초록 ▼

Ⅳ. 연구개발결과
기후변화 대응 보리, 호밀, 귀리 등 식가공 맥류 신품종 개발을 위해 재해 및 병해저항성과 품질이 우수한 고품질 및 다수성 계통육성을 위하여 인공교배 및 포장 선발과 품질 특성을 분석한 결과는 다음과 같다.
인공교배는 보유하고 있는 국내외 유전자원과 농업유전자원센터의 유전자원 특성검정을 수행한 결과를 활용하여 형질 개선이 필요한 품종 및 계통들을 대상으로 활용하여 용도별 매년 100조합 내외를 목적에 맞게 실시하였으며, 계통육성은 농업 형질이 우수한 계통들을 포장선발 하여 실내 선발을 거친 후 생산력검정

Ⅳ. 연구개발결과
기후변화 대응 보리, 호밀, 귀리 등 식가공 맥류 신품종 개발을 위해 재해 및 병해저항성과 품질이 우수한 고품질 및 다수성 계통육성을 위하여 인공교배 및 포장 선발과 품질 특성을 분석한 결과는 다음과 같다.
인공교배는 보유하고 있는 국내외 유전자원과 농업유전자원센터의 유전자원 특성검정을 수행한 결과를 활용하여 형질 개선이 필요한 품종 및 계통들을 대상으로 활용하여 용도별 매년 100조합 내외를 목적에 맞게 실시하였으며, 계통육성은 농업 형질이 우수한 계통들을 포장선발 하여 실내 선발을 거친 후 생산력검정 시험에 활용하였다. 생산력 검정시험에서 선발된 우량계통은 지역적응시험에 공시하여 2～3개년간 지역 적응성과 수량성, 품질 특성을 분석하여 신품종(중간모본)으로 23품종을 국립종자원에 품종출원하였다. 이들 신품종 중 겉보리 ‘흑수정찰’은 보리호위축병이 강하고 흑색 찰성으로 혼반용이며, ‘영백찰’은 밥 지은 후 갈변현상을 일으키는 원인물질인 프로안토시아니딘이 저 함유된 품종으로 밥 지은 후 시간이 지나도 갈변 현상이 적은 찰성 쌀보리이다. 또한 가공 후 갈변이 쉽게 되지 않는 프로안토시아니딘 프리 메성 쌀보리‘한백’, 흑색 고항산화 성분 맥주용 2조 겉보리 ‘흑호’ 등 기존의 품종보다 특성이 뚜렷하고 우수한 농업형질, 다양한 가공용도로의 품종을 개발하였다. 이외에도 식가공용으로 적합한 4배체 호밀계통과종자의 배유가 함몰되지 않고 lysine 함량이 모본품종보다 7∼12% 높은 쌀보리 고정계통을 신규 육성하였다.
보리의 이용성 증진 및 활용도 제고를 위하여 보릿가루의 물리 화학적 특성을 조사하여 이용성 증진을 위한 기초자료로 활용코자 하였고, 보릿가루를 발효식품에 이용하고자 유산균주를 이용하여 호상요구르트를 제조한 결과 Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus와 Streptococcus thermophilussei (1:1:1) 등 3종의 혼합균주 이용시 가장 좋은 요구르트 품질특성을 나타낸 결과를 얻었다. 이를 이용하여 보리 첨가 탈지유의 젖산균 배양 이용 기능성 및 영양 강화 요구르트 개발을 특허등록(10-2012-0134073)하였다.
맥주보리 품질 고급화를 위한 신기술 투입 시범재배 및 품질 저위지역 원인을 분석한 결과 맥주보리재배에 알맞은 토성은 양토나 식양토이나 맥주보리 주 재배지역의 토성은 미사식양질, 미사사양질, 식양질 등 토성분포가 다양하였으며 배수 역시 양호, 약간양호, 약간불량 등 다양하게 분포하였다. 가공 용도에 적합한 보리 생산을 위한 대단위 생산단지 조성을 위하여 전남 영광 해남, 전북 군산 등 보리 주 재배단지에서 보릿가루(새찰쌀보리), 보리차용(다향 등), 엿기름용(혜미 등) 등 용도별 적합한 품종을 보급하여 산업체 연계 가공용도별 최적 원맥 생산단지 8개소 3,177ha를 조성하였다.

