한국작물학회지 (KOREAN JOURNAL OF CROP SCIENCE)

  • 제64권4호
  • /
  • Pages.299-310
  • /
  • 2019
  • /
  • 0252-9777(pISSN)
  • /
  • 2287-8432(eISSN)
한국작물학회 (The Korean Society of Crop Science)
권호 표지
DOI QR코드

DOI QR Code

우리나라 재래벼와 잡초벼의 식미 특성 평가 및 고식미 우수자원 탐색

Screening of High-Palatability Rice Resources and Assessment of Eating Quality Traits of Korean Landraces and Weedy Rice Germplasms

  • 김춘송 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 박현수 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 백만기 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 정종민 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 김석만 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 박슬기 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 서정필 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 이건미 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 이창민 (농촌진흥청 국립식량과학원 작물육종과) ;
  • 조영찬 (농촌진흥청 국립식량과학원 작물육종과)
  • Kim, Choon-Song (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Park, Hyun-Su (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Baek, Man-Kee (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Jeong, Jong-Min (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Kim, Suk-Man (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Park, Seul-Gi (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Suh, Jung-Pil (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Lee, Keon-Mi (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Lee, Chang-Min (Crop Breeding Division, National Institute of Crop Science, RDA) ;
  • Cho, Young-Chan (Crop Breeding Division, National Institute of Crop Science, RDA)
  • 투고 : 2019.10.03
  • 심사 : 2019.10.24
  • 발행 : 2019.12.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

우리나라 밥쌀용 벼 품종의 협소한 유전적 다양성을 극복하기 위해 재래벼 26품종, 잡초벼 21품종, 국내 육성 24품종과 일본 육성 5품종 등 76품종을 공시하여 국내 고유 유전자원의 식미 특성을 평가하고 재래벼와 잡초벼 중 식미 특성이 우수한 유전자원을 선발하였다. 1. 재래벼와 잡초벼의 간장은 국내 품종 및 일본 품종 보다 큰 편이어서 도복에 약하였으나, 쌀 수량은 일본 품종보다 높았다. 2. 식미 특성은 유전자원군별로 유의적인 차이를 보였는데, 윤기치, 기대식미치, 물리·화학적 특성 및 식미관능평가에서 일본품종보다 식미 특성이 우수한 재래벼와 잡초벼 유전자원이 다수 탐색되었다. 3. 분자육종법과 식미관능검정 및 밥의 윤기치를 종합적으로 평가하여 재래벼인 상도, 왜벼와 잡초벼인 횡성앵미 3, 남제주앵미6, 완도앵미6 등 5개의 우수한 고유 유전자원을 선발하였다. 4. 완도앵미6은 전체 유전자원 중에서 기대식미치는 가장 낮았으나 밥맛과 윤기치가 가장 좋은 결과를 보여 새로운 핵심 육종소재로 기대되었다. 5. 밥맛과 윤기치 등 식미 특성을 전체적으로 고려할 때 재래벼와 잡초벼는 종자주권이 강조되는 현실에서 유전적 배경이 다양한 밥쌀용 품종 개발을 위한 고유 육종소재로서 가치가 매우 크다고 판단된다.

The eating quality of rice is one of the main concerns of rice breeding programs in many countries, especially in japonica rice cultivation areas. To select new resources with high eating quality from Korean native japonica rice, we evaluated a total of 76 varieties, including 47 native rice resources (26 landraces + 21 weedy rice) of Korea. In this study, all eating quality traits varied widely among the native resources, and some of the native resources revealed a high evaluation score in the palatability, expected eating quality, and physicochemical traits among the tested whole-plant materials. From the results, we selected two landraces (Sangdo and Waebyeo) and three weedy rice varieties (Hoengseongaengmi3, Namjejuaengmi6, and Wandoaengmi6) as promising resources for improvement of rice eating quality. Specifically, Wandoaengmi6 presented potential as a key breeding material for improving the eating quality of Korean rice cultivars, having the best evaluation results in palatability score (PS 0.83) from the sensory test and glossiness value (GV 81.8) from the Toyo taste meter of cooked rice. Given the urgent need to overcome the constraint of the narrow genetic background of Korean japonica rice, the results could be a practical solution for exploring new opportunities for improving rice eating quality through the expansion of genetic resources.

