Abstract
Grain protein content is an important analysis target to determine grain quality in rice. This study analyzed quantitative trait loci (QTLs) for the content of grain protein and amylose using the chromosomal segment substitution lines developed from ‘Koshihikari’ and ‘Nona Bokra’. It also evaluated the effects of target QTL on eating and cooking quality through the physical properties of cooked rice and its gel consistency. QTL analysis over 3 years detected the QTL on chromosome 12, TGP12, which consistently decreased total grain protein content via the ‘Nona Bokra’ allele. Selected CSSL with TGP12, CSSL-TGP12, showed a lower content of total grain protein in brown and milled rice, and had similar amylose content, grain size, and weight of brown rice, compared with ‘Koshihikari’. Based on the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis, brown rice with CSSL-TGP12 had no remarkable decrease or loss in any specific protein. Regarding eating and cooking quality, CSSL-TGP12 did not show stable effects on physical properties, hardness, stickiness, or adherability of cooked rice or its gel consistency. These results suggest that TGP12 could be one of the key genetic factors for the alteration of grain protein content without an effect on eating or cooking quality.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call