Effects of supplemental‐nitrogen on the quality of rice proteins

Souza, Sônia Regina de; Stark, Elvia Mariam Lis Martinez; Fernandes, Mânlio Silvestre

doi:10.1080/01904169309364647

Cited by 12 publications

(9 citation statements)

References 14 publications

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“…It is well documented that the protein content of rice is influenced by time and rate of nitrogen fertilizer application and type of fertilizer used (Sturgis and Reed 1937;Patrick et al 1974;Souza et al 1993;Islam et al 1996;Perez et al 1996), and that different rates of N fertilizer affect only the amount of the glutelin fraction of the rice (Cagampang et al 1966). Grain protein is derived mainly from mobilization of endogenous sources of nitrogen (Perez et al 1973).…”

Section: Fertilizer Level and Protein And Apparent Amylose Contentsmentioning

confidence: 99%

Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture

et al. 2009

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Cereal Chem. 86(3):274-280Understanding the influences of amylose and protein contents on rice sensory properties is key to maintaining quality and providing consumers with rice with desired flavor and textural attributes. This research focused on delineating the effects of nitrogen nutrition on cooked rice texture and flavor. The sensory properties of cultivars grown in adjoining fields with differing rates of nitrogen fertilizer (to yield grains with a large spread in protein contents) were measured by a panel trained in descriptive analysis. Second, rice sensory properties were modeled using apparent amylose and protein data. Fertilizer level affected protein and apparent amylose contents and, in turn, cooked rice texture. Protein contents were signifi-cantly higher (P < 0.0007) and apparent amylose contents were significantly lower (P < 0.0001) at the higher fertilizer level. Models revealed a negative correlation of protein content with initial starchy coating, slickness, and stickiness between grains-three attributes that are perceived when cooked rice is first introduced into the mouth. Models for roughness, hardness, and moisture absorption-attributes representing three phases of evaluation in the mouth-showed a positive correlation with protein content. The models provide insight into the magnitude of change in protein content that is likely required to observe textural changes in cooked rice.

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Section: Fertilizer Level and Protein And Apparent Amylose Contentsmentioning

confidence: 99%

Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture

et al. 2009

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“…The lower amylose content in the waxy and low amylose rice cultivars might be due to lower total starch content, caused by the high protein content in the solution-cultured rice as protein synthesis requires approximately double the energy needed for starch synthesis and proteins can indeed be produced at the expense of dry matter production under conditions of energy as a limiting factor. 3,16 In the intermediate amylose cultivar Z02-421, the grain amylose content did not appear to vary considerably due to the solution culture, which indicated that genetic factor might be dominant in determining the amylose content. The grain carbon content did not appear to vary considerably with the cultivars and the nitrogen treatments, which indicated that grain carbon content might be a highly genetically conservative trait for rice as carbon is the skeleton atom of the molecules in the grain.…”

Section: Discussionmentioning

confidence: 89%

“…2 Despite the relatively low protein level in the grain compared with other cereals, rice has the best protein quality among cereals because the major reserve protein of rice grain is glutelin, whereas prolamin predominates in other cereals. 3 It is very important to produce rice with a higher level of good-quality protein. The protein in rice grain is 4.5-15.9% in 2674 Oryza sativa varieties, and 10.…”

Section: Introductionmentioning

confidence: 99%

Strikingly high content of grain protein in solution‐cultured rice

Qiuxia¹,

Zhou²,

Sun³

2005

J Sci Food Agric

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A greenhouse experiment was conducted to investigate the nutritional quality of solutioncultured rice. Five rice cultivars, different in grain amylose content and protein content, were grown under 10, 40 and 80 mg l −1 nitrogen levels during the period of July 2003 to October 2003. In comparison to their original seeds, the solution-cultured rice Oryza sativa L grain had strikingly higher protein content across all the cultivars and nitrogen levels, and remarkably lower amylose content in the waxy and low amylose cultivars, which might be due to the sufficiently stable nitrogen supply and well-controlled temperature and humidity. The highest grain protein content was 163.6 g kg −1 in this experiment, which is the highest reported rice grain protein content. The residual nitrogen concentration was greater than 12.39 g kg −1 in the roots, 8.95 g kg −1 in the stems, and 21.97 g kg −1 in the flag leaves across all the cultivars and nitrogen treatments at harvesting. The rice grain had a narrow range of grain carbon content and hydrogen content. The average grain carbon and hydrogen contents for all the rice samples were 42.95 ± 0.15 (n = 60) and 6.81 ± 0.04 g kg −1 (n = 60), respectively. The solution cultured rice grain was characterized with lower carbon-nitrogen mole ratio and lower hydrogen-nitrogen mole ratio, which could be mainly attributed to the increased protein content. The response of plant nitrogen, grain protein and amylose concentration to the supplemental nitrogen level varied with the cultivars. The results in this study suggested that solution culture technology could improve the production potential of rice.

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“…Agricultural infrastructure for the cultivation, harvesting, processing and storage of rice is well established worldwide. In particular, the content of seed proteins in mature rice grains can be easily controlled by the dose of nitrogen fertilizer as nitrogen plays a key role in determining seed protein levels (Nishizawa et al, 1977;Souza et al, 1993). The complete genome sequence (http://rgp.dna.affrc.go.jp/E/IRGSP/) and considerable genomic information regarding gene expression are available (http:// rapdb.dna.affrc.go.jp/).…”

Section: Introductionmentioning

confidence: 99%

Rice seed for delivery of vaccines to gut mucosal immune tissues

Takaiwa

Wakasa

Takagi

et al. 2015

Plant Biotechnology Journal

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SummaryGut-associated lymphoid tissue (GALT) is the biggest lymphoid organ in the body. It plays a role in robust immune responses against invading pathogens while maintaining immune tolerance against nonpathogenic antigens such as foods. Oral vaccination can induce mucosal and systemic antigen-specific immune reactions and has several advantages including ease of administration, no requirement for purification and ease of scale-up of antigen. Thus far, taking advantage of these properties, various plant-based oral vaccines have been developed. Seeds provide a superior production platform over other plant tissues for oral vaccines; they offer a suitable delivery vehicle to GALT due to their high stability at room temperature, ample and stable deposition space, high expression level, and protection from digestive enzymes in gut. A rice seed production system for oral vaccines was established by combining stable deposition in protein bodies or protein storage vacuoles and enhanced endosperm-specific expression. Various types of rice-based oral vaccines for infectious and allergic diseases were generated. Efficacy of these rice-based vaccines was evaluated in animal models.

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Effects of supplemental‐nitrogen on the quality of rice proteins

Cited by 12 publications

References 14 publications

Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture

Unraveling the Impact of Nitrogen Nutrition on Cooked Rice Flavor and Texture

Strikingly high content of grain protein in solution‐cultured rice

Rice seed for delivery of vaccines to gut mucosal immune tissues

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