The allelic variations of high-molecular-weight glutenin subunit locus in common wheat (Triticum aestivum L.) markedly influence grain end-use quality. GLU-A1, GLU-B1, and GLU-D1, which encode high-molecular-weight glutenin subunits, are located on the long arms of chromosomes 1A, 1B, and 1D, respectively. However, existing markers for distinguishing alleles at the GLU-A1 and GLU-D1 are limited with regard to both number and resolution. In the present study, we enhanced the utility of PCR-based allele detection by developing seven new agarose gel-based markers capable of differentiating four Glu-A1x, four Glu-D1x, and two Glu-D1y alleles. These new markers, in combination with previously published PCR markers, were used to successfully identify the Glu-A1 × 1, Glu-A1 x 2*, Glu-A1 x 2.1*, and Glu-A1x-null alleles and the Glu-D1 x 5, Glu-D1 x 2, Glu-D1 x 2.1, and Glu-D1 x 2.2 alleles across 25 wheat resources. Additionally, we developed a novel marker that enables us to distinguish between the Glu-D1y10 and Glu-D1y12 alleles more clearly than conventional markers. These improved PCR markers represent a reliable and efficient tool for detecting allelic variations at the GLU-A1 and GLU-D1 loci. They are expected to serve as valuable resources for marker-assisted selection and marker-assisted backcrossing aimed at improving the processing quality of wheat.

Kyeong-Min Kim, Sumin Hong, Myung-Goo Choi, Changhyun Choi, Myoung Hui Lee, Mira Yoon, Chon-Sik Kang, Ki-Chang Jang, Youngjun Mo, and Chul Soo Park. Korean J. Breed. Sci. 2024;56:113-24. https://doi.org/10.9787/KJBS.2024.56.2.113

Fusarium head blight (FHB) causes yield reduction, quality deterioration, and mycotoxin contamination in wheat, highlighting the need for resistant wheat varieties.In this study, we evaluated FHB resistance genes and infection rates in 44 domestic wheat varieties.Among them, 42 had the Type I resistance gene Fhb4, 37 had Fhb5, and 35 possessed both.For Type II resistance, 14 had Fhb1, 11 had Fhb2, and five had both.Twenty cultivars had both type I and type II resistance genes, and among them, Chungkye, Dahong, Gobun, Namhae, and Ol had all of the Fhb1, Fhb2, Fhb4, and Fhb5 genes.The average infection rate over three years was 42.6% in cases with both Type I and Type II resistance genes and 44.3% in cases without Type II resistance genes.The infection rate was very high in 2020 and very low in 2021, complicating the analysis of the three-year average.However, when the infection rate was evenly distributed in 2019, there was a tendency for increased resistance among the varieties carrying Type II resistance genes.This suggested that external factors may influence infection rates, emphasizing the need for a precise evaluation system suitable for selecting additional resistance genes.In addition, it is necessary to develop resistant varieties suited to the domestic environment through additional resistance gene selection and integration of resistance genes.This study contributes to understanding FHB resistance genes in domestic wheat varieties and developing resistant domestic wheat varieties.

Kyeong-Min Kim, Changhyun Choi, Jinhee Park, Go-Eun Lee, Han-Yong Jeong, Chuloh Cho, Yu-rim Kim, Myoung-Goo Choi, Mira Yoon, Sookjin Kim, and Chon-Sik Kang. Korean J. Breed. Sci. 2024;56:371-80. https://doi.org/10.9787/KJBS.2024.56.3.371

