Effects of nitrogen fertilizer treatment and source and season on grain quality of IR64 rice

The effects of nitrogen fertilizer treatment and source (prilled urea, urea supergranule, fresh azolla, rice straw or sesbania or rice straw compost and their combinations) on grain quality were studied in the 1987 crops of variety IR64 at IRRI. Although fertilizer application improved grain yield, it improved protein content only in the case of urea supergranule, azolla and rice straw. Lysine contents of brown rice protein were similar in samples with no N fertilizer and those with the highest protein content in both seasons. Fertilizer treatment regardless of source tended to decrease weight and increase translucency of brown rice in both seasons. Effects on other grain properties were not consistent in both seasons. Season affected more grain properties than fertilizer treatment did, particularly translucency which was higher in the dry season than in the wet season.     

Protein and energy utilization of brown,undermilled and milled rices by preschool children

The protein and energy utilization of brown, undermilled and milled rices (variety IR32) were studied in 5–6 preschool children through diets in which 2/3 of N was from rice and 1/3 from casein or milk powder at 200 or 250 mg N/kg body weight. Brown rice was not significantly inferior to milled rice in terms of nitrogen absorption and retention by the children. Its energy and fat contents were, however, less utilized than those of milled rice. Children on the control casein or milk diets showed better apparent nitrogen absorption than those on the rice-based diets but nitrogen retention of all the diets was similar in all three experiments.     

Protein utilization of pigmented and nonpigmented brown and milled rices by rats

The protein of pigmented brown rices had similar lysine content as that of nonpigmented brown rices, but it was less digestible in rats. Because of higher biological value, only the purple rice, but not red rice, had lower net protein utilization than two nonpigmented rices. Milling, which removed bran-polish and reduced pigment and phenolic content, improved the digestibility of the pigmented rices.     

Protein and energy utilization of rice milling fractions by rats

Brown rice (variety IR32), bran, and polish had higher protein content and lysine content in protein than milled rice. Nitrogen balance in growing rats showed that brown rice had lower true digestibility, but similar biological value and NPU as milled rice. Undermilled rice had similar true digestibility, but higher biological value and NPU than milled rice. Bran and polish had lower true digestibility, but higher biological value than brown and milled rice, but polish had higher NPU than bran and the three other milling fractions. The percentage of digestible energy in the rats was lowest for bran.     

Distribution of proteins and amino acids in milled and brown rice as affected by nitrogen fertilization and genotype

A field experiment involving six japonica rice cultivars with contrasting agronomic traits and seven nitrogen (N) fertilizer treatments was performed to determine the effects of N and genotype on distribution of four kinds of grain proteins and amino acids in milled and brown rice. For brown and milled rice, albumin and globulin were controlled more by genotype than N treatments, whereas prolamin and glutelin were largely determined by N. Substantial genotypic differences in response of milled/brown (M/B) ratios of proteins to N treatments were detected. In comparison with large panicle cultivars, small panicle cultivars such as Wuyujing3 had the lower ratio and exhibited more stability under contrasting N treatments. N had significant influence on amino acid composition of brown and milled rice, with contents of the 17 amino acids measured increasing with elevated N rate. However, cysteine and methionine in brown rice and lysine and methionine in milled rice were not significantly affected by N. In addition, N had little effect on ratios of M/B for most of the amino acids.     

香米品质与微量元素含量特征关系的研究

采用“江永香稻”与、香稻80－66”两个香稻品种，在香稻产地与非产地同时进行大田试验，对其稻米、灌溉水与土壤中的11种微量元素含量与稻米品质各项指标进行了分析。结果表明：不同产地同一品种稻米品质与不同品种稻米品质存在明显差异；江永香米的Zn,Mn,Cr含量均比普通稻米及香稻80－66的含量高，香稻80－66香米中Zn含量也较普通稻米高。香米产地香米香味长期不退化，可能与灌溉水中Zn元素含量较高有关。     

Impact of pre-germination on amylopectin molecular structures,crystallinity, and thermal properties of pre-germinated brown rice starches