Abstract ▼

A. Development new covered barley varieties
This study was conducted to develop new covered barley (Hordeum vulgare L.) varieties with early maturity, high-yielding, disease resistance and high quality. We cross 171 combination using the various varieties and genetic resources in 2009∼2014. They

A. Development new covered barley varieties
This study was conducted to develop new covered barley (Hordeum vulgare L.) varieties with early maturity, high-yielding, disease resistance and high quality. We cross 171 combination using the various varieties and genetic resources in 2009∼2014. They have resistance to disease and disasters, high yielding, high quality and various genetic target character. We selected 717 recombination 13,415 breeding lines from 894 recombination 14,186 lines. In preliminary yield trial experiment (RYT), we selected 64 breeding lines with early maturity, high yield, good agricultural characterization and they will be experiment for replicated yield trial (PYT) in 2009∼2014. We also carried out PYT for 24 breeding lines with high quality and agronomic characteristics. They will be experimented for regional yield trial in 2010∼2015. We named them Iksan 450∼453, Iksan 458∼462, Iksan 467∼470, Iksan 475∼478, Iksan4 82∼484 and Jeonju 489∼491. We saved seed for usd genetic resource to National Agrobiodiversity Center RDA.
B. Development new naked barley varieties
This study was conducted to develop new naked barley (Hordeum vulgare L.) varieties with low proanthocyanidin content, high β-glucan content, high-yielding, disease resistance and good quality. We cross 307 combination using the various varieties and genetic resources in 2009∼2014. They have resistance to disease and proanthocyanidin free, high β-glucan content, high yielding, high quality and various genetic target character. We selected 1,115 recombination 23,925 breeding lines from 1,660 recombination 23,014 lines. In preliminary yield trial experiment (RYT), we selected 122 breeding lines with early maturity, high yield, good agricultural characterization and they will be experiment for replicated yield trial (PYT) in 2009∼2014. We also carried out PYT for 27 breeding lines with high quality and agronomic characteristics. They will be experimented for regional yield trial in 2010∼2015. We named them Iksan 103∼106, Iksan 107∼111, Iksan 112∼117, Iksan 118∼121, Iksan4 122∼125 and Jeonju 126∼129. We saved seed for usd genetic resource to National Agrobiodiversity Center RDA.
C. Development new malting barley varieties
This study carried out to develop new malting barley variety with improved quality and disease resistant for 6 years from 2009 to 2014. Breeding lines was developed from artificial cross to advanced yield trial (AYT). Elite line developing and selection were implemented from more than 260 cross combinations whole period and about 5,000 breeding lines yearly. In preliminary yield trial(PAT), we developed 40 lines and examined the disease resistance, lodging tolerance, agricultural plant type and yield potential. We selected about 20 elite lines to AYT level. In AYT, we investigated agricultural characteristics as disease resistance and yield in paddy field condition and analyzed malting quality additionally. We developing 4 to 10 basic plants, yearly, for pure-seed production. The seeds have been used to supply propagation seed to farming practices.
D. Development new rye varieties
This experiment was carried out in the experimental field of winter cereal crops, the National Institute of Crop Science (NICS), RDA, Korea, for six years from 2009 to 2014, to develop the new rye cultivars for high quality foodstuffs with dietary fiber. The results were as follows. In the beginning year 2009, grain weight, grain size, pentosan content and other agronomic traits such as heading date, plant height, spike length, et al were investigated in twenty two varieties including ‘Paldanghomil’, the first variety in korea re-selected from the landrace around ‘Paldang’area, Gyeonggi province, and in 2010 in fifteen rye genetic resources. In 2011, pentosan, β-glucan, protein, crude oil, and starch content were analyzed in forty seven resources including seventeen new cultivars from korea, twenty varieties from foreign countries, ten self-fertile resources and a few of tetraploid cultivar. In the both 2013 and 2014, the data of heading and maturing date, grain yield, and other agronomic traits were collected from sixty eight and sixty genetic resources, respectively. Those informations from genetic resources will be made use of rye breeding or research programs in the future. In the year 2012, total of 189 pedigrees, including forty one self incompatible lines, four self compatible lines, and nine lines for PYT in diploid breeding fields, were selected to be tested in the next trial or generations, and forty three tetraploid plants with 86 spikes and 1778 grains, two lines for YPT, seventeen for PYT, sixty six for F3, and other five lines were selected in the tetraploid breeding fields. In 2013, thirty four self incompatible lines, ninety self compatible lines, four lines for PYT were selected in diploid breeding fields, and fifty two tetraploid individuals, 3 lines for PYT in tetraploid breeding fields. In 2014, twenty six self-incompatible lines and thirty two self-compatible lines were selected in diploid breeding field and twenty two tetraploid individuals and two lines for PYT, in tetraploid breeding field.
E. Development new naked oat varieties
This experiment carried out to develop naked oat variety with high lysine and β-glucan. Materials tested in this experiment was bred by RDA NICS. The experiment had been carried out from 2009 th 2011 in the experimental field or in gren house and the breeding lines were selected depending on agronomic characteristics and yield performance records in each year. We collected 31 oat germplasms, and selected 58 breeding lines with good agronomic characteristics and 1,060 genetic materials from 27 corss combinations, which were used as breeding materials for next breeding program.
F. Enhancing functionality and Nutritive Values in Barley and Oat
