• KOREAN JOURNAL OF CROP SCIENCE
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• v.15
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• pp.129-133
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• 1974

In order to obtain the fundamental informations on the protein and amylose content in rice grain, 4 varieties were subjected to the 4 different shortday treatments in 2 kinds temperature. Results can be summarized as follows; 1). By warmer temperature amylose content in the rice dropped by 2 to 3%, but no significant changes in protein content. 2). Short-day treatment caused decreases in amylose content by 2 to 5% and increases in protein content by 2 to 6%. 3). Interactions among varieties, temperature and shortday was significant for both the amylose content and protein content.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.15
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• pp.123-128
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• 1974

An experiment was conducted under different N, $P_2O_5$ and $K_2O$ fertilizer levels to study the environmental effects on protein content in rice kernels. Protein content in rice kernels was mostly affected by N-fertilizer, and weakly affected by N, $P_2O_5$ and $K_2O$ fertilizers. High or low nitrogen level was not necessarily required to detect high protein lines. 20% selection among the total tested lines would be enough, at any level of N-fertilizer, to maintain genetically high protein lines.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.31-31
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• 2018

The purpose of this study was to statistically analyze amylose and protein content of rice variety resources collected from China (1,542), Japan (1,409), Korea (413), and India (287). The statistical analysis was conducted using ANOVA and DMRT based on the data obtained from NIRS analysis. The average amylose contents were 18.85% in Japanese, 19.99% in Korean, 20.27% in Chinese, and 25.46% in Indian resources. The average protein contents were 7.23% in Korean, 7.73% in Japanese, 8.01% in Chinese, and 8.17% in Indian resources. The amylose and protein content using ANOVA showed significant differences at the level of 0.01. The F-test for amylose content was 158.34, and for protein content was 53.95 compared to critical value 3.78. The amylose and protein content using DMRT (p<0.01) showed significant difference between countries. The value of statistical treatment was divided into three groups such as $China^a$, $Korea^a$, $Japan^b$, $India^c$ in amylose and $China^a$, $India^a$, $Japan^b$, $Korea^c$ in protein. Japanese resources had the lowest level of amylose contents, whereas, the lowest level of protein content was found in Korean resources compared to other origins. Indian resources showed the highest level of amylose and protein contents. It is recommended that these results could be helpful to future breeding experiments.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.4
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• pp.502-511
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• 2005

The effects of different levels of crude protein (CP) and cottonseed meal replacing for soybean meal in cassava chips and rice straw-based diets for mid-lactating cows (100-150 day in milk [DIM]), were studied using 32 multiparous Holstein Fresian crossbred dairy cows. Diets containing 10.5, 12.5, 13.7, 14.4% CP of the rations and 0, 12.1, 14.9, 17.8% cottonseed meal were fed to cows for 60 days. Thirty two cows were randomly divided into four dietary treatments using a Randomized complete block design. Four dietary treatments were offered in the form of total mixed ration (TMR) with concentrate to roughage (chopped rice straw) at 60:40 and offered ad libitum. Dry matter (DM) and neutral detergent fiber (NDF) intakes tended to linearly increase with increasing dietary CP levels. Intakes and digestibility of crude protein increased linearly with increasing dietary CP level (p<0.01). Crude protein digestibility of the 10.5% CP diet was lower (p<0.05) than that in diets with higher levels of CP, while there were no significant differences among the other three levels of CP (12.5, 13.7 and 14.4%). Daily milk yield tended to increase with increased CP from 10.5 to 14.4%. Income over feed in terms of US$/kg of milk increased with increased CP from 10.5 to 13.7% and decreased when the CP level was higher than 13.7% (quadratic effect p<0.09). Milk composition was not significantly affected by increasing level of CP, however there were relatively high contents of protein and fat among treatments. The proportion of milk-urea N (MUN), ammonia-N ($NH_3$-N) and bloodurea N (BUN) were closely correlated and increased linearly with increasing CP levels (p<0.01). Balanced diet was found in diet containing 12.5 and 13.7% CP of the rations when BUN and MUN were used as indicators of the protein to energy ratio in the diet. Conclusions can be made that increasing dietary CP levels from 10.5 to 13.7% using cottonseed meal as the main source to completely replace soybean meal was beneficial to cows consuming rice straw and cassava chips based-diets. Increasing the CP level above 13.7% of total ration did not additionally improve milk yield and composition or net income.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.1
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• pp.89-99
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• 2007

A Feeding trial was conducted to study the effects of three different sources and two levels of dietary gelatinized carbohydrate (GC) on nutrient utilization, growth, tissue composition and tissue enzyme activities of fingerlings of Catla catla (15.1-15.3 g). Six isocaloric (17.1-17.5 kJ/g) semi-purified diets were prepared either with rice, corn or tapioca at 40 or 50% GC each. The crude protein (CP) level used in the diet was 35% and 25% for 40% and 50% GC level, respectively to study the protein sparing effect of GC. The degree of gelatinization was higher for corn and tapioca than rice under similar cooking conditions. After a 60-d feeding trial, dry matter, carbohydrate, protein and lipid digestibility were higher in tapioca fed groups at both the levels of GC. However, the highest specific growth rate (SGR) and protein efficiency ratio (PER) were observed in the corn fed groups at 50% GC level indicating better utilization of nutrients from gelatinized corn. Feed conversion ratio (FCR) was almost similar in corn and tapioca fed groups between two levels of GC but in rice fed groups, FCR was lower in 40% GC than 50% GC level. The results indicated higher protein-sparing effect in corn and tapioca fed groups than rice fed groups. The order of gelatinized carbohydrate utilization in Catla catla fingerlings at 50% GC level was corn>tapioca>rice. At 40% GC level, corn and tapioca were comparable and more efficiently utilized than rice. In the corn fed groups, 50% GC was comparable with 40% GC level, whereas in rice and tapioca fed groups the 40% GC was better in terms of nutrient utilization. Liver glycogen content and hepatosomatic index were significantly (p<0.05) higher in those groups fed high GC (50%) irrespective of carbohydrate sources. Higher intestinal amylase and glucose-6-phosphate dehydrogenase activities were observed in higher GC fed groups than the lower GC groups. No mortality was found in any groups at any levels of GC.