Ungerminated brown rice (UGBR) and pre-germinated brown rice (PGBR) obtained from different pre-germination durations were studied to investigate the changes in total starch contents of flour, amylopectin molecular structures, crystallinity, and thermal properties of starches as affected by pre-germination. Each paddy of three rice cultivars with different amylose contents (RD6, waxy; KDML105, low amylose; and RD31, high amylose) was soaked in water at 30°C for 12 h and incubated over different periods until the three stages of embryonic growth length (EGL) were achieved. The total starch contents of three-stage PGBR flour from all rice cultivars decreased when pre-germination durations were increased. The three-stage PGBR starches from the three rice cultivars had lower weight-average molecular weight (Mw) and number-average molecular weight (Mn) than UGBR starches. All starches from the three rice cultivars displayed an A-type X-ray diffraction pattern (XRD). Isolated UGBR starch from RD6 had the highest (31.33%) relative crystallinity (RC), while RD31 showed the lowest RC (26.79%). The slight increases in the RC of three-stage PGBR starches from three rice cultivars were found after pre-germination. Isolated PGBR starches from the three rice cultivars had higher gelatinization temperatures and enthalpy, but lower retrogradation enthalpy and %retrogradation than UGBR starches.     

Comparative Protein Digestibility in Growing Rats of Cooked Rice and Protein Properties of Indica and Japonica Milled Rices

College,Laguna, Philippines.Received 1 ABSTRACT Eight indica and japonica milled rices with low amylose content and low starch gelatinisation temperature were analysed for cooked rice energy and N balance in growing rats and for protein properties. Digestible energy values were similar. Japonica rices Koshihikari and Sasanishiki had higher true digestibility (TD) and net protein utilisation in rats than indica rices IR24 and PR23383-15. Similar results were obtained from in vitro proteolysis. High TD of cooked rices was not significantly correlated with low prolamin content in raw rice and with low waxy gene product (protein bound to starch granule) but was significantly correlated with low cysteine content in protein and with low denatured prolamin content in cooked rice. In two pairs of cooked waxy milled rices, which are devoid of waxy gene product, japonica rice still tended to show higher rat TD and in vitro protein digestibility than indica rice, consistent with lower cysteine content in japonica protein.     

Effect of saline soil on grain quality of rices differing in salinity tolerance

Four varieties of rice, differing in salinity tolerance and grown in saline soil (electrical conductivity 5–6 dS/m) at Sadhoke, Punjab, Pakistan, had lighter grain and higher Na content than control samples. Grains of three out of the four rices grown on saline soils had higher brown rice protein (higher nutritional value), less translucent grain, lower starch and amylose content, and lower K than their control samples, but these differences were not related to salinity tolerance. Alkali spreading value and gel consistency were not affected by culture in saline soil. Cooked rice Instron hardness increased in saline culture in two higher-protein samples of the four rices. Amylograph peak viscosity was suppressed by saline culture.     

The influence of milling on the nutritive value of flour from cereal grains. 4. Rice

Brown and milled rices were prepared from rough rice, and the nutritive value of the rices was studied by chemical analyses and in balance experiments with growing rats. The concentration of essential nutrients decreased with the degree of milling, but the energy density of brown and milled rices was similar. In the highly refined white rice the protein content was reduced to 86% and the mineral content to 23% of corresponding levels in brown rice. The zinc concentration was halved. The amino acid composition was rather unaffected by the degree of milling, but the lysine concentration was slightly lower in white rice than in brown rice. Milling was accompanied by an increase in true protein digestibility and a corresponding decrease in biological value. Thus net protein utilization of the different rices was remarkably uniform. A total of 33% of the utilizable protein and 22% of the digestible energy in brown rice was removed during milling. Rats fed rough, brown and lightly milled rices were unable to maintain their femur zinc concentration; deposition of calcium and phosphorus also appeared to be affected. Factors present in the outer part of the rice kernel interfere strongly with zinc utilization. Phytate and/or fibre are not solely responsible for this effect. Unless rice was milled into highly refined white rice, zinc status of rats was adversely affected. The results suggest that zinc might be a limiting factor in rice-based diets.     

不同产地香米微量元素含量差异及吸收富集特征研究

对特种水稻“江永香稻”的根、茎、米与土壤中的 11种微量元素含量进行了分析。结果表明 ,江永香稻茎、根对 Mn,As,Zn等元素富集能力特别强 ,对 Pb元素富集能力次之 ;江永香米对 Zn,Mn等元素吸收能力强 ,因此香米的 Zn,Mn含量均比普通稻米的高     

Effect of germination time on physicochemical properties of brown rice flour and starch from different rice cultivars

The present work was designed to obtain information on the effect of germination time on the selected physicochemical properties of brown rice flour and starch prepared from three different rice cultivars. Changes in total starch, amylose and amylopectin contents of flour, amylopectin/amylose ratio and molecular weight of starch, gelatinization, pasting, rheological, and morphological properties of flour and starch during 5 days of germination were investigated. Significant changes of pasting and rheological properties of brown rice flour were found during germination, but only small changes of these properties could be found in isolated starch. Scanning electron micrographs of flour showed that the continuous matrix structure of flour was highly destroyed after germination and scanning electron micrographs of isolated starch showed that after three days of germination, pits and holes were discovered on the surface of some starch granules. Germination had little effect on the average molecular weight of starch, but the polydispersity value in germinated brown rice (2–5 days germination) was higher than that in non-germinated brown rice. The changes observed in physicochemical properties of brown rice flour and starch after germination provided a crucial basis for understanding flour and starch modification mechanisms with potential applications for an industrial scale.     

