Protein quality of rice as affected by application of nitrogen fertilizer

Vaughan, David; Womack, Madelyn; Smith, Roger T.; Wiser, W. J.

doi:10.1021/jf60231a038

Cited by 6 publications

(2 citation statements)

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“…The current hypothesis is that yield is related to the nitrogen supplying capacity of soil, which in turn determines grain protein content (Perez et al 1996). Application of nitrogen fertilizer at different stages from panicle initiation, heading, flowering to grain-filling stages, all has been shown to strongly increase seed-storage protein content (Nangju and De Datta 1970;Taira 1970;Seetanun and De Datta 1973;Nagarajah et al 1975;Vaughan et al 1980;Perez et al 1990Perez et al , 1996Souza et al 1999;Leesawatwong et al 2004Leesawatwong et al , 2005, as well as to improve protein content-related traits like the milled rice rate, head rice rate (Wopereis-Pura et al 2002;Leesawatwong et al 2005), and translucency (Perez et al 1990(Perez et al , 1996. In addition, it was also reported that application of nitrogen increased gel consistency and decreased amylose content of rice kernels, while this treatment did not significantly affect gelatinization temperature and protein content, thus apparently genetic factors also play a role in determining protein content in response to nitrogen fertilizer (Bahmaniar and Ranjbar 2007).…”

Section: Fertilizer Applicationmentioning

confidence: 99%

Molecular and environmental factors determining grain quality in rice

Chen

Wang

Ouwerkerk

2012

Food and Energy Security

136

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Rice among other cereals is key to food security for at least half the world population. Since the 1960s, productivity of rice has largely been improved during the Green Revolution, which included development of new cultivars, irrigation infrastructure, new management techniques, and synthetic fertilizers and pesticides. Nowadays, scientists and breeders are more and more focused on improving the quality of rice for different purposes and markets. For instance, people in the Far East prefer sticky and soft rice, while in India, a non-sticky type is preferred. Consumers from developed countries ask mainly for grain with good cooking quality and eating characteristics, but in many developing regions, nutritional value is crucial as rice is the most consumed staple food. Grain quality is a general concept which covers many characteristics ranging from physical to biochemical and physiological properties. Starch and protein are the two main components of rice endosperm and therefore are key to quality. The knowledge of how starch and protein are synthesized, sorted, and stored in starch granules and protein bodies (PB) is important for rice breeding. Besides that, grain quality has been shown to be affected significantly by growing and environmental conditions, such as water availability, temperature, fertilizer application, drought, and salinity stresses. However, the signal transduction pathways controlling grain quality still remain largely unclear. In the following sections, we first briefly review the four main aspects of grain quality, followed by a discussion of the molecular and genetic basis of starch and seedstorage protein biosynthesis and the effects of environmental factors. Obviously, rice grain is also an important source of mineral micronutrients, as well as important vitamins. Storage of these also plays crucial roles in grain quality and nutritional value, but we will only discuss these aspects briefly in this review. Grain Quality Traits in Rice Major traits of grain qualityThe traits and parameters used to evaluate grain quality in rice vary across countries. However, four main quality traits are widely used to assess quality, namely milling properties, appearance, nutritional value, and cooking quality. After harvesting, rice seeds are milled to remove the outer husk and bran layers in order to produce different types of edible rice based on the requirements of the consumers. Thus, milling quality of the grain determines the final yield and the broken kernel rate of the milled rice, which is of concern for both breeders and farmers. Appearance is one of the crucial properties appealing consumers after milling. Cooking quality determines the easiness of cooking, as well as the firmness and stickiness of the cooked rice which is associated with eating properties. As one of the most important staple food in the world, nutritional value is also valued by consumers.Some criteria for the main quality traits are widely shared among the different rice-consuming regions. The

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Section: Fertilizer Applicationmentioning

confidence: 99%

Molecular and environmental factors determining grain quality in rice

Chen

Wang

Ouwerkerk

2012

Food and Energy Security

136

View full text Add to dashboard Cite

show abstract

“…Yield has been hypothesized to be related to the nitrogen supplying capacity of soil, which in turn determines grain protein content (Perez et al 1996). Application of nitrogen fertilizer at different stages, including panicle initiation, heading, flowering, and grain filling, has been shown to strongly increase seed-storage protein content (Leesawatwong et al 2004, 2005, Nagarajah et al 1975, Nangju and De Datta 1970, Perez et al 1990, 1996, Seetanun and De Datta 1973, Souza et al 1999, Taira 1970, Vaughan et al 1980). In contrast, application of nitrogen has also been reported to reduce AAC (Bahmaniar and Ranjbar 2007).…”

