Abstract
Effect of different level (60, 120 and 180 kg N/ha) of nitrogen (N) application on protein profiling, pasting and cooking quality characteristics of milled rice from different paddy cultivars was evaluated. N dose showed positive correlation with protein content and negative correlation with L*, whiteness and amylose content. N application significantly affected the protein profile, textural and pasting properties of different cultivars. All the cultivars expect PR120 and PAU201, showed an increase in the amount of accumulation of 60 kDa polypeptide with increase in N application. Accumulation of prolamines (16 and 14 kDa) and polypeptides of 38 and 35 kDa increased in all the cultivars. Size exclusion chromatography revealed decrease in low molecular weight subunits and increase in medium molecular weight subunits in all the cultivars upon N application. However, high molecular weight subunits increased in IET21214 and decreased in PR120 and PAU20 upon N application. N application resulted in increase in glutelins and decrease in peak and breakdown viscosity. PAU201 and PR120 showed lower AAC due to low accumulation of 60 kDa granule-bound starch synthase (GBSS), in response to N application. Gumminess and hardness of cooked rice increased with the increase in N dose and the increase was significant at 60 kg N/ha.
Similar content being viewed by others
References
AACC, American Association of Cereal Chemists (1995) Approved methods of the AACC, 9th edn. The Association, St Paul
Ashida K, Iida S, Yasui T (2009) Morphological, physical, and chemical properties of grain and flour from chalky rice mutants. Cereal Chem 86:225–231
Bao J, Kong X, Xie J, Xu L (2004) Analysis of genotypic and environmental effects on rice starch, apparent amylose content, pasting viscosity, and gel texture. J Agric Food Chem 52:6010–6016
Bao J, Shen S, Sun M, Corke H (2006) Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: apparent amylose content, pasting viscosity and gel texture. Starch-Starke 58:259–267
Baxter GJ, Blythe RA, Croft W, McKane AJ (2006) Utterance selection model of language change. Phys Rev 73:46–118
Champagne ET, Bett KL, Vinyard BT, McClung AM, Barton FE II, Moldenhauer K, Linscombe S, McKenzie K (1999) Correlation between cooked rice texture and rapid visco analyser measurements. Cereal Chem 76:764–771
Champagne ET, Bett-Garber KL, Grimm CC, McClung AM (2007) Effects of organic fertility management on physicochemical properties and sensory quality of diverse rice cultivars. Cereal Chem 84:320–327
Champagne ET, Bett-Garber L, Thomson JL, Fitzgerald MA (2009) Unraveling the impact of nitrogen nutrition on cooked rice flavor and texture. Cereal Chem 86:274–280
Ghumman A, Kaur A, Singh N (2016) Impact of germination on flour, protein and starch characteristics of lentil (Lens culinaris) and horsegram (Macrotyloma uniflorum L.) lines. LWT Food Sci Technol 65:137–144
Islam N, Inanaga S, Chishaki N, Horiguchii T (1996) Effect of N top-dressing on protein content in japonica and indica rice grains. Cereal Chem 73:571–573
Jiang H, Dian W, Wu P (2003) Effect of high temperature on fine structure of amylopectin in rice endosperm by reducing the activity of the starch branching enzyme. Phytochemistry 63:53–59
Juliano BO, Perez CM, Alyoshin EP, Romanov VB, Blakeney AB, Welsh LA, Choudhury NH, Delgado LL, Iwasaki T, Shibuya N, Mossman AP, Siwi B, Damardjati DS, Suzuki H, Kimura H (1984) International cooperative test on texture of cooked rice. J Texture Stud 15:357–376
Juliano BO, Villareal RM, Perez CM, Villareal CP, Takeda Y, Jlizukuri (1987) Varietal differences in properties among high amylose rice starches. Starch 39:390
Kaur A, Shevkani K, Singh N, Sharma P, Kaur P (2015) Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. J Food Sci Technol 52(12):8113–8121
Kawakatsu T, Yamamoto MP, Hirose S, Yano M, Takaiwa F (2008) Characterization of a new rice glutelin gene GluD-1 expressed in the starchy endosperm. J Exp Bot 59:4233–4245
Laemmli UK (1970) Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227:681–685
Lanning SB, Siebenmorgen TJ (2013) Effects of pre-harvest nighttime air temperatures on whiteness of head rice. Cereal Chem 90:218–222
