• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.241-247
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• 1990

In order to develop a type of instant tea cassia tora seed, changes of constiuent amounts before and after roasting $(3{\pm}0.5min\;at\;170{\pm}5^{\circ}C)$ effective extracting solvent and it's optimum concentration, dehydration method and sensory scores were investigated. Moisture, lipid, reducing sugar, emodin and rhein were decreased by roasting, whereas protein, and total sugar of cassia tora increased. Color intensity and extracting efficacy were also increased. Of three kinds of solvent (water, methanol and ethanol), ethanol was highest in redness and yellowness of exeracts, and filtrate yield. Effective extracting concentration of ethanol for cassia tora was 50%(V/V). Freeze dry product(FDP) and spary dry product(SDP) showed coffee and aloe-like smell, coffee like brown color, rapid soluble in cold and hot water, and fast caking in air during storage. Free sugar contents were high in order of raffinose>fructose >glucose>maltose>sucrose Metallic contents were high in order of sodium>calcium>potassium>magnesium>iron. In sensory score for color, taste and aroma, FDP and SDP were both above 8.0 point, however, of them FDP more or less higher than SDP In addion, score in developing value as an instant tea was above 8.0 point (valuable).

• Research in Plant Disease
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• v.19 no.2
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• pp.90-94
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• 2013

Potato cv. 'Haryeong' was bred with high solids, resistance to late blight and good culinary quality. It has been registered as new potato variety in 2005. Tuber necrosis symptoms such as severe superficial necrosis, raised surface lesions and ringed necrotic areas were found in tubers of 'Haryeong' during storage of seed potatoes in 2010. Potato virus Y (PVY) was detected from these symptomatic tubers by the analysis of RT-PCR using a primer set specific to coat protein gene of PVY. The nucleotide sequence of RT-PCR product ($PVY^{Hkr}$) was determined and compared to those of other strains, such as $PVY^{Kor}$, $PVY^N$, $PVY^{NTN}$, $PVY^O$, and $PVY^C$ registered in GeneBank. The result showed that $PVY^{Hkr}$ was exactly the same as $PVY^{Kor}$, Korean isolate reported in 2005, except two nucleotides. To verify the PVY was responsible for the tuber necrosis symptoms shown in the tubers of 'Haryeong', a bioassay was done using two viruses (PVY and Potato leafroll virus) and five potato cultivars ('Haryeong', 'Superior', 'Atlantic', 'Dejima', and 'Chubaek'). As expected, the same necrosis symptom appeared in tubers of 'Haryeong' infected with PVY only during the storage period.

• Korean Journal of Breeding Science
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• v.42 no.5
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• pp.547-554
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• 2010

Low-molecular-weight glutenin subunit (LMW-GS) in common wheat (Triticum aestivum L.) is important for quality processing of bread and noodles. The objectives of this study were to clarify the composition of LMW-GSs and to identify their corresponding proteins. Using LMW-GS specific primers we cloned and characterized 43 LMW-GS genes in the wheat cultivar 'Jokyoung'. Some of these genes contain polypeptides different in size due to the presence of various deletions or insertions within repetitive and glutamine-rich domains. The comparison of deduced amino acid sequence of the LMW-GS genes in Jokyoung with that of 12 groups LMW-GSs of wheat cultivar Norin 61 showed that the deduced amino acid sequences were nearly the same to LMW-GS groups of 1, 2, 3/4, 5, 7, 10 and 11. All LMW-GS genes contain eight cysteine residues, which are conserved among all of the typical LMW-GS sequences. The relative positions of cysteine residues are also conserved, except those of the first and seventh. Based on phylogenetic analysis, the 43 sequences with the same N-terminal and C-terminal amino acid sequences were clustered in the same group. To identify the proteins containing the corresponding amino acid sequences, we determined the N-terminal amino acid sequence of 7 spots of LMW-GSs of Jokyoung separated by two-dimensional gel electrophoresis (2DE). Of them, Glu-B3 (LMW-m and LMW-s) and Glu-D3 (LMW-m) were detected in two and three spots, respectively and the others were not clear. Collectively, we classified diverse LMW-GSs and identified their corresponding protein products. These results will be helpful in breeding programs for improvement of wheat flour quality.