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CNU Journal of Agricultural Science Vol. 39, 2, pp. 161-168, June 2012 찰옥수수교잡종연구 XVI. 찰옥수수교잡종에대한단백질및아밀로그램분석 최현구 1 ㆍ이문섭 2 ㆍ복태규 2 ㆍ나웅현 2 ㆍ고혁수 2 ㆍ이종현 3 ㆍ유지홍 4 ㆍ주정일 5 ㆍ조양희 6 ㆍ이희봉 2 * 1 예산국화시험장, 2 충남대학교, 3 충남농업기술원, 4 충북농업기술원, 5 청양구기자시험장, 6 농촌진흥청국제농업기술센터 Study on waxy corn hybrids XVI. Analysis of protein and amylogram on waxy corn (Zea mays L.) hybrids Hyun-Gu Choi 1, Moon-Sub Lee 2, Tae-Gyu Bok 2, Woong-Hyun Na 2, Hyuck-Soo Ko 2, Jong-Hyun Lee 3, Ji-Hong Yoo 4, Jung-Il Ju 5, Yang- Hee Jo 6, Hee-Bong Lee 2 * 1 Yesan Chrysanthemum Experiment Station 2 College of Agriculture & Life sciences, Chungnam National University 3 Chungcheongnamdo Agricultural Reserch & Extention Services 4 Chungcheongbukdo Agricultural Reserch & Extention Services 5 Cheongyang Boxthorn Experiment Station 6 Multilateral Cooperation Team, International Technology Cooperation Center Received on 14 March 2012, revised on 15 June 2012, accepted on 18 June 2012 Abstract : Protein content of waxy corn hybrids ranged from 9.3 to 17.1%, and amylopectin content ranged from 83.9 to 94.5%. Three waxy corn hybrids including CNU043 showed less than 10 percent in protein content, and seven waxy corn hybrids including CNU052 were higher than 94% at the amylopectin content. At the amylogram test the ranges of the pasting temperature, peak viscosity, hot viscosity, cool viscosity, breakdown, setback, and consistency were 71.6~ 77.5, 58~210 RVU, 36.1~114.2 RVU, 47~145 RVU, 21.4~97.8 RVU, -66.4~-9.6 RVU, and 11.1~36.3 RVU, respectively. Key words : Waxy corn hybrids, Protein content, Amylogram test I. 서론 최근생활수준의향상과식생활의서구화로성인병이증가되면서이를예방하고치유할수있는성분이함유되어있는각종기능성식품에대한관심이높아지고있으며천연색소가지니고있는기능성및이용성에대한연구도활발히진행되고있다. 특히유색찰옥수수의품종육성은국민건강을지키는우수농산물로판단된다. 그동안찰옥수수의품종육성은수량성위주로흰찰옥수수에한정되어왔으며식미관련된연구로옥수수의경우 Choi 등이연구된바있으며, 쌀의경우에는품질고급화를위해아밀로스함 *Corresponding author: Tel: +82-42-821-5727 E-mail address: hblee@cnu.ac.kr 량, 단백질함량, 아밀로그램등의이화학적특성이밥의경도, 찰성, 호응집성등의물리성및식미간에밀접한상관을보인다고하였다 (Choi, 2002a). 따라서본연구는국내찰옥수수교잡종들의단백질및아밀로그램분석을실시하며고품질찰옥수수품종육성을위한기초자료로이용하기위해수행하였다. II. 재료및방법 본시험에사용된재료는수집된재래종으로부터선발육성한찰옥수수자식계통을교배친으로이용하여이들각계통들을상호교배한 F 1 교잡종으로노란색, 자색, 흰색찰옥수수교잡종을사용하였다. 대조구로는국내육성품종 CNU Journal of Agricultural Science 39(2), 2012. 6 161