키워드

참고문헌

  1. Association of Official Analytical Chemists. 1995. AOAC. Method 990.03. In: Official methods of analysis. 16th ed. AOAC., Washington D.C., USA.
  2. Bao, J. S., X. W. Zheng, Y. W. Xia, P. He, Q. Y. Shu, X. Lu, Y. Chen, and L. H. Zhu. 2000. QTL mapping for the paste viscosity characteristics in rice (Oryza sativa L.). Theor. Appl. Genet. 100 : 280-284. https://doi.org/10.1007/s001220050037
  3. Bao, J. S., Y. R. Wu, B. Hu, P. Wu, H. R. Cui, and Q. Y. Shu. 2002. QTL for rice grain quality based on a DH population derived from parents with similar apparent amylose content. Euphytica. 128 : 317-324. https://doi.org/10.1023/A:1021262926145
  4. Cagampang, G. B., C. M. Perez, and B. O. Juliano. 1973. A gel consistency test for eating quality in rice. J. Sci. Food Agric. 24 : 1589-1594. https://doi.org/10.1002/jsfa.2740241214
  5. Cheon, K. S., J. Baek, Y. I. Cho, Y. M. Jeong, Y. Y. Lee, J. Oh, Y. J. Won, D. Y. Kang, H. Oh, S. Lim, I. Choi, I. S. Yoon, K.-H. Kim, J.-H. Han, and H. Ji. 2018. Single nucleotide polymorphism (SNP) discovery and kompetitive allele-specific PCR (KASP) marker development with Korean japonica rice varieties. Plant Breed. Biotech. 6(4) : 391-403. https://doi.org/10.9787/PBB.2018.6.4.391
  6. Cho, Y. C., J. P. Suh, M. R. Yoon, M. K. Baek, Y. J. Won, J. H. Lee, H. S. Park, S. H. Baek, and J. H. Lee. 2013. QTL mapping for paste viscosity characteristics related to eating quality and QTL-NIL development in japonica rice (Oryza sativa L.). Plant Breed. Biotech. 1(4) : 333-346. https://doi.org/10.9787/PBB.2013.1.4.333
  7. Choi, H. C. 2002. Current status and perspectives in varietal improvement of rice cultivars for high-quality and valueadded products. Korean J. Crop Sci. 47(S) : 15-32.
  8. Choi, H. C., H. C. Hong, and B. H. Nahm. 1997. Physicochemical and structural characteristics of grain associated with palatability in japonica rice. Korean J. Breeding. 29(1) : 15-27.
  9. Chung, N. J., J. H. Park, K. J. Kim, and J. K. Kim. 2005. Effect of head rice ratio on rice palatability. Korean J. Crop Sci. 50(S) : 29-32.
  10. Fitzgerald, M. A., S. R. McCouch, and R. D. Hall. 2009. Not just a grain of rice: the quest for quality. Trends Plant Sci. 14 : 133-139. https://doi.org/10.1016/j.tplants.2008.12.004
  11. Gomez, K. A. 1979. Effect of environment on protein and amylose content of rice. Proceeding of the workshop on chemical aspects of rice grain quality. International Rice Research Institute. pp. 59-68.
  12. Han, X. and B. R. Hamaker. 2001. Amylopectin fine structure and rice starch paste breakdown. J. of Cereal Sci. 34 : 279-284. https://doi.org/10.1006/jcrs.2001.0374
  13. Heu, M. H. and H. P. Moon. 1974, Basic studies for the breeding of high protein rice IV. Effect of short-day and high temperature treatment on the amylose and crude protein content of rice. J. Korean Soc. Crop. Sci. 14 : 129-133.
  14. Heu, M. H., Y. C. Cho, and H. S. Suh. 1990. Cross affinity of Korean weedy rice to the cultivars. Korean J. Crop Sci. 35(3) : 233-238.
