Crops ›› 2022, Vol. 38 ›› Issue (2): 28-34.doi: 10.16035/j.issn.1001-7283.2022.02.005

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Research Progress on Rice Protein and Its Components and Their Effects on Rice Quality

Lu Dandan(), Ye Miao, Zhang Zujian()   

  1. College of Agriculture, Yangzhou University/Jiangsu Key Laboratory of Crop Genetics and Physiology/Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou 225009, Jiangsu, China
  • Received:2021-09-26 Revised:2021-11-12 Online:2022-04-15 Published:2022-04-24
  • Contact: Zhang Zujian E-mail:2298482687@qq.com;zzj@yzu.edu.cn

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Abstract:

Rice protein is an important factor determining its eating quality. Rice protein content is usually negatively correlated with rice eating quality. As a typical quantitative trait, rice protein content is greatly affected by environmental factors. However, the determining mechanisms of rice protein content and its components as well as their regulations by environmental factors are still unclear. The influencing mechanisms of rice protein on rice eating quality are also unclear. The types, structure, distribution, synthesis, accumulation process, genetic control and influencing factors of rice protein content were reviewed, and the research progress in the relationship of contents of rice protein and its components with rice quality was also summarized. The review provides a theoretical basis for selecting high-quality rice cultivars and optimizing cultivation techniques for rice production.

Key words: Rice, Protein content, Protein components, Eating quality, Protein synthesis, Environmental factors

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