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Advisor(s)
Abstract(s)
Rice (Oryza sativa L.) is a staple food and one of the most important cereals in the
worldwide. Italy, the leading rice producer in Europe, holds nearly 200 different varieties
in the available germplosm [1]. The Carnaroli rice is a high quality and priced variety
belonging to the group of ja ponica ecotype, produced mainly in Piedmont. it is
considered one of the finest Italian rice varieties due to its excellent cooking resistance,
given by a low tendency to lose starch and a good ability to absorb liquid while
creaming, being, thus, ideal for the preparation of traditional risotto. Italian rice varieties
hove different characteristics, from which the starch composition is a highly relevant
parameter. Together with amylopectin, amylose is the main component of starch, whose
ratio is determinant for the rice cooking properties. After cooking, varieties with high
amylose content have dry, firm and separate groins, while low amylose ones usually
hove tender, cohesive and glossy texture [2]. Amylose synthesis is catalysed by the
granule bound starch synthase (GBSS) that is encoded by the Waxy gene (Wx), being
located on the chromosome 6. Various nucleotide polymorphisms have been associated
with the Wx gene, namely (CT)n repeats and several single nucleotide polymorphisms
(SNP) [2]. The aim of this work was to propose a new method based on high resolution
melting (HRM) analysis, exploiting those polymorphisms to differentiate Carnaroli rice
from other closely related varieties.
Description
Keywords
HRM analysis Rice
Citation
Grazina, Liliana; Costa, J.; Amaral, J.S.; Garino, C.; Arlorio, M.; Oliveira, M.B.P.P.; Mafra, I. (2018). Applicability of HRManalysis for carnaroli rice authentication based on polymorphisms of the waxy gene. In 5th Food Integrity Conference. Nantes. ISBN 978-2-9566303-2-6