• 한국작물학회지
• /
• 제34권4호
• /
• pp.384-389
• /
• 1989

한국산 미곡 통일형과 자포니카형의 형태적 특성을 구명하기 위하여 1986년에 3개 작물시험장(수원, 밀양 및 이리)에서 생산된 통일형 13품종과 자포니카형 10품종을 공시재료로 하여 다음과 같은 결과를 얻었다. 천입중은 벼, 현미, 백미 모두 두 형간에 유의성이 없었으나 벼와 현미의 무게 차 즉 왕겨층의 무게와 현미와 백미의 무게 차 즉 미강층의 무게에서는 각각 P<2.859** 및 4.316***으로 유의성을 보였으며 왕겨층은 통일형이 미강층은 자포니카형이 컸다. 벼, 현미 및 백미의 입폭은 두 형간에 각각 P<5.189***, 5.289*** 및 5.988*** 그리고 입장은 각각 P<3.016**, 4.419*** 및 5.492***으로 유의성을 보였으며, 입폭과 입두께는 자포니카형이 통일형보다 두꺼웠고, 입장은 통일형이 길었다. 입폭/입두께의 비에서 벼는 두 형간에 P<2.396*으로 유의성이 있었으나 현미와 백미는 유의성이 없었다. 입장/입폭비는 벼 : P<5.525***, 현미 : P<5.495***, 백미 : P<5.863***, 입장/입두께 비는 벼 : P<4.734***, 현미 : P<6.863***, 백미 P<8.425***로 유의성을 보였으며 이들 비는 모두 통일형이 컸다.

• 한국작물학회지
• /
• 제46권3호
• /
• pp.170-175
• /
• 2001

농가포장에서 발생하는 벼 이형주군별 발생포장 비율과 발생량 및 형질특성은 다음과 같다. 1. 우리나라의 지역별 발생포장 비율은 남서부, 남동부, 중부지방 순 이었고, 발생량은 남부지방이 중부지방보다 많았다. 2. 우점 이형주군은 단립적미군, 극만생 불임군, 장립적미군 순이었고, 장립적미군은 전남과 경남, 극만생 불임군은 전북, 단립적미군은 나머지 지역에서 우점하였다. 3. 대부분 이형주군의 간장은 인근 농가의 재배벼보다 길었는데, 특히 장립적미군과 단립적미군이 길었다. 4. 수당 영화수는 이형주군이 재배벼보다 많은 경향이었는데, 특히 극만생 불임군과 장립메성군이 많았다. 그러나 이형주군들은 대체로 불임이 심했다.

• 한국작물학회지
• /
• 제47권1호
• /
• pp.29-35
• /
• 2002

This study was carried out to investigate the characteristics of shattering habit and germination of offtype rice plants collected in Korea which were classified into seven groups based on grain characteristics. In the long-grain red rice group, the short-grain red rice group, the long-grain normal rice group, and the long-grain waxy rice group, the tensile strength of grain and primary rachis branch was relatively low and the fiber cell of the primary rachis branch was short. Characteristics of shattering-related traits and germination in relation to grain and esterase isozyme zymogram type of off-type rice plants. In most lines of the extremely late and sterile rice group, the tensile strength of grain was low, while that of primary rachis branch was high, and the fiber cell was long. However, in the type 1 esterase isozyme zymogram(EIZ) lines among the long-grain normal rice group and the type 6 and 5+6 EIZ plants among the extremely late and sterile rice group, the tensile strength of grain was relatively higher. The long-grain waxy rice group and the type 3 EIZ lines among the long-grain red rice group, showed higher germinability than did cultivars which are known to germinate well even in low-temperature. The other off-type rice group, except for the short-grain waxy rice group and type 1 and 7 EIZ lines among the long-grain normal rice group, had higher germination speed than that of the cultivars.

• 한국식품조리과학회지
• /
• 제27권6호
• /
• pp.735-743
• /
• 2011

This study examined physicochemical properties of rice grains and qualities of cooked white rice of the high yielding, Japonica type, specifically Druryechanbyeo and Boramchanbyeo, and of the Tongil-type, specifically Hanarumbyeo and Andabyeo. The changes of water absorption rate of rice grains, their textural properties and a sensory evaluation of the cooked rice s were analyzed. All varieties were short grain. The length and width of Tongil type rice grains larger than those of Japonica type. The water absorption of white rice grains increased rapidly until 1 hr when soaking and after that increased slightly. The water absorption of Druryechan grain was higher than that of the Boramchan. The sensory evaluation results showed that the Japonica type cooked rices had a higher value for overall quality than the Tongil type cooked rices. With regard to the textural properties of the cooked rices, the hardness of Boramchan and Hanarum varieties showed higher than that of Druyechan and Anda varieties. Adhesiveness, springiness and chewiness were not significantly different between varieties (p<0.05).

• 한국작물학회지
• /
• 제68권3호
• /
• pp.99-105
• /
• 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.