Thermal and rheological properties of brown flour from Indica rice

The thermal, paste and rheological properties of brown flours from four Indica rice subspecies with different amylose content were examined using Differential scanning calorimetry (DSC), Brabender Viscometer and rheometer. Peak, final and setback viscosities (p < 0.05) increased with increasing amylose content from Brabender micro Visco-Amylo-Graph (MVA), but the phase transition temperatures of brown rice flour from DSC (p < 0.05) decreased with increasing amylose content. Rheological properties were determined by steady shear, small amplitude oscillatory shear (SAOS) and thixotropic experiments. SAOS results showed a gel-like viscoelastic behavior with G′ higher than G″. Steady-shear results showed that the brown rice flour exhibited a non-Newtonian shear-thinning behavior and the flow curves can be well described by the Herschel-Bulkley model. The upward-downward rheograms showed that brown rice flour gel, except IR-1, had a hysteresis loop, indicating a strong thixotropic behavior.     

温度对水稻抗褐飞虱特性的影响

 为研究温度对水稻抗褐飞虱特性的影响,于2007年和2008年应用苗期集团筛选法（SSST）在杭州地区的自然条件下测定了抗性水稻品种IR26和IR36对田间褐飞虱的抗性,同时比较了不同温度（22℃、25℃、28℃、31℃和34℃）下IR26和IR36对褐飞虱的抗性、可溶性糖和草酸含量的变化。自然条件下,IR26已完全失去对杭州种群褐飞虱的抗性,而IR36仍具中等抗性。在25℃到34℃的范围内随着温度升高,IR26对褐飞虱抗性减弱,但22℃条件下抗性比25℃更弱。IR36在温度升高的条件下对褐飞虱的抗性总体呈降低趋势,在31℃和34℃下也已完全失去对褐飞虱的抗性。在22~25℃条件下,IR26和IR36的持抗期均在25℃下最长,分别为9 d和11 d。3个品种稻株中的可溶性糖含量均随温度升高而增加,而草酸含量则随温度升高先增加后下降,在25℃时为最大值。不同温度下及不同水稻品种之间稻株内可溶性糖和草酸的含量均有显著差异。     

色稻的研究与开发

阐述了黑、紫、红、褐、绿、黄6种色稻的产量性状,并选取了黑米、红米与一般水稻白米进行了营养价值的对比分析,色稻蛋白质较普通米高出30%～50%,赖氨酸红米较普通米高出2～3倍,色稻的维生素、微量元素含量也高于普通米。并进一步探讨了色稻的营养价值,并提出蒸谷米、速煮方便米或罐头米、膨化儿童食品等深加工开发与利用。     

A study of biodiversity of flavonoid content in the rice caryopsis evidencing simultaneous accumulation of anthocyanins and proanthocyanidins in a black-grained genotype

Rice genotypes with pigmented caryopses have received increased attention because of their antioxidant properties. Previous works evidenced that the kernel of red rice is characterized by the presence of proanthocyanidins, whereas black rice is characterized by the presence of anthocyanins. In the present study, the total antioxidant capacity (TAC) and the polyphenol content of the caryopsis were evaluated on a set of Italian rice varieties (three white, two black and five red ones). The pigmented rices, on average, had a TAC four times higher than the white ones. As expected, red-grained genotypes contained no detectable anthocyanins and one black rice contained no detectable proanthocyanidins. However, the black-grained cv. Artemide had large amounts of both proanthocyanidins and anthocyanins. This genotype was also characterized by the highest TAC and polyphenol content: its TAC was about twice the TAC of the other pigmented rices, and it had a polyphenol content 2–3 times the content found in the other pigmented rices. Pigmented genotypes are confirmed to be very interesting to breed rice for high polyphenol content and TAC. Furthermore, the possibility to select for genotypes accumulating both anthocyanins and proanthocyanidins provides a way to substantially increase the polyphenol content and TAC of the rice caryopsis.     