이희봉 / 찰옥수수교잡종에대한단백질및아밀로그램분석 으로노란색의유색찰옥수수인대학찰골드 1호, 검정찰옥수수로흑진주찰, 흰찰옥수수로연농 1호를이용하였다. 공시교잡종간주요특성을비교하기위해찰옥수수 110 개교잡종을충남농업기술원시험포장에서 2009년에수행하였다. 파종은 4월 20일충남농업기술원전특작포장에재식밀도를 70 25 cm로하고 1주 1본씩점파하였다. 시비량은 N-P 2 O 5 -K 2 O(20-3-6 kg/10a) 로이중질소는절반을기비로시용하였고나머지절반은추비로 7~8 엽기에시용하였으며인산과칼리는전량기비로시용하였다. 파종후흑색비닐을이용한멀칭재배를하였고, 조명나방방제를위해토양살충제 10a당 2 kg를 1회살포하였다. 기타재배관리는옥수수표준재배법에준하였으며시험구배치는난괴법 3반복으로실시하였다. 이화학적성분분석을위한옥수수시료는수정된 25일의풋옥수수를수확하여생체이삭중간부위의종실을 -80 에서동결건조한후 Cyclotec Mill(USA) 을이용해마쇄한후분석시료로사용하였다. 당도는풋옥수수상태로수확즉시이삭중간부위낟알의용출물을당도계 (GMK-703F) 로측정하여 Brix 로표시하였다. 단백질함량은옥수수시료 250 mg 을칭량하여 C/N 분석기 (Vario Max C/N, Elementar Co. Germany) 로분석조건은 Table 3과같은방식에의해분석하였으며분석된질소함량에단백질계수인 6.25를 Table 1. Operating condition of C/N Analyzer used for protein analysis. Item Operating condition Combustion tube temp. 900 Post combustion tube temp. 900 Reduction tube temp. 830 CO 2 column temp. 250 Gas flow 140 ml /min (He), 70 ml /min (O 2) 곱해서단백질함량으로표기하였다 (Table 2, Fig. 1). 아밀로펙틴함량은 Juliano법 (Juliano et al. 1985) 에의하여옥수수시료 100 mg에 95% ethanol 1 ml와 1N NaOH 9 ml을넣고 95~100 의열탕수조에서약 10분간가열호화시킨후냉각시켜증류수로 100 ml를채운다음이중 5 ml를취하여 1N CH 3 COOH 1 ml와 I 2 -KI 2 ml용액으로발색시킨후증류수로다시 100 ml를채워 20분간정치후 620 nm의파장에서 spectrophotometer(multiscan Spectrum, Thermo Lapsystems Co. Finland) 를이용하여흡광도를측정하였으며표준전분을이용한검량회귀식으로아밀로스함량을구한후환산하였다. 아밀로그램분석은 RVA(Rapid Visco Analyzer. Newport Scientific Model 3D, Warriewood, Australia) 를이용하여옥수수시료 3 g에 25 ml의증류수를넣고 50 에서 95 까지상승시킨후다시 50 까지냉각시키면서호화개시온도 (Pasting Temperature), 최고점도 (Peak Viscosity), 최저점도 (Hot Viscosity), 최종점도 (Cool Viscosity) 를구하였으며, 최고점도에서최저점도를뺀강하점도 (Breakdown), 최종점도에서최고점도를뺀치반점도 (Setback), 최종점도에서최저점도를뺀응집점도 (Consistency) 를각각구하였다 (Fig. 2). III. 결과및고찰 1. 이화학적특성평가찰옥수수교잡종에대하여각각출사후 25일에수확하여당도, 단백질및아밀로펙틴함량을분석한결과는 Table 2과같다. Fig. 1. Chromatogram of CN Analyzer used for protein analysis. Fig. 2. Typical viscosity curve for starch gels obtained from Rapid Visco Analyzer (RVA). 162 농업과학연구제 39 권제 2 호, 2012. 6

