| Project/Area Number |
24580031
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Crop science/Weed science
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| Research Institution | National Agriculture and Food Research Organization |
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Principal Investigator |
UMEMOTO Takayuki 独立行政法人農業・食品産業技術総合研究機構, 北海道農業研究センター寒地作物研究領域, 上席研究員 (90370551)
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| Co-Investigator(Renkei-kenkyūsha) |
IKIGAYA Tomohito 独立行政法人農業・食品産業技術総合研究機構, 北海道農業研究センター・寒地作物研究領域, 研究員 (90584350)
ISHII Takuro 独立行政法人農業・食品産業技術総合研究機構, 作物研究所・稲研究領域, 上席研究員 (30442750)
NAGASAWA Koichi 独立行政法人農業・食品産業技術総合研究機構, 北海道農業研究センター・畑作基盤研究領域, 主任研究員 (90289299)
FUNATSUKI Wakako 独立行政法人農業・食品産業技術総合研究機構, 近畿中国四国農業研究センター・水田作研究領域, 主任研究員 (60414744)
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| Project Period (FY) |
2012-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥5,460,000 (Direct Cost: ¥4,200,000、Indirect Cost: ¥1,260,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2013: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2012: ¥2,860,000 (Direct Cost: ¥2,200,000、Indirect Cost: ¥660,000)
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| Keywords | イネ / 変異体 / デンプン / アミロペクチン / 米 / 糊化 / 胚乳 / 変異 / コメ |
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| Outline of Final Research Achievements |
Breeding rice cultivars that enable keeping softness of cooked rice and processed foods as the final goal, we evaluated a mutant rice line with easily gelatinized starch and aimed to identify the causal gene. The mutant line ‘HM202’ showed higher short-chain ratio in amylopectin, and lower gelatinization temperature when compared to those of ‘Koshihikari’. The rice dumplings made from rice flour of ‘HM202’ were superior to those made from that of ‘Koshihikari’ in keeping the softness. We also finely mapped the responsible gene on the chromosome 11, and developed a DNA marker, which is useful to select lines possessing the mutation in breeding programs.
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