Abstract Background In common wheat (Triticum aestivum L.), allelic variations in the high-molecular-weight glutenin subunits Glu-B1 locus have important effects on grain end-use quality. The Glu-B1 locus consists of two tightly linked genes encoding x- and y-type subunits that exhibit highly variable frequencies. However, studies on the discriminating markers of the alleles that have been reported are limited. Here, we developed 11 agarose gel-based PCR markers for detecting Glu-1Bx and Glu-1By alleles. Results By integrating the newly developed markers with previously published PCR markers, nine Glu-1Bx locus alleles (Glu-1Bx6, Glu-1Bx7, Glu-1Bx7*, Glu-1Bx7OE, Glu-1Bx13, Glu-1Bx14(−), Glu-1Bx14(+)/Bx20, and Glu-1Bx17) and seven Glu-1By locus alleles (Glu-1By8, Glu-1By8*, Glu-1By9, Glu-1By15/By20, Glu-1By16, and Glu-1By18) were distinguished in 25 wheat cultivars. Glu-1Bx6, Glu-1Bx13, Glu-1Bx14(+)/Bx20, Glu-1By16, and Glu-1By18 were distinguished using the newly developed PCR markers. Additionally, the Glu-1Bx13 and Glu-1Bx14(+)/Bx20 were distinguished by insertions and deletions in their promoter regions. The Glu-1Bx6, Glu-1Bx7, Glu-1By9, Glu-1Bx14(−), and Glu-1By15/By20 alleles were distinguished by using insertions and deletions in the gene-coding region. Glu-1By13, Glu-1By16, and Glu-1By18 were dominantly identified in the gene-coding region. We also developed a marker to distinguish between the two Glu-1Bx14 alleles. However, the Glu-1Bx14(+) + Glu-1By15 and Glu-1Bx20 + Glu-1By20 allele combinations could not be distinguished using PCR markers. The high-molecular-weight glutenin subunits of wheat varieties were analyzed by ultra-performance liquid chromatography and sodium dodecyl sulfate–polyacrylamide gel electrophoresis, and the findings were compared with the results of PCR analysis. Conclusions Seven Glu-1Bx and four Glu-1By allele detection markers were developed to detect nine Glu-1Bx and seven Glu-1By locus alleles, respectively. Integrating previously reported markers and 11 newly developed PCR markers improves allelic identification of the Glu-B1 locus and facilitates more effective analysis of Glu-B1 alleles molecular variations, which may improve the end-use quality of wheat.

Eok-Keun Ahn*, Ung-Jo Hyun, Kuk-Hyun Jung, Yong-Jae Won, Ha-Cheol Hong, Hyang-Mi Park, Jae-Ki Chang, Jeong-Heui Lee, Jeom-Ho Lee, Nak-Sig Sung, Jung-Pil Suh, Sea-Kwan Oh, and Mi-Ra Yoon. Korean J. Breed. Sci. 2021;53:515-25. https://doi.org/10.9787/KJBS.2021.53.4.515

Seeds of 15 diverse rice accessions, representing aus, indica, temperate japonica and tropical japonica subpopulations, were produced under temperate climate conditions in Korea and used for vitamin E analysis and seed storage experiments at 45 degrees C and 10.9% seed moisture content. High gamma-tocotrienol was significantly positively correlated with seed longevity. In addition, a high beta-tocopherol proportion relative to delta-tocopherol was significantly negatively correlated with seed longevity. Using high-density single-nucleotide polymorphism marker data, DNA haplotype analysis showed clear allelic variations in the region of two S-adenosylmethionine synthetase genes: LOC_Os04g42095 and LOC_Os11g15410, which regulate the conversion of delta-tocopherol into beta-tocopherol. Four indica accessions with rare and subpopulation-specific alleles showed a 2.3-fold lower beta-/delta-tocopherol ratio compared with accessions from other subpopulations.

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

This study aimed to explore the feasibility of zein as a gluten alternative in preparing sheeted doughs with rice flours containing different amylose contents (12, 19, and 26%) that were successfully slit into noodle strands. Rice-zein mixtures with lower amylose contents exhibited lower pasting parameters and the high amylose paste samples possessed more elastic properties. Higher water absorption was observed in the low amylose rice-zein mixture whereas the use of zein were effective in increasing the stability of rice dough regardless of amylose content. In case of thermal conductivity, the noodle doughs prepared with high amylose rice-zein mixture had low thermal conductivity, probably implying a long cooking time. The structure of the rice-zein noodles had a tendency to become firmer with increasing levels of amylose by showing greater breaking stress and resistance to extension that could be correlated to reduced cooking loss.

유자의 이용성을 높이기 위해 유자펙틴 추출물을 첨가한 요구르트를 제조하여 이화학적 특성을 평가하였다. 본 연구에서 추출된 유자펙틴 추출물의 uronic acid 함량은 53.93%였다. 유자펙틴 추출물 첨가 요구르트의 이화학적 특성 실험에 따르면 실험군의 pH는 4.3으로 나타났으며 실험군의 유산균 수는 식품공전에 명시된 요구르트 제조 기준에 적합하였다. 정상유동 특성의 경우 유자펙틴 추출물 첨가 요구르트의 n값은 1보다 낮은 범위(n=0.33~0.44)에 있어 shearthinning 유체 특성이 있었다. 점조도 지수, 겉보기 점도의 경우 대조군보다 모든 유자펙틴 추출물 첨가 요구르트가 유의적으로 높았다. 동적 점탄성의 경우 저장탄성률(G