Texture determinants in cooked, parboiled rice. I: Rice starch amylose and the fine stucture of amylopectin

The constituent starches from eleven cultivars of non-waxy rice with different degrees of cooking hardness were subjected to detailed analysis. No significant differences were observed in the granule morphology, crystallinity and size distribution of the starch granules that could be correlated with the textures of the cooked, parboiled rices. Differences in the contents of amylose and the fine structures of amylopectin were detected, however, which did correlate with texture. It appeared that the texture of the rices was critically controlled by the proportion of the longest (DP 92–98) and shortest (DP&lE25) amylopectin chains but not the intermediate (DP 43–68) chains. Hard cooking rice tended to have a higher amylose content (or amylose:amylopectin ratio) and more longer chain amylopectin than soft cooking rice, which feature is thought to encourage more extensive intra and/or inter molecular interactions with other components in rice grain, such as protein, lipid and non-starch polysaccharides and results in a firmer texture. The different amylopectin structures may explain why rices that possess similar amylose contents can have different textural properties. Such a correlation suggests that the structure of the starches determined from the SE–HPLC profile of the debranched amylopectin could be useful as a sensitive screening method in the classification of cooked rice texture.     

田间发生与室内驯化的褐飞虱生物型2的特性比较

比较研究了采自菲律宾国际水稻研究所室内长期用水稻抗性品种Mudgo驯化的褐飞虱生物型2和从广西田间褐飞虱种群中分离获得的田间生物型2的致害性、在不同抗性品种上的生长发育和生殖等特性。结果表明室内和田间生物型2对Mudgo和IR26的致害能力相同,即两者均能成功地致害含[WTBX][STBX]Bph1[WTBZ][STBZ]基因的水稻品种,但田间生物型2对ASD7和IR36的致害性明显比室内生物型2强,说明两者在具有抗性[WTBX][STBX]bph2[WTBZ][STBZ]的水稻品种上的致害性有差异。取食不同抗性品种时,田间生物型2的若虫历期均比取食相同品种的室内生物型2短,两个生物型2在取食ASD7时的若虫历期最长、存活率最低、雌成虫体重最轻、产卵量和蜜露量最少、种群增长指数和营养指数最低。取食IR26的田间生物型2的若虫存活指数和种群增长指数均明显高于取食IR26的室内生物型2的指数,同时也显著高于取食Mudgo的生物型2。建议在进行褐飞虱致害性监测和水稻品种抗性评价时以选用IR26为宜。     

Relative nutritional value of some rices for growth ofTribolium castaneum larvae

Growth of red flour beetleTribolium castaneum (Herbst) larvae with brown or milled rice as the carbohydrate source was faster on diets containing milled rice than on those with brown rice. Larval growth was negatively correlated with amylose content of both brown and milled rice. Among high-amylose (>25%) milled rices, heavier larvae were obtained with rices of low gelatinization temperature (alkali-spreading values 6–7) than with those with higher gelatinization temperature (alkali-spreading values < 6). The differences in larval growth reflected relative digestibility of raw rice starch granules.     

Susceptibility to Insecticides and Ecological Fitness in Resistant Rice Varieties of Field Nilaparvata lugens Stl Population Free from Insecticides in Laboratory

A population of rice brown planthopper(BPH) Nilaparvata lugens collected from a paddy field in Hangzhou was successively reared on susceptible rice Taichung Native 1(TN1) in a laboratory free from insecticides for more than 14 generations. The changes in susceptibility to insecticides and ecological fitness on different resistant rice varieties were monitored in each generation. The resistance ratio to imidacloprid sharply declined with the succession of rearing generations without insecticides from 359.94-fold at F1 to 6.50-fold at F14 compared with the susceptible strain, and the resistance ratio to chlorpyrifos was from 9.90-fold at F1 to 5.94-fold at F14. Nymphal duration and weights of newly hatched female adults were significantly affected by rice variety, generation and their interactions, but nymphal survival was significantly affected by the generation only. The ratio of brachypterous adults in males was affected by the generation and generation × variety interaction, whereas no difference was found in females. Nymphal duration extended with increasing generations, and the female nymphal duration was shorter in the susceptible variety TN1 than those in the resistant varieties IR26 and IR36. In addition, the female adult weight in TN1 was higher than those in IR26 and IR36. These results indicated that the resistance of field BPH population to insecticides was reversed after several generations of no-exposure to insecticides, and the ecological fitness in TN1 was higher than those in IR26 and IR36. These findings suggested the rational and reduced use of insecticides in combination with the manipulation of resistant rice varieties would be effective for BPH management.