<FONT face="Verdana">Relationship Between Protein Composition and Total Protein Content and Starch RVA Profile Properties in Rice </FONT>

WU Hongkai,LIU Shijia,JIANG Ling,ZHANG Wenwei,WANG Yihua,REN Yulong,HAN Xiaohua,LIU Feng

doi:10.3969/j.issn.1001-7216.2009.04.13

Chinese Journal OF Rice Science >

2009 , Vol. 23 >Issue 4: 421 - 426

DOI: https://doi.org/10.3969/j.issn.1001-7216.2009.04.13

研究报告

Relationship Between Protein Composition and Total Protein Content and Starch RVA Profile Properties in Rice

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State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing Agricultural University, Nanjing 210095, China

Received date: 1900-01-01

Revised date: 1900-01-01

Online published: 2009-07-10

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Abstract

A recombinant inbred line (RIL) population derived from the cross between two japonica rice, W1721 with low glutelin content (LGC) and Lunhui 422 with normal glutelin content, was developed to investigate the effect of LGC gene on RVA profile properties and relationship between total protein content and starch RVA profile properties. According to SDSPAGE band type, genotypes of individuals at LGC locus were estimated: LGCLGC with low glutelin content and high prolamin content, lgclgc with high glutelin content and low prolamin content in the RIL population. The RVA profile characteristics of defatted rice showed breakdown and consistence values of LGCLGC were extremely significantly higher than those of lgclgc. The LGC gene exhibited a highly significant relative additive effect on consistence value (4.45%), explaining 12.81% of the phenotypic variance, whereas the LGC exhibited a significant relative additive effect on breakdown value (3.91%), explaining 481% of the phenotypic variance. For the genotype LGCLGC, total protein content had a negative and positive linear regression relationship with breakdown value (P<0.045) and setback value (P<0.030), explaining 9.86% and 11.48% of the phenotypic variance, respectively, whereas for the genotype lgclgc, total protein content had a negative linear regression relationship with setback value (P<0.006) and consistence value (P<0.000), explaining 13.41% and 27.88% of the phenotypic variance, respectively. Combined with previous studies, it is deduced that eating quality of rice is determined, at least in part, by both the relative proportions of the two major protein fractions, glutelin and prolamin, and total protein content. Effect of total protein content on eating quality of rice varied with the relative proportions of glutelin and prolamin. Therefore, it may be possible to develop rice with desired levels of eating quality by breeding varieties with particular proportions of glutelin and prolamin and appropriate total protein content.

Key words： rice; eating and cooking quality; glutelin; prolamin; protein content; starch viscosity

Cite this article

WU Hongkai,LIU Shijia,JIANG Ling,ZHANG Wenwei,WANG Yihua,REN Yulong,HAN Xiaohua,LIU Feng . Relationship Between Protein Composition and Total Protein Content and Starch RVA Profile Properties in Rice [J]. Chinese Journal OF Rice Science, 2009 , 23(4) : 421 -426 . DOI: 10.3969/j.issn.1001-7216.2009.04.13

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