Lanning SB, Siebenmorgen TJ, Ambardekar A, Counce PA, Bryant RJ (2012) Effects of nighttime air temperature during kernel development of field-grown rice on physicochemical and functional properties. Cereal Chem 89:168–175
Leesawatwong M, Jamjod S, Kuo J, Dell B, Rerkasem B (2005) Nitrogen fertilizer increases seed protein and milling quality of rice. Cereal Chem 82:588–593
Lisle AJ, Martin M, Fitzgerald MA (2000) Chalky and translucent rice grains differ in starch composition and structure, and cooking properties. Cereal Chem 77:627–632
Mahajan G, Chauhan BS (2016) Performance of dry direct-seeded rice in response to genotype and seeding rate. Agro Soils Env Qua 107:257–265
Mahajan G, Chauhan BS, Gill MS (2011) Optimal nitrogen fertilization timing and rate in dry-seeded rice in Northwest India. Soil Fert Crop Nut 103:1676–1682
Martin M, Fitzgerald MA (2002) Proteins in rice grains influence cooking properties. J Cereal Sci 36(3):285–294
Ning H, Liu Z, Wang Q, Lin Z, Chen S, Li G, Wan S, Ding Y (2009) Effect of nitrogen fertilizer application on grain phytic acid and protein concentrations in japonica rice and its variations with genotypes. J Cereal Sci 50:49–55
Ning J, Li X, Hicks LM, Xiong L (2010) A raf-like MAPKKK gene DSM1 mediates drought resistance through reactive oxygen species scavenging in rice. Plant Physiol 152:876–890
Park JK, Kim SS, Kim KO (2001) Effects of milling ratio on sensory properties of cooked rice and on physiochemical properties of milled and cooked rice. Cereal Chem 78:151–156
Pechanek U, Karger A, Groger S, Charvat B, Schoggl G, Lelley T (1997) Effect of nitrogen fertilization on quality of our protein components, dough properties, and breadmaking quality of wheat. Cereal Chem 74:800–805
Perdon AA, Siebenmorgen TJ, Mauromoustakos A, Griffin VK, Johnson ER (2001) Degree of milling effects on rice pasting properties. Cereal Chem 78(2):205–209
Perez CM, Cagampang GB, Esmama BV, Monserrate RU, Juliano BO (1973) Protein metabolism in leaves and developing grains of rices differing in grain protein content. Plant Physiol 51:537–542
Prakash YS, Bhadoria PBS, Amitava R, Rakshit A (2002) Relative efficacy of organic manure in improving milling and cooking quality of rice. Int Rice Res 27:43–44
Shakouri MJ, Vajargah AV, Gavabar MG, Mafakheri S, Zargar M (2012) Rice vegetative response to different biological and chemical fertilizer. Adv Environ Biol 6:859–863
Singh N, Sodhi NS, Kaur M, Saxena SK (2003) Physicochemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels. Food Chem 82:433–439
Singh N, Kaur L, Sodhi NS, Sekhon KS (2005) Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars. Food Chem 89:253–259
Singh N, Kaur L, Sandhu KS, Kaur J, Nishinari K (2006) Relationships between physicochemical, morphological, thermal, rheological properties of rice starches. Food Hydrocoll 20:532–542
Singh N, Paul P, Virdi AS, Kaur P, Mahajan G (2014) Influence of early and delayed transplantation of paddy on physico-chemical, pasting, cooking, textural and protein characteristics of milled rice. Cereal Chem 91:389–397
Vioque J, Alaiz M, Girón-Calle J (2012) Nutritional and functional properties of Vicia faba protein isolates and related fractions. Food Chem 132:67–72
Williams PC, Kuzina FD, Hlynka I (1970) A rapid calorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47:411–420
Witt C, Pasuquin JMCA, Mutters R, Buresh RJ (2005) New leaf color chart for effective nitrogen management in rice. Better Crops 89:36–39
Yu S, Ma YY, Sun DW (2009) Impact of amylose content on starch retrogradation and texture of cooked milled rice during storage. J Cereal Sci 50:139–144
Zarins Z, Chrastil J (1992) Separation and purification of rice oryzenin subunits by anion- exchange and gel permeation chromatography. J Agric Food Chem 40:1500–1601
Acknowledgment
The financial support to NS from Department of Science and Technology, Govt. of India, in the form of J.C. Bose National fellowship grant is gratefully acknowledged.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Kaur, A., Ghumman, A., Singh, N. et al. Effect of different doses of nitrogen on protein profiling, pasting and quality attributes of rice from different cultivars. J Food Sci Technol 53, 2452–2462 (2016). https://doi.org/10.1007/s13197-016-2230-z
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-016-2230-z