Eating quality is critical for consumers who take rice as staple food. Here we present the development and identification of high eating quality rice lines. The identification of positive transgenic lines, physicochemical properties of transgenic rice, mRNA expression and enzyme activity were analyzed. OsSbe1 was introduced into Gopumbyeo seeds using Agrobacterium-mediated transformation, and 1,005 out of 1,065 T1 plants were shown positive. The apparent amylose contents in T2 brown rice ranged from 11% to 25% in 890 favorable lines (Gopumbyeo was used as a reference with 18% of AAC). The activity of starch branching enzyme including three isoforms (SBE1, SBE3, and SBE4) in endosperms of T3 lines was higher than that of Gopumbyeo. Physicochemical properties related to eating quality for T3 polished rice were detected using 52 favorable lines out of 500 lines selected according to AAC. The Toyo taste meter value in 52 T3 lines ranged from 61.1 to 72.6, whereas 70.4 in Gopumbyeo. Of them, eleven lines displayed the higher palatability score than Gopumbyeo. Moreover, these elite lines produced higher yields (607.9~695.8 kg/10a) than Gopumbyeo (602.7 kg/10a). These results indicated the possibility of developing new high quality rice varieties in the future.

국내에서 육성된 벼 품종 중에서 1998년부터 2005년까지 국립종자관리소를 통하여 보급된 67개 벼 품종을 가지고 벼 11개 염색체로부터 선발한 20개 SSR 마커들로 분석한 결과 총 대립인자수는 149개였으며 대립인자 수의 범위는 4~14개이었고 평균 대립인자 수는 7.5개였다. 대립인자들의 분자량의 변이는 RM335에서 51bp로 가장 컸고 RM253이 4 bp로서 가장 작았다. 분석에 사용한 20개 SSR 마커의 PIC값은 0.45(RM202)