자포니카 및 통일형 벼 품종에서의 식미 관련 저장단백질 특성

• 영문명: Characteristics of Seed Storage Protein Affecting the Eating Quality of Japonica and Tongil-type Rice
• 발행기관: 한국작물학회
• 저자명: 곽지은(Jieun Kwak) 이점식(Jeom-Sig Lee) 윤미라(Mi-Ra Yoon) 김미정(Mi-Jung Kim) 천아름(Areum Chun) 이춘기(Choon-Ki Lee)
• 간행물 정보: 『한국작물학회지』제61권 제4호, 227~234쪽, 전체 8쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2016.12.30

영문 초록

In this study, we analyzed seed storage proteins in order to investigate the main factors related to the eating quality of japonica and tongil-type rice varieties. Sensory evaluation was performed by a trained panel to assess the appearance (color and glossiness), flavor, taste, stickiness, texture, and overall score of nine japonica and three tongil-type rice cultivars. Moreover, the pattern of variation in rice storage proteins was examined by electrophoresis of protein extracts. The electrophoretic pattern of rice proteins showed 16.4 kDa albumin, 26.4 kDa globulin, 34-39 kDa and 21-22 kDa glutelin, and 14.3 kDa prolamin. In terms of storage protein, the varietal differences between japonica and tongil-type rice were found in albumin, globulin, and the α-1, and α-2 sub-units of acidic glutelin. Furthermore, the overall sensory evaluation score was observed to be positively correlated with albumin (0.495**) and globulin (0.567**), and negatively correlated with α-1 glutelin (-0.612**). Therefore, the results indicated that albumin, globulin, and α-1 glutelin can affect the eating quality of japonica and tongil-type rice varieties, with the latter having lower eating quality than the former.

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재료 및 방법

결과 및 고찰

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키워드

albumin eating-quality globulin japonica rice storage protein tongil-type α-1 glutelin