Studies on Amino Acid Content of Different Near-isogenic Lines and Palatability Characteristics

doi:10.11924/j.issn.1000-6850.2013-2333

Abstract

Abstract: To explore the relationship between high quality Palatability and amino acid content and metabolize, selecting three pairs of near-isogenic lines as materials and the high quality eating variety ‘Jindao102’ as reference. The results showed that, the free amino acid content of ‘Jindao102’ was the lowest with 0.158%, glutamic acid, aspartic acid and arginine acid also low ,which respectively were 0.210%, 0.014% and 0.006%.The results suggested that glutamic oxalacetic transferase activity was low. So the low level of metabolism might be the reason resulted in high quality eating varieties had low yield relatively. Glutamic acid, aspartic acid, and arginine acid content of SC-TN1 and ‘Nonglin29’ had no significant difference but in phenylalanine content. The three near-isogenic lines of ‘Xiaozhan95’ included 4-4, 2-41 and 2-42, which had differences in total amino acid content and glutamate acid content. Zu 2-41and Zu 2-42 derived from Nipponbare near-isogenic lines had great differences in total amino acid, aspartic acid and glutamic acid content compared with Nipponbare, indicating that they had some differences in eating quality. Major determinants of rice eating quality were amylose and protein content, meanwhile free amino acid content also had a certain relationship with eating quality.

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