• Journal of Plant Biotechnology
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• v.38 no.4
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• pp.263-271
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• 2011

Rice is one of the most important food crops since it is consumed by approximately 60% of the world's population. The most abundant component of rice grain is starch that is an important source of energy. The second abundant component is protein, which is an important protein source for people in many developing countries that rarely take animal protein. However, the rice protein lacks the essential amino acid lysine. Therefore, nutritional improvement in the essential amino acid composition of rice proteins is required. On the other side, rice grain has attracted attention as a diet and health food in developed countries, because its proteins have superior physiological and food processing properties. Thus, nutritional improvements in rice seed proteins by changing amino acid composition or introducing an useful protein or peptide have been studied. This review aims at assessing the current research status of biosynthesis, accumulation, genetic improvement of seed storage proteins by mutation or genetic engineering in rice.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.53 no.spc
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• pp.53-57
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• 2008

The experiment was carried out to select the rice cultivar adaptable to Top Rice cultivation region from 2006 to 2007 in Useong and Kyeongju, Korea. Four cultivars, recommended for high rice grain quality, were cultivated in the different region in this study. The average yield of head rice was higher in Samguangbyeo than the other three cultivars. The protein content was inversely associated with palatability (Toyo value). The protein content of Samguangbyeo was 6.2%, which was the lowest among the tested cultivars. L values in color of rice and cooked rice were not significantly different. The hardness of Samguangbyeo was lower than that of the other cultivars in texture properties of boiled rice on 4 cultivars. In conclusion,considering the rice yield and grain qualities, Samguangbyeo was selected as promising rice cultivar for Top Rice cultivation region.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.124-136
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• 2015

Purpose: Grain quality is a general concept that covers many characteristics, ranging from physical to biochemical and physiochemical properties. Rice aging during storage is currently a challenge in the rice industry, and is a complicated process involving changes in all of the above properties. Spectroscopic techniques can be used to obtain information on the quality of rice samples in a non-destructive manner. Methods: The objective of this review was to highlight the factors that contribute to rice quality and aging, and to describe various spectroscopic modalities, particularly vibrational and hyperspectral imaging, for the assessment of rice quality. Results: Starch and protein are the main components of the rice endosperm, and are therefore key factors contributing to eating and cooking quality. While the overall starch, protein, and lipid content in the rice grain remains essentially unchanged during storage, structural changes do occur. These changes affect pasting and gel properties, and ultimately the flavor of cooked rice. In addition, grain quality is significantly affected by growing and environmental conditions, such as water availability, temperature, fertilizer application, and salinity stress. These properties can be evaluated using spectroscopic techniques, and rice samples can be discriminated by using multivariate statistical analysis methods. Conclusion: Hyperspectral imaging and vibrational spectroscopy techniques have good potential for determining rice quality properties in a non-invasive manner, i.e., not requiring the introduction of instruments into the rice grain.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.3
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• pp.277-281
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• 1999

Dull grains segregated from F$_3$ and F$_4$ of the crosses between two dull mutants and a glutinous cultivar were compared with non-glutinous and glutinous segregants for their physicochemical properties. Amylose content of dull rice grain segregated from the dull/glutinous cross showed the intermediate value between glutinous and non-glutinous rice grain, whether it is controlled by the recessive or dominant gene. Alkali digestibility value (ADV) of dull rice grain was lower than that of glutinous or non-glutinous rice. A positive correlation was found between ADV and amylose content of homozygous non-glutinous or dull F$_4$ grains, but a negative relationship was observed in glutinous grains. Protein content of dull grain was significantly higher than that of glutinous or non-glutinous grain segregated from the same cross, while those of glutinous and non-glutinous grains were not different. Among gelatinization characteristics, initial pasting temperature and peak viscosity of dull grains were higher than glutinous rice, and were not different with non-glutinous grain. Hot, cool and consistency viscosities of dull grain were intermediate between glutinous and non-glutinous rices. Dull grains showed the highest breakdown viscosity and the lowest setback viscosity among the three endosperm types.

• Applied Biological Chemistry
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• v.38 no.6
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• pp.563-569
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• 1995

Effect of protease and 2-mercaptoethanol treatment on the texture of cooked rice was investigated. Hardness, chewiness and gumminess of cooked rice were decreased by reducing the disulfide bonds of protein using 2-mercaptoethanol. Protease-treated rice grains, when cooked, showed more favorable results in stickiness measured by Instron, hardness measured by rheometer and sensory acceptability of cooked rice. Water content and volume expansion of cooked rice were increased by protease or 2-mercaptoethanol treatment. This results suggested that the textural characteristics of cooked rice may be influenced by surrounding or closely associated protein.