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쌀 아밀로스 함량 및 알칼리 붕괴성 동질유전자계통(NIL)의 미질특성 비교
정영평,김광호 建國大學校附設 農業資源開發硏究所 1998 農資源開發論集 Vol.20 No.-
Abstract Pleiotropic effect on rice grain quality characters of gene controlling amylose content(AC) or alkali digestibility(ADV) of rice grain was tested using near isogenic line(NIL). Successive selfing of hetero plant for AC or ADV was adopted for NIL development. Two sets of NIL for AC were selected in F6 lines, and one set of NIL for ADV was identified in F6lines in this experiment. No difference in protien content, ADV, gel consistency, chroma value of brown rice and grain weight was found between medium and low AC NILs. Among cooking characteristics only iodine value of residual cooking water of low AC line was significantly higher than medium AC line. Medium AC line showed higher maximum and breakdown viscosity, and lower final, consistency and setback viscosity compared with low AC line in visco-gelatinization characters. Values for adhesiveness, gumminess, viscousness and balance of cooked rice grain were lower, but stickiness was higher in low AC line compared with medium AC line. High and low ADV NILs showed different protein content and chroma value a. Rice flour of high ADV line indicated lower value in initial pasting temperature, maximum and breakdown viscosity, but higher value in setback viscosity among visco-gelatinization characters compared with low ADV line. It can be concluded that NILs for AC or ADV selected in this experimnet were differed in several characteristics related rice grain quality. Pleiotropic effect on rice grain quality characters of gene controlling amylose content(AC) or alkali digestibility(ADV) of rice grain was tested using near isogenic line(NIL). Successive selfing of hetero plant for AC or ADV was adopted for NIL development. Two sets of NIL for AC were selected in F_6 lines, and one set of NIL for ADV was identified in F_8 lines in this experiment. No difference in protein content, ADV, gel consistency, chroma value of brown rice and grain weight was found between medium and low AC NILs. Among cooking characteristics only iodine value of residual cooking water of low AC line was significantly higher than medium AC line. Medium AC line showed higher maximum and breakdown viscosity, and lower final, consistency and setback viscosity compared with low AC line in visco-gelatinization characters. Values for adhesiveness, gumminess, viscousness and balance of cooked rice grain were lower, but stickiness was higher in low AC line compared with medium AC line. High and low ADV NILs showed different protein content and chroma value a. Rice flour of high ADV line indicated lower value in initial pasting temperature, maximum and breakdown viscosity, but higher value in setback viscosity among visco-gelatinization characters compared with low ADV line. It can be concluded that NILs for AC or ADV selected in this experiment were differed in several characteristics related rice grain quality.
홍하철,정영평,김태영,손종록,황홍구,최해춘,민용규,김기종,Hong, Ha-Cheol,Jeong, Young-Pyeong,Kim, Tae-Young,Son, Jong-Rok,Hwang, Hung-Goo,Choi, Hae-Chune,Min, Young-Kyoo,Kim, Kee-Jong 한국응용생명화학회 2003 한국농화학회지 Vol.46 No.1
벼의 품종 및 입형별 최적도정조건을 구명하여 손실량을 최소화하고 고품질 양질쌀을 가공하기 위하여 2000년산 다산벼, 안산벼, 화성벼, 일품벼 및 동안벼의 원료품위, 제품품위, 도정특성, 도정시 소요전력 등을 조사하였다. 수확한 벼의 수분을 15%까지 건조한 후의 천립중은 다산벼가 가장 높은 28.55 g 이었고, 안산벼는 22.92 g으로 가장 낮았다. 벼의 장폭비는 다산벼, 안산벼, 동안벼, 화성벼 및 일품벼가 각각 3.03, 2.36, 2.23, 2.12 및 2.10이었다. 현미 가공시 현미기 고무롤러의 간격을 벼 품종별 두께의 20%, 30%, 40%로 다르게 조절하여 가공한 결과 현미기 고무롤러 간격을 30%로 하여 현미 가공하였을 때가 제현율이 가장 높았다. 실험실용 정미기를 이용하여 현미를 2회 도정시 다산벼는 전체 미강중 91.38%, 화성벼는 88.46%, 동안벼는 74.62%, 일품벼는 73.03%, 안산벼는 70.93%의 미강이 제거되었고, 백미가공이 끝난 후 전품종 평균 백미완전립률은 92.87%이었다. Paddy and milled rice quality, milling characteristics, energy consumption of milling process were investigated using Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo varieties. Thousand grains weights of the varieties dried to 15% moisture content were 22.92-28.60 g, with Dasanbyeo being the heaviest. Optimum clearance of rubber roller for obtaining maximum dehulling recovery was 30% of each rice variety thickness. At that time, perfect brown rice ratios of Dasanbyeo, Ansanbyeo, Hwaseongbyeo, Ilpumbyeo, and Donganbyeo were 95.24%, 98.86%, 95.97%, 97.75%, and 97.31%, respectively, and showed no significant differences among varieties. Ratios of removed rice bran after two times milling ranged 70.93-91.38%, with Dasanbyeo showing the highest ratio, and the average head rice ratio was 92.87%.