• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.98-102
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• 1994

This study was conducted to obtain basic informations on the starch quality improvement breeding of Job's tears. Starch, amylose, gel consistency and amylogram characteristics of seeds were investigated in 36 varieties of domestic and introduced Job's tears. Starch content was distributed between 50.9 and 78% with a mean of 60.5%. The variation observed in amylose content ranged from 0 to 7.2% with the average was 5.2%. Kangsanjong, Chujeonjong, Chungrijong showed medium gel consistency. However, many Job's tears tested showed soft gel consistency. Varietal differences of amylogram characteristics was also found at break down. In general, job's tear starch showed lower value of setback.

• Korean Journal of Soil Science and Fertilizer
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• v.27 no.2
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• pp.105-110
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• 1994

Field experiment was carried out to obtain the basic information on the soil improvement with different improved methods on job's tears yield and soil properties in the newly-reclaimed land from 1985 to 1988. Job's tears yield, soil properties and annual changes of soil were investigated and analyzed. Soil bulk density and hardness of topsoil decreased from 1st year to 3rd year, but those increased in 4th year. Soil pH of topsoil had no differences in different soil depths and cultivated years. Average yield of job's tears in the integrated improvement plot was 2.16ton/ha. That was increased by 49% than the control plot. Crop yield was greatest in order of integrated improvement>subsoiling>phosphate>lime>compost>control plot. Correlation coefficients of job's tears yield with soil pH and organic matter content were higher significantly. Also those of subsoil were higher than topsoil. Ratios of annual changes of soil bulk density and hardness showed significant highly with job's tears yield. Also that soil pH was significant at 5 % level in the topsoil.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.640-645
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• 1995

Job's-tears(Coix lachryma-jobi L. var. Ma-yuen Stapf) seeds were processed to flakes by soaking, heat treatment, intermediate-moisture drying, flaking, drying, and cooking. Some functional properties of job's-tears flakes subjected to varing degree of heating were characterized by specific volume, texture, water absorption index(WAI), water solubility index(WSI), and viscosity. As degree of gelitinization increased within the intermediate range of $60{\sim}70%$, steam-cooked Job's-tears demonstrated appropriate rheological properties for further processes, resulting in increased specific volume and decreased breaking strength. However, excessive heat treatment rendered Job's-tears undesirably sticky for flaking, which caused adverse effects on the functional properties of flakes such as specific volume and breaking strength. Increasing steaming time$(5{\sim}30\;min)$ caused an increase in WAI and WSI values. Apparent viscosity of powdered flakes was increased with the extent of gelitinization as a function of heat processing. Viscosity of powdered flakes determined using the amylograph increased with the degree of heating applied to Job's-tears at low pasting temperatures, accompanied by a decrease in maximum viscosity as the pasting temperature increased.

• Preventive Nutrition and Food Science
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• v.15 no.1
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• pp.67-73
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• 2010

The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the small particle size, and it also showed an increasing trend regardless of pregelatinizing whether it is or not as the particle size decreased from large particle size to small particle size. The water solubility index of the pregelatinized samples was high compared to that of ungelatinized samples regardless of particle size and temperatures. The water absorption and swelling power increased as particle size and temperature were increased. The dispersibility and sinkability of ungelatinized sample was increased as particle size and temperature were increased and it also showed lower value regardless of particle size and temperature. However, the dispersibility and sinkability of pregelatinized samples were shown to have the opposite result, such that the smallest particle size of pregelatinized sample had the lowest sinkability (11.3%). The turbidity of the pregelatinized small particle size was the highest by a factor of 1.08.

• Food Science and Biotechnology
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• v.18 no.5
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• pp.1145-1149
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• 2009

Physicochemical properties of native and acid-modified Job's tears (Coix lachryma-jobi L.) starches were investigated. Starch extracted from Job's tears was treated with 2.2 N hydrochloric acid for different length of time (3, 6, 12, and 18 hr). The hydrolysis pattern of starches with the acid proceeded rapidly up to 12 hr and then the approached constant values. The swelling power of acid-modified starches measured at all temperatures was lower than that of its native counterparts and the water solubility index increased as temperature and hydrolysis time increased. Rapid visco analyzer viscograms of acid-modified starches demonstrated a very low viscosity as compared with that of native starch. However, Xray diffraction did not show any significant alteration in the crystallinity after acid-modification.

