GM작물은 세계적으로 재배면적이 지속적인 증가되고 있으며, 이로 인한 GM작물의 잠재적인 환경위해성에 대한 우려도 증가되고 있다. 현재까지 국내에서 GM작물의 상업적 재배는 되고 있진 않지만 GM작물의 안전성 평가를 위한 기술 개발은 크게 요구되고 있는 실정이다. 국내외적으로 다양한 GM작물의 유전자이동성 평가가 수행되어왔으나 화분 공급원인 GM 벼의 개화기 차이에 의한 유전자 이동성 연구는 부족한 실정이다. 본 연구에서는 벼의 개화기 차이에 따른 비타민A 강화 벼(PAC)로부터 모품종인 낙동벼와 중만생종인 일미벼, 조생종인 운광벼, 중생종인 대보벼, 통일형인 세계진미벼로의 화분 매개에 의한 유전자 이동성을 평가하였다. 비타민A 강화벼(PAC)의 도입 유전자를 검출하는 PCR 분석을 통해 유전자 이동성 유무를 최종적으로 검증하였다. 총 파종된 종자수에 대한 교잡율은 개화기가 일치하는 낙동벼에서는 0.0007%, 개화기가 차이가 있는 일미벼, 운광벼, 대보벼, 세계진미벼에서는 0%로 나타났으며, 모든 교잡개체들은 비타민A 강화벼(PAC)에 근접한 2m 내에서 발견되었다. 화분 매개에 의한 비타민A 강화벼(PAC)의 유전자 이동 특성은 기존에 연구된 결과들과 비슷한 결과를 보였으며, 벼 재배품종간의 개화기 차이가 화분에 의한 교잡을 결정하는데 중요한 요인으로 작용하였다. 이에 벼 경작지의 기상 조건과 벼 품종간의 개화시기 중복 여부 등이 GM벼에 의한 일반 재배품종 및 잡초성벼로의 유전자 이동 최소화 기술 개발과 안전관리 기준 작성에서 주요 영향 요소들로 고려해야 한다.

토콜즈(tocols) 이성질체 조성이 서로 다른 자포니카와 통 일형 품종을 이용하여 저장기간에 따른 지질 관련 품질의 변 화를 살펴보았다. 자포니카와 통일형 품종의 현미를 35℃, 습 도 80%에서 8주간 저장하며, 2주 간격으로 품질 변화를 분석 한 결과, 자포니카 품종들의 발아율은 저장 초기 98.0%에서 저장 8주 후 22.4%까지 감소한 데 반해, 통일형 품종들은 저 장 초기 93.3%에서 8주 후 59.7%로 감소해 통일형 품종의 발 아율 감소율이 2배 이상 낮았고, 쌀의 저장 중의 산패 정도를 나타내는 지방산가 또한 통일형 품종에서 유의적으로 낮았 다. 발아율 및 지방산가는 쌀의 저장 중 품질 저하를 판단하 는 주요 기준이며, 본 실험을 통해 통일형 벼 품종이 자포니 카 품종에 비해 저장에 따른 품질 저하 속도가 늦다는 사실을 확인하였다. 통일형 벼는 토코페롤 대비 토코트리에놀 함량 이 높고, 특히 지질 안정성 및 지질의 산화 억제 효과가 뛰어 난 γ-토코트리에놀의 함량이 높은 지질 특징을 지니고 있어, 벼 저장 중의 지질 산패 지연에 관여하였을 것으로 추측된다. 그러나 벼의 저장성과 관련된 명확한 성분 구명을 위해서는 자포니카와 통일형의 토콜즈(tocols) 조성 혼합물을 이용한 저장 실험이 추가로 수행되어야 할 것으로 생각된다.

Physiological characteristics of brown rice and black rice were investigated to provide the fundamental information of physiological property of rice and to show the potential of rice as a functional ingredient. Bioactive compounds were extracted from brown and black rices with aqueous solvents like 80% ethanol. Total phenolics, flavonoids and antioxidative capacity of brown and black rices’ extracts were determined. Brown rice showed much higher amount of total phenolics and flavonoid contents as well as antioxidative capacity than those of milled rice indicating that most of bioactive compounds are located in the bran layer. Black rice showed higher total phenolics and flavonoid contents and antioxidative capacity than those of brown rices. The highest antioxidative capacity was obtained from Heugjinju followed by Heugseol, Sinnongheug-chal, Hopum and Samkwang. This result indicated that antioxidative capacity is affected by total phenolics and flavonoid contents. Both brown and black rices contained higher amount of ferulic acid than that of p-coumaric acid.

The academic world which has known that Korea and Japan moved in the south of China. After all these races which transferred themselves from the north to the south. They said that also rices were passed through the south of China, but its place is the north. It is a Langyadao that is native to just the north. If so, what kind of ship? sea of Huanghai and east sea or sea of Bohai and Huanghai? When we consider a matter in all aspects, it is nearly possible more the north than the south most scholars is believing.

