Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value
To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the trait...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2015-07-01
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| Series: | Rice Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S1672630815000402 |
| _version_ | 1798044399745105920 |
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| author | Liang Cheng-gang Liu Jia Wang Yan Xiong Dan Ding Chun-bang Li Tian |
| author_facet | Liang Cheng-gang Liu Jia Wang Yan Xiong Dan Ding Chun-bang Li Tian |
| author_sort | Liang Cheng-gang |
| collection | DOAJ |
| description | To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the traits that significantly affected rice quality (physical appearance, cooking quality, and nutritional value) were analyzed. LL did not disturb transamination in rice grains during GF stage, as minimal impact was found on alanine and aspartate transaminase activities. Nevertheless, most AAs in caryopses, including lysine and threonine, increased in response to LL, except for sulfur-containing AAs. These results suggest that AA metabolism and accumulation in rice grains were rarely suppressed by LL during GF stage. Rice nutritional ingredients at harvest, such as major protein components including glutelin and most important essential amino acids (EAAs) including lysine and threonine, increased significantly in response to LL, whereas most protein and EAA ratios were rarely affected. However, LL markedly affected physical appearance of rice grains by reducing brown rice rate, milled rice rate, and 1000-grain weight and increasing the chalkiness rate. In addition, cooking qualities decreased in response to LL, while breakdown values and amylose levels decreased and setback values increased. We concluded that LL during GF stage decreased the cooking quality of rice, but could potentially improve the nutritional value of rice. |
| first_indexed | 2024-04-11T23:03:09Z |
| format | Article |
| id | doaj.art-e2632485a1ce40f69858e758ba78dc58 |
| institution | Directory Open Access Journal |
| issn | 1672-6308 |
| language | English |
| last_indexed | 2024-04-11T23:03:09Z |
| publishDate | 2015-07-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Rice Science |
| spelling | doaj.art-e2632485a1ce40f69858e758ba78dc582022-12-22T03:58:04ZengElsevierRice Science1672-63082015-07-0122419720610.1016/j.rsci.2015.04.003Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional ValueLiang Cheng-gang0Liu Jia1Wang Yan2Xiong Dan3Ding Chun-bang4Li Tian5Key Laboratory of Crop Physiology Ecology and Cultivation in Southwest Ministry of Agriculture, Sichuan Agricultural University, Chengdu 611130, ChinaKey Laboratory of Crop Physiology Ecology and Cultivation in Southwest Ministry of Agriculture, Sichuan Agricultural University, Chengdu 611130, ChinaKey Laboratory of Crop Physiology Ecology and Cultivation in Southwest Ministry of Agriculture, Sichuan Agricultural University, Chengdu 611130, ChinaKey Laboratory of Crop Physiology Ecology and Cultivation in Southwest Ministry of Agriculture, Sichuan Agricultural University, Chengdu 611130, ChinaKey Laboratory of Crop Germplasm Resources and Gene Improvement, Ministry of Education, Sichuan Agricultural University, Chengdu 611130, ChinaKey Laboratory of Crop Physiology Ecology and Cultivation in Southwest Ministry of Agriculture, Sichuan Agricultural University, Chengdu 611130, ChinaTo investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in three different rice genotypes, transaminase activities and AA levels in grains during GF stage and the traits that significantly affected rice quality (physical appearance, cooking quality, and nutritional value) were analyzed. LL did not disturb transamination in rice grains during GF stage, as minimal impact was found on alanine and aspartate transaminase activities. Nevertheless, most AAs in caryopses, including lysine and threonine, increased in response to LL, except for sulfur-containing AAs. These results suggest that AA metabolism and accumulation in rice grains were rarely suppressed by LL during GF stage. Rice nutritional ingredients at harvest, such as major protein components including glutelin and most important essential amino acids (EAAs) including lysine and threonine, increased significantly in response to LL, whereas most protein and EAA ratios were rarely affected. However, LL markedly affected physical appearance of rice grains by reducing brown rice rate, milled rice rate, and 1000-grain weight and increasing the chalkiness rate. In addition, cooking qualities decreased in response to LL, while breakdown values and amylose levels decreased and setback values increased. We concluded that LL during GF stage decreased the cooking quality of rice, but could potentially improve the nutritional value of rice.http://www.sciencedirect.com/science/article/pii/S1672630815000402cooking qualityessential amino acidlow lightnutritional valueproteinrapid visco-analyzer valuerice |
| spellingShingle | Liang Cheng-gang Liu Jia Wang Yan Xiong Dan Ding Chun-bang Li Tian Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value Rice Science cooking quality essential amino acid low light nutritional value protein rapid visco-analyzer value rice |
| title | Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value |
| title_full | Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value |
| title_fullStr | Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value |
| title_full_unstemmed | Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value |
| title_short | Low Light During Grain Filling Stage Deteriorates Rice Cooking Quality, but not Nutritional Value |
| title_sort | low light during grain filling stage deteriorates rice cooking quality but not nutritional value |
| topic | cooking quality essential amino acid low light nutritional value protein rapid visco-analyzer value rice |
| url | http://www.sciencedirect.com/science/article/pii/S1672630815000402 |
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