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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #341741
Research Project: Nutritional and Sensory Properties of Rice and Rice Value-Added Products

Location: Food Processing and Sensory Quality Research

Title: Characterization of the Recombinant BADH2 Protein

Author
item Grimm, Casey
item Mattison, Chris
item Lloyd, Steven

Submitted to: UJNR Food & Agricultural Panel Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 9/21/2016
Publication Date: 11/8/2016
Citation: Grimm, C.C., Mattison, C.P., Lloyd, S.W. 2016. Characterization of the Recombinant BADH2 Protein. UJNR Food & Agricultural Panel Proceedings. Proceedings of the 45th UJNR Meeting, page 59.

Interpretive Summary: The compound which is responsible for the flavor of aromatic rice is formed when a particular protein (BADH2) is not produced correctly in the plant. In this research, we characterize a synthetic copy of the protein using a specialized technique that will provide information on identifying specific parts of the BADH2 protein. This research will aid rice breeders in developing specific traits in different rice varieties.

Technical Abstract: The compound which is responsible for the flavor of aromatic rice is formed when a particular protein (BADH2) is not produced correctly in the plant. In this research, we characterize a synthetic copy of the protein using a specialized technique that will provide information on identifying specific parts of the BADH2 protein. This research will aid rice breeders in developing specific traits in different rice varieties.