METHOD FOR ESTIMATING RICE TASTE FROM RICE DNA

PROBLEM TO BE SOLVED: To provide a technique for rapidly and accurately estimating rice taste even when a sample rice is extremely small amount, namely only one grain sample in the ultimate sense or without depending on variety of the sample rice from the viewpoint of variety characteristic based on...

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Bibliographische Detailangaben
Hauptverfasser:	NAKAMURA SUMIKO, OTSUBO KENICHI, OKATOME HIROSHI
Format:	Patent
Sprache:	eng
Schlagworte:	AGRICULTURE ANIMAL HUSBANDRY BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS OR TEST PAPERS THEREFOR COMPOSITIONS THEREOF CONDITION-RESPONSIVE CONTROL IN MICROBIOLOGICAL ORENZYMOLOGICAL PROCESSES CULTURE MEDIA ENZYMOLOGY FISHING FORESTRY HUMAN NECESSITIES HUNTING MEASURING OR TESTING PROCESSES INVOLVING ENZYMES, NUCLEICACIDS OR MICROORGANISMS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING NEW PLANTS OR PROCESSES FOR OBTAINING THEM PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES PROCESSES OF PREPARING SUCH COMPOSITIONS PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS SPIRITS TRAPPING VINEGAR WINE
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Beschreibung
Zusammenfassung:	PROBLEM TO BE SOLVED: To provide a technique for rapidly and accurately estimating rice taste even when a sample rice is extremely small amount, namely only one grain sample in the ultimate sense or without depending on variety of the sample rice from the viewpoint of variety characteristic based on a genetic structure and to provide a primer capable of efficiently amplifying DNA related to quality and quantity of starch and protein which is a main taste factor of rice and useful for practicing the taste-estimating technique. SOLUTION: The method for estimating rice taste from rice DNA comprises estimating taste of rice based on a result of PCR using a sample rice DNA as a template by using one or more kinds of primers related to starch synthetase gene of rice and/or a result of PCR using a sample rice DNA as a template by using one or more kinds of primers related to a rice protein composition. COPYRIGHT: (C)2006,JPO&NCIPI