• Title/Summary/Keyword: alkali digestion value

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Interrelation between Physicochemical Properties of Milled Rice and Retrogradation of Rice Bread during COld Storage (쌀의 이화학적 특성과 저장 쌀빵의 노화성과의 관계)

  • 강미영;최영희;최해춘
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.26 no.5
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    • pp.886-891
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    • 1997
  • The interrelation between physicochemical properties of milled rice and retrogradation of rice bread during cold storage was examined to compare the varietal difference in maintenance of rice bread quality. Twelve rice materials showed big varietal difference on physicochemical properties of rice starch such as amylose content(0.0~29.2%), gel consistency(20~98mm), and alkali digestion value(2.0~7.0). Rice bread made from milled rice of Jungwonbyeo, AC 27 and IRAT 177 exhibited soft texture and late retrogradation of rice bread during cold storage(4$^{\circ}C$). The amylose content of milled rice was closely associated with gel consistency negatively and with springiness of rice bread positively. The retrogradation of rice bread texture during cold storage was correlated with gel consistency of rice flour positively and with alkali digestion value of milled rice negatively.

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Inheritance and Variability of Alkali Digestion Value in Rice Kernels (쌀 Alkali 붕괴성의 유전 및 변이성에 관한 연구)

  • ;Hyun-Ok Choi
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.25 no.2
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    • pp.15-22
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    • 1980
  • Alkali digestion value of rice kernels was increased with delayed planting date and decreased with temperature during ripening. Varietal difference in average digestion value between low and high groups of rice varieties was the greatest under the conditions of 1.4 percent solution of potassium hydroxide, early planting and day/night temperature of 30/22$^{\circ}C$ Segregation ratio of alkali digestion value in $F_2$ generation was varied with crosses showing 3:1 for nine crosses, 1:3 for one cross, 9:7 and 13:3 for two crosses respectively and non-segregation for one cross of 15 crosses between low and high varieties in the digestion value.

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Mapping of grain alkali digestion trait using a Cheongcheong/Nagdong doubled haploid population in rice

  • Kim, Hak Yoon;Kim, Kyung-Min
    • Journal of Plant Biotechnology
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    • v.43 no.1
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    • pp.76-81
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    • 2016
  • We performed a molecular marker-based analysis of quantitative trait loci for traits that determine the quality of appearance of grains using 120 doubled haploid lines developed by anther culture from the F1 cross between 'Cheongcheong' (Oryza sativa L. ssp. Indica) and 'Nagdong' (Oryza sativa L. ssp. Japonica). We therefore calculated the alkali digestion value (ADV), used to indirectly measure gelatinization temperature, to evaluate the quality of cooked rice in 2013 and 2014. The ADV score of frequency distribution was higher milled rice than brown rice. In total, nine different quantitative trait loci (QTLs) were found on 5 chromosomes in 2013 and 2014. Also, chromosome 5, 8 were detected over two years. We conclude that selected molecular markers from this QTL analysis could be exploited in future rice quality. In conclusion, we investigated ADV of brown and milled rice in CNDH population. This study found nine QTLs related to the ADV of brown and milled rice. The detected one marker can be used to select lines with desirable eating-quality traits because ADV is closely associated with the eating quality of cooked rice. Therefore, it will be useful to collect resources and distinguishable in many varieties for rice breeding program.

Agronomic Characteristics of Rice Recombinant Inbred Lines (RILs) Developed from a Cross of Nonganbyeo and BG 279

