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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2015.9
- 수록면
- 151 - 158 (8page)
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초록· 키워드
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This study was conducted to know the variation and relationship of rice grain quality and starch pasting properties by transplanting times. Two early maturing rice cultivars which accounted for the most area of early maturing rice cultivar in Chungnam province were used. The experiment was laid out in a split-plot design with 3 replications. The main plot consisted of three transplanting times viz. early (April 25), ordinary (May 25) and late (June 25) with sub-plots containing two cultivars. According to the transplanting times, most of rice grain quality and starch pasting properties showed significant difference and Joami showed higher grain quality than Unkwang in all transplanting times. Especially, rice grain quality was improved when transplanted late, showing high head rice and glossiness of cooked rice due to the lower mean temperature during grain filling stage. Glossiness of cooked rice was positively correlated with head rice ratio, amylose content and setback value, and negatively correlated with chalky rice ratio and protein content. The highest positive and negative correlation were observed between breakdown value and peak viscosity (r = 0.98**), and breakdown and setback (r = -0.94**), respectively. These results provide some information for rice researchers and producers producing cultivars with an improved quality, suggesting that rice quality is highly influenced by temperature at grain filling stage, and transplanting times is crucial in improving rice quality. In addition, starch pasting properties are useful for determining rice quality because rice grain quality and starch pasting properties are dependent on each other.
목차
Abstract
I. Introduction
II. Materials and Methods
III. Results and Discussion
IV. Conclusions
References
참고문헌 (31)
참고문헌 신청
[학술지(정기간행물)] - AACC / 1995 / Determination of the Pasting Properties of Rice with the Rapid Visco Analyser / ACCI Method 61 (2)
[학술지(정기간행물)] - Aboubacar A / 2006 / Effect of growth location in the United States on amylose content, amylopectin fine structure, and thermal properties of starches of long grain rice cultivars / Cereal Chemistry 83 : 93 ~ 98
[학술지(정기간행물)] - Akio M / 1992 / Relation between eating quality and chemical components in milled rice and amino acid contents in cooked rice / Japanese Journal of Crop Science 61 (4) : 561 ~ 567
[학술지(정기간행물)] - Azuma S / 1994 / Improvement of grain and eating quality in rice breeding of Niigata prefecture. Comparison of the some measuring methods for effective selection about eating quality / Hokuriku Crop Science 29 : 35 ~ 36
[학술지(정기간행물)] - Bao JS / 1999 / Starch RVA profile parameters of rice are mainly controlled by Wx gene / Chinese Science Bulletin 44 (22) : 2047 ~ 2051
[학술지(정기간행물)] - Aboubacar A / 2006 / Effect of growth location in the United States on amylose content, amylopectin fine structure, and thermal properties of starches of long grain rice cultivars / Cereal Chemistry 83 : 93 ~ 98
[학술지(정기간행물)] - Akio M / 1992 / Relation between eating quality and chemical components in milled rice and amino acid contents in cooked rice / Japanese Journal of Crop Science 61 (4) : 561 ~ 567
[학술지(정기간행물)] - Azuma S / 1994 / Improvement of grain and eating quality in rice breeding of Niigata prefecture. Comparison of the some measuring methods for effective selection about eating quality / Hokuriku Crop Science 29 : 35 ~ 36
[학술지(정기간행물)] - Bao JS / 1999 / Starch RVA profile parameters of rice are mainly controlled by Wx gene / Chinese Science Bulletin 44 (22) : 2047 ~ 2051
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UCI(KEPA) : I410-ECN-0101-2016-480-001947225