• Journal of Life Science
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• v.24 no.6
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• pp.618-625
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• 2014

Rice flour is used in many food products. However, dough made from rice lacks extensibility and elasticity, making it less suitable than wheat for many food products such as bread and noodles. The high-molecular weight glutenin subunits (HMW-GS) of wheat play a crucial role in determining the processing properties of the wheat grain. This paper describes the development of marker-free transgenic rice plants expressing a wheat Glu-Dy10 gene encoding the HMG-GS from the Korean wheat cultivar 'Jokyeong' using Agrobacterium-mediated co-transformation. Two expression cassettes, consisting of separate DNA fragments containing Glu-1Dy10 and hygromycin phosphotransferase II (HPTII) resistance genes, were introduced separately into Agrobacterium tumefaciens EHA105 for co-infection. Each EHA105 strain harboring Glu-1Dy10 or HPTII was infected into rice calli at a 3: 1 ratio of Glu-1Bx7 and HPTII. Among 290 hygromycin-resistant $T_0$ plants, we obtained 29 transgenic lines with both the Glu-1Dy10 and HPTII genes inserted into the rice genome. We reconfirmed the integration of the Glu-1Dy10 gene into the rice genome by Southern blot analysis. Transcripts and proteins of the Glu-1Dy10 in transgenic rice seeds were examined by semi-quantitative RT-PCR and Western blot analysis. The marker-free plants containing only the Glu-1Dy10 gene were successfully screened in the $T_1$ generation.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.461-468
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• 2007

The quality characteristics of bread made from domestic Korean wheat flour that contained different amounts of cactus Chounnyuncho (Opuntia humifusa) powder were investigated. The water absorption and peak time, as determined by a farinograph, increased with increasing amounts of cactus powder, while stability, elasticity, and weakness decreased (p<0.05). RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing cactus powder content (p<0.05). The fermentation time of the bread increased with increasing cactus powder content, while the fermented volume and baking loss decreased (p<0.05). According to the sensory test, the most preferred bread contained 3% cactus powder (p0.05).

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.5
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• pp.393-402
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• 1990

Studies to obtain a fundamental data to improve the quantity and quality of wheat protein and to select the excellent breeding materials suitable for various uses of it were performed on the focuses of protein content, amino acid composition, and its related quality. The range of seed protein content of crossing block consisted with 319 varieties or lines was from 9.9% to 17.6% with the average of 13.2%. The minimum protein content was showed by Wonkwang, and the maximum by Chungnamjaerae and Suwon 210. Among the Korean native varieties or breeding lines of crossing block, at least twelve lines or varieties were selected as the high-protein wheats. In the effects of environmental conditions, the variations of protein content by cultivating locations and year were showed out to be up to 3.6%, and 3.3%, respectively. But the varietal characteristics of wheat protein were seemed to remain constantly. In the results of amino acid analysis, those related with bread quality, except proline were improved with the increase of seed protein. But the improvement of nutritional quality did not agree with the protein content increase of seed. The total content of amino acid essential to adults was very low with 266.6-273.3mg per one gram of protein compare to the 350mg (free from the amino acid of tryptophan) recommended by FAO/WHO. Especially the limiting amino acid such as methionine, lysine and threonine were critically deficient. The correlation between protein contents and sedimentation values was obtained r=0.656$\^$**/ of average notwithstanding widly different environmental conditions, and in some condition the value was obained about to r=0.956$\^$**/.