  • Lee, Jeom-Ho;Kim, Nam-Soo;Cho, Youn-Sang;Song, Moon-Tae;Hwang, Hung-Goo;Moon, Huhn-Pal
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.1
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    • pp.86-94
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    • 1999
  • A set of rice recombinant inbred lines was developed from a cross between a Tongil type variety, Nonganbyeo, and an indica variety, BG276, by the single seed descent method. The number of the lines in the population was 272. All the agronomic characters studied except ADV (alkali-digestion value) showed continuous variation among the RILs, implying that their inheritance mode should be quantitative. The patterns of the variation in the RILs were either normal or skewed distribution. ADVs of RILs were segregated into two groups with 1:1 ratio, indicating that ADVs in this KIL population might be controlled by one major gene. Transgressive variations were also observed in all characters. Heritability values of the characters varied from 0.488 in brown/rough rice ratio to 0.895 in alkali-digestion value. In the analysis of genotypic and phenotypic correlations, the character of yield was positively correlated with 8 different agronomic characters. The number of panicles per hill was negatively correlated with culm length, panicle length, and number of spikelets per panicle. Grain length was positively correlated with grain width, grain thickness, grain length/width ratio, white belly, ADV, and amylose. However, grain length/width ratio was negatively correlated with grain width. White core was also negatively correlated with white belly and ADV.

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Characteristics of Grain Quality at Different Transplanting Times among Rice Cultivars (벼의 품종별 이앙시기가 미질 특성에 미치는 영향 III. 미립의 호화정도와 식미평가)

  • 고재권
    • Korean Journal of Plant Resources
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    • v.11 no.2
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    • pp.146-151
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    • 1998
  • A study was carried our to investigate the characteristics of physico-chemical components palatability of cooked rice accoring to different transplanting time. The treatments were consisted of five transplanting time, from May 5 to July 5 at 15 -day intervals, and six cultivars ; two early-maturing, two mid-maturing and two late-maturing cultivars which are clearly identified by evaluation of cumulative temperature and growth duration from seeding to heading of rice plants. In gelatinization characteristics of rice grain, alkali digestion value was low in the earlier transplanting regardlessof maturing types. Initial pasting temeprature maximum viscosity and breakdown as amylogram charcteristics were high at the transplanting of June 5. The palatability of cookedrice was evaluated that early-maturing cultivars were much better in early transplanting than in late transplanting . The optimum transplanting time for palatibility was the periods from May 5 to 20 in early maturing varieties, May 20 to June 5 in mid-maturing and June 5 to June 20 in late-maturing ones at Honam district in Korea.

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Mapping of QTL based on molecular map conferring agronomic traits in recombinant inbred lines from tongil type X Japonica type of rice(Oryza sativa L.) IV. White core, white belly and alkali digestion value (벼의 통일형과 일반형 교배후대에서 분자유전자 지도를 이용한 주요 농업형질의 양적형질 유전자좌(QTL) 분석 IV. 심백, 복백 및 알칼리 붕괴도)

  • Kang Hyeon Jung;Cho Yong Gu;Lee Young Tae;Eun Moo Young;Cho Soo Yeon;Shim Jai Wook
    • Proceedings of the Korean Society of Crop Science Conference
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    • 1996.10a
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    • pp.30-31
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    • 1996
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Changes in Quality Properties of Brown Rice after Germination (발아에 따른 현미의 품질 변화)

  • Kim, Dae-Jung;Oh, Sea-Kwan;Lee, Jeong-Heui;Yoon, Mi-Ra;Choi, Im-Soo;Lee, Dong-Hyen;Kim, Yeon-Gyu
    • Korean Journal of Food Science and Technology
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    • v.44 no.3
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    • pp.300-305
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    • 2012
  • The objective of this study was to evaluate quality properties, including amylose, alkali digestion value (ADV), and amylogram, of brown rice and germinated brown rice of some cultivars in Korea for rice processing products. The protein content of brown rice was significantly higher than those of germinated brown rice. The amylose content of the samples ranged from 17.09 to 18.85%. Alkali digestion value (ADV) of brown rice and germinated brown rice were described as a grade of 2-5 and 4-7, respectively. In a rapid visco analyzer (RVA) examination, pasting temperature of brown rice and germinated brown rice was $67.93-68.05^{\circ}C$. In addition, the pasting characteristics of brown rice were significantly higher than those of germinated brown rice. A texture analysis test showed that germinated brown rice Haiami had the lowest hardness and germinated brown rice Samkwang had the highest adhesiveness.

