Variation in free amino acid profile among some rice (Oryza sativa L.) cultivars

The free amino acid (FAA) concentration of rice is becoming an increasingly important grain quality factor because of its apparent influence on the organoleptic acceptability of cooked rice. To determine the variability of this character among rice cultivars the FAA profiles of 49 cultivars were determined using Pico-Tag method. Among these 13 cultivars were selected to determine variation in FAA accumulation pattern after 24-hour germination treatment. The results show significant variation in the concentrations of total as well as individual FAAs among cultivars. There were also significant differences between indica- and japonica-type cultivars in the concentrations of some FAAs. The ratio of the total concentration of aspartate-derived to glutamate-derived FAAs (A/G ratio) evaluated for the japonica group (0.68) was significantly lower than that for the indica group (1.07). This suggests that typically, japonica-type rice grains tend to accumulate more Glu-derived than Asp-derived FAAs. Other results show a decline in the A/G ratios of both groups in response to germination treatment, with the indica group exhibiting a more rapid response. These results appear to suggest key differences in the FAA accumulation patterns of japonica- and indica-type rice grains especially with respect to the contents of aspartate-derived and glutamate-derived amino acids.