The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The α value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature (T0) and peak gelatinization temperature (Tp) in functional rice compared with those in regular rice. The gelatinization enthalpy (δH) of functional rice was lower than that of regular rice, showing that functional foe had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cooked compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.

This study was to find out the relationships between whiteness, hardness, crack ratio, broken rice ratio, increased grain temperature, moisture content, electric energy consumption, and optimum conditioning of grain temperature for the milled rice efficiency and quality maintenance during the milling process of brown rice at low temperature. There was no significant difference between the whiteness variations of white rice after milling process when the conditioning grain temperatures ranging from 0 to 20oC was used. The crack and broken rice ratios of white rice and the hardness of brown rice decreased with an increased in the conditioning grain temperature. Conditioning grain temperatures of 12, 20oC are applicable to appropriated standard of temperature (15oC) after milling process. In the case of low temperature of grain, there was steadily increase the rate of changing moisture contents because of dew condensation. There was 2.62~14.28% decline of electricity energy for milling process when the temperature of grain was higher than 0oC. Therefore, it needs to control temperature over 10oC for appropriate milling in winter season.

종피색이 다른 세 품종을 이용하여 총페놀함량, 항산화활성 및 항암활성의 변이를 조사하였다. 총페놀함량은 흑진주벼의 쌀겨와 영이 적진주벼와 일품벼보다 높게 나타났으며, 흑진주에서는 쌀겨가 영보다 함량이 높았으나 다른 두 품종은 영이 쌀겨보다 함량이 높았다. DPPH 자유기 소거능은 흑진주와 적진주의 활성이 일품벼 보다 높았으며, 쌀겨 추출물이 영 추출물보다 훨씬 높은 활성을 보였다. 환원력은 흑진주의 쌀겨 추출물이 다른 품종의 쌀겨 추출물보다 3~16배의

경북지역에서 생산 유통되는 브랜드 쌀의 품질 분석을 통해 고품질 쌀 생산의 기초 자료로 활용하고자 하였으며, 분석시료로는 경북 시군에서 추천한 2006-2007년도 브랜드 쌀 26종을 사용하였다. 단백질 함량은 6.5%이하가 46.2% (12종), 6.6%-7.0%는 23.1%(6종)로 비교적 낮아 단백질 함량은 양호하였다. 완전립율은 95% 이상이 7.7%(2종), 90-94%는 15.4%(4종)이었으며 89% 이하가 76.9%(20종)로 품질이 다소 낮았으며 분상질립은 다소 높아 완전립율과 분상 질립 개선이 필요하다. DNA 분석에 의한 품종 혼입율 분포는 1-10%가 46.2%(12종), 11-20%는 34.6%(9종)로서 순도 80% 이상이 80.8%로서 매우 양호하였다.

This study was performed to find out starch properties of rice grains in three varieties with different amylose content, Ilpumbyeo (non-waxy), Goami2 (high amylose), and Hwasunchalbyeo (waxy rice). There was no difference among physico-chemical characteristics of rice grains, but Goami 2 showed 2~3 folds higher crude fat (1.36%) than Ilpumbyeo. Pasting properties of RVA showed the highest values of maximum viscosity, breakdown, and final viscosity in Ilpumbyeo. A similar chain length distribution of amylopectin was found in Ilpumbyeo and Hwasunchalbyeo, indicating that DP 12 had the highest distribution. Goami 2 had the highest distribution in DP 14, and showed the lower percent (14.1%) than other rice cultivars. Thermal properties of DSC showed that the values of Tc and Tp of Hwasunchalbyeo were similar to Ilpumbyeo, whereas a slightly higher Tc was observed. The absorbtion enthalpy was also the highest (11.1 mJ/mg) in Hwasunchalbyeo. Goami 2 showed higher To, but the lowest enthalpy (6.52 mJ/mg) compared to Ilpumbyeo (7.92 mJ/mg). Retrogradation properties, which were measured with the gelatinized rice sample used for DSC, and stored in 4~circC during 6 days, indicated that retrogradation absorbtion peak was the first peak at 52.6~55.2~circC , and the second peak above 95~circC . Retrogradation enthalpy of Goami 2 was the highest value (5.12 mJ/mg).

This study was carried out to investigate the cultural conditions for optimizing kernel greermess in order to obtain basicinformation for breeding and cultivation of green-kerneled rice varieties. Thirty-days-old seedlings of two green-kerneled varieties,

A recombinant inbred lines (RILs) consisting of 231 lines, derived from a japonica (Suweon365) and a japonica (Chu-cheongbyeo) rice, was used to investigate the genetic factors affecting cooking and eating quality of rice. Alkali digestion valueloci (QTLs

The Korean native rice collection consists of landrace and weedy strains. The weedy strains are represented by two dis-tinctive populations, Share and red rice. The 242 representative accessions of Korean native rice collection were selected basedon the p