Hee-Bong Lee / Analysis of protein and amylo-gram on waxy corn hybrids (Zea mays L.) Table 2. Comparison of chemical composition in 110 waxy corn hybrids. Hybrids Soluble solids ( Brix) Crude protein Hybrids Soluble solids ( Brix) Crude protein CNU001 8.4 11.3 89.9 CNU043 7.6 9.3 91.3 CNU002 7.9 13.9 92.2 CNU044 6.6 11.6 90.8 CNU003 7.7 13.0 90.6 CNU045 6.4 12.3 93.3 CNU004 7.1 11.9 91.6 CNU046 7.5 10.0 92.3 CNU005 7.4 13.3 90.9 CNU047 6.1 11.2 92.7 CNU006 7.9 12.4 89.8 CNU048 6.2 13.2 92.3 CNU007 9.4 13.5 92.2 CNU049 9.7 11.6 90.2 CNU008 9.5 14.5 90.8 CNU050 10.0 11.9 89.4 CNU009 7.8 15.1 90.7 CNU051 9.6 12.6 93.2 CNU010 8.2 14.9 89.7 CNU052 10.0 12.7 94.5 CNU011 9.7 13.8 88.3 CNU053 10.4 12.5 92.5 CNU012 8.7 12.8 92.4 CNU054 9.9 12.2 91.7 CNU013 10.3 12.1 91.5 CNU055 8.9 11.9 92.7 CNU014 7.8 14.6 91.6 CNU056 7.0 11.7 90.7 CNU015 9.0 12.1 89.1 CNU057 9.0 11.7 91.3 CNU016 7.5 14.0 92.7 CNU058 7.3 11.6 90.1 CNU017 7.4 13.7 92.3 CNU059 10.1 13.0 92.2 CNU018 10.6 12.2 91.5 CNU060 6.3 11.0 92.3 CNU019 7.5 12.3 94.1 CNU061 6.3 11.1 91.4 CNU020 7.3 13.0 93.3 CNU062 7.8 9.9 92.7 CNU021 5.7 13.0 90.7 CNU063 9.2 11.1 91.5 CNU022 6.8 11.9 88.4 CNU064 9.4 12.2 94.4 CNU023 7.0 13.5 91.4 CNU065 6.3 13.3 83.9 CNU024 6.4 12.7 90.7 CNU066 7.5 12.8 85.6 CNU025 6.2 12.6 91.7 CNU067 9.7 12.9 92.6 CNU026 5.4 13.6 92.4 CNU068 5.4 15.0 89.7 CNU027 6.1 14.7 90.9 CNU069 8.6 14.0 92.6 CNU028 6.7 14.6 91.3 CNU070 10.2 12.0 91.9 CNU029 6.3 11.7 91.9 CNU071 11.4 13.4 91.5 CNU030 4.8 14.4 89.1 CNU072 10.2 13.9 92.7 CNU031 9.1 11.3 92.5 CNU073 9.3 15.0 92.2 CNU032 6.9 14.9 91.1 CNU074 6.9 14.0 91.7 CNU033 9.4 11.5 92.2 CNU075 10.2 12.1 94.5 CNU034 7.8 13.9 88.7 CNU076 6.9 13.1 89.5 CNU035 9.8 11.3 91.1 CNU077 7.6 12.7 87.8 CNU036 9.3 9.8 91.3 CNU078 6.9 13.0 94.0 CNU037 7.2 10.6 92.3 CNU079 8.1 17.1 92.0 CNU038 9.5 10.5 91.6 CNU080 8.3 16.1 90.1 CNU039 9.3 11.1 93.5 CNU081 7.5 15.5 90.1 CNU040 6.0 13.2 92.2 CNU082 7.5 11.6 92.5 CNU041 7.4 11.3 90.7 CNU083 6.8 12.5 93.6 CNU042 7.4 11.4 92.0 CNU084 6.1 14.9 91.7 CNU Journal of Agricultural Science 39(2), 2012. 6 163