This study was conducted to characterize seed proteome in barley and oat germplasm associated with high-lysine trait and to develop desirable breeding lines for a new barley and oat cultivar with enhanced functionality and nutritive values. Salt soluble proteins were extracted from the grains of two oat cultivars, "Sunyang" and "Bandicoot". Seed proteins were separated by two dimensional gel electrophoresis(2DGE), and the difference of protein spot expression between two cultivars were compared. A total of 48 protein spots were analyzed and identified by MALDI-TOF-TOF coupling with NCBI protein DATABASE. The identified proteins were found out to be related to various biological pathways like TCA Cycle. In particular, it was considered that 4 proteins including peroxiredoxin are could be used as potential markers for identifying varietal differences.
A total of 272 barley lines derived from a domestic barley cultivar "Yuyeon" were evaluated for their traits including spike type, spike color, heading date and grain weight.
From the evaluation, 19 lines of red-colored barley were selected for preliminary yield trial.
Another 36 lines were selected to develop barley lines with colored and hooded spikes. A total of 636 lines (F5) derived from crossing hulless barley cultivars with a high-lysine barley mutant (M98) were evaluated for their seed morphology. From a total of 151 lines with a normal endosperm, lysine content of 64 lines was measured, and a total of 12 high-lysine lines were selected for preliminary yield trial. From 2 years of yield trials together with examination of lysine content and seed morphology, a total of 5 high-lysine barley lines were selected for the regional yield trials.
Protein profiles of total proteins isolated from mature seeds of M98 and were analysed using 2DGE coupled with nano electrospray ionization liquid chromatography tandem mass spectrometry (nESI-LC-MS/MS). A total of 70 abundant protein spots deferentially expressed between M98 and Chalssalbori were analyzed by nESI-LC-MS/MS, resulting in identification of 46 nonredundant proteins.
G. Cultivation environment by quality improvement of malting barley
This study was conducted to demonstrate on new malting barley cultivation method in malting barley cultivation area. The new malting barley cultivation which have controlling seeding date, sowing rate, fertilizing level and harvesting time etc.
As a result, The yield of new malting barley cultivation method was 2-25% higher than conventional cultivation method and also the malting quality was better than those of cultivar. Especially protein contents on new malting barley cultivation method was 0.5-3.4% lower than that of malt on conventional cultivation method. In order to have a good quality on malting barley we will have to control the seeding date, sowing rate, fertilizing level and harvesting time etc. and choose the new malting barley cultivar.
Also, domestic malting barley in order to improve the quality of major malting barley culture the soil environment analysis result is as follows : Soil texture were silty clay loam, silt sandy loam and clay loam, soil drainage were well drained, moderately well drained and imperfectly drained. distributed topography were alluvial plain and mixed alluvial plain. Soil hardness were 17～25cm, especially higher in the NaJu Yeongsang dong and Dasi myen. Soil pH were 5.8～6.8. Generally seeding date of malting barley was from med. Oct. to early Nov. and sowing method was wide broadcasting(150x120cm). Especially protein contents on low level fertilizer cultivation area was 0.1-0.7% lower than that of malt on that of high level. And also major factors to make good malt quality of on main malting barley cultivation region were harvesting time, storage type and drying temperature. In order to have a good qality on malting barley we will have to control the seeding date, fertilizing level and harvesting time etc. and choose the new malting barley cultivar.
H. Develop processing product
Current consumers have interest in nutrition and health, and there is an increasing interest in barley for other food and industrial applications. This situation may help restore barley's status in the human diet. The major advantage of incorporating barley into various food products and their consumption stems from barley's potential health benefits. In this study, a yogurt containing skim milk powder and whole barley flour was fermented with lactic acid bacteria, and its quality and properties was estimated. The yogurts with 1% and 3% barley flour had lower pH values, higher titratable acidity, and higher Brix values than the control. In addition, the viable cell counts were lower and viscosity was higher. The value of L was low and the values of a and b were high. The yogurt with 3% barley flour had more lactic acid than the control and showed a substantial increase in the amount of acetic acid. β-Glucan content and antioxidant activity increased with the amount of barley flour added. In sensory evaluation, there was a similar preference for the yogurt with 3% barley flour and the control and as the barley flour content was increased, the preference decreased. Moreover, the preference for the yogurt was higher among old people.
Quality characteristics were evaluated for a whole barley yogurt prepared with lactic acid bacteria combination such as Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. Bulgaricus, Streptococcus thermophilussei (1:1:1) and addition of whole barley flour at 3%. The barley yogurt had lower pH, higher titratable acidity and sugar content than control yogurt. Viable cell number of the barley yogurt was lower than control. However, the viscosity and antioxidant activity of the barley yogurt were higher than those of control yogurt. Up to 12 d of storage at 4℃, pH decreased and titratable acidity increased in both control and barley yogurt. The sugar content and brightness increased slightly. Viable cell number of the barley yogurt decreased during storage. However, viable cell number of the barley yogurt met the standard suggested by KFDA. Although the viscosity of the barley yogurt decreased, it corresponded to required viscosity of a curd yogurt. Antioxidant activity slightly increased up to 9 d and then decreased, but the decrease of antioxidant activity was smaller in barley yogurt than those of control yogurt. During storage, there was no curd separation and change in scent, etc. Thus the storage quality of barley yogurt was relatively good.

