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      KCI등재

      RIL집단을 활용한 콩 종실의 취반특성 검정 및 연관 QTL 탐색 = QTL Analysis of Seed Cooking Quality using RIL Population in Black Soybean

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      https://www.riss.kr/link?id=A108049819

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      다국어 초록 (Multilingual Abstract)

      In Korea, black soybeans are traditionally consumed after cooking with rice to supplement protein and oil which are lacking in rice. Seed cooking quality including seed traits after cooking with rice, which is important for consumers, were so far not comprehensively considered during the process of breeding. In this study, we first evaluated seed quality after cooking with rice, we tested the correlation between seed cooking quality and seed water absorption ratio, and we attempted to identify the Quantitative trait locus(QTL)/gene using two recombinant inbred line (RIL) populations, i.e., Daepung × Socheong2 and Daepung × Ilpumgeomjeong. Based on phenotype and correlation analyses, the main factors affecting the hardness of soybeans cooked with rice may differ between RIL population. In the Daepung × Socheong2 RIL population, one QTL associated with seed hardness after cooking with rice was identified on chromosome 11, and Glyma.11g049600, encoding peroxidase, is proposed as a candidate gene. In the Daepung × Ilpumgeomjeong RIL population, two QTLs associated with seed hardness after cooking with rice were identified on chromosomes 7 and 19, one QTL related to seed water absorption on chromosome 3, and Glyma.19g092600 encoding pectin methylesterase inhibitor are proposed as candidate genes. This is the first study on soybean cooking quality after cooking with rice, and the locations of four related QTLs were identified. The results will be of use for future development of high-quality black soybean varieties with high consumer preference using molecular breeding methods.
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      In Korea, black soybeans are traditionally consumed after cooking with rice to supplement protein and oil which are lacking in rice. Seed cooking quality including seed traits after cooking with rice, which is important for consumers, were so far not ...

      In Korea, black soybeans are traditionally consumed after cooking with rice to supplement protein and oil which are lacking in rice. Seed cooking quality including seed traits after cooking with rice, which is important for consumers, were so far not comprehensively considered during the process of breeding. In this study, we first evaluated seed quality after cooking with rice, we tested the correlation between seed cooking quality and seed water absorption ratio, and we attempted to identify the Quantitative trait locus(QTL)/gene using two recombinant inbred line (RIL) populations, i.e., Daepung × Socheong2 and Daepung × Ilpumgeomjeong. Based on phenotype and correlation analyses, the main factors affecting the hardness of soybeans cooked with rice may differ between RIL population. In the Daepung × Socheong2 RIL population, one QTL associated with seed hardness after cooking with rice was identified on chromosome 11, and Glyma.11g049600, encoding peroxidase, is proposed as a candidate gene. In the Daepung × Ilpumgeomjeong RIL population, two QTLs associated with seed hardness after cooking with rice were identified on chromosomes 7 and 19, one QTL related to seed water absorption on chromosome 3, and Glyma.19g092600 encoding pectin methylesterase inhibitor are proposed as candidate genes. This is the first study on soybean cooking quality after cooking with rice, and the locations of four related QTLs were identified. The results will be of use for future development of high-quality black soybean varieties with high consumer preference using molecular breeding methods.

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      유사연구자 (20) 활용도상위20명

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      학술지 이력

      학술지 이력
      연월일 이력구분 이력상세 등재구분
      2025 평가예정 재인증평가 신청대상 (재인증)
      2022-01-01 평가 등재학술지 선정 (계속평가) KCI등재
      2021-12-01 평가 등재후보로 하락 (재인증) KCI등재후보
      2018-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2015-01-01 평가 등재학술지 선정 (계속평가) KCI등재
      2014-01-01 평가 등재후보학술지 유지 (계속평가) KCI등재후보
      2013-01-01 평가 등재후보 1차 PASS (등재후보1차) KCI등재후보
      2011-01-01 평가 등재 1차 FAIL (등재유지) KCI등재
      2009-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2008-04-07 학술지명변경 외국어명 : KOREAN JOURNAL OF BREEDING -> KOREAN JOURNAL OF BREEDING SCIENCE KCI등재
      2007-01-01 평가 등재 1차 FAIL (등재유지) KCI등재
      2005-01-01 평가 등재학술지 유지 (등재유지) KCI등재
      2002-01-01 평가 등재학술지 선정 (등재후보2차) KCI등재
      1999-07-01 평가 등재후보학술지 선정 (신규평가) KCI등재후보
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      학술지 인용정보

      학술지 인용정보
      기준연도 WOS-KCI 통합IF(2년) KCIF(2년) KCIF(3년)
      2016 0.6 0.6 0.49
      KCIF(4년) KCIF(5년) 중심성지수(3년) 즉시성지수
      0.45 0.41 0.952 0.07
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