• Journal of Applied Biological Chemistry
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• v.50 no.3
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• pp.127-131
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• 2007

The properties of two cultivars of japonica rice, Odae (early ripening variety) and Ilpum (late ripening variety), were compared. They grew on MS (Murashige and Skoog) medium but the growth of both cultivars was strongly retarded by 50 mM or more salt. There was no clear difference between the growths of seedlings of the two cultivars for the first 24 h after germination. The amylopectin chain-length profiles of the two cultivars did not differ significantly, and amylopectin content was estimated at $16.0{\pm}0.4%$ in cv. Odae and $16.4{\pm}0.4%$ in cv. Ilpum. A total of 114 RAPD (randomly amplified polymorphic DNA) fragments ranging from 0.4 to 2.5 kb were isolated from the two cultivars, 61 from cv. Odae and 53 from cv. Ilpum, indicating that there is little genetic variation between them.

• Korean Journal of Food Science and Technology
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• v.8 no.3
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• pp.179-184
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• 1976

Properties of starch from three rice varieties in Korea, Indica types Tongil, Yusin and a Japonica type Jinheung were investigated. 1) Gelatinization temperatures of Tongil, Yushin and Jinheung rice were $72^{\circ}C,\;70^{\circ}C\;and\;68{\sim}69^{\circ}C$ respectively. Gelatinization temperature of Indica variety was higher than that of Japonica variety. 2) Blue values of Tongil, Yusin and Jinheung rice starch were 0.40, 0.39 and 0.35 respectively, in which differences among rice varieties were small. 3) Color intensity of three varieties of rice starch with iodine gave rise to absorption maxima at $610{\sim}625\;nm$. 4) Amylose contents of Tongil, Yusin and Jinheung rice starch were 23.2%, 21.3% and 20.6% respectively, which were lower than those of other cereals. Amylose content of Indica variety was higher than that of Japonica variety. 5) Alkali numbers of Tongil, Yusin and Jinheung rice starchs were 7.0, 7.0 and 6.8, respectively. The differences were negligible among rice varieties. Those values were higher than that of glutinous rice starch.

• Korean journal of applied entomology
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• v.19 no.1 s.42
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• pp.11-20
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• 1980

Percent penetration on a specific rice variety was more affected by blast fungus isolate or predisposition temperature than by temperature and isolate combinations. A susceptible variety tested remained continuously susceptible regardless of whether the variety was grown at different temperature regimes and exposed to isolates/races with differences in pathogenicity and virulence. The expression of virulence by a particular blast fungus isolate race was observed to be changed by subjecting rice host plants to different predisposing temperature conditions prior to inoculation.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.51-70
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• 2003

In recent years, Korean rice must compete with the rice of advanced countries under Doha Development Agenda(DDA) and free Trade Agreement(FTA). Therefore we should find more active and positive solution in rice industry according to the inncreasing power of international pressure. Increasing rice production was the most important policy during the past food-deficient days, but recently, with overproduction of rice, various circulation system by the brand(price)-differentiation should be settled in a recent market of Korea. Nowadays, some advanced rice farmers and Rice Processing Complex(RPC) managers developed new brands of rice with high-quality, adding healthy materials and environment-friendly farming methods. Therefore, the future strategy of making a new brand rice should be planned including selection of rice variety, cultural and post-harvest techniques, circulation and processing methods to compete against foreign rice. And environment-friendly farming is also recommendable for food safety and differentiate from imported rice. For the purpose of successful brand-rice, the following points might be considered. Firstly, selection of good quality rice and continual development of good variety must be conducted for the differentiation of Korean rice from foreign rice. Secondly, a special contract between producer and consumer with functional-rice, organic filming-rice, specific-rice will be recommendable. Thirdly, improvement of post-harvest management and milling system are necessary for the production of differentiated-rice. Fortunately, standard of inspection, rules of description for brand-rice must be developed by a more scientific examination in order to settlement of trust for consumer. Finally, provincial or regional-representative brand rice must be settled and conducted for the development of agreement market system between producer and consumer.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.25 no.1
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• pp.1-7
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• 1980

In 1976, a newly released rice variety, Yushin, was planted in 300,000 ha of the 533,000 ha of cultivated total hecterage with new rice varieties. High productivity and quality were achieved by farmers around country. However, the wilting phenomena of Yushin occured in some regions where were employed poor cultural management, and flowed sewage into the paddy field from industrial factories. This study was identified some factors for the wilting phenomena of Yushin rice variety in morphological and physiological aspects. The Yushin variety showed greater internode elongation on low part of the stems that close related to lodge at heavier nitrogen levels, excessive number of spikelets per unit leaf blade weight i.e. higher sink/source ratio, and greater consumption of respiratory substrate by increased respiration rate of rice plant as compared with those of Tongil rice variety. In physilogical aspects, the Yushin variety was significantly declined root development and root activities under heavy nitrogen conditions. Yushin rice variety was decreased $K_2$O/N ratio, carbohydrate content in stem of rice plant, and physiological root activities specially in low light intensity, 50% light interception plots. Therefore, above factors were mainly promoted the wilting phenomena of Yushin rice variety.

