METHOD FOR ESTIMATING RICE TASTE FROM RICE DNA

摘要

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.

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