• 한국식품영양과학회지
• /
• 제24권5호
• /
• pp.684-689
• /
• 1995

The molecular structure of rice starch was investigated using Korean rice[3 varieties of Japonica type and 3 varieties of Tongi type(Japonica-Indica breeding type)]. The λmax of iodine complex and inherent viscosity of Japonica type were higher than those of Tongil type. $\beta$-Amylolysis limit of the starches was not different between the two rice types. In the distribution of molecular weight of rice starch, the molecular size of amylose and amylopectin for Japonica type were smaller than those for Tongil type. The chain of rice starch distributed F1 of above DP 55, F2 of DP 40~50 and F3 of DP 15~20, and the ratio of F3 against F2 for Japonica type was higher than that of Tongil type. The results suggest that rice of Japonica and Tongil type was different molecular structure of starch.

• 한국식품과학회지
• /
• 제21권5호
• /
• pp.613-618
• /
• 1989

한국산 미곡 통일계 및 일반계 품종들의 미질특성을 구명하기 위하여 1985년에 3개 작물시험장(수원작물시험장, 영남작물시험장 및 호남작물시험장)에서 생산된 통일계 13품종과 일반계 10품종을 재료로 하여 백미의 취반특성 및 밥의 texture 특성을 조사하였다. 취반특성 중 흡수율 및 취반시 사용한 용액 중 용출고형물은 각각 $p<2.172^*$ 및 $p<2.419^*$로 계통간에 유의차를 보였는데 흡수율은 일반계가 통일계보다 높았으며, 용출고형물은 통일계가 일반계보다 높았다. 밥의 texture 특성에서 hardness와 cohesiveness는 $p<4.370^{***}$ 및 $p<2.371^*$로 계통간에 유의성이 인정되었으며, hardness는 일반계가, cohesiveness는 통일계가 높았다. Amylose 함량과 adhesiveness 사이에는 통일계에서 $r=-0.922^{**}$ 일반계에서 $r=-0.915^{**}$으로 역상관을 이루었으며, 단백질 함량과 hardness 사이에는 통일계에서 $r=0.954^{**}$, 일반계에서 $r=0.915^{**}$로 정상관을 이루었다.

• 한국식품조리과학회지
• /
• 제32권1호
• /
• pp.9-15
• /
• 2016

The changes of resistant starch (RS) contents of cooked rice with soybean and coconut oils under different storage conditions were investigated and RS contents were compared between the rice and cooker types. The japonica (Hopyeong) and the indica (Thailand) type rice were cooked (washed rice: water = 100: 130) using an electric cooker and a saucepan. The coconut oil and soybean oil (3%, based on rice, w/w) were added into cooking water before heating. The RS contents of freeze-dried cooked rice powders (newly-cooked rice, stored for 12 h in the refrigerator, microwave heating after storage for 12 h in the refrigerator) were measured by the AOAC method. The RS contents of cooked rice using a saucepan were higher than those using an electric cooker. The indica type cooked rice had a higher RS content than the japonica type cooked rice, regardless of storage conditions. However, addition of oil before cooking rice resulted in increased RS content on storage in the refrigerator. The highest RS content of the cooked indica type rice with soybean oil ($5.89{\pm}0.22%$) that was stored for 12 h in the refrigerator was analyzed. The results suggested that the cooked rice formed retrograded (RS3) and amylose-lipid complex (RS5) type RS; furthermore, the RS content is affected by storage conditions, rice, cooker and oil types.

• 한국작물학회지
• /
• 제46권6호
• /
• pp.429-433
• /
• 2001

경종조건에 따른 벼 이형주의 발생양상과 특성은 다음과 같다. 1.벼 이형주의 발생량은 종자의 자가 채종년수가 증가할수 록 많았고, 직파재배 포장에서 이앙재배 포장보다 2배 가량 많았다. 2. 재배벼의 재배포장에 장립적미와 단립적미를 인위적으로 산파 하였을 때 담수표면산파 재배에서 기계이앙 재배보다 발생량이 많고 간장이 길고 주당 유효경수가 많았으며, 장립적미가 단립적미보다 이런 특성들을 많이 지녔다. 3. 이앙재배 포장에서 이형주가 재배벼의 포기 밖에서 발생하는 비율은 농가관행재배의 경우 0∼6%인 반면, 장립적미와 단립적미를 인위적으로 산파하였을 때는 70.6∼91.1% 이기 때문에 농가포장에서 발생하는 이형주군의 대부분은 종자흔입에 의해 발생하는 것으로 보아진다.

• Journal of Crop Science and Biotechnology
• /
• 제10권1호
• /
• pp.3-7
• /
• 2007

Classification of blast resistance type of 129 Korean rice cultivars was carried out based on reaction pattern to 10 Japanese blast pathogen isolates(Pyricularia oryzae). The cultivars were divided into 11 groups based on the presumed resistance genes as follows; Pia type(19 cultivars), Pita-2 type(4), Pik type(3), Pib type(5), Piz type(11), Pik-s type(8), Pik and Pii type(4), Pia and Pita type(8), Pia and Pik type(6), Pita, Pik and Pii type(4) and no-grouping type(57). These results would provide important information to rice breeding for durable and broad resistance to rice blast.