Abstract
Low-gluten rice cultivar D105 was grown in the field under five nitrogen (N) treatments (N0: 0, N90: 90, N135: 135, N180: 180, and N225: 225 kg·hm−2) to investigate the effect of N application rate on the yield and the resulting dynamic changes in protein content, grain processing quality, and relative content of each component protein. The results indicated that the number of effective panicles, seed setting rate, the number of solid grains, dry matter, leaf nitrate reductase and glutamine synthetase activities, and yield increased with N application rate ranging from 0 to 180 kg·hm−2. However, the seed setting rate and the number of solid grains decreased under N225 treatment, leading to a decline in yield. At maturity, 35 days after flowering, no significant differences between albumin and gliadin in the rice grain were found among the N treatments, while globulin and gluten differed among treatments, indicating that the effect of N application rate on the former was slightly the opposite to that observed on the latter. Further, the N application rates did not change the proportions of component proteins relative to the total protein content in the grain. Processing and taste qualities of D105 low-gluten rice were optimal in the N135 and N180 treatments, and the overall rice quality decreased under the N225 treatment. Therefore, the optimal N application rate for yield and processing quality of D105 low-gluten rice is N180: 180 kg·hm−2.
Highlights
Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations. Based on their differential solubility, protein components in the rice grain can be divided into water-soluble albumin, salt-soluble globulin, alcohol-soluble gliadin, and alkalisoluble gluten, each accounting for 5%, 10%, 5%, and 80% of the total protein-mass fraction in rice, respectively
panicle number (PN) increased with increasing N and peaked under N225 treatment
Grain yield was lowest under N0 and highest under N180, with significant differences among the treatments
Summary
Based on their differential solubility, protein components in the rice grain can be divided into water-soluble albumin, salt-soluble globulin, alcohol-soluble gliadin, and alkalisoluble gluten, each accounting for 5%, 10%, 5%, and 80% of the total protein-mass fraction in rice, respectively. Patients with diabetes and kidney disease are recommended not to eat rice with an absorbable protein content greater than 4% due to potential renal dysfunction. Instead, these patients are advised to consume low-gluten rice to prevent increased blood sugar and lipids due to excessive calorie intake, effectively preventing or assisting in treating diabetes and kidney disease [4]. The total rice protein content and its specific components are mainly controlled genetically, but the impact of environmental factors can be as great or greater. Some studies have shown that environmental factors account
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