
우리나라 재래종 벼 유전자원의 미질관련 특성
Analysis of Grain Quality Related Properties in Korean Rice Land-races Germplasm
- 이정로(Jung-Ro Lee) 마경호(Kyung-Ho Ma) 이기안(Gi-An Lee) 곽재균(Jae-Gyun Gwag) 이점식(Jeom-Sik Lee) 강희경(Hee-Kyoung Kang) 김연규(Yeon Kyu Kim) 조진웅(Jin-Woong Cho) 이석영(Sok-Young Lee)
- 한국작물학회
- 한국작물학회지
- 제58권 제4호
- 등재여부 : KCI등재
- 2013.12
- 468 - 473 (6 pages)
This study was conducted to make clustering analysis based on major physicochemical characteristics related to palatability of 394 Korean rice land-races. The items investigated were protein content, Mg content, K content, Mg/K ratio, Toyo-taste value, ADV (alkali digestion value) and amylose content. The range of the physicochemical characteristics such as amylose, protein, magnesium, potassium was from 12.4 to 28.9%, from 5.2 to 9.9%, from 12.7 to 37.7 mg and from 60.0 to 125.9 mg, respectively. In this experiment, the grain quality, properties significantly associated with the estimates of Toyo taste meter, were protein and amylose contents and hot viscosity. Also, at the expected taste as a cooking rice, using Toyo taste meter, a total 16 accessions were selected as good taste as “Ilpumbyeo”. Also, IT173444, IT008530 and IT006554 were selected as remarkable sources for the cooking rice, in terms of gelatinated temperature and Toyo taste meter value.
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