Comparison of eating quality and seed storage protein among Korean rice landraces

Abstract

Improving eating quality and nutrition is one of the most important objectives in rice breeding program. Palatability factors and seed protein patterns of 69 Korean rice landraces were compared in this study. Of seven palatability factors, setback viscosity (SBV) had the largest variance, ranging from -144 to 45. Water content (WC) had the lowest variance, ranging from 11.0 to 13.0. In correlation analysis, eating quality was positively correlated with all palatability factors except gelatinization temperature (GT). In principal component analyses (PCA), the first PC with Eigen value of 5.06 explained 42.2% of the total variance. Cool paste viscosity (CPV) was the variable that had the largest positive loading. The second PC with Eigen value of 2.09 explained an additional 17.4% of the total variance. SBV was a variable that had the highest negative loading. Peak viscosity (PKV) had positive variance between PC1 and PC2. The 69 Korean rice landraces were clustered into four groups based on physicochemical properties and palatability factors, with groups I and II showing higher EQ than other groups. SDS-PAGE analyses revealed five seed storage patterns in the 69 Korean rice landraces. Among them, 84% (58 landraces) had pattern I. These results indicate that it is possible to develop high palatability cultivars using Korean rice landraces. In addition, screening of landraces based on variation in seed storage protein profile using SDS-PAGE could be highly effective for the identification of valuable rice genetic resources.