[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

A Molecular Method for Identifying Basmati Rice

Ramya, N. (2009) A Molecular Method for Identifying Basmati Rice. [Student Project Report]

[img] PDF
Restricted to Repository staff only

Download (1MB)


This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Rice (Oryza sativa) is the most important food crop in the world, providing over 21% of the calorific needs of the world’s population and up to 76% of the calorific intake of the population of South East (SE) Asia. The aromatic rice of the Indian subcontinent known as ‘‘Basmati’’ is highly priced rice in domestic as well as international markets. Basmati rice is characterized by the extra long slender grain, pleasant and distinct aroma, and soft and fluffy texture of the cooked rice. The high price and demand in the world market has led to heavy adulteration with the less expensive non-aromatic look alike long grain rice. Basmati rice export is hindered by the adulteration with other non fragrant long grain varieties and Pandan flavorant. A SSR marker based molecular detection of Basmati varieties was reportedly found to be effective in detection of Basmati adulteration. The limitation of this method is it is highly expensive and requires highly skilled personnel with a strong backup of plant genetics to perform this test and interpret results. A simpler yet specific DNA based method that can distinguish between Basmati and non-Basmati would be of more practical use. The aim of this study was to develop a molecular probe to unambiguously distinguish Basmati from its common long grain adulterants by exploiting the reported deletions and mutations in the exon-7 region of the badh2 gene. Genomic DNA was isolated from a single grain by a modified CTAB method. Using this as template a 230 bp fragment of both the functional and nonfunctional badh2 gene of Basmati and nonBasmati were amplified. Preliminary results indicated that the two sets of primers designed to amplify a segment of the badh2 gene are capable of distinguishing Basmati from non Basmati. Further it was confirmed for all the other rice samples. To avoid the minor non-specific amplifications observed, primers with greater stringency in the forward primer for the nonfunctional badh2 were designed. PCR amplification using these primer pairs was also validated, first for the authentic rice samples and commercial samples. DNA sequencing results validated the amplicon size and sequence. Using this method it was possible to detect Basmati at 5% levels. The developed DNA based method is simple and easier to perform, and requires less time & expenditure. Thus future validation of this method and quantification by qPCR will be useful in the bio-commercial arena.
Uncontrolled Keywords: Basmati rice, Proximate composition; rice varieties; molecular detection, basmati; PCR amplification
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Protein Chemistry and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Jun 2010 07:09
Last Modified: 28 Dec 2011 10:14
URI: http://ir.cftri.res.in/id/eprint/9423

Actions (login required)

View Item View Item