• Applied Biological Chemistry
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• v.46 no.2
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• pp.90-93
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• 2003

Physicochemical and gelatinization properties of Suwon-415 pigmented rice starch were determined. The median and mean particle sizes of Suwon-415 pigmented rice starch were 5.23 and $6.27\;{\mu}m$, whereas those of non-glutinous rice starch were 4.71 and $5.43\;{\mu}m$ respectively. Water-binding capacity, iodine reaction and intrinsic viscosity of Suwon-415 pigmented rice starch were lower than those of non-glutinous rice starch. X-ray diffraction patterns showed traditional A type of cereals and relative crystalline of both samples showed no difference. Peak viscosity, breakdown and setback were increased with increasing weight of starches.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.1
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• pp.60-68
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• 2007

This study was perform to examine the feasibility of cooking processing using the rice added the 70% ethanol extract of pigmented rice bran layer. Four rice samples, including normal rice, glutinous rice, pigmented-normal rice, and pigmented-glutinous rice were compared the properties of physico-chemical, texture, and sensory evaluation. Pigmented rice varieties had a higher amylose content, but shorter length in glucose chains than non-pigmented rice varieties. The enthalpy for gelatinization was found to increase in pigmented rice, which need more energy for gelatinization of starch in cooking. The hydrolysis rate by glucoamylase in rice added pigmented bran extract was higher than pigmented rice. Rice with pigmented bran extract had higher glutamine content, but lower asparagine content and no difference in fatty acid composition, which affect palatability. Cooked rice added pigmented bran extract was less retrograded than pigmented rice during the storage period. Moreover, cooked rice added pigmented bran extract was more acceptable in sensory evaluation. Based on the results, the use of rice added pigmented bran extract instead of pigmented rice in grain processed food have advantageous effects in palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.6
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• pp.498-505
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• 2001

This study was conducted to investigate the characteristics of dough and bread prepared by a Korean pigmented rice(KPR). The fermentation of the dough was promoted with a lower pH. Though the springiness and gumminess of the dough were low, but It was more tender and moist than that of control. Color of the bread showed red wine and the acceptabi]ity of the bread was higher than control evaluated by sensory test. The tissue of the bread has more small particles of starch than that of control and It was densely populated. The distribution tendency of the starch particles in the tissue of the bread was the more apparent in the KPR. And big starch particles like lens were observed in the dough with 10% of KPR. Mouse feeling of the bread was more sticky but, it was little clogging.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.760-765
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• 2008

This study was performed to analyze the properties of the endosperm components of two pigmented rice varieties, glutinous and non-glutinous rice. Apparent amylose contents (AAC) of starch endosperm were 13.72% and 12.05% in pigmented non-glutinous rice and pigmented glutinous rice, respectively. Both initial temperatures for gelatinization of the two pigmented rice varieties were lower than that of milled rice. The enthalpy for gelatinization of pigmented non-glutinous rice was similar to that of milled rice, but higher than that of pigmented glutinous rice. Pigmented glutinous rice showed the highest Mg/K ratio, which affected the glutinosity in cooked rice. No difference was found in amino acid content among the various groups; however, the lysine contents were higher in the two pigmented rice varieties compared to milled rice. There was no difference in the fatty acid composition among the groups tested. Moreover, the major components of fatty acids were palmitic acid, oleic acid, and linoleic acid in the two pigmented rice varieties and milled rice. The breakdown value of gelatinization property by RVA (Rapid Visco Analyzer) was lowest in pigmented non-glutinous rice.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.23-28
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• 2001

