Checking Adulteration of Aromatic, Amylose Content and Glutinous in Rice by Using Molecular Marker

Abstract

The purification of rice varieties were tested by using molecular markers. DNA fingerprint is the most accurate method. This research was extracted single milled rice seed varieties, which includes Proteinase K in SDS extraction buffer and 2x CTAB. Three simple sequence repeats (SSRs) markers for varietal purity test are 1) BO3, which completely co-segregate with the rice grain aroma. This primer pair amplifying a 140 bp fragment for an aromatic variety, KDML105 and a 130 bp fragment for a non-aromatic variety, RD29, 41, 49 and rice berry, respectively. 2) RM190, which is closely linked to waxy gene. This primer pair amplifying a 125 bp fragment for low amylose content, Sao-hai, RD 29, RD 41, RD 49 rice varieties and a 110 bp fragments for high amylose varieties, rice berry, KDML 105 and 3) Glu23, which is glutinous marker. This primer pair amplifying a 196 bp fragment for a non-glutinous variety, RD 29, RD 41, RD 49, rice berry and a 225 bp fragments for glutinous varieties, Keaw-Ngoo sticky rice. All markers can be checking adulteration of aromatic, amylose content and glutinous in rice by using molecular Marker.