이희봉 / 찰옥수수교잡종에대한단백질및아밀로그램분석 Table 2. Comparison of chemical composition in 110 waxy corn hybrids. (Continued) Hybrids Soluble solids ( Brix) Crude protein Hybrids Soluble solids ( Brix) Crude protein CNU085 9.4 12.3 94.1 CNU101 8.1 13.1 93.3 CNU086 6.1 12.7 90.6 CNU102 11.0 12.5 91.2 CNU087 8.5 13.3 92.4 CNU103 8.4 11.3 92.2 CNU088 8.2 14.3 94.3 CNU104 7.5 13.0 90.9 CNU089 9.1 11.5 91.2 CNU105 8.8 11.4 92.9 CNU090 7.7 12.3 92.5 CNU106 7.0 12.6 88.9 CNU091 9.7 13.1 91.4 CNU107 7.9 11.2 92.6 CNU092 7.8 12.1 92.9 CNU108 8.1 13.4 91.5 CNU093 9.1 11.8 92.3 CNU109 5.7 12.1 91.9 CNU094 8.5 14.9 92.5 CNU110 6.1 12.7 90.7 CNU095 10.5 10.3 92.3 Mean. 8.0 12.6 91.5 CNU096 6.3 13.4 93.0 S.D. 1.46 1.40 1.68 CNU097 6.9 11.5 93.7 CNU098 6.1 11.5 90.6 Max. 11.4 17.1 94.5 CNU099 6.7 11.1 89.7 Min. 4.8 9.3 83.9 CNU100 8.2 12.6 89.5 S.D. : Standard deviation C.V. : Coefficient of variation C.V. 18.3 11.1 1.8 찰옥수수교잡종들의당도함량변이는 4.8~11.4 Brix 의범위로나타났고평균당도는 8.0 Brix 로교잡종간당도함량차이는최대 3배정도의차이를보였다. 당함량이가장높았던교잡종은 CNU071 로 11.4 brix 이었고 CNU018, CNU053 순이었다. 조단백질함량의범위는 9.3~17.1% 를보였고평균값은 12.6% 이였는데, CNU071 의 17.1이최고였고 CNU043이 9.3으로가장낮았다. Yu et al.(2010) 은찰옥수수, 감미옥수수및사료용옥수수에대한단백질함량을비교분석한결과 6.51~15.15% 의범위를보였고, Jung et al.(2005b) 은찰옥수수자식계통들의단백질함량이 8.7~15.8% 의범위를보고한바있어대부분의옥수수단백질함량분포는형태나용도별분류에관계없이유사한것으로판단되었다. 아밀로펙틴함량은 83.9~94.5% 의범위로나타났고평균 91.5% 이었으며당도인경우 18.3% 와단백질인경우 11.1% 에비하여변이계수가 1.8% 로낮았다. 이는공시된교잡종대부분이아밀로펙틴으로이루어진찰옥수수를시험재료로사용하였기때문에교잡종간에변이가적었으며 Jung et al.(2005a) 역시교잡종간 91.8~ 92.6% 로유의성이없는것으로나타났다는같은결과를보였다. 2. 아밀로그램아밀로그래프는전분현탁액에열을가해교질상태로만들어호화특성과점도의변화를측정함으로써식미특성및가공적성을분석하는데이용되어진다. 전분을물과함께가열하면물의흡수와전분의팽윤작용으로호화가진행되면서점도의변화가이루어지는데이러한점도의변화를최고점도 (Peak), 최저점도 (Hot), 최종점도 (Cool), 강하점도 (Breakdown), 치반점도 (Setback) 그리고응집점도 (Consistency) 로구분하여나타냈으며찰옥수수의아밀로그램특성을비교하기위해공시된각교잡종들의아밀로그램특성을살펴보면 Table 3과같다. 전분의점도가증가하기시작하는시점의호화개시온도는 71.6~77.5 의범위로평균 74.3 로교잡종간큰차이를보이지않았다. Kim et al.(1985) 은찹쌀, 찰보리, 찰옥수수등 6종의찰전분에서 62~71 의범위를나타내었고 Suh et al.(1995) 은일반옥수수전분에서 73.5~74.2, Jung et al.(2005b) 은찰옥수수자식계통에서 64.5~79.1 로나타나전분마다각각다른양상을보였다. 호화개시후온도변화에따라점도값이변화되어지는특성들을살펴보면최고점도는 58~210 RVU 범위로평균 134 RVU 164 농업과학연구제 39 권제 2 호, 2012. 6