This study was carried out to evaluate the proximate contents and compositions of amino acids and fatty acids in Korean 6 dent, 2 intermediate, and 3 semiflint maize (Zea mays L.) hybrids.The protein content of 11 Korean maize hybrids ranged from 9.0% (Pyeonggangok) to 11.5% (Jangdaok).The crude fat content varied from 4.0% (Pyeonggangok and Yanganok) to 5.6% (Kwangpyeongok), and the crude ash content was 1.3 (Jangdaok) ~ 1.6% (Cheonganok).Total starch contents of maize hybrids were determined in the range of 51.4% (Jangdaok) to 70.9% (Cheonganok).Major amino acid in maize varieties were glutamic acid (27.28~28.68%)and followed by proline, alanine, and aspartic acid.Fatty acid were mainly composed of oleic acid (C18:1, 23.55~31.47%)and linoleic acid (C18:2, 47.55~56.64%) in maize hybrids.Cheonganok, Cheongdaok, and Kwangpyeongok had high oleic acid composition among Korean maize hybrids.Also, Gangdaok and Kwangpyeongok had high composition of saturated fatty acid.Because kernel composition affects maize quality, it is important data for the maize breeding program and food processing.

Cup arrangement ranking method (CARM) is a method for a rapid and small-sample sensory evaluation of cooked rice in rice breeding program.This study was compared to four different scale ranges (1~11, 1~9, 1~7 and 1~5) for improving the efficiency of CARM using sixteen Japonica and four Tongil-type cultivars.The wide scale ranges were higher of that than narrow scale range on determination coefficient between standard sensory evaluation method (SSEM) and CARM.However, the wide scale ranges were required more time and efforts than those of the narrow scale ranges for eating sensory evaluation of cooked rice.The wide scale ranges of 1~11 and 1~9 were difficult to distinguish the differences between the cultivars in the scale 3 and 4. On the other hand, the narrow scale ranges of 1~7 and 1~5 could distinguish the difference between cultivars in all scales.We suggest that two scale ranges for CARM were 1~7 (7 classes) in including Tongil type cultivars and 1~5 (5 classes) in Japonica cultivars.

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. 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.

The physicochemical properties and in-vitro digestibility of extruded rice noodles with different amylose contents were characterized from a rheological point of view. Thermo-mechanical measurements showed that the rice flour with higher amylose contents exhibited greater stability to dual-mixing and higher degrees of starch gelatinization and retrogradation. In addition, greater elastic properties were clearly observed in the high amylose rice samples. The use of high amylose rice flour produced noodles with a harder texture, consequently contributing to reduced cooking loss. Furthermore, the rheological changes of extruded rice noodles were monitored in real time during the in-vitro starch digestion. The rice noodle digesta with higher amylose contents exhibited greater viscosities throughout the simulated oral-gastric-intestinal digestion steps. The flow behaviors of the rice noodle digesta consisted of the Power-law region and infinite shear plateau that were satisfactorily characterized by the Sisko model (R2 > 0.99).

UNLABELLED Morphological, viscoelastic, hydration, pasting, and thermal properties of starches separated from 10 different rice cultivars were investigated. Upon gelatinization, the G' values of the rice starch pastes ranged from 37.4 to 2057 Pa at 25 °C, and remarkably, the magnitude depended on the starch varieties. The rheological behavior during gelatinization upon heating brought out differences in onset in G' and degree of steepness. The cultivar with high amylose content (Goami) showed the lowest critical strain (γ(c)), whereas the cultivars with low amylose content (Boseokchal and Shinseonchal) possessed the highest γ(c). The amylose content in rice starches affected their pasting properties; the sample possessing the highest amylose content showed the highest final viscosity and setback value, whereas waxy starch samples displayed low final viscosity and setback value. The onset gelatinization temperatures of the starches from 10 rice cultivars ranged between 57.9 and 64.4 °C. The amylose content was fairly correlated to hydration and pasting properties of rice starches but did not correlate well with viscoelastic and thermal characteristics. The combined analysis of hydration, pasting, viscoelastic, and thermal data of the rice starches is useful in fully understanding their behavior and in addressing the processability for food applications. PRACTICAL APPLICATION Rice flour has potential applications in various food products. The physicochemical properties of rice flour are dependent on its variety, which affects the quality of the final products. In this study, the combined analysis including hydration, pasting, viscoelastic, and thermal properties of rice flour could afford information for preparing a particular product such as bread and noodle.