KR101516618B1 - New rice plant Mibunmi having the trait of decreased amylose from somatic variation - Google Patents

Abstract

The present invention relates to a new variety varieties of rice varieties having low amylose and fractional processability. The micropowder of the present invention has a lower amylose content, a lower protein content and a better quality grain-leaving characteristic than the parent variety, which is considered as a new high-quality rice variety corresponding to consumers' preferences.

Description

[0001] The present invention relates to a novel rice plant having a low amylose characteristic derived from somatic cell mutation,

The present invention relates to a new variety varieties of rice varieties having low amylose characteristics.

Rice breeding goals can be divided into plurality, stability and quality. Priority of these goals has been changed according to changes in social and economic conditions. As the income level has improved along with economic development, consumers' demand for quality rather than quantity has increased. In recent years, the consumption of rice per capita has decreased with the changes in the national diet, and the annual rice production has exceeded the demand, so that the preference for good quality is becoming clearer. Quality factors of rice rice include appearance, physicochemical properties, nutritional value, functionality, taste, safety and merchantability. However, quality factor is the most important quality factor in the high quality age. The taste of rice is greatly influenced by cultivation techniques such as variety, weather and soil condition, small size, fertilizing rate and harvesting time, and post - harvest management techniques such as drying, storage and tillage,

In order to improve the quality and taste of rice, it is necessary to find genetic resources with various food-related characteristics preferred by Korean consumers and use them as breeders. In addition, it is advantageous to genetically differentiate high-quality aquaculture cultivars from newly cultivated high-quality cultivars cultivated in our country or foreign high-quality cultivars competing with us. Carbohydrates of rice are accumulated in the endosperm in the form of starch, and can be evaluated indirectly through physicochemical properties of starch and analysis of the components of rice. The characteristics related to the taste of rice related with this are the major factor such as the degree of alkali decay, amylose content, amylase characteristics, and protein content. A variety of foodstuffs have been developed and used to objectively and rapidly evaluate the taste of rice. Among them, Toyo-Meido Meta-food system showed the food quality from the radiance of the reflected rice by irradiating electromagnetic waves to the half-baked rice flour cooked in a short time, and it showed an actual food sensory evaluation value and a hit rate of 80% Which is useful. Generally, it is known that varieties with good flavor in Japonica cultivars have high yield and low protein content, low gelatinization temperature, high peak and low viscosity, low final viscosity and low viscosity. Recently, cultivation and processing sales of Milky Queen varieties of Goshihikari and low amylose varieties have been increasing in cultivated and cultivated cultivars introduced in Korea. However, these rice varieties had difficulty in cultivation management at farms such as weak rice fields for a long time.

On the other hand, in 1981, Iwo-jin was cultivated in Suwon 295-SV3, which is a large number of middle-sized ladies, in Inbawasu, and progressed the generation according to the system breeding method. , The results of the productivity test showed that the superiority of good quality traits such as SR11070-117-5- 1-2-3, which is good in quality and high quality, was given to the system name of Suwon 355, As a result, it was determined to be a recommended variety in 1991 due to its high adaptability to Central Plains and high quality and high quality. The leaf of the common leaf is slightly darker green than the chrysanthemum, and its length and width are normal. The thickness of the stem is medium and hard, the tillering angle is normal, and the embryo density of the ears is good for extraction of the ears. Rice seeds are rarely found and rarely flaked off, and barrels and prickles are yellowish white with scarring.

In preparation for the opening of the rice market in 2015, it is necessary to secure the diversity of rice quality and diversification of use in order to strengthen competitiveness based on fostering sustainable rice industry and stabilizing income of rice farmers.

Accordingly, the present inventors have found that there is amylose content and fractional processability suitability of which the differential ratio is low, by breeding a differential in the somatic mutation of the mutant somatic cell to increase the added value and meet the demands of the producer and the consumer by diversifying the use of rice Thereby completing the present invention.

Accordingly, it is an object of the present invention to provide a micro-powder having an epidermal fluid and an amylose content of 5-11% in brown rice, and a method for growing the micro-powder.

Accordingly, the present invention provides a microfluidic product having a fecal quality endosperm and having an amylose content of 5-11% in brown rice, and a method for growing the same.

The micropowder of the present invention has a lower amylose content, lower grain quality and lower hardness characteristics than that of the mother variety, which is superior in processability and flavor of rice, and is a high quality rice variety .

Fig. 1 is a diagram showing the differential properties of the ripening period.
Fig. 2 is a graph showing the particulate property of the endosperm of fine powder.
Fig. 3 is a graph showing starch-derived milk characteristics of fine powder and fine-grained dietary fiber.