목차 Contents

• 완결과제 최종보고서 ... 1
• 제 출 문 ... 2
• 요약문 ... 5
• SUMMARY ... 8
• 목 차 ... 12
• 제 1 장 서 론 ... 13
• 제 2 장 국내외 기술개발 현황 ... 18
• 제 3 장 연구개발수행 내용 및 결과 ... 23
• 1절 겉보리 가공 용도별 고품질 다수성 신품종 개발 ... 23
• 2절 쌀보리 고품질 내재해 다수성 신품종 개발 ... 143
• 3절 맥주보리 고품질 다수성 신품종 개발 ... 342
• 4절 맥주보리 신기술 투입 시범재배 ... 397
• 5절 품종별 보릿가루 특성 및 고품질 가공제품 개발 ... 401
• 6절 보리 용도별 최적 원맥 생산을 위한 대단위 실증시험 ... 418
• 7절 식이섬유가 강화된 다이어트 및 가공용 호밀 품종육성 ... 424
• 8절 베타그루켄 및 필수아미노산이 강화된 이유식 및 가공용 쌀 귀리 품종육성 ... 446
• 9절 단백체 평가 및 특이 유전자원을 이용한 건강기능성 맥류개발 ... 461
• 10절 농가산 맥주보리 품질 저위지역 토양환경 연구 ... 479
• 11절 농가산 맥주보리 품질 저위지역 생산이력 및 품질분석 ... 483
• 12절 하우스 맥주를 이용한 양조특성 실증 연구 ... 486
• 제 4 장 연구개발목표 달성도 및 대외기여도 ... 490
• 1절 목표대비 달성도 ... 490
• 2절 정량적 성과 ... 492
• 제 5 장 연구개발결과의 활용계획 ... 506
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 507
• 제 7 장 기타 중요 변동사항 ... 508
• 제 8 장 참고문헌 ... 509
• 끝페이지 ... 530