
벼 고온저장시 발아율, 지방산도 및 Lipoxygenase 활성의 품종간 차이
Varietal Difference of Germination, Fat acidity, and Lipoxygenase Activity of Rice Grain Stored at High Temperature
- 김기영(Ki-Young Kim) 이건미(Gun-Mi Lee) 노광일(Kwang-II Noh) 하기용(Ki-Yong Ha) 손지영(Ji-Young Son) 김보경(Bo-Kyeong Kim) 고재권(Jae-Kwon Ko) 김정곤(Chung-Kon Kim)
- 한국작물학회
- 한국작물학회지
- 제52권 제1호
- 등재여부 : KCI등재
- 2007.03
- 29 - 35 (7 pages)
This study was conducted to investigate the germination rate, fat acidity and lipoxygenase activity of brown rice after storage of 6 and 12 weeks at high temperature (35℃) with fifteen Korean and two Japanese rice varieties. Germination rate in rough rice and palatability value in cooked rice by rice taster were lower with longer storage period, while protein content, fat acidity, and lipoxygenase activity in brown rice were higher with longer storage period. Fat acidity was negatively correlated with germination rate. However fat acidity was positively correlated with lipoxygenase activity. Seventeen varieties were classified into two groups on the basis of germination rate, fat acidity and lipoxygenase activity after 12 weeks’ storage at high temperature; Group I including eleven varieties of Odaebyeo, Sangmibyeo, Unkwangbyeo, Ilpumbyeo, Nampyeongbyeo, Ilmibyeo, Donganbyeo, Jungsanbyeo, Koshihikari, Hitomebore and Chucheongbyeo showed high germination rate, low fat acidity and low lipoxygenase activity, while Group II including six varieties of Sindongjinbyeo, Hoanbyeo, Gyehwabyeo, Daeyabyeo, Hopyeongbyeo, and Dongin 1 showed lower germination rate, high fat acidity and high lipoxygenase activity.
재료 및 방법
결과 및 고찰
적요
인용문헌