Molecular Profiling of Pakistani Selected Advance Lines of Rice for Amylose Content

Shah Faisal, Shafee Ur Rehman, Hassan Sher, Khushi Muhammad, Rahmat Ali, Shahid Ali, Zahid Hussain, Wajid Khan, Arshad Iqbal, Murad Ali Rahat


Background: Pakistani rice is well-known for its quality. Its consumption increases with the increase in population. The gel consistency (GC) amylose content (AC) and gelatinization temperature (GT) are the most important rice characters, which are associated directly to eating and cooking attributes. But for its good taste and eating quality depends on its endosperm starch quality and quantity. Amylose, a chief determinant of rice attribute, is principally synthesized and controlled by a major gene (Waxy gene) encoding an enzyme called granule bound starch synthase (GBBS).

Methods: Current investigation was carried out to characterize advance lines of rice by both conventional and molecular approaches. In present study Waxy gene was identified in advance lines of rice.

Results: Show that out of 17 advanced lines, 9 lines were waxy or low amylose, and 1 line was non waxy or high amylose rice because of the presence of 425 bp fragment and 225 bp fragment of Wx gene respectively. For morphological data 14 morphological quantitative traits were studied.

Conclusion: Advance lines of rice analyzed during the present investigation showed better grain quality. A number of advance lines contain extra-long and medium slender grains which have intermediate to high gelatinization temperatures. Thus these advance lines are appropriate for the improvement of saline rice. Except one advance line 19 that showed Hard gel consistency and the majority of advance lines fall in the category of soft gel consistency and thus are of excellent quality.

Keywords: Rice; Amylose;  Gelatinization; Wx genes       

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