Choon-Ki Lee
Rural Development Administration
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Featured researches published by Choon-Ki Lee.
Cereal Chemistry | 2014
Liming Cai; Induck Choi; Choon-Ki Lee; Kwang-Keun Park; Byung-Kee Baik
ABSTRACT Variations in physical and compositional bran characteristics among different sources and classes of wheat and their association with bread-baking quality of whole grain wheat flour (WWF) were investigated with bran obtained from Quadrumat milling of 12 U.S. wheat varieties and Buhler milling of six Korean wheat varieties. Bran was characterized for composition including protein, fat, ash, dietary fiber, phenolics, and phytate. U.S. soft and club wheat brans were lower in insoluble dietary fiber (IDF) and phytate content (40.7–44.7% and 10.3–17.1 mg of phytate/g of bran, respectively) compared with U.S. hard wheat bran (46.0–51.3% and 16.5–22.2 mg of phytate/g of bran, respectively). Bran of various wheat varieties was blended with a hard red spring wheat flour at a ratio of 1:4 to prepare WWFs for determination of dough properties and bread-baking quality. WWFs with U.S. hard wheat bran generally exhibited higher dough water absorption and longer dough mixing time, and they produced smaller loaf...
Journal of Food Science and Nutrition | 2013
Induck Choi; Chon-Sik Kang; Jong-Nae Hyun; Choon-Ki Lee; Kwang-Geun Park
Twenty-nine Korean wheat cultivars were analyzed for 8 important minerals (Cu, Fe, Mn, Zn, Ca, K, Mg and P) using Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). A hierarchical cluster analysis (HCA) was applied to classify wheat cultivars, which has a similarity in mineral compositions. The concentration ranges of the micro-minerals Cu, Fe, Mn, and Zn: 0.12~0.71 mg/100 g, 2.89~5.89 mg/100 g, 1.65~4.48 mg/100 g, and 2.58~6.68 mg/100 g, respectively. The content ranges of the macro-minerals Ca, K, Mg and P: 31.3~46.3 mg/100 g, 288.2~383.3 mg/100 g, 113.6~168.6 mg/100 g, and 286.2~416.5 mg/100 g, respectively. The HCA grouped 6 clusters from all wheat samples and a significant variance was observed in the mineral composition of each group. Among the 6 clusters, the second group was high in Fe and Ca, whereas the fourth group had high Cu, Mn and K concentrations; the fifth cluster was high in Zn, Mg and P. The variation in mineral compositions in Korean wheat cultivars can be used in the wheat breeding program to develop a new wheat cultivar with high mineral content, thus to improve the nutritional profile of wheat grains.
Plant breeding and biotechnology | 2013
Jae-Han Son; Kyeong-Hoon Kim; Sanghyun Shin; Hag-Sin Kim; Nam-Soo Kim; Jong-Nae Hyun; Sang-In Shim; Choon-Ki Lee; Kwang-Geun Park; Chon-Sik Kang
Inter simple sequence repeat (ISSR) is a technique that leads to the development of novel specific molecular markers and relationship analysis between species. In this study, 54 ISSRs were used to develop cultivar-specific DNA sequence characterized amplified regions (SCARs) for Korean wheat cultivars (Triticum aestivum). Using nine of 54 UBC ISSR primers, 16 cultivar-specific fragments were detected among 32 wheat cultivars. Of the 16 primers, 10 successfully amplified targets in 32 cultivars and six novel cultivar-specific markers were finally selected. A total of 13 Korean wheat cultivars (Ol, Dahong, Namhae, Jinpum, Anbaek, Jopoom, Jokyung, Sinmichal 1, Jeokjoong, Dajung, Goso and Joah) were classified by newly developed six SCAR markers. Cultivar-specific markers can be used not only for cultivar fingerprinting but also for marker-assisted selection in wheat breeding program.
