Checking Adulteration of Aromatic, Amylose Content and Glutinous in Rice by Using Molecular Marker

Miss Atirada Boondech; Sunisa Sajaw

doi:10.4028/www.scientific.net/AMM.855.22

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HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vol. 855Checking Adulteration of Aromatic, Amylose Content...

Checking Adulteration of Aromatic, Amylose Content and Glutinous in Rice by Using Molecular Marker

Abstract:

The purification of rice varieties were tested by using molecular markers. DNA fingerprint is the most accurate method. This research was extracted single milled rice seed varieties, which includes Proteinase K in SDS extraction buffer and 2x CTAB. Three simple sequence repeats (SSRs) markers for varietal purity test are 1) BO3, which completely co-segregate with the rice grain aroma. This primer pair amplifying a 140 bp fragment for an aromatic variety, KDML105 and a 130 bp fragment for a non-aromatic variety, RD29, 41, 49 and rice berry, respectively. 2) RM190, which is closely linked to waxy gene. This primer pair amplifying a 125 bp fragment for low amylose content, Sao-hai, RD 29, RD 41, RD 49 rice varieties and a 110 bp fragments for high amylose varieties, rice berry, KDML 105 and 3) Glu23, which is glutinous marker. This primer pair amplifying a 196 bp fragment for a non-glutinous variety, RD 29, RD 41, RD 49, rice berry and a 225 bp fragments for glutinous varieties, Keaw-Ngoo sticky rice. All markers can be checking adulteration of aromatic, amylose content and glutinous in rice by using molecular Marker.

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Periodical:

Applied Mechanics and Materials (Volume 855)

Pages:

22-25

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.855.22

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Online since:

October 2016

Authors:

Miss Atirada Boondech*, Sunisa Sajaw

Keywords:

Adulteration, Amylose Content, Aromatic, Glutinous Content

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Creative Commons CC BY 4.0

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* - Corresponding Author

References

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