본 연구는 유색미 가루와 전분의 이화학적 특성 및 호화특성을 알아보기 위하여 수행되었다. 유색미 가루와 전분의 일반성분, 가루의 식이섬유 함량 및 보수력을 분석하였다. 주사전자현미경을 이용하여 가루와 전분의 형태를 관찰하였다. 유색미 전분의 청가 및 아밀로오스 함량을 측정하였고, 가루와 전분의 물결합 능력, 팽윤력과 용해도를 조사하였으며, RVA에 의하여 호화특성을 조사하였다. 유색미 가루의 일반성분은 수분 13.5%, 조단백질 9.1%, 조지방 2.2%, 회분 1.4%, 조섬유 1.3%이었고, 전분의 경우는 수분 13.6%, 조단백질 0.45%, 조지방 0.11%. 회분 0.12%이었다. 백미나 현미에 비하여 단백질의 함량이 매우 높았으며. 조지방과 회분, 조섬유의 함량은 백미에 비하여는 휠씬 높았고, 현미와는 비숫한 수준이었다. 유색미의 식이섬유 함량은 불용성 식이섬유가 3.3% 수용성 식이섬유 2.4%로 총 7.7%였다. 분리된 불용성 식이섬유의 보수력은 약 7.12(g $H_2O$/g NDF)로 매우 물자의 친화력이 큰 편이었다. 주사전자현미경에 의한 관찰결과 가루의 경우는 전분 주위에 단백질 등의 다른 성분들이 있는 것을 볼 수 있었으며, 전분은 다른 쌀 전분과 마찬가지로 불규칙한 다각형의 형태였으며, 크기는 대부분 2-5$\mu\textrm{m}$의 범위로 비교적 균일하였다. 유색미 전분의 청가는 전분이 0.11, 아밀로오스가 0.82. 아밀로펙틴이 0.07이었으며, 아밀로오스 함량은 16.8%이었다. 물결합 능력은 가루가 248%, 전분이 146%이었다. 팽화력과 용해도는 가루와 전분 모두 7$0^{\circ}C$ 이후 증가하였으며 전분이 가루보다 더 급격히 증가하였다. RVA에 의한 호화양상에서 가루와 전분의 호화온도는 각각 85.7$^{\circ}C$와 66.2$^{\circ}C$로 나타났다. 최고점도는 가루가 127.7 RVU, 전분이 243.3 RVU로 차이가 컸으나. setback 후의 점도는 176 RVU과 187.7 RVU로 큰 차이가 없었다. 호화액의 consistency는 가루와 전분이 각각 92와 94로 비슷하였다.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.331-331
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• 2017

This study was conducted to know the influence of air temperature and sunshine duration on yield, chemical component, pigment color difference and starch characteristics of two colored rice cultivars in the plain area of Yeongnam province in Korea. The $L^*$, $a^*$, and $b^*$ value of brown rice in Hongjinju and Josaengheugchal rice cultivars was significantly different at continuous cultivated years, 2015 and 2016. The $L^*$, $b^*$ value of two colored rice was significantly increased in 2016 compared to 2015. The $a^*$ value of Josengheugchal rice cultivar was also significantly higher at 2016 than at 2015. It can be noticed the $a^*$, $b^*$, $L^*$ values in Josaengheugchal varied more than those in Hongjinju. Air temperature during ripening period in 2016 was higher than 2015, especially minimum temperature was too high to proper maturation for rice quality. In Josaengheugchal rice cultivar, sunshine duration after heading was longer in 2016 than in 2015. On the contrary, Hongjinju rice cultivar was ripened under condition of insufficient sunshine duration in 2016. The short growing duration by high temperature and long shiny duration made the lack of pigment for Josaengheugchal brown rice. In Hongjinju rice cultivar, shorten sunshine duration and higher night temperature were the source of the pigment deficiency. The grain size of rice which produced in 2016 was bigger than that of 2015 in both rice cultivars. The 1,000 grain weight of rice from 2016 was also bigger than that of 2015. Head rice ratio was high in the rice cultivars produced in 2015. Protein of milled rice in 2016 was more decreased than that of 2015 in Josaengheugchal rice cultivar, it showed reverse result in Hongjinju rice cultivar. Amylose contents of milled rice in 2016 were more decreased than that of 2015 in Hongjinju rice cultivar. Branch chain length distribution of amylopectin was shown a distinct difference between Josaengheugchal and Hongjinju rice flours by each produced year. Josaengheugchal rice cultivar produced in 2015 had a higher amount of short chains than that of 2016 rice starches. In Josaengheugchal rice cultivar, the pasting temperature and peak, trough, breakdown, final viscosity increased in rice flour which produced at 2016, whereas the setback viscosity and peak time showed lower value than those of rice from 2015. The most pasting properties (except of setback viscosity) of rice starch in Hongjinju rice cultivar grown in 2015 were higher than those of rice cultivar produced in 2016.