The present invention has a finely divided flavor and provides a fine powder having an amylose content of 5 to 11%.

Hereinafter, the present invention will be described in detail.

The micropowder of the present invention is characterized by a low amylose content, a fractional quality ending, and a low hardness characteristic of fine grains, thus being excellent in processing quality of grain and taste of rice and being a high quality rice variety corresponding to consumers' preferences.

In addition, the fine powder of the present invention is characterized by having a fineness workability fitness.

The fine powder of the present invention has a liver of 70 cm to 80 cm, preferably 71 cm to 72 cm, a length of 19 cm to 21 cm, and the number of mills is 11 to 15, preferably 13. Also, the ripening rate is 77% to 79%, preferably 78.1%, and the batch yield is 149 kg / 10a, which has 97%.

The brown rice of the present invention has a brown rice length of 4.9 to 5.3 mm, a brown rice breadth of 2.7 to 3.1 mm, a thickness of 1.5 to 2.1 mm, a long width ratio of 1.8, And preferably 20.7 g.

In addition, it has a low amylose content of 9.5% to 10.6% in the brown rice of the present invention, and the protein content has a protein content of 7.0% to 8.0% and a moisture content of 12% to 13%.

In addition, the hardness of the fine non-particulate of the present invention have a significantly nateo, good-quality minutes workability fit than a gem, baekjinju to 1.5kgf / mm ² to about 1.7kgf / mm ^2.

Further, according to the present invention,

1) causing a somatic cell mutation to a single-stranded rice;

2) selecting one kind of rice having a partial quality ending in the somatic mutation;

3) selecting the cultivars having an amylose content of 5 to 11% in the single-quality rice having the above-described fractional quality ending.

The method of causing somatic cell mutation to the single-stranded rice of step 1) can be carried out as follows.

The mature brown rice of a single product was sterilized in ethanol, sterilized, and cultured in an MS medium supplemented with casein hydrolyzate, sucrose and gelrite to prepare callus in a dark state. Size, the plant can be regenerated in a greenhouse at 26 ± 1 ° C and 2,500 Lux.

The step 2) is a step of sorting the raw rice leaves, and S1 seeds of the regenerated plants can be cultivated to select the raw rice having the nutritive juices.

In the step 3), a variety having an amylose content of 5 to 11% can be selected from the brown rice of the one-kind rice having the partial quality ending.

Hereinafter, the breeding process of a new variety of rice varieties according to the present invention will be described in detail with reference to examples.

Example  One: Differential  Upbringing

1) Somatic cell mutation method

The 45-day-old ripe brown rice was surface-sterilized in 70% ethanol for 1 minute, then sterilized in 2% sodium hypochlorite (NaOCl) solution for 40 minutes, washed 4 times with sterilized water, / L), casein hydrolyzate (2 g / L), sucrose (30 g / L) and gelrite (5 g / L) The callus was induced for 3 weeks in the dark state. The callus formed was transplanted into MS medium containing 1 mg / L NAA, 5 mg / L kinetin, 30 g / L sucrose and 5 g / L gelite to a size of 2 mm at 26 ± 1 ° C and 2,500 Lux Lt; / RTI > of the plants.

2) How to train

In the summer of 2008, S1 seeds regenerated from brown rice cultivation (S0) were cultivated in the summer of 2008 at a planting distance of 30cm per week in the experimental packaging of Kyungpook National University. Respectively. Major agricultural characteristics such as length, length and heading were investigated in 3 ~ 17 individuals in each line according to the farming test and research survey, and their mean values were obtained and used for statistical analysis. Variability of the parental varieties (a = 0.05) was classified as mutants. Variations in morphological characteristics such as fruiting, primordial shape, etc. were observed with naked eyes. The selected variant (S2) was developed in the summer of 2009 in the practice packaging of Kyungpook National University, 2010 (S3), 2011 (S4) and 2012 (S5) To fix the system with various starch content variations. Among them, rice with low quality amylose content and low amylose content were selected and named "differential rice". Figure 1 shows the fineness of the ripening period.

Example  2: Differential microscope  And Minute quality Drainage  Agricultural traits of the line

The packaging test was carried out in 2012 on the packaging of the experimental lab attached to the University of Kyungpook National University. Seed sowing on April 25, seedlings sown on April 30, and cured in a greenhouse on May 3. Hand was transplanted on June 1, week 1 bonssik, fertilizer is _{NP 2 O5-K 2 O =} 90-45-57kg ha ^-1 had grown in other cultivation methods were given to the National Institute of Standards rice cultivation. Fifty days after the outbreak, the crops were examined for the characteristics of soy sauce, chestnut, and sorghum. Table 1 shows the results of comparison of the major traits of the next agricultural species for the 'one product', which is a mother cultivar, with the somatic cell line derived from the tissue culture.