• Journal of Microbiology and Biotechnology
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• v.19 no.5
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• pp.468-473
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• 2009

The antibiotic meroparamycin was produced in the free culture system of Streptomyces sp. strain MAR01. Five solid substrates (rice, wheat bran, Quaker, bread, and ground corn) were screened for their ability to support meroparamycin production in solid-state fermentation. In batch culture, wheat bran recorded the highest antibacterial activity with the lowest residual substrate values. The highest residual substrate values were recorded for both ground corn and Quaker. On the other hand, no antibacterial activity was detected for rice as a solid substrate. The use of the original strength of starch-nitrate medium in the solid-state fermentation gave a lower antibacterial activity compared with the free culture system. Doubling the strength of this medium resulted in the increase in the activity to be equivalent to the free culture. The initial pH (7.0) of the culture medium and 2 ml of spore suspension (1 ml contains $5{\times}10^{9}spores/ml$) were the optima for antibiotic production. The water was the best eluent for the extraction of the antibiotic from the solid-state culture. Ten min was enough time to extract the antibiotic using a mixer, whereas, 60 min was required when shaking was applied. Semicontinuous production of meroparamycin using a percolation method demonstrated a more or less constant antibacterial activity over 4 runs ($450-480{\mu}g/ml$). The semicontinuous production of the antibiotic was monitored in a fixed-bed bioreactor and the maximum activity was attained after the fourth run ($510{\mu}g/ml$) and the overall process continued for 85 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.3
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• pp.270-278
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• 1992

Two of the Hard White Winter (HWW) wheats had higher farina yield than mixed Hard Red Winter (HRW) wheat. Optimum steaming time for HRW farina spaghetti was 3min under 86-98$^{\circ}C$. Optimum cooking time decreased after steam treatment. Steam treated spaghetti showed much higher strength of dried spaghetti, lower cooking loss, and cooked weight, less stickiness, and total organic matters (TOM) value than in treated spaghetti after cooking. The rooking qualities except stickiness were significantly different between treated and untreated steam. The quality of hard wheat farina spaghetti was more affected than that of durum spaghetti after steam treatment. HWW farina spaghetti im-roved all the qualities of steam treated and untreated spaghetti than those of HRW farina spaghetti except stickiness. From the observations of scanning electron microscope (SEM), maybe two general principles of steaming can be explained by : i) forming hydrophobic protein film on surface of pasta, ii) higher retrogradation of starch, which cause less swelling of starch.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.36 no.6
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• pp.501-505
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• 1991

To evaluate the suitability of solid-culm crops for silage, culm characteristics and the variation of solidness in several solid-culm and hollow-culm cultivars of wheat and triticale were examined both in the field and greenhouse. The degree of culm solidness and the voiume of air space in each internodes were measured at heading. The solidness of solid-culm were increased by the development of pith connected with vascular bundles. There was a variation in solidness among the crops tested. The degree of solidness in hollow -culm crops was 14.6% and 15.0% for 'Wonkwang' wheat and 'Shinkihomil' triticale, whereas in solid-culm crops the degree was 77.0-100% for durum wheats, 61. 0-95.8% for bread wheats and 18,7-57,0% for triticales. For 'Golden ball' which had the most solid culms among durum wheats tested higher solidness was observed in the greenhouse than the field, in the high internodes than low ones and in tiller culms than main stems. The solid-culm crops had a smaller air volume in internodes (1.01-2.30ml) than did 'Shinkihomil' (4.85ml) and this characteristics was considered to be advantageous for air removal and lactic fermentation at ensilaging.

• Current Research on Agriculture and Life Sciences
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• v.5
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• pp.75-80
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• 1987

We investigated physico-chemical properties of hard wheat flours for frozen yeast-raised breadmaking and freezing stability of frozen dough prepared by the straight no-time method. The general Composition of wheat flours were : moisture ; 14.0%, ash ; 0.48%. protein ; 13.15%, and dry gluten ; 13.43%. In farinograph data, development time and water absorption were 5.5 mimutes and 62 %, respectively. Amylograph maximum viscosity was 500 BU. Resistance to extention increased with the time and their extensibility decreased in the extensigraph data. From these results obtained from these physico-chemical properties, it was confirmed that the used wheat flours were most suitable for bread-baking. Considering effect of gassing power on cold storage period and fermentation time, it was effective that dough temperature should be adjusted to $20^{\circ}C$ in order to decrease freezing injury and maintain freezing stability.