Changes of Seed Viability and Physico-Chemical Properties of Milled Rice with Different Ecotypes and Storage Duration (벼 생태형별 저장기간에 따른 종자 발아율 및 이화학적 특성변화)

  • Kim, Hong-Yeol;Yang, Chang-Ihn;Choi, Yong-Hwan;Won, Yong-Jae;Lee, Young-Tae
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.52 no.4
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    • pp.375-379
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    • 2007
  • This study was carried out to examine the effects of storage duration on physico-chemical properties of milled rice. Rough rice of three rice ecotypes(Japonica, Tongil and F1 hybrids with Tongil back-ground) was stored for 4, 16, 28 and 40 months without artificial environmental control in seed warehouse. And this materials were investigated for seed germination rate, brown rice hardness, alkali digestion value(ADV), contents of protein, amylose, total sugar, and reducing sugar. Seed germination rate was significantly reduced with storage duration increased regardless of rice ecotypes : 66.7% from 16 months storage, 2.5% from 28, and nil from 40 months storage in Japonica rices. And 54.0%, 67.9% in Tongil, and F1 hybrid after 40 months storage, respectively. Brown rice hardness was not significantly affected by storage duration but showed significant genotypic differences. As the storage duration prolonged, sugar content and alkali digestion value increased, protein content declined while amylose content did not show clear tendency. Total and reducing sugar contents showed sharp increase upto 16 months storage and thereafter steady in crease, and the percentage of reducing sugar content out of total sugar content increased with extended storage duration.

Studies on the Variability of Lowland and Upland Rice Grown Under Lowland and Upland Conditions 2. Variation of Yield and Maj or Quality Components of Rice Kernels (수도와 육도품종의 논과 밭재배에 다른 변이성에 관한 연구 제2보 수량 및 주요미질성분의 변이)

  • Choi, S.J.;Chung, G.S.;Choi, H.O.
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.25 no.1
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    • pp.25-30
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    • 1980
  • Lowland and upland rice were grown concurrently under the both lowland and upland conditions. Yield and its components such as one liter weight, 1, 000 grain weight, number of grain per panicle and number of panicle per hill were compared between varieties and between cultural conditions. Variations of rice quality were also observed about amylose content, alkali digestion value and protein content between varieties and cultural conditions. Most of lowland varieties showed high growing vigour and yielding ability in lowland culture, and they also showed high variations between the lowland and upland cultures compared to upland variety. Upland varieties were revealed higher adaptability in productivity to the lowland condition than upland condition.

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Gelatinization Characteristics of Glutinous Rice Varieties

  • Kim, Kwang-Ho;Park, Hong-Sook;Kim, Jae-Sung
    • KOREAN JOURNAL OF CROP SCIENCE
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    • v.44 no.1
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    • pp.64-69
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    • 1999
  • Gelatinization characteristics of 111 glutinous rice varieties were evaluated by Rapid Visco Analyzer. Gelatinization viscosity of glutinous rice tested varied with ecotypes or varietal groups: indica, japonica, and Tongil type. Indica rice showed the highest average value of initial pasting temperature. The average values for peak, hot, and cool viscosities were highest in Tongil-type rice, and lowest in japonica rice. Japonica showed the lowest breakdown and consistency, but the highest setback value. Indica was lower in alkali digestion value (ADV), and shorter in gel length after gelatinization thanjaponica and Tongil-type. Glutinous rices tested could be divided into six groups by cluster analysis based on their gelatinization characteristics. Group I-A was mostly early maturing japonica varieties while I-B was mostly indica and Tongil-type rices. Groups II-A and II-B were consisted of very early maturingjaponica, and III-A and III-B included medium or medium late maturingjaponica varieties. Group III-A showed the lowest average values of peak, hot, cool, and consistency viscosities, and also in breakdown and setback ratios. Group I-B revealed the highest values in peak, hot, cool, breakdown, and consistency viscosities. ADV was low in groups I-A, I-B, and II-B, and gel consistency was not different among the six varietal groups. Principal component analysis using seven traits related with gelatinization produced four effective components, and the first and second components were highly correlated with all the gelatinization characters evaluated.

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