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- 저자 : 신일섭(Ilseob Shin) (검색결과 5 건)
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김지민(Ji-Min Kim),신일섭(Ilseob Shin),박수권(Soo-Kwon Park),최만수(Man Soo Choi),이정동(Jeong-Dong Lee),하보근(Bo-Keun Ha),이주석(Juseok Lee),강양제(Yang Jae Kang),정순천(Soon-Chun Jeong),문중경(Jung-Kyung Moon),강성택(Sungteag Kang 한국육종학회 2021 한국육종학회지 Vol.53 No.1
A yellow soybean cultivar called ‘Hipro’ was developed using the single seed descent (SSD) method by crossing ‘Saedanbaek’(SS92414 ×MD87L) and ‘Daepung’ (Baekwon × Sinpaldal2). A preliminary yield trial (PYT), advanced yield trial (AYT), and regional yieldtrial (RYT) were conducted in three regions. ‘Hipro’ has a determinate growth habit, white flowers, and a spherical seed shape. In the regionalyield trial, the flowering and maturity dates of ‘Hipro’ were August 4 and October 17, respectively, and the 100-seed weight was 22.2 g,which was lower than that of Daewon (26 g). Additionally, ‘Hipro’ showed resistance to lodging, soybean mosaic virus (SMV), bacterialblight, and pod shattering. The seed protein content of ‘Hipro’, which was of particular interest in this study, was 53.9%, which was higherthan that of ‘Daepung’ (41.5%), and the total amino acid content without tryptophan was 43.6%, 19% higher than that of ‘Daepung’. Themean yield of ‘Hipro’ in RYT was 2.23 ton/ha, which was 91.3% of the yield of ‘Daewon’. However, ‘Hipro’ showed an 11% higher yieldthan Daewon in Paju. As a result of the tofu characteristic test, Hipro is suitable for making soy milk and tofu due to its high solid content(12.67 Brix) and protein content (13.68%) and high yield (325%) of tofu. Overall, ‘Hipro’ had high protein content, excellent processingquality for tofu and soy milk, and strong resistance to disease and pod shattering that will greatly contribute to the consumption of soybeansin Korea. (Registration No. 7735).
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김지민(Ji-Min Kim),신일섭(Ilseob Shin),이정동(Jeong-Dong Lee),하보근(Bo-Keun Ha),이주석(Juseok Lee),정명근(Myoung-Gun Choung),문중경(Jung-Kyung Moon),강성택(Sungteag Kang) 한국육종학회 2021 한국육종학회지 Vol.53 No.1
A black soybean cultivar called ‘Noksim’ was developed using pedigree selection by crossing ‘Ilpumgeomjeong’ (SLSB87-3 × YS558)and ‘PI547426’. A p reliminary y ield t rial (PYT), advanced y ield t rial (AYT), and regional y ield t rial (RYT) were conducted in t hree regions. ‘Noksim’ has a determinate growth habit, purple flowers, and spherical seeds. In the regional yield trial, the flowering and maturity datesof ‘Noksim’ were August 4 and October 13, respectively, and its 100-seed weight was 26.5 g, which was lower than that of ‘Chungja 3’(36.5 g). Additionally, ‘Noksim’ showed resistance to lodging, soybean mosaic virus (SMV), bacterial blight, and pod shattering. In termsof the seed quality, the chlorophyll content of ‘Noksim’ was 71.19%, which was higher than that of ‘Chungja 3’ (50.78%), and its totalanthocy anin c ontent w as 2 5.17 m g/100g, w hich w as t hree t imes more than t hat of ‘Chungja 3’. The mean y ield o f ‘Noksim’ i n RYT was2.35 ton/ha, which was 18% greater than that of ‘Chungja 3’. ‘Noksim’ is suitable for cooking with rice and soy products such as soymilkbecause of its high brix degree (35 Brix) after cooking with rice, as well as its soymilk yield (71.2%). Overall, ‘Noksim’ has dark greencotyledons with a black seed coat that is preferred by consumers, and its early maturity with pod shattering resistance results in an increasedseed yield. (Registration No. 7734).