Hee-Bong Lee / Analysis of protein and amylo-gram on waxy corn hybrids (Zea mays L.) Table 3. Comparison of amylogram characteristics in 110 waxy corn hybrids. Hybrids Pasting temp. Viscosity (RVU) ( ) Peak Hot Cool Breakdown Setback Consistency CNU001 72.5 122 55.6 71 66.2-51.3 14.9 CNU002 75.7 73 47.3 62 25.8-10.9 14.9 CNU003 73.2 133 83.5 107 49.7-25.8 24.0 CNU004 74.3 104 54.3 71 50.0-33.1 16.9 CNU005 75.9 169 95.2 122 73.5-46.5 27.0 CNU006 73.6 166 89.6 117 76.4-49.3 27.1 CNU007 75.1 143 73.3 94 69.8-49.4 20.4 CNU008 75.5 119 63.6 80 54.9-38.1 16.9 CNU009 75.5 107 57.4 75 50.1-32.9 17.2 CNU010 75.9 165 91.7 118 73.5-47.6 25.9 CNU011 73.5 100 42.6 55 57.2-44.8 12.4 CNU012 75.4 151 84.3 113 66.3-37.2 29.1 CNU013 74.3 115 58.4 76 57.0-38.9 18.1 CNU014 75.4 134 78.5 102 55.7-32.4 23.3 CNU015 75.1 183 90.8 123 92.4-60.2 32.3 CNU016 74.6 177 90.5 120 86.9-57.5 29.4 CNU017 75.1 85 52.1 67 32.5-17.2 15.3 CNU018 74.0 94 54.0 67 39.6-26.3 13.3 CNU019 75.2 136 74.0 97 61.8-38.6 23.2 CNU020 74.4 163 92.2 123 70.7-40.3 30.4 CNU021 73.6 210 114.2 145 95.4-65.0 30.4 CNU022 74.4 190 105.4 134 84.3-55.2 29.1 CNU023 75.5 189 105.8 141 83.0-47.5 35.4 CNU024 74.1 166 87.1 112 78.9-54.2 24.7 CNU025 74.4 178 103.3 132 74.8-46.4 28.4 CNU026 75.4 141 82.1 111 59.2-30.1 29.0 CNU027 75.9 88 51.9 66 36.5-22.8 13.7 CNU028 74.1 197 108.9 145 88.0-51.7 36.3 CNU029 74.1 166 95.6 127 70.0-38.6 31.4 CNU030 75.0 166 91.5 122 74.8-43.9 30.8 CNU031 73.2 153 79.5 106 73.0-46.6 26.4 CNU032 75.5 144 90.5 116 54.0-28.2 25.8 CNU033 74.1 174 93.0 122 80.8-51.6 29.2 CNU034 73.0 170 89.3 119 80.2-50.4 29.8 CNU035 73.6 167 88.8 121 78.5-46.3 32.2 CNU036 73.5 159 77.4 106 82.0-53.1 28.9 CNU037 74.4 140 72.0 96 67.6-43.9 23.7 CNU038 73.4 132 71.4 93 60.5-38.8 21.7 CNU039 72.7 118 63.6 83 54.6-35.1 19.5 CNU040 74.3 99 62.0 80 37.5-19.0 18.4 CNU041 73.4 152 84.1 113 64.8-35.8 30.4 CNU042 73.8 156 85.3 115 71.0-41.4 29.6 CNU Journal of Agricultural Science 39(2), 2012. 6 165

이희봉 / 찰옥수수교잡종에대한단백질및아밀로그램분석 Table 3. Comparison of amylogram characteristics in 110 waxy corn hybrids. (Continued) Hybrids Pasting temp. Viscosity (RVU) ( ) Peak Hot Cool Breakdown Setback Consistency CNU043 72.7 185 89.2 120 95.8-64.5 31.2 CNU044 74.4 96 59.6 79 36.8-17.8 19.1 CNU045 75.1 127 73.1 97 53.8-29.6 24.2 CNU046 73.6 141 78.4 108 62.8-33.4 