Section: Introductionmentioning

confidence: 99%

Identification of quantitative trait loci for rice grain quality and yield-related traits in two closely related <i>Oryza sativa</i> L. subsp. <i>japonica</i> cultivars grown near the northernmost limit for rice paddy cultivation

et al. 2017

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Quantitative trait loci (QTLs) associated with eating quality, grain appearance quality and yield-related traits were mapped in recombinant inbred lines (RILs) derived from closely related rice (Oryza sativa L. subsp. japonica) cultivars, Yukihikari (good eating quality) and Joiku462 (superior eating quality and high grain appearance quality). Apparent amylose content (AAC), protein content (PC), brown grain length (BGL), brown grain width (BGWI), brown grain thickness (BGT), brown grain weight per plant (BGW) and nine yield-related traits were evaluated in 133 RILs grown in four different environments in Hokkaido, near the northernmost limit for rice paddy cultivation. Using 178 molecular markers, a total of 72 QTLs were detected, including three for AAC, eight for PC, two for BGL, four for BGWI, seven for BGT, and six for BGW, on chromosomes 1, 2, 3, 4, 6, 7, 8, 9, 11 and 12. Fifteen intervals were found to harbor multiple QTLs affecting these different traits, with most of these QTL clusters located on chromosomes 4, 6, 8, 9 and 12. These QTL findings should facilitate gene isolation and breeding application for improvement of eating quality, grain appearance quality and yield of rice cultivars.

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Protein quality and amino acid‐protein relationships of maize, sorghum and rice grain as influenced by nitrogen, phosphorus, potassium and soil moisture stress

1985

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In pot and field experiments cereals were grown with greatly differing rates of N, P and K applications. For maize and sorghum, soil moisture levels were also varied. N applications, P-and K-deficiency, and moisture stress generally increased the total N content of grain, from 1.06 to 2.68, 1.01 to 2.42 and 0.81 to 2.33% (as % of DM) for maize, sorghum and rice, respectively. P, K and moisture stress affected the amino acid composition only indirectly through their effects on N concentration. In all three cereals increasing N concentrations were associated with decreases in crude protein of lysine, methionine, cystine. threonine, tryptophan and, generally, with increases of isoleucine, leucine, phenylalanine and glutamate. Lysine as a percentage of dry matter increased up to the highest N concentration in all three cereals. Linear regressions with significant correlation coefficients were found between concentrations of most (g 16 g-I N) or all (mg 100 g-' DM) amino acids and N content of grain. Based on all experimental data equations for lysine were: g 16 g-' N=4.44-0.89x%N; 4.23-0.86X% N; 4.39-0.42~% N for maize, sorghum and rice, respectively. Correction of P-and K-deficiency decreased N content of grain and resulted in higher lysine content and better nutritional value of grain protein, whereas correction of N-deficiency had the opposite effect. The amino acid composition of rice was much more balanced than that of maize and sorghum with a leucine/isoleucine ratio of 2 compared to that of 3 in maize and sorghum. In rat feeding experiments true digestibility of maize and sorghum protein was high (about 95%) but increased only slightly with increasing N in grain, whereas the biological value decreased considerably, from 63 to 55 and from 70 to 58, respectively. The chemical score underestimated the nutritional value of both cereal proteins.

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Protein quality of rice as affected by application of nitrogen fertilizer

Cited by 6 publications

References 4 publications

Molecular and environmental factors determining grain quality in rice

Molecular and environmental factors determining grain quality in rice

Identification of quantitative trait loci for rice grain quality and yield-related traits in two closely related <i>Oryza sativa</i> L. subsp. <i>japonica</i> cultivars grown near the northernmost limit for rice paddy cultivation

Protein quality and amino acid‐protein relationships of maize, sorghum and rice grain as influenced by nitrogen, phosphorus, potassium and soil moisture stress

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