  15. Jennifer, M. C. and C. Les. 2004. Genotype and environmental influences on pasting properties of rice flour. Cereal Chem. 81(4) : 486-489. https://doi.org/10.1094/CCHEM.2004.81.4.486
  16. Juliano, B. O. 1985. Criteria and test for rice grain quality. In: Juliano B.O. (ed) Rice chemistry and technology. American Association of Cereal Chemists Inc., St. Paul, pp. 443-513.
  17. Juliano, B. O. 1996. Rice quality screening with the Rapid Visco Analyzer. In: Walker CE, Hazelton JL (eds) Applications of the Rapid Visco Analyzer. Newport Scientific, Sydney, pp. 19-24.
  18. Juliano, B. O. and C. P. Villareal. 1993. Grain quality evaluation of world rice. International Rice Research Institute, Manila.
  19. Kim, C. E., J. K. Sohn, and M. Y. Kang. 2007. Relationship between palatability and physicochemical properties of carbohydrate components in rice endosperm. Korean J. Crop Sci. 52(4) : 421-428.
  20. Kim, T. H., J. K. Sohn, and K. M. Kim. 2009. Analysis of quantitative trait loci (QTL) associated with the gel consistency in rice. Korean J. Breed. Sci. 41(4) : 474-481.
  21. Kwak, Y. M., C. E. Kim, J. K. Sohn, and M. Y. Kang. 2006. Grain quality of commercial brand rice produced in kyungpook province. Korean J. Crop Sci. 51(7) : 645-651.
  22. Kwon, S., Y. C. Cho, J. H. Lee, J. P. Suh, J. J. Kim, M. K. Kim, I. S. Choi, H. G. Hwang, H. J. Koh, and Y. G. Kim. 2011. Identification of quantitative trait loci associated with rice eating quality traits using a population of recombinant inbred lines derived from a cross between two temperate japonica cultivars. Mol. Cell 31 : 437-445. https://doi.org/10.1007/s10059-011-0289-y
  23. Lee, J. R., K. H. Ma, G. A. Lee, J. G. Gwang, J. S. Lee, H. K. Kang, Y. K. Kim, J. W. Cho, and S. Y. Lee. 2013. Analysis of grain quality related properties in Korean Land-race germplasm. Korean J. Crop Sci. 58(4) : 468-473. https://doi.org/10.7740/kjcs.2013.58.4.468
  24. Lee, M. H. 2003. Evaluation of rice grain and eating quality. National Crop Experiment Station, RDA, Korea. pp. 3-23.
  25. Lestari, P., T. H. Ham, M. O. Woo, W. Jiang, S. H. Chu, S. W. Kwon, K. Ma, J. H. Lee, Y. C. Cho, and H. J. Koh. 2009. PCR marker-based evaluation of the eating quality of japonica rice (Oryza sativa L.). J. Agric. Food Chem. 57 : 2754-2762. https://doi.org/10.1021/jf803804k
  26. Little, R. R., G. B. Hilder, and E. H. Dawson. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 35 : 111-126.
  27. Murray, M. G. and W. F. Thompson. 1980. Rapid isolation of high molecular-weight plant DNA. Nucleic Acids Res. 8 : 4321-4325. https://doi.org/10.1093/nar/8.19.4321
  28. Rural Development Administration(RDA). 2012. Standard of analysis and survey for agricultural research. Suwon. Korea. pp. 315-338.
  29. Saitoh, K., T. Ishibe, Y. Matsue, T. Ogata, and T. Kuroda. 2002. Effect of organic fertilization and pesticide application on palatability and physicochemical properties of cooked rice. Jpn. J. Crop Sci. 71(2) : 169-173. https://doi.org/10.1626/jcs.71.169