29.3 CNU047 74.1 186 100.3 131 85.7-54.9 30.8 CNU048 74.4 125 78.8 99 46.5-26.0 20.4 CNU049 74.2 170 87.9 115 81.9-54.9 26.9 CNU050 74.4 176 101.7 129 74.4-47.0 27.3 CNU051 74.8 119 60.6 79 58.1-39.5 18.6 CNU052 74.0 154 91.5 120 62.1-33.3 28.8 CNU053 75.6 163 89.2 116 73.3-46.5 26.8 CNU054 74.9 168 91.6 118 76.8-50.4 26.4 CNU055 75.4 152 83.6 109 68.4-42.9 25.4 CNU056 74.3 150 78.5 103 71.4-47.2 24.2 CNU057 72.3 139 82.0 109 57.2-29.8 27.3 CNU058 74.1 94 49.5 63 44.4-30.7 13.7 CNU059 74.9 153 89.9 119 63.3-33.7 29.5 CNU060 74.3 123 57.3 74 65.9-49.2 16.7 CNU061 73.7 57 36.1 47 21.4-10.3 11.1 CNU062 74.9 191 97.8 126 93.1-64.6 28.6 CNU063 74.8 84 41.6 56 42.0-27.9 14.1 CNU064 72.6 118 64.4 84 53.3-33.3 19.9 CNU065 74.5 69 45.4 59 23.4-9.6 13.8 CNU066 74.3 148 84.9 114 63.0-34.2 28.9 CNU067 75.4 154 81.7 110 72.6-44.2 28.4 CNU068 75.2 158 91.4 119 66.3-39.0 27.3 CNU069 75.2 148 83.2 111 64.9-37.3 27.7 CNU070 74.0 133 71.1 93 61.8-40.3 21.5 CNU071 73.2 151 89.1 115 62.0-36.1 25.9 CNU072 74.8 112 72.1 92 39.9-19.7 20.1 CNU073 75.1 134 82.6 107 51.8-27.4 24.4 CNU074 76.4 106 60.1 77 45.7-28.4 17.3 CNU075 72.3 119 72.1 92 46.7-26.7 19.9 CNU076 75.1 134 75.3 96 58.8-38.4 20.3 CNU077 75.1 172 96.8 128 75.5-43.9 31.6 CNU078 75.4 149 83.1 111 65.5-38.1 27.4 CNU079 77.5 95 60.6 79 34.0-16.1 17.9 CNU080 76.7 113 68.6 87 44.1-25.4 18.6 CNU081 75.9 135 75.3 97 59.5-37.7 21.8 CNU082 74.0 163 89.4 119 73.9-44.4 29.5 CNU083 73.8 166 87.0 114 78.9-51.4 27.5 CNU084 75.4 125 63.7 86 61.3-38.8 22.5 CNU085 75.4 124 75.9 97 47.7-27.0 20.7 166 농업과학연구제 39 권제 2 호, 2012. 6

Hee-Bong Lee / Analysis of protein and amylo-gram on waxy corn hybrids (Zea mays L.) Table 3. Comparison of amylogram characteristics in 110 waxy corn hybrids. (Continued) Hybrids Pasting temp. Viscosity (RVU) ( ) Peak Hot Cool Breakdown Setback Consistency CNU086 74.9 98 58.3 76 39.3-21.8 17.6 CNU087 74.6 152 86.4 115 65.1-36.6 28.5 CNU088 73.8 109 49.5 64 59.7-45.6 14.1 CNU089 72.2 129 65.6 86 63.1-42.2 20.8 CNU090 73.5 205 107.1 139 97.8-66.4 31.4 CNU091 75.3 115 65.7 83 49.5-32.1 17.4 CNU092 73.3 94 57.2 74 37.0-20.4 16.6 CNU093 72.7 115 