• Korean Journal of Medicinal Crop Science
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• v.17 no.6
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• pp.434-438
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• 2009

For the development of a new antidementia functional food or alternative drug using agricultural products, Job's tears (Coix lachrymajobi L.), which shows high acetylcholinesterase (AChE) inhibitory activity (55.1%) was selected and the extraction conditions of AChE inhibitor were optimized. AChE inhibitor of Job's tears was maximally extracted when it was treated with 60% methanol at $40^{\circ}C$ for 6 h. The AChE inhibitor of the methanol extracts was partially purified by systematic solvent extraction, thin layer chromatography, silica gel chromatography and reverse-phase HPLC and the partial purified AChE inhibitor with inhibitory activity ($IC_{50}$) of $0.608\;{\mu}g$ was obtained. The partial purified AChE inhibitor was soluble in methanol and hexane, and insoluble in water. Its maximum absorption spectra was 230 nm and also it was stable in the range of $30^{\circ}C$ and $70^{\circ}C$ and pH 4.0-8.0 for 1 h.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.92-97
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• 1994

The reports on the chemical composition of developing job's tears seeds is very insufficient by this time. The purpose of this study was to obtain the fundamental information on chemical component of the developing job's tears seed, including starch, sugar, oil, protein, fatty acid, Alkali Digestibility Value(ADV), 100-grain weight. Two job's tears varieties in different by maturity types were analyzed for those components from 10 days after heading to maturity, with 5-day intervals. Total sugar content in seeds followed a pattern of linear increase after heading, but it started to decreased around 15 days after heading. On the other hand, starch content continued to increased until maturity and the highest increasing occurred between 15 and 20 days after heading. The protein content of seeds was decreased, while oil content was increased through the ripening process. Starch content showed a positive correlation with 100-grain weight, ADV, oil and germination percent, but it had negative correlation between total sugar and protein contents in ripening process. Maximum starch content, 100 grain weight, and germination percent obtained by quadratic equation were attained 38 to 43 days after heading. So that the physiological maturity of job's tears seeds was considered to be 40 days after heading.

• The Korean Journal of Food And Nutrition
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• v.8 no.4
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• pp.325-329
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• 1995

To investigate the Possibility of making noodle with Job's tears flour(JTV), it was mixed with wheat flour by the ratio of 60oyo. Making characteristics of noodle was studied in terms of cooking quality test, color measurement and sensory evaluation. The cooking quality of noodles with 10~40% JTF was almost same value as control in weight and volume of cooked noodle. Color difference ($\Delta$E) between noodles with JFT and control was revealed appreciable value. Though noodles with 10~30% JFT was not significantly different from control in color, only noodle with 10% JFT was same as control In texture by sensory evaluation test.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.175-179
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• 1994

This experiment was carried out to investigate the effect of improved NPK fertilizer and ameliorator application methods on job's tears yield and soil properties in the newly-reclaimed land from 1985 through 1988. Job's tears height of integrated improvement plot was higher than the other plots, and increased from the 1st and the 2nd year, but decreased from the 3rd year when soil conditioner was not applied. Average yield of the crop in the integrated improvement plot was 2.16 t /ha being increased by 49% more than the control plot, and the yield was the greatest in order of integrated improvement>subsoiling>phosphate>lime>compost>control plot. Soil bulk density and hardness of the topsoil decreased to the 3rd year, but increased in the 4th year. Soil pH of the topsoil was not changed significantly by different soil depths and cultivated years.

• The Korean Journal of Mycology
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• v.33 no.2
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• pp.81-85
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• 2005

A total of 81 isolates of Penicillium were isolated from postharvest seeds of barely, Job's-tears, maize, sorghum and rice from 1997 to 2003. Based on the morphological characteristics, they were identified as P. chrysogenum, P. citrinum, P. cyclopium, P. oxalicum, P. polonicum, P. purpurogenum and P. viridicatum. P. chrysogenum was detected from Job's-tears, rice and sorghum seeds, P. citrinum from maize seeds, P. cyclopium from sorghum seeds, P. oxalicum from barely, maize, sorghum and rice seeds, P. purpurgenum from maize, rice, sorghum seeds, P. viridicatum from Job's-tears, maize and rice seeds, P. polonicum from Job's-tears, maize, rice and sorghum seeds. Among these species, P. cyclopium, P. polonicum and P. purpurogenum were first reported in Korea. Especially, about 50% of the Penicillium isolates detected from the seeds were P. polonicum. Identification of the Penicillium species using morphological characteristics was difficult especially for the species belonging to the subgenus Penicillium such as P. polonicum.