp thickness and 45-50% of S/H (Soft/Hard starch). But the Em/En(Embryo/Endosperm) ratio was negatively associated with the popping volume. Therefore the minimum popping volume was observed at the 10-11 % of Em/En ratio. Moisture content, hardness, pericarp thickness, Em/En and S/H ratio were selected as the appropriate variables for the maxi-mum popping volume using the stepwise forward regression method and the expecting popping volume was estimated by the multiple linear regression formular. The mean popping volume of ninepopcorn hybrids was about 29.2cm3/g.

• Korean Journal of Environmental Agriculture
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• v.14 no.1
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• pp.55-71
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• 1995

Wheat (Triticum aestivum L.) seeds were used to study a possible relationship between strontium and polyamines (PAs) in the coleoptile, root, and endosperm during germination. When $Sr^{2+}$ (0.001 mM + 10 mM) was applied to the incubation medium with $10\;{\mu}M$ $GA_3$, great increases in putrescine (Put) were observed in root and spermidine (Spd) in the coleoptile, depending on the concentration. In germinating seeds, putrescine accumulation was induced even at a low concentration (0.01 mM Sr), whereas spermidine accumulation was stimulated considerably at a high concentration (10 mM Sr). The putrescine levels, on a gram fresh weight (g-fr-wt) basis, in the roots which were growth-inhibited by 1 and 10 mM $Sr^{2+}$ were 22.4 and 15.3 fold higher respectively than at the same concentrations of $Ca^{2+}$. The accumulation of total polyamine (TA), in particular Put and Spd, induced by Sr seemed to be an important physiological response not only on a g fr wt basis but also on an RNA basis. In contrast, the levels of agmatine (Agm) and cadaverine (Cad) were notably enhanced by 10 mM $Ca^{2+}$ in the coleoptile and root. Cadaverine was detected only in $Ca^{2+}-treated$ seedlings. However, $Ca^{2+}-treatment$ in the range of 0.001 mM to 1.0 mM resulted in reduction of TA content. The distinction of accumulated polyamines and the change in diamine (DA) / TA and tri- and tertiary (tPA) / TA ratios were likely to be a physiological difference between $Sr^{2+}$ and $Ca^{2+}$ during germination in wheat.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.644-651
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• 2009

This study was conducted to investigate the effects of steeping periods and temperatures of waxy rice on the microflora and enzyme activities of steeping water and waxy rice, as well as on the microscopic structures of waxy rice during the preparation of gangjung. When the steeping water was 15 and $35^{\circ}C$, yeast and lactic acid bacteria were the major microflora after 1 day. After 11 days, Lactobacillus spp. were the major bacteria, while Bacillus spp. were the primary microflora after 21 days. At $25^{\circ}C$ the primary species were Bacillus spp., Leuconostoc spp., and Bacillus spp. after 1, 11 and 21 days, respectively. The $\alpha$-amylase activity of steeping water increased proportionally with the increase of temperature and period, while the protease activity tended to increase for 11 days, but decreased at 21 days. The enzyme activities of the steeped waxy rice, especially the $\alpha$-amylase activity, decreased with higher steeping temperature, while the $\beta$-amylase and glucoamylase activity remained constant for up to 21 days. Observation using scanning electron microscopy indicated that intracellular cleavage of steeped waxy rice endosperm resulted in a rough surface morphology due to the exposure of polygonal starch granules. Tiny pinholes on the surface of waxy rice starch granules were also observed after steeping for 11 days.

• Korean Journal of Medicinal Crop Science
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• v.6 no.2
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• pp.102-107
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• 1998

Solomon's seal (Polygonatum odoratum) seedlings raised through its seeds can replace the rhizomes impelling higher cost for transplanting, This experiment was done to determine the seed characteristics and the germinating processes to give some information on bulk production of seedlings using the seeds. The external or internal morphology of seeds or seedlings grown in lab. or greenhouse was examined mainly with stereomicroscope. The external shape of Solomon's seal seed was hard seed-coat and orthotropous ovule with linear type embryo stretching to the center of seed. Germination proceeded through the several steps. The lower part of seed embryo having the primordia of bulbil and roots first grew before the bulbil and roots was developed from the primordia. The lower part of embryo was enlarged toward the endosperm of seed as soon as seed germinated. Then epicotyl was formed on the apex of bulbil. The epicotyl was elongated after at least 6-week chilling treatment for breaking its dormancy and the first leaf shape was affected by light intensity given during seedling emergence. The bulbil was the first organ of the rhizome used as tea or herb medicine.

• Journal of Nutrition and Health
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• v.53 no.2
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• pp.99-110
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• 2020

Purpose: The rice germ fraction is a better source of protein, lipid, and fiber than the rice endosperm. Furthermore, the rice germ is rich in bioactive phytochemicals such as γ-aminobutyric acid, tocopherols, tocotrienols, phytic acid, and so on. In this study, the phytosterol content and antioxidant activity of Keunnunjami germ (KG) or normal rice germ supplement were investigated in healthy adult rats. Methods: In vitro, quantitative assessment of phytosterols, including β-sitosterol, campesterol, cycloartenol, and stigmasterol, was performed. Comparative antioxidant activities of 2 rice germs were measured based on DPPH radical scavenging activity, reducing power, and ABTS radical scavenging capacity. In vivo, male Spraque-Dawley rats (30-weeks-old) were randomly assigned a diet of normal control (NC, AIN-93M diet), AIN-93M diet supplemented with normal rice germ 3% (NG3), or AIN-93M diet supplemented with KG 3% (KG3) and fed for 8 weeks. Results: KG contained significantly higher campesterol and stigmasterol contents and antioxidant activity than normal rice germ. The KG3 group exhibited significantly lower body weight gain as well as inguinal and total white adipose tissue weights. There were no significant differences in plasma glucose, insulin, C-peptide, or homeostasis model assessment of insulin resistance level among the 3 groups. The plasma tumor necrosis factor-α concentration was significantly lower while leptin, advanced oxidation protein products, and interleukin-6 showed downward trends in the KG3 group. In addition, the superoxide dismutase level of the KG3 group was significantly higher compared to the NC and NG3 groups. Conclusion: This study indicates that KG can be considered as a valuable source of phytosterol components. Lastly, KG has strong antioxidant properties and may have potential to ameliorate elevation of proinflammatory cytokine production with age.