58.5 75 56.8-40.1 16.8 CNU094 74.8 169 91.3 120 77.5-48.8 28.7 CNU095 72.7 119 61.6 80 57.4-38.8 18.6 CNU096 74.9 160 89.8 120 70.0-40.2 29.8 CNU097 76.7 73 46.5 62 27.0-11.1 15.9 CNU098 73.3 73 42.5 56 30.0-17.0 13.1 CNU099 72.8 98 55.3 73 43.1-25.9 17.3 CNU100 71.6 111 55.6 72 55.4-38.7 16.7 CNU101 72.5 74 43.8 57 30.1-16.9 13.2 CNU102 73.5 111 51.5 67 59.4-43.5 15.9 CNU103 72.7 132 72.0 92 60.0-39.7 20.3 CNU105 72.8 123 64.1 83 59.1-40.2 18.9 CNU106 73.5 101 53.7 70 47.8-31.3 16.4 CNU107 72.7 112 62.6 80 49.0-31.6 17.4 CNU108 71.9 79 39.7 54 39.7-25.6 14.1 CNU109 74.7 189 99.4 128 93.3-64.3 29.0 CNU110 73.8 112 61.7 79 50.1-33.1 17.0 Mean. 74.3 134 73.6 98 60.1-38.0 22.6 S.D. 1.13 33.7 18.08 23.96 17.20 12.64 63.17 Max. 77.5 210 114.2 145 97.8-9.6 36.3 Min. 71.6 58 36.1 47 21.4-66.4 11.1 C.V. 1.4 23.6 22.8 23.1 27.3 37.5 25.2 였으며최저점도는 36.1~114.2 RVU 범위로평균 73.6 RVU, 최종점도는 47~145 RVU 범위로평균 98 RVU 이었다. 최고점도에서최저점도를뺀강하점도는 21.4~97.8 RVU의범위에평균 60.1 RVU 이었고, 최종점도에서최고점도를뺀값인치반점도는 -66.4~-9.6 RVU 범위로평균 -38.0 RVU 이었으며최종점도에서최저점도를뺀응집점도는 11.1~36.3 RVU 범위에평균 22.6 RVU 이었다. Fig. 3에서와같이공시된흰찰옥수수의경우찰성이낮기때문에노란찰옥수수와자색찰옥수수보다상대적으로점도가낮은아밀로그래프의형태로나타났다. 호화된전분입자들이온도가낮아지면점도가다시증가되어단단해지는데이와같은전분의노화경향을반영하는 값으로치반점도를나타내게되는데 Lee et al.(2000) 은자포니카쌀에서식미가양호한품종들의치반점도가낮은것으로보고한바있다. 본시험결과 CNU065, CNU061, 그리고 CNU002 의치반점도값이 -10.8~-9.6 RVU 로높아노화진행정도가빠른것으로나타났으며 CNU021과 CNU090 은 -65.0~-66.4 RVU 로낮아노화진행이느린것으로나타났다. 치반점도가높았던교잡종들의단백질함량역시 11~14% 로높게나타나노화가아밀로스나아밀로펙틴분자의구조에기인된다고한 Choi(2002b) 의보고와일치하였다. 찰옥수수 110개교잡종들의낟알색에따른일반성분과아밀로그램에대한비교분석결과는 Table 4와같다. 낟알 CNU Journal of Agricultural Science 39(2), 2012. 6 167

이희봉 / 찰옥수수교잡종에대한단백질및아밀로그램분석 (a) 48 yellow colored waxy corn hybrids. (b) 34 purple colored waxy corn hybrids. (c) 28 white colored waxy corn hybrids. Fig. 3. Types of amylogram curve according to kernel color in 110 waxy corn hybrids. Table 4. Comparison of chemical composition and amylogram characters related to quality among kernel color groups in 110 waxy corn hybrids. Group Soluble Crude Pasting Viscosity Break solids protein temp. Peak Hot Cool down Setback Consistency Yellow 7.7 b 12.6 a 91.4 a 74.4 a 145 a 79.4 a 104 a 65.4 a -40.6 