System name Heading
(Month / day) Soy sauce
(cm) stripe
(cm) Sorghum
(dog) Maturity rate
(%) Production quantity
(kg / 10a) The Index
(%) 29101 August 3 44 20 8 53.8 428  72 29102 August 3 42 20 13 12.7 184  31 29103 August 3 43 20 15  6.5 148  25 29104 August 4 41 21 15 14.5 195  33 29105 August 3 43 20 16 30.2 288  49 29106 August 3 41 18 16 12.6 184  31 29107 August 3 43 19 15 25.4 260  44 29108 August 3 41 20 11  5.1 139  24 29109 August 3 42 19 9  6.7 149  25 29111
(Differential) August 3 71 20 13 78.1 572  97 29112 August 3 44 21 11 40.6 350  59 29113 August 3 67 22 14 57.9 452  76 29114 August 3 64 22 13 70.5 527  89 29115 August 3 65 23 14 41.8 357  60 course August 2 65 20 12 81.6 593 100 Baek Jin-ju August 17 64 21 11 71.4 533  90

As shown in Table 1, there was a statistically similar difference in heading between the parental product and the parent product in 1-2 days. 29114 and 29115 of soy sauce were similar to those of mother variety, and 29111 and 29113 were somewhat long, while the other lines were short. Other strains except for 29112 and 3 strains were similar to the 'good' varieties. The other strains except for 29101 and 29109 were similar to 'good' varieties. The rate of maturity related to yield was significantly higher than that of other varieties (81.1%), while 29111 (29%) and 29114 (78.1% and 70.5%, respectively) were relatively similar. Yield was 3% lower than that of the original product in the index. As a result of the characteristics of functional rice, it was confirmed that the white product of mutant product, a mutant product, also decreased about 10%.

Example  3: Differential microscope  And Minute quality ( Opaque ) Drainage  Comparison of particle characteristics between systems

The length, width, and thickness of brown rice were measured by Vernier caliper (MITUTOYO, CD-15CP) in three replicates of 50 grains per each line. The width ratio was calculated by the ratio of length and width of brown rice. The average grain size of the brown rice grains was measured by repeating three repeats of 100 lips using an electronic balance (ARD 120). The results are shown in Table 2, and the results of analysis of the genetic characteristics of the 14 strains derived from the submerged culture are shown in Fig.

System name Brown rice Width ratio Heavenly
(g) characteristic Length
(mm) width
(mm) thickness
(mm) 29101 5.3 2.6 1.8 2.0 19.8 Segregation 29102 5.3 2.6 1.8 2.0 19.3 Segregation 29103 5.3 2.7 1.6 2.0 18.2 A pauper 29104 5.3 2.5 1.8 2.1 18.8 Segregation 29105 5.2 2.4 1.8 2.2 19.3 Segregation 29106 5.2 2.5 1.7 2.1 18.6 A pauper 29107 5.1 2.5 1.8 2.0 18.5 A pauper 29108 5.2 2.6 1.8 2.0 18.2 Segregation 29109 5.1 2.6 1.8 2.0 19.1 Separation of fine particles 29111
(Differential) 5.1 2.9 1.8 1.8 20.7 Minute quality 29112 5.0 2.7 1.8 1.9 18.2 Separation of fine particles 29113 5.2 2.6 1.7 2.0 18.0 Segregation 29114 5.0 2.7 1.9 1.9 18.7 Separation of fine particles 29115 4.9 2.5 1.7 2.0 18.1 Minute quality course 5.1 2.7 1.9 1.9 20.0 Baek Jin-ju 4.7 2.9 1.8 1.6 18.3

As shown in Table 2, the microstructural characteristics of the fine grain suspension system were as follows: 29111 (differential), 1.8 (white), 1.6 (fine), and other strains (1.9-2.2) As shown in Fig. The ginseng level was similar to that of the other varieties. The fine grain morphology increased by 12% and 29%, respectively.

In addition, as shown in FIG. 2, 29111 (differential miRNA) had uniform characteristics such as white pearl, and 29103 and 2 lines were embryos, 29101 and 5 lines were embryo separated, 29109 2 system were separated from each other.

Example  4: Differential microscope  And Minute quality ( Opaque ) Drainage  Chemical composition analysis of the system

In order to analyze the characteristics of the chemical components of the fine particles, amylose was analyzed by near infrared spectroscopy (T80 + UV / VIS Spectrometer) and protein content (IRS, Kjelter TM 8400 Analyzer Unit) three times to obtain an average value. The results are shown in Table 3.