• Journal of Korean Society of Rural Planning
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• v.25 no.2
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• pp.63-74
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• 2019

As the awareness of food security has increased, the Korean government has established national projects, such as Saemangeum proclaimed land, to secure sources of grain. Saemangeum is a large-scale agricultural area that was constructed to maintain preparedness for unstable food markets. This study aims to develop a $6^{th}$ Industrialization Model (SIM) for Saemangeum Grain Complex by applying feasible strategies to wheat and two-rowed barley which have low self-sufficiency rates. In addition, this study estimates the potential economic value of each development strategy associated with a sixth industrialization model to create higher added values from production, processing and tourism experiences. The strategic plan for primary, secondary, and tertiary industries is to combine cultivating and processing wheat and two-rowed barley for sales and linking them to tourism experience. This study shows value added from the combination of the primary, secondary and tertiary industry of wheat and two-rowed barley are 7.5 and 23.0 times more than those of the primary and tertiary industry combination, respectively. Through branding Saemangeum Grain Complex's products, such as Saemanguem bread and craft beer, would further enhance the economic benefits derived from the complex.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.249-255
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• 2014

Increased consumption of a polysaccharide, ${\beta}$-glucans, in foods may prevent health related problems such as cancer, cardiovascular diseases and diabetes. ${\beta}$-glucans is a fibrous polysaccharide having proven both functional and medicinal properties. Recently, the FDA recommends the consumption of oat or oat products containing a total of at least 3 grams of bea-glucans per day for health improvement. The content of ${\beta}$-glucans in barley was almost four times higher than that in oat. In this study, the physicochemical and sensory characteristics and biological properties of steamed barley bread added with ramie leaf powder was investigated. The study of sensory characteristics was performed using the Quantitative Descriptive Analysis (QDA). 30 panelists were selected among our university students. They then evaluated the different sensory characteristics, such as overall preference, color, flavor, chewiness, moistness and taste. The color and texture analyses were determined using a colorimeter and texture analyser, respectively. In the sensory, color and texture evaluation, barley bread with ramie leaf showed higher values than barley bread and wheat bread did. The physiological activities were investigated through the total phenol content and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging activity. Hence, barley appears to be a suitable food resource for making bread. This study suggests that barley bread added with ramie leaf can be used as one of the processing methods in promoting the consumption of barley. It might also help with the improvement of barley food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.785-793
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• 2007

This study was carried out to investigate the effects of red yeast rice addition on the physical characteristics of sourdough starters ($SD1{\sim}4$) and the quality characteristics of sourdough bread (CSB, $SDB1{\sim}3$). Moisture contents of red yeast rice, wheat flour, and rye flour were 6.15, 12.53, and 8.56%; ash contents were 0.15, 0.44, and 1.64%; protein contents were 7.30, 12.57, and 11.18%; crude lipid contents were 0.97, 1.16, and 2.49%, respectively. The pH decreased with increasing red yeast rice addition. Reducing sugar and total sugar increased with increasing red yeast rice addition. Lactic acid bacteria were not detected from 0 day for all samples and was maximum on the 2nd day. The yeast counts of SD1 were not detected from $0{\sim}4th$ day, but $SD2{\sim}4$ increased until the 3rd day. Peak time, peak value, and width of tail of CSB were higher than $SDB1{\sim}3$, and they increased with increasing red yeast rice contents of sourdough. The fermentation expansive power of $SDB1{\sim}3$ was higher than that of CSB. Baking loss and specific volume of SDB1 were higher than other samples and when baking loss of CSB and SDB1${\sim}$3 increased, the specific volume increased. L values decreased with increasing red yeast rice contents of sourdough bread whereas, a and b values increased. Springiness and brittleness of CSB and gumminess of SCB1 were lower than other samples. Springiness, brittleness, and gumminess increased with increasing red yeast rice content of sourdough bread. The sensory evaluation indicated that color, hardness, springiness, sweetness, and sourness increased with increasing red yeast rice content of sourdough bread. Aircell non-uniformity of SDB1 was lower than other samples, whereas off-flavor was higher than other samples.