논문 상세보기
pp.474-481
본 연구에서는 자포니카형인 '낙동'과 통일형인 '삼강' 조합의 DH 집단을 이용하여 식미를 결정하는 특성 중 하나인 호응집성과 미립의 이화학적 특성인 천립중, 장폭비, 아밀로즈 함량, 단백질 함량, 지질 함량 및 전분 함량 간 상관관계를 검정하였다. 또한 호응집성의 QTL을 분석하고, 각 QTL에 속하는 DNA marker와 DH 집단의 호응집성 및 품종별 호응집성 간 관계를 분석하였다. '삼강/낙동' DH 집단의 호응집성 범위는 35~94 mm로 비교
The purpose of this study was to identify the quantitative trait loci (QTL) associated with gel consistency (GC), and to evaluate the relationships between GC and physico-chemical properties related to eating quality in rice. A total of 120 doubled haploid (DH) lines derived from a cross between 'Samgang' and 'Nagdong' and 26 varieties were used for this study. The 120 DH lines were divided into four groups, soft (61~100 mm), medium (41~60 mm), hard (26~40 mm) and whole population, according to the gel length. A negative correlation between GC and amylose content was observed only in the soft group. The GC negatively correlated with lipid content in the medium, and the whole population, but positively correlated with lipid content in the soft group. The positive correlation between GC and protein content was observed in the soft group, while negative correlations were observed in the medium group and the whole population. Two significant QTLs regarding GC were detected on chromosomes 4 and 11. They collectively explained 23% of phenotypic variation with LOD score of 3.1 and 2.9, respectively. The DNA markers of S4026 and RM287 were tightly linked to GC in the DH population and 26 varieties, respectively.