System name Brown rice Amylose (%) protein(%) moisture(%) 29111 (differential) 10.6 7.2 12.3 29115 16.4 9.2 11.9 course 17.7 7.6 12.1 Baek Jin-ju 11.4 6.3 11.0

As shown in Table 3, were from's content as amyl 29 111 (differential non-, 10.6%) is low, the 7.1% amylose content compared to the parent varieties in dish (17.7%), protein (7.2%) is 0.4% of the difference But it was statistically almost similar. In addition, the content of amylose was 0.8% lower than that of semi - glutinous rice (11.4%), and it was judged that the rice was chewy and soft because of the intermediate characteristics between rice and rice. Amylose content of 29115 (16.4%) was 1.3% lower than that of the parent product but 2.9% higher than the protein content of white pearl, indicating that the processability of fractionated milk was applied.

Example  5: Differential microscope  And Minute quality ( Opaque ) Drainage  Physical analysis of the system

In order to analyze the physical properties of fine grains, the hardness of the specimen is measured by using a steel ball indenter to measure the surface area of the indentation mark obtained from the diameter of the indentation mark The Brinell hardness divided by the grain hardness meter (KHT-40N, Japan) was analyzed by repeating 10 laps 3 times.

The chromaticity of each sample was measured using L (lightness), (red / green), (yellow / blue) Respectively. The color difference between the samples was measured three times using L, a, and b values of the standard white plate. In addition, the pre-segregation structure of the end product was analyzed by scanning electron microscope (Hitachi S-3000N). The results of the hardness and chromaticity analysis are shown in Table 4, and the properties of the pre-granular structure by magnification are shown in FIG.

System name Hardness
(kgf / mm ² ) * Chromaticity L (lightness) (red / green) ( yellow / blue ) 29111 (differential) 1.67 88.05 -7.455 29.27 29115 1.58 78.69 -5.830 31.52 course 1.97 89.10 -8.290 27.57 Baek Jin-ju 2.97 83.78 -7.690 26.31 * In acolumn, means followed by a common letter is not significantly different at the 1% level by DMRT.

As shown in Table 4, 29111 and 29115 were low in 84.7%, 80.0%, and 56.2% and 53.2%, respectively, compared with the parent product, as indicated by the fine grain characteristics of the brown rice, It can be used more efficiently.

In addition, processed products using rice flour can undergo various changes through processing. Rice flour is browned by glucose, fat, amino group, etc. in addition to basic pigment. These pigmentation changes are directly related to the desired and non-desirable processing properties.

As shown in Table 4, it was confirmed that as the L value was larger or the a value and the b value were smaller than the reference sample, the color of the sample was visually brighter. The L value showing the bright color in the chromaticity values of all the samples used in this experiment was measured as 'good', 'low' and 'low', respectively.

As shown in FIG. 3, 29111 is a circle-like pregranular structure, and the small pregranular distribution is uniformly distributed between the pores of the large pregranulation and filled with less light It is absorbed and is described as opaque dietary characteristics like glutinous rice. In addition, 29111 is considered to be related to the L, a value in Table 4 for the system of the endosperm diets.

Claims (4)

(1) inducing callus by culturing the ripened brown rice of the one-piece rice in an MS medium containing 2,4-D, casein hydrolyzate, sucrose, and gelite under a dark condition at 25 to 27 ° C;
(2) transplanting the induced calli into MS medium containing NAA, kinetin, sucrose, and gelite to regenerate the plant;
(3) culturing the regenerated plant to obtain an R1 seed;
(4) growing the R1 seed;
(5) selecting seed variants by evaluating the agricultural characteristics of the plants cultivated from the R1 seed;
(6) fixing the generation of the seed mutant; And
(7) The method for cultivating rice cultivated rice according to any one of the above (1) to (7), wherein rice seeds having an amylose content of 5 to 11% are selected. A differential particle grown by the growing method of claim 1,
i) the liver is 70 cm to 80 cm; ii) a length of 19 cm to 21 cm; iii) the number of transmissions is from 11 to 15; iv) the maturity rate is between 77% and 79%; v) the batch quantity is 560 to 580 kg / 10a; vi) the index is 96 to 98%; vii) the length of brown rice is 4.9 to 5.3 mm; iix) Brown rice width is 2.7 to 3.1 mm; ix) Brown rice thickness is 1.5 mm to 2.1 mm; x) aspect ratio of from 1.7 to 1.9; xi) the weight of ginseng is 20 to 21 g,
xii) the brown rice of said micropowder has a low amylose content of 10% to 11%; xiii) the protein content is 7.0% to 8.0%; xiv) The moisture content is between 12% and 13%.
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