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함정 전투체계의 다수 고속 표적에 대한 위협평가 및 무장할당 알고리즘 제안
이세준(Sejun Lee),신일섭(Ilseob Shin),한창현(Changhyun Han),나범철(Beomcheol Na) 한국해군과학기술학회 2024 Journal of the KNST Vol.7 No.1
In this paper, we propose the threat assessment and target-weapon allocation in naval combat management system. The threat value for ships is calculated using the target distance, azimuth, velocity, and altitude. It is assumed that weapon-to-target engagement would take place in one-on-one correspondence using the defensible range of the weapon in ship. It can be more accurate and reliable threat assessment is achieved by calculating the threat value according to the characteristics of the weapon. It is expected to be used to other system as well.
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두부 제조용 콩 육종 계통 선발을 위한 두부 간이 제조법 개발
정지영(Jiyoung Jung),김지민(Ji-Min Kim),이택림(Taeklim Lee),허진호(Jinho Heo),신일섭(Ilseob Shin),이주석(Ju Seok Lee),강성택(Sungtaeg Kang) 한국육종학회 2022 한국육종학회지 Vol.54 No.2
Tofu is produced by mixing condensed soymilk with a coagulant. It has a low calorie and high protein and contains various important vitamins and minerals; therefore, consumption of tofu as a healthy and dietetic food has increased worldwide. For systematic application in breeding programs to increase tofu yield, evaluation of tofu characteristics is essential. To test the various characteristics of tofu, typically, a considerable amount of seeds (approximately 100 g, is required. Here, we propose a simple tofu quality test method requiring a small amount of seeds (15 g), which is 75% less than the amount needed for conventional testing. Tofu was manufactured using 20 soybean varieties with a conventional method (i.e., a tofu making machine, TM) and four simple methods: natural filtering (NF), weight pressure (WP), hand pressure (HP), and rotation machine (RM). The correlation between the five methods was assessed with respect to each tofu characteristic, and the HP and RM methods were statistically similar to the conventional methods, whereas the other methods showed differences. Regarding tofu yield, the HP and RM methods showed significantly higher correlation coefficients of 0.79 and 0.78, respectively, and the coefficient of variation between replications was also low. Therefore, the HP and RM methods were the best to easily characterize the tofu yield using a small amount of seeds. Considering the efficiency of the test, the RM method appears to be more effective than the HP method for testing multiple lines. These results will be used for the identification of quantitative trait locus/genes related to tofu quality and marker-assisted selection of breeding new soybean varieties.
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RIL집단을 활용한 콩 종실의 취반특성 검정 및 연관 QTL 탐색
허진호(Jinho Heo),김지민(Ji-Min Kim),이택림(Taeklim Lee),정지영(Jiyoung Jung),신일섭(Ilseob Shin),이주석(Ju Seok Lee),강성택(Sungtaeg Kang) 한국육종학회 2022 한국육종학회지 Vol.54 No.2
In Korea, black soybeans are traditionally consumed after cooking with rice to supplement protein and oil which are lacking in rice. Seed cooking quality including seed traits after cooking with rice, which is important for consumers, were so far not comprehensively considered during the process of breeding. In this study, we first evaluated seed quality after cooking with rice, we tested the correlation between seed cooking quality and seed water absorption ratio, and we attempted to identify the Quantitative trait locus(QTL)/gene using two recombinant inbred line (RIL) populations, i.e., Daepung × Socheong2 and Daepung × Ilpumgeomjeong. Based on phenotype and correlation analyses, the main factors affecting the hardness of soybeans cooked with rice may differ between RIL population. In the Daepung × Socheong2 RIL population, one QTL associated with seed hardness after cooking with rice was identified on chromosome 11, and Glyma.11g049600, encoding peroxidase, is proposed as a candidate gene. In the Daepung × Ilpumgeomjeong RIL population, two QTLs associated with seed hardness after cooking with rice were identified on chromosomes 7 and 19, one QTL related to seed water absorption on chromosome 3, and Glyma.19g092600 encoding pectin methylesterase inhibitor are proposed as candidate genes. This is the first study on soybean cooking quality after cooking with rice, and the locations of four related QTLs were identified. The results will be of use for future development of high-quality black soybean varieties with high consumer preference using molecular breeding methods.
KCI
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