• Korean Journal of Soil Science and Fertilizer
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• v.37 no.1
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• pp.46-53
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• 2004

In this study, we compared the levels of methylotrophic bacterial community diversity in the leaf, stem, grain, root and rhizosphere soil sainples of four rice cultivars collected from three regions of Korea. Thirty five pigmented and five non-pigmented isolates showing characteristic growth on methanul were obtained. When phylotypes were defined by performing numerical analysis of 42 characteristics, four distinct clusters were formed. While two clusters, I and IV diverged on the basis of nitrate and nitrite reduction, other two clusters, comprising only pink pigmented colonies, diverged on the basis of cellulase activity. Out of the two reference strains used in the analysis, Methyhbacterium extorquens AM1 diverged from all the clusters and M. fujisawaense KACC 10744 grouped under cluster III. All the isolates were positive for urease, oxidase, catalase and pectinase activity and negative for indole production, MR and VP test, $H_2S$ production, starch, and casein hydrolysis. No clusters were found to possess thermotolerant isolates, as no growth of the isolates was observed at $45^{\circ}C$. Two strains in cluster I were found to possess gelatin hydrolysis and methane utilizing properties respectively. Most of the isolates in all the four clusters utilized monosaccliarides, disaccharide and polyols as carbon source. Six isolates showed considerable nitrogenase activity ranging from 86.2 to $809.9nmol\;C_2H_4\;h^{-1}\;mg^{-1}$ protein.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.789-796
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• 2012

This study attempted to investigate the characteristics of Superjami, which had a high C3G (cyandin-3-glucoside) content by comparing it with common rice (Ilpum) and black rice (Heougjinju, Suwon 415) for their components and physio-chemical characteristics. There were no significant differences in the water content, however there were significant differences in crude protein and crude fat in the order of Ilpum < Superjami < Heougjinju. As for the morphological characteristics of grains, it had been learned that Superjami was heavier and longer than the common rice, moreover Superjami had bigger seeds. As for the hardness of grains, the longer the time of steeping, the more decreased their hardness was at large. In the case of color, they showed significant differences in all the L, a, and b values of grains and flours. As a result of the experiment of pigment elution after steeping of the rice flours at $20^{\circ}C$ and $40^{\circ}C$, the longer the time steeping, the more increased the pigment elution became. The values are bigger with Heougjinju and Superjami than with Ilpum. As for the elution pH after rice steeping, the longer the time of steeping, the lower pH all the assays tended to have. As a result of the analysis of the total polyphenol contents of Ilpum, Heougjinju, and Superjami, it had turned out that the total polyphenol contents of Heougjinju and Superjami are 1.2 times as high as Ilpum, a common rice, and that Superjami is significantly higher than Heougjinju. As a result of the experiment of DPPH radical scavenging ability, there are significant differences among the assays in the order of Superjami > Heougjinju > Ilpum. Futher, it has turned out that Superjami has a higher DPPH radical scavenging ability than Heougjinju. Consequently, it can be stated that Superjami has a strong anti-oxidative ability. Thus, we should more precisely grasp the cooking characteristics of Superjami, which is in the state of brown rice, via comparing it with a common brown rice, and also provide opportunities to apply Superjamii to more foods by studying its starch characteristics in addition to its grain and flour properties.