EVALUASI KANDUNGAN PROTEIN DAN SIFAT PASTA BERAS JAPONICA DENGAN MARKA DNA

Puji Lestari, Hee Jong Koh
| Abstract views: 248 | PDF views: 594

Abstract

An evaluation of protein content and pasting properties of rice using molecular markers approach is still limited. This study was aimed to evaluate protein content and pasting properties of japonica rice using DNA marker in complement to conventional tools. This study was further analysis based on the data of protein content and pasting properties of 22 japonica varieties and genotyping data using 30 DNA markers. Multiple regression analysis was performed to formulate equations to estimate the protein content and pasting properties. As a result, the protein content and Rapid Visco Analyzer (RVA) pasting properties values of 22 varieties demonstrated in the range of japonica rice with high variation. Correlation between protein content and RVA pasta properties showed differential profiles. Several type of DNA markers tested in this study showed allele variation among varieties. To estimate the protein content and several parameters of pasting properties of japonica rice, six marker sets in the form of model equations were successfully developed. High resolutions of equations with signifikant R2 in range of 0.95 - 0.99 showed their potency to predict rice physicochemical properties. These developed marker sets are an initial step which needs further validation in order to be able for evaluation of thephysicochemical properties in early generation of breeding and germplasm collection of japonica rice in the future.

Keywords

DNA marker, japonica rice, pasting properties, protein content, regression equation

Full Text:

PDF

References

Allahgholipour M, AJ Ali, F Alinia, T Nagamine and Y Kojima. 2006. Relationship between rice grain amylose and pasta properties for breeding better quality rice varieties. Plant Breed. 125, 357–262.

AOAC. 1995. AOAC Official Methods of Analysis. 16th ed.; AOAC: Gaithersburg, MD, pp 30. Bao JS and YW Xia. 1999. Genetic control of the paste viscosity characteristics in indica rice (Oryza sativa L.). Theor. Appl. Genet. 98, 1120–1124.

Bao JS, H Corke and M Sun. 2006. Microsatellites, single nucleotide polymorphisms and a sequence tagged site in starch-synthesizing genes in relation to starch physicochemical properties in non-waxy rice (Oryza sativa L.). Theor. Appl. Genet. 113, 1185–1196.

Champagne ET. 1997. Rice quality criteria for new uses. In: International Symposium in Rice Quality. Notingan, pp. 24–27.

Chen MH and CJ Bergman. 2007. Method for determining the amylose content, molecular weights, and weight- and molar-based distribution of degree of polymerization of amylose and fine-structure of amylopectin. Carbohydrate Polymers 69, 562–578.

Derycke V, WS Veraverbeke, GE Vanceputte, W De Man, RC Hoseney and JA Delcour. 2005. Impact of protein on paste and cooking properties of non-parboiled and parboiled rice. Cereal Chem. 82, 468–474.

Kuo BJ, MC Hong and FS Thseng. 2001. The relationship between the amylographic characteristics and eating quality of japonica rice in Taiwan. Plant Prof. Sci. 4, 112–17.

Lee WJ, JK Suh, HK Oh, SS Kim and D Shelton. 2001. Relationship of grain hardness to physiochemical and processing properties of sorghum. Food Sci. Biotechnol. 10, 423–428.

Lestari P, A Risliawati dan HJ Koh. 2012. Identifikasi dan aplikasi marka berbasis PCR untuk identifikasi varietas padi dengan palatabilitas tinggi. J. Agrobiogen 8, 69–77.

Lestari P, TH Ham, HH Lee, MO Woo, WJ Jiang, SH Chu, SK Kwon, KH Ma, JH Lee, YC Cho and HJ Koh. 2009. PCR marker-based evaluation of eating quality of cooked rice (Oryza sativa L.). J. Agric Food Chem. 57, 2754–2762.

Liu X, M Gu, Y Han, Q Ji, J Lu, S Gu, R Zhang, X Li, J Chen, SS Korban and M Xu. 2004. Developing gene-tagged molecular markers for functional analysis of starchsynthesizing genes in rice (Oryza sativa L.). Euphytica 135, 345–353.

Meadow F. 2002. Paste process in rice flour using Rapid Visco Analyser curves and first derivatives. Cereal Chem. 79, 559–562.

Murray MG and WF Thompson. 1980. Rapid isolation of high molecular weight DNA. Nucleic Acids Res. 8, 4321–4325.

Nakamura S, H Okadome, K Yoza, K Haraguchi, T Okunishi,K Suzuki, H Satoh and K Ohtsubo. 2004. Differentiation and search for palatability-factors of world-wide rice grains by PCR method.Nippon Nogeikagaku Kaishi 78, 764–779.

Ohtsubo K, S Nakamura and T Imamura. 2002. Development of the primer sets for identification of a rice variety, Koshihikari, by PCR. Nippon Nogeikagaku Kaishi 76, 388–397.

Ohtsubo K, S Nakamura and H Okadome. 2003. Investigation on estimation of rice palatability by DNA analysis (studies on estimation of rice palatability by DNA analysis part I). Nippon Nogeikagaku Kaishi 50, 122–132.

Ohtsubo K and S Nakamura. 2007. Variety identification of rice (Oryza sativa L.) by Polymerase Chain Reaction method and its application to processed rice products. J. Agric. Food Chem. 55, 1501–1509.

Statistical Analysis Systems (SAS). 2001. SAS User’s Guide, release 8.2; Statistical Analysis Systems Institute: Cary,NC.

Syamsir E, P Hariyadi, D Fardiaz, N Andarwulan dan F Kusnandar. 2012. Pengaruh proses heat-moisture treatment (HMT) terhadap karakteristik fisikokimia pati. J. Teknol. Dan Industri Pangan XXIII, 100–106.

Wang AY, MH Kao, WH Yang, Y Sayion, LF Liu, PD Lee and JC Su. 1999. Differentially and developmentally regulated expression of three rice sucrose synthase genes. Plant Cell Physiol. 40, 800–807.

Yu T Q, W Jiang, TH Ham, SH Chu, P Lestari, JH Lee, MK Kim, FR Xu, L Han, L Dai and HJ Koh. 2008. Comparison of grain quality traits between japonica rice cultivars from Korea and Yunnan province of China. J. Crop Sci. Biotechnol.11, 135–140.

Zhao WG, Chung JW, Kwon SW, Lee JH, Ma KH and Park YJ. 2012. Association analysis of physicochemical traits on eating quality in rice (Oryza sativa L.). Euphytica DOII0.1007/s10681-012-0820-z.


Refbacks

  • There are currently no refbacks.