Effects of nitrogen application rate on quality and protein components of low-gluten rice

doi:10.3969/j.issn.1004-1524.2019.02.02

›› 2019, Vol. 31 ›› Issue (2): 182-190.DOI: 10.3969/j.issn.1004-1524.2019.02.02

• Crop Science • Previous Articles Next Articles

Effects of nitrogen application rate on quality and protein components of low-gluten rice

LAN Yan, HUANG Zhao, HU Mingming, TU Yunbiao, SUN Yingying, SUI Xiaodong, GONG Jing, LI Tian^*

Agricultural College, Sichuan Agricultural University/Crop Ecophysiology and Cultivation Key Laboratory of Sichuan Province, Chengdu 611130, China

Received:2018-08-13 Online:2019-02-25 Published:2019-03-06

Abstract

Abstract: To investigate the effect of nitrogen application amount on the functional component of low-gluten rice, D105 low-gluten rice was used as material and five nitrogen treatments were set under field cultivation conditions (0, 90, 135, 180, 225 kg·hm^-2), then the effect of different nitrogen levels on the dynamic changes of protein content, processing quality of the grain were investigated and the proportion changes of each component protein were analyzed. The result showed that the total protein content and each component protein content of D105 increased with the increase of nitrogen application amount during grain filling phase. During the maturity period (35 days after flowering), the difference between albumin and gliadin of rice grain was not significant in all fertilization treatments, while globulin and gluten showed different discrepancy, which indicated influence of different nitrogen application amount on albumin and gliadin were slight contrary with globulin and gluten. In addition, different nitrogen application did not change the proportion of component protein. The processing quality and taste quality of D105 low-gluten rice performed properly in the N2 (135 kg·hm^-2)-N3 (180 kg·hm^-2) treatment. When N4 (225 kg·hm^-2) was treated, the integrated quality of rice decreased. In summary, the optimal nitrogen application amount for D105 low-gluten protein was between N2 and N3, and the equation of ratio of gluten to total protein with nitrogen application amount were established. The linear equation: y=6E-05x²-0.02x+39.672 (R²=0.9991). The optimum nitrogen application amount, 166.67 kg·hm^-2, was calculated.

Key words: nitrogen application rate, low-gluten rice, protein components, processing quality

CLC Number:

S511.2⁺2

LAN Yan, HUANG Zhao, HU Mingming, TU Yunbiao, SUN Yingying, SUI Xiaodong, GONG Jing, LI Tian. Effects of nitrogen application rate on quality and protein components of low-gluten rice[J]. , 2019, 31(2): 182-190.

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Effects of nitrogen application rate on quality and protein components of low-gluten rice

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