a 24.8 a Purple 8.5 a 12.8 a 91.3 a 74.7 a 135 ab 76.1 a 99 a 59.3 ab -36.1 a 23.2 a White 7.9 ab 12.5 a 91.9 a 73.7 b 121 b 65.4 b 85 b 55.7 b -35.8 a 19.9 b Mean 8.10 12.70 91.35 74.3 134 77.75 101.50 62.35-38.35 24.00 F (2, 109) 3.64 * 0.49 ns 1.27 ns 6.9 ** 4.8 * 5.9 ** 6.1 ** 3.2 * 1.9 ns 6.3 ** *, ** Significant at 5% and 1% probability levels, respectively. ns Not significant. Mean followed by the same letter in a column are not significantly different at the 5% level by Duncan s multiple range test. 색별로형질들간에차이를보였는데일반성분중당도는자색찰옥수수에서유의하게높았으며조단백질과아밀로펙틴함량은유의차가인정되지않았다. 아밀로그램에서는치반점도를제외한모든특성에서유의성을보였는데흰찰옥수수의아밀로그램특성이낮은것으로나타났다. IV. 결론 국내유전자원을이용한찰옥수수공시교잡종의평균단백질함량은 9.3~17.1% 이었으며아밀로펙틴함량은 83.9~ 94.5% 범위에속하였는데 CNU043 등 3개교잡종이 10% 미만이었으며아밀로펙틴함량은 CNU052 등 7개교잡종이 94% 이상으로높았다. 아밀로그램은호화개시온도가 71. 6~77.5, 최고점도 58~210 RVU, 최저점도 36.1~114.2 RVU, 최종점도 47~145 RVU, 강하점도 21.4~97.8 RVU, 치반점도 -66.4~-9.6 RVU, 응집점도 11.1~36.3 RVU 로나타났는데흰찰옥수수가노란찰옥수수와자색찰옥수수보다상대적으로점도가낮은아밀로그래프의패턴을보였다. 감사의글 참고문헌 Choi HC. 2002a. Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products. Korean J. Crop Sci. 47(S): 15-32. Choi HG. 2002b. Study on the major agronomic characteristics of colored rice collected from domestic and exotic. M.D. Diss., Chungnam Nat'l Univ., Daejeon, Korea. Choi YH, Kim KH, Choi HC, Hwang HG, Kim YG, Kim KJ, Lee YT. 2006. Analysis of grain quality properties in korea-bred japonica rice cultivars. Korean J. Crop Sci. 51(7): 624-631. Jung TW, Kim SL, Moon HG, Son BY, Kim SJ, Kim SK. 2005a. Major characteristics related to eating quality in waxy corn hybrids. Korean J. Crop Sci. 50(S): 152-160. Jung TW, Kim SL, Moon HG, Son BY, Kim SJ, Kim SK. 2005b. Major characteristics related on eating quality and classification of inbred lines of waxy corn. Korean J. Crop Sci. 50(S): 161-166. Kim HS, Woo JW, Yoon GS, Heu MH. 1985. Viscometric properties of waxy starches. Korean J. Agr. Chem. 28(4): 219-225. Suh CS, Kim SK. 1995. Effect of heating temperature on the rheological properties of corn starch. Agri. Chem. and Bio. 38(4): 353-358. 본연구는 2008년농림수산식품기술기획평가원의연구개발과 ( 과제번호 :108010-4) 지원에의해이루어졌음. 168 농업과학연구제 39 권제 2 호, 2012. 6