KOREAN JOURNAL OF CROP SCIENCE (한국작물학회지)

The Korean Society of Crop Science (한국작물학회)
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Characteristics of Seed Storage Protein Affecting the Eating Quality of Japonica and Tongil-type Rice

자포니카 및 통일형 벼 품종에서의 식미 관련 저장단백질 특성

  • Kwak, Jieun (Department of Central Area Crop Sci., NICS, RDA) ;
  • Lee, Jeom-Sig (Department of Central Area Crop Sci., NICS, RDA) ;
  • Yoon, Mi-Ra (Department of Central Area Crop Sci., NICS, RDA) ;
  • Kim, Mi-Jung (Department of Central Area Crop Sci., NICS, RDA) ;
  • Chun, Areum (Department of Central Area Crop Sci., NICS, RDA) ;
  • Lee, Choon-Ki (Department of Central Area Crop Sci., NICS, RDA)
  • 곽지은 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이점식 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 윤미라 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 김미정 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 천아름 (농촌진흥청 국립식량과학원 중부작물부) ;
  • 이춘기 (농촌진흥청 국립식량과학원 중부작물부)
  • Received : 2016.09.11
  • Accepted : 2016.10.17
  • Published : 2016.12.31
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Abstract

In this study, we analyzed seed storage proteins in order to investigate the main factors related to the eating quality of japonica and tongil-type rice varieties. Sensory evaluation was performed by a trained panel to assess the appearance (color and glossiness), flavor, taste, stickiness, texture, and overall score of nine japonica and three tongil-type rice cultivars. Moreover, the pattern of variation in rice storage proteins was examined by electrophoresis of protein extracts. The electrophoretic pattern of rice proteins showed 16.4 kDa albumin, 26.4 kDa globulin, 34-39 kDa and 21-22 kDa glutelin, and 14.3 kDa prolamin. In terms of storage protein, the varietal differences between japonica and tongil-type rice were found in albumin, globulin, and the ${\alpha}-1$, and ${\alpha}-2$ sub-units of acidic glutelin. Furthermore, the overall sensory evaluation score was observed to be positively correlated with albumin ($0.495^{**}$) and globulin ($0.567^{**}$), and negatively correlated with ${\alpha}-1$ glutelin ($-0.612^{**}$). Therefore, the results indicated that albumin, globulin, and ${\alpha}-1$ glutelin can affect the eating quality of japonica and tongil-type rice varieties, with the latter having lower eating quality than the former.

본 연구에서는 쌀의 저장 단백질 조성 분석을 통해 자포니카와 통일형 품종의 식미 특성 차이를 구명하고자 하였다. 쌀의 저장단백질 분석 결과, 통일형 품종은 자포니카 품종에 비해 알부민과 글로부린이 각 1.2배, 1.3배, 글루텔린의 서브유닛인 산성 글루텔린 ${\alpha}-2$의 비율이 약 1.3배 낮은 반면, 글루텔린의 서브유닛인 산성 글루텔린 ${\alpha}-1$ 비율은 1.7배 높은 특성을 나타냈다. 또한, 저장단백질 조성과 식미특성의 상관성 분석을 실시한 결과, 식미 총평은 알부민(R=0.495, p<0.01), 글로부린(R=0.567, p<0.01)과 정의상관을 보였으며 산성 글루텔린 유닛인 ${\alpha}-1$은 총평과 뚜렷한 부의 상관(R=-0.612, p<0.01)이 인정되었다. 식미 총평 이외에도 밥의 외관, 맛, 찰기, 질감과 관련하여 알부민은 정의 상관, ${\alpha}-1$ 글루텔린은 부의 상관관계를 나타냈다. 생태형에 따른 저장단백질 비율이 식미 특성에 미치는 영향을 구명하기 위해 저장단백질 비율과 식미 특성과의 상관 분석을 실시한 결과, 산성 글루텔린의 서브유닛인 ${\alpha}-1$, 알부민, 글로부린이 통일형 품종의 식미 특성에 영향을 주는 것으로 보이며 향후, 다양한 품종을 이용한 추가 연구를 통해 정밀한 해석이 필요할 것으로 생각된다.

Keywords

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