Korean Journal of Breeding | 2016
Suk-Bok Pae; Myoung-Hee Lee; Sung-Up Kim; Chung-Dong Hwang; Ki-Won Oh; Byung-Kyu Lee; Choon-Ki Lee; Chang-Hwan Park; In-Youl Baek
A new peanut variety ‘Huaseon’ (Arachis hypogaea ssp. hypogaea L.) was developed at the Department of Southern Area Crop Science, National Institute of Crop Science (NICS) in Milyang 2013. This was developed from the cross between ‘Iksan 31’ with Virginia typed short stem and ‘SP9614’ with Shinpung-typed larger grain. ‘Huaseon’ which is a Shinpung plant type had 10 branches per plant and its length of main stem was 41 cm. Each pod has two grains with brown testa and long ellipse-shaped large kernel. Its yield components showed 45 pods per plant, 84 g of 100-seed-weight and 79% of pod shelling ratio in the regional yield trials (RYT). Seed quality showed 47.3% of crude oil and 27.6% of protein content. This variety showed resistant to early leaf spot and had more resistant to stem rot and lodging, compared to reference variety. In the regional yield trials for 3 years ‘Huaseon’ was more productive than reference variety by 12% with 4.78 MT/ha for grain production.
Journal of the Korean Society of International Agricultue | 2016
Mi-Ra Yoon; Jeom-Sig Lee; Jieun Kwak; Sanghoon Ko; Jeong-Heui Lee; Jae-Buhm Chun; Choon-Ki Lee; Bo-Kyeong Kim; Wook-Han Kim
This study was conducted the comparative analysis on quality and rice bread process suitability properties by four particle size classification of dry-milled flours for four rice varieties. Dry-milled rice flours were prepared by dry milling and classified according to particle size using 100, 150, 200, and 250 mesh sieves. The mean particle size by four particle size classification of 60 ~ 100 mesh, 100 ~ 150 mesh, 150 ~ 200 mesh, 200 ~ 250 mesh exhibited 118.9 μm, 87.4 μm, 65.3 μm, 46.1 μm, respectively. The particle size of dry-milled rice flours was the finer, the damaged starch content was the higher (r = − 0.570*). The particle size also had significant negative correlation with the water absorption index (r = − 0.533*, r = − 0.593*), and water solubility index (r = − 0.857**, r = − 0.584*). Dry-milled rice flours with particle size of 60 ~ 70 μm, passed through 150 and 200 mesh sieves exhibited the highest specific volume of rice bread. Whereas, the dry-milled rice flour with finer particle size above 200 mesh showed the lowest specific volume of rice bread. These results will be applied as a quality standard to aid in the selection of the most suitable dry-milled rice flour for baking.
Food Science and Biotechnology | 2008
Induck Choi; Jin Song; Choon-Ki Lee; Kee-Jong Kim; Sea-Jung Suh; Jong-Rok Son; Gi-Hyung Ryu; Jae-Hyun Kim
Korean Journal of Breeding | 2014
Chon-Sik Kang; Young-Keun Cheong; Kyeong-Hoon Kim; Hag-Sin Kim; Young-Jin Kim; Kyong-Ho Kim; Jong-Chul Park; Hyung-Ho Park; Hong-Sik Kim; Sung-Ju Kang; Hong-Jip Choi; Jung-Gon Kim; Kee-Jong Kim; Choon-Ki Lee; Kwang-Geun Park; Ki-Hun Park; Chul-Soo Park
Food Science and Biotechnology | 2009
Sea Kwan Oh; Pil Seong Hwang; Choon-Ki Lee; Yeon-Gyu Kim; Woo Duck Seo; Kye Man Cho; Myoung-Gun Choung; Jin Hwan Lee
Journal of the Korean Society of International Agricultue | 2018
Areum Chun; Choon-Ki Lee; Induck Choi; Mi-Ra Yoon; Jieun Kwak; Mi-Jung Kim; Kang-Su Kwak
Journal of Food Biochemistry | 2018
Ji Hae Lee; Koan Sik Woo; Jae-Kyung Kim; Mijung Kim; Byong Won Lee; Eun-Yeong Sim; Yong-Hee Jeon; Choon-Ki Lee; Hyun-Joo Kim