• Korean Journal of Environmental Agriculture
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• v.21 no.2
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• pp.156-161
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• 2002

Two different cDNA clones for superoxide dismutase (SOD) were isolated from an weedy rice variety (Oryza sativa, cv. Bhutan14Ad) and were introduced into a cultivated rice variety (Oryza sativa, cv. Nakdong) in order to develop the environmental stress-resistant rice plants. Sequence analysis of the cloned cDNAS indicated that the deduced amino acid sequence of SOD-A is 88.4% identical to that of SOD-B. Furthermore, the nucleotide sequence of SOD-A is 99.3% identical to that of a Cu/Zn SOD gene of Oryza sativa (GenBank accession No. L36320). The nueleotide sequence of SOD-B was identical to that of the previously published SOD gene (Accession No. D01000). A cultivated rice variety, Nakdong-byeo, was transformed with chimeric SOD genes containing a actin promoter of rice and pin2 terminator using a particle bombardment technique. Transformed calli were selected on an selection medium containing phosphinothricin (PPT). Transgenic rice plants were regenerated from the PPT-resistant calli. PCR analysis with genomic DNAs from transgenic plants revealed that transgenes are introduced into rice genome.

• Journal of Life Science
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• v.16 no.6
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• pp.1001-1005
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• 2006

The objective of this study was carried out to evaluate the suitability of simple sequence repeat (SSR) markers for genetic diversity assessment and identification of rice varieties. The 23 primers selected from 50 SSR primers showed polymorphisms in the 21 rice varieties. The 2 to 9 SSR alleles were detected for each locus with an average of 3.00 alleles per locus. The polymorphism information content (PIC) ranged form 0.091 to 0.839. Based on band patterns, UPGMA cluster analysis was conducted. These varieties were separate into 4 groups corresponding to rice ecotype and pedigree information and genetic distance of cluster ranging from 0.59 to 0.92. The 4 SSR primer sets (RM206, RM225, RM418, RM478) selected form 23 polymorphic primers were differentiated all the rice variety from each other by markers genotypes. These markers may be used wide range of practical application in variety identification of rice.

• Korean Journal of Breeding Science
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• v.40 no.3
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• pp.303-307
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• 2008

We bred a new green-kerneled glutinous rice variety that can be cultivated in the whole area of Korea, because only one native green-kerneled glutinous rice cultivar, "Saengdongchalbyeo", has been cultivated in the southern coastal area due to its late heading. The seeds of "Saengdongchalbyeo" were irradiated with 200 Gy of gamma ray in 1995. A promising mutant variety, "Nogwonchalbyeo" ("Wonnong 17") was selected through line selection and regional yield trials. In particular, the new variety revealed at the earlier mid of August compared to that of "Saengdongchalbyeo", the early of September, and it was considerably tolerant to a field lodging due to its shortened culm length. Also, "Nogwonchalbyeo" had a higher ripened grain ratio and 1,000 grain weight compared to the original variety. The brown grain yield of the new variety was about 5.40 MT/ha, which was 11.3% higher than that of the original variety, in the regional yield trials at 3 different fields during 2000~2001. The brown and milled grains of the new rice variety contained 20 to 65% higher amount of total amino acids, respectively than that of the original and two checks. For chlorophyll -a, -b and total chlorophyll, the new variety showed nearly two-fold higher than the checks, and for the carotenoid, it had 5.3 - 7.6 times higher amount. These results showed that the new variety can be cultivated as a special green-kerneled glutinous rice with high functional compounds.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.3
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• pp.99-105
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• 2023

Starch characteristics and pasting properties of Tongil-type rice varieties with different amylose content were analyzed. Three different Tongil-type rice varieties and one Japonica-type rice variety were examined for their properties. Tongil-type rice varieties have longer panicles and higher rice yield (721-765 kg per 10a) than Boramchan, a Japonica-type high-yield rice variety. The protein content of the Tongil-type rice variety was higher than that of Boramchan. Japonica-type rice varieties had lower amylose content than Japonica-type rice varieties, except for Amimyeon (Milyang355). Amimyeon had higher protein content than the other varieties, and its amylose content was particularly high at 39.2%. The distribution of starch granule sizes of the four varieties was similar, and the particle size corresponding to D50 was approximately 87.8-81.9 ㎛. The pasting properties of rice flour varied among varieties. The Dasanbyeo and Hanarum2 amylogram patterns were similar. These two varieties had a higher peak viscosity (PV) and lower setback (SB) than Boramchan. In the case of Amimyeon, the hot paste viscosity (HPV), cool paste viscosity (CPV), and SB were significantly higher than those of the other Toingil-type varieties, and the breakdown (BD) was very low, showing pasting properties significantly different from that of the other varieties. The onset (T_o), peak (T_p), and conclusion temperature (Tc) of gelatinization of rice flour from Amimyeon were lower than those of the other tested varieties. In addition, the gelatinization temperature, measured using differnetial scanning calorimetry (DSC), and BD, measured using al rapid visco analyzer (RVA) were low in Amimyeon. Amylose content showed a high positive correlation with pasting time (PTi), HPV, and SB and a negative correlation with PV and BD.