  30. Shu, Q. Y., D. X. Wu, Y. W. Xia, M. W. Gao, and A. McClung 1998. Relationship between RVA profile character and eating quality in Oryza sativa L. Sci. Agric. Sinica 31 : 25-29. https://doi.org/10.3321/j.issn:0578-1752.1998.06.005
  31. Suh, J. P., Y. C. Cho, Y. J. Won, J. H. Lee, E. K. Ahn, J. B. Chun, J. S. Lee, M. K. Kim, E. G. Jeong, and B. K. Kim. 2014. Comparison of marker-assisted selection and conventional breeding methods for selection of high palatability rice. Korean J. Breed. Sci. 46(3) : 250-259. https://doi.org/10.9787/KJBS.2014.46.3.250
  32. Suh, J. P., Y. H. Choi, K. J. Kim, Y. C. Cho, S. J. Kwon, Y. P. Jeong, J. U. Jeung, I. S. Choi, Y. G. Kim, H. C. Choi, and H. G. Hwang. 2004. Genetic diversity and QTLs for grain quality in japonica rice. Korean J. Breed. Sci. 36 : 31-37.
  33. Tian, R., G. H. Jiang, L. H. Shen, L. Q. Wang, and Y. Q. He. 2005. Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population. Mol. Breed. 15 : 117-124. https://doi.org/10.1007/s11032-004-3270-z
  34. Unnevehr, L. J., B. Duff, and B. O. Juliano. 1992. Consumer demand for rice grain quality. International Development Research Centre, Ottawa, Canada.
  35. Webb BD. 1980. Rice quality and grades. In Luh BS (ed.) Rice: production and utilization. Avi Publication Company, Incorporated, Westport, Connecticut, USA. pp. 543-565.
  36. Wada, T., Y. Uchimura, T. Ogata, M. Tsubone, and Y. Matsue. 2006. Mapping of QTLs for physico-chemical properties in japonica rice. Breed. Sci. 56 : 253-260. https://doi.org/10.1270/jsbbs.56.253
  37. Wada, T, T. Ogata, M. Tsubone, Y. Uchimura, and Y. Matsue. 2008. Mapping of QTLs for eating quality and physicochemical properties of the japonica rice 'Koshihikari'. Breed. Sci. 58 : 427-435. https://doi.org/10.1270/jsbbs.58.427
  38. Wang, L. Q., W. J. Liu, Y. Xu, Y. Q. He, L. J. Luo, Y. Z. Xing, C. G. Xu, and Q. F. Zhang. 2007. Genetic basis of 17 traits and viscosity parameters characterizing the eating and cooking quality of rice grain. Theor. Appl. Genet. 115 : 463-476. https://doi.org/10.1007/s00122-007-0580-7
  39. Xu, Y., Y. Ying, S. Ouyang, X. Duan, H. Sun, S. Jiang, S. Sun, and J. S. Bao. 2018. Factors affecting sensory quality of cooked japonica rice. Rice Sci. 25(6) : 330-339. https://doi.org/10.1016/j.rsci.2018.10.003
  40. Yoon, M. R., C. E. Kim, H. J. Koh, and M. Y. Kang. 2007. Physicochemical properties of rice kernels affected on palatability. Korean J. Crop Sci. 52(1) : 45-50.
  41. Yoon, M. R., H. J. Koh, and M. Y. Kang. 2009. Pasting and amylose component characteristics of seven rice cultivars. J. Korean Soc. Appl. Biol. Chem. 52(1) : 63-69. https://doi.org/10.3839/jksabc.2009.011
  42. Zhang, X. M., C. H. Shi, and T. Katsura. 2002. Correlation analysis between starch characteristics and taste quality in japinica rice (in Chinese with English abstract). Chinese J. Rice. Sci. 16 : 157-161. https://doi.org/10.3